Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display

Abstract

Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities. Aim: The aim of this study was to investigate the potential role of the addition of S. montana EO at 100 ppm (0.01%, v/v), known for its high content of bioactive compounds, good flavor, and aroma in improving oxidative stability and quality profile of EVOO subjected to conditions causing accelerated oxidation (Light storage at 900 lux). Materials and methods: The S. montana EO chemical components were identified using Gas Chromatography–Mass Spectrometry (GC/MS). Enriched and non-enriched EVOO samples were examined as function of time (30, 60 and 9 days) of display for different quality indices. Results: Using GC/MS analysis of S. montana EO: thymol (28.36%), carvacrol (17.45%), p-cymene (10.91%), trans-caryophyllene (5.54%), ɤ-terpinene (5.03%) and geraniol (4.50%) were identified. The results highlighted that the enrichment with S. montana EO led to lower values of lipid oxidation indicators (K232, K270, peroxide value) and higher concentration of antioxidants (total phenols and pigments). In sum, the use of bioenrichment methods could be a sustainable solution for the promotion of the quality characteristics of EVOO in Algeria. ​Keywords: Bioenrichment, Satureja montana L., Essential oil, Extra virgin olive oil, Display, Quality stability.

Nutraceutical Aspects of Selected Wild Edible Plants of the Italian Central Apennines

“…[204,205]. The enrichment of olive oil with winter savory essential oil (EO) has led to low values of lipid oxidation and a higher concentration of antioxidants (total phenols and pigments) [206]. Winter savory dried leaf is used as an herbal tea [207]; this is an aqueous preparation that is extemporaneously prepared for oral administration for therapeutic purposes.…”