Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils

Moustakime, Youssef; Hazzoumi, Zakaria; Joutei, Khalid Amrani

doi:10.1016/j.gaost.2021.07.001

Cited by 14 publications

(5 citation statements)

References 47 publications

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“…However, strong flavors with some EOs may negatively affect the consumer acceptability of the food. The flavoring of edible oils improves their sensory properties [92], increase their use for the preparation of daily food condiments [98] and extend their usage by non-traditional consumers [99].…”

Section: Essential Oil As Flavoring Agentmentioning

confidence: 99%

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Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

Morsy¹

2022

Essential Oils - Advances in Extractions and Biological Applications

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Essential oils are formed by a complex matrix of substances that are biosynthesized in the secondary metabolism of plants. Nowadays, different ecofriendly extraction techniques (e.g., ultrasound-, microwave-, enzyme-assisted extraction, and supercritical fluid by CO2, etc.) have been adopted to obtain essential oils. These techniques provide unique quality of essentials oils or extracts from aromatic plants in a short time with high energy savings. Essential oils not only impart aroma, but also possess antimicrobial and antioxidant activities. Health limitations in the use of synthetic additives have drawn researchers’ attention towards essential oils as safe natural preservatives. Therefore, this chapter summarizes novel technologies to recover essential oils or extracts. In addition, it focuses on application of essential oils and their constituents as green preservatives to retard microbial growth and oxidative spoilage.

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Section: Essential Oil As Flavoring Agentmentioning

confidence: 99%

“…Moustakime et al [99] flavored virgin olive oil (VOO) with the seeds of green anise. The main component of the anise seeds EO was found to be trans-anethole (76.16%).…”

Section: Essential Oil As Flavoring Agentmentioning

confidence: 99%

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

Morsy¹

2022

Essential Oils - Advances in Extractions and Biological Applications

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“…The micro methanol-water extraction, was done according to Pizarro et al [32], where in a 2 cm 3 Eppendorf tube, 1 cm 3 of MeOH-H 2 O 80% (v/v) was added to 0.5 g of olive oil, stirred for 1 min in vortex at the maximum speed and was subsequently centrifuged (Minispin 5452 Eppendorf) for 5 min at 13,200 rpm. The supernatant was removed into a 5 cm 3 volumetric flask.…”

Section: Total Phenol Content (Tpc) Of Unflavored and Flavored Olive Oilsmentioning

confidence: 99%

“…Olive oil is a key ingredient of the Mediterranean diet, being documented several health benefits related to its consumption [1][2][3][4]. Olive oil is also worldwide appreciated due to the distinctive and valued sensory characteristics [5].…”

Section: Introductionmentioning

confidence: 99%

The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils

Rodrigues

Silva

Veloso

et al. 2021

Foods

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Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.

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“…It is the largest African exporter and ranks fourth in the world after Spain, Italy and Greece [ 5 , 6 ]. At the moment, its consumption is becoming increasingly popular among consumers, mainly in Northern Europe, the United States and Canada [ 7 ]. However, most of these potential consumers are not familiar with the different applications of olive oil and may be more willing to purchase olive oil preparations flavored with other ingredients related to the Mediterranean diet.…”

Section: Introductionmentioning

confidence: 99%

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

Chahdoura

Mzoughi

Ziani

et al. 2023

Foods

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The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.

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Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils

Cited by 14 publications

References 47 publications

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

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