Effect of &lt;em&gt;Thymus vulgaris&lt;/em&gt; and &lt;em&gt;Bunium persicum&lt;/em&gt; essential oils on the oxidative stability of virgin olive oil

Keramat, Malihe; Golmakani, Mohammad‐Taghi

doi:10.3989/gya.0337161

Cited by 16 publications

(5 citation statements)

References 23 publications

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“…Oil samples stored in amber bottles with no added antioxidant showed an increment in the oxidation parameters (peroxide, p-anisidine, and total oxidation values) after the 35th day while aromatized oil slowed down this increment. Similarly, the presence of the T. vulgaris essential oil also delayed the formation of conjugated dienes and trienes and protected the chlorophyll and carotenoid contents providing similar results to with BHT [86]. The addition of 0.05% of O. vulgare essential oil to EVOO was demonstrated to improve the preservation of the chlorophyll content, with a final concentration of 3.87 mg/kg after 28 days of storage in darkness but also under the temperature treatment.…”

Section: Potential Strategies To Preserve Evoossupporting

confidence: 52%

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

et al. 2021

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Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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Section: Potential Strategies To Preserve Evoossupporting

confidence: 52%

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

et al. 2021

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“…Talebi et al (2017) indicated that polylactic acid films containing BPEO may be useful for packaging of foods in order to increase their shelf life and safety. Studies in the field of maintenance and oxidative stability of various types of edible oils such as olive, Linseed and soybean oil have confirmed that BP essential oil can be used as food additive and a natural antioxidant compound to increase the shelf life and oxidative stability of oils (Keramat and Golmakani, 2016;Shahsavari et al, 2008;Zangiabadi et al, 2013).…”

Section: Application In Food Systemsmentioning

confidence: 99%

Bunium persicum (Boiss.) B. Fedtsch: An overview on Phytochemistry, Therapeutic uses and its application in the food industry

2018

J App Pharm Sci

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Bunium persicum (Boiss.) B. Fedtsch as a plant of the Apiaceae family grows in different regions of Asia such as Central Asia, Iran, Pakistan, Afghanistan, and India. This plant has significant medicinal, antimicrobial and antioxidant properties which indicate its high potential for use in the medicine and food industry. In traditional medicine, it is used to treat or improve some cases such as digestive and urinary disorders, diabetes, obesity and increasing breast milk. A comprehensive literature review was conducted by searching studies in all relevant authentic scientific databases. Databases were searched for the terms Bunium persicu, Cuminum cyminum, Black zire, black caraway, Carum carvi, Persian Cumin, Zire kuhi, Shah zira, Kala Zeera, Jira, Wild caraway and wild cumin without limitation up to 10 November 2017. According to researches, this plant and its derivatives are valuable compounds that have antimicrobial, antioxidant, anti-inflammatory, anti-diabetes, antihyperlipid and analgesic properties. Bunium persicum essential oil contains high levels of oxygenated monoterpenes, especially γ-Terpinene, cuminaldehyde, ρ-cymene and limonene, which has high antimicrobial and antioxidant effects. Due to the fact that Bunium persicum is widely used in people's diet as a flavoring agent, there is no major concern about the toxic effects of this plant.

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“…Also, antioxidant indices of the samples were estimated and were reported as the induction period (IP), protection factor (PF), antioxidant activity (AA), improved oxidative stability (IOS), and synergism degree resulting from the combination of antioxidants. The IP is defined as the number of days necessary to reach the PV of 20 meq O 2 /kg (Keramat and Golmakani, 2016). The IP was calculated by the extrapolation of PV curve.…”

Section: Oxidative Stability Of Olive Oil Incorporated With Spirulinamentioning

confidence: 99%

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

Alavi

Golmakani

2017

Grasas y Aceites

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SUMMARY:The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20-94.47% and 258.10-260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.KEYWORDS: Arthrospira platensis; Citric acid; Natural antioxidant; Olive oil; Spirulina; Synergistic effect RESUMEN: Mejora de la estabilidad oxidativa del aceite de oliva: Incorporación de Espirulina y evaluación de su sinergismo con ácido cítrico. Se evaluaron los efectos de diferentes concentraciones de Espirulina usadas solas y en combinación con ácido cítrico sobre la estabilidad oxidativa del aceite de oliva. Las cantidades de productos de oxidación primarios y secundarios producidos en muestras de Espirulina fueron menores que las del control. Además, la estabilidad oxidativa de muestras de Espirulina con y sin ácido cítrico estaban en el intervalo de 85,20-94,47% y 258,10-260,21%, respectivamente. En comparación con el control, las muestras de Espirulina mostraron un contenido significativamente mayor de carotenoides y clorofila al inicio y al final del período de almacenamiento. La presencia de estos compuestos bioactivos y la presencia de Espirulina en el medio pueden retardar la oxidación del aceite de oliva. Se obtuvo una mayor estabilidad oxidativa usando BHT en comparación con muestras de Espirulina. Además, no se observó ninguna acción sinérgica en las posibles combinaciones entre el ácido cítrico y la Espirulina. En conclusión, la Espirulina puede mejorar la estabilidad oxidativa y la vida útil del aceite de oliva.

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Effect of <em>Thymus vulgaris</em> and <em>Bunium persicum</em> essential oils on the oxidative stability of virgin olive oil

Cited by 16 publications

References 23 publications

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Bunium persicum (Boiss.) B. Fedtsch: An overview on Phytochemistry, Therapeutic uses and its application in the food industry

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

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