Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

Bouaziz, Mohamed; Fki, Ines; Jemai, Hedya; Ayadi, Mohamed Ali; Sayadi, Sami

doi:10.1016/j.foodchem.2007.10.074

Cited by 187 publications

(145 citation statements)

References 25 publications

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“…Indeed, the phenols present in olive paste are soluble in water or oil, according to their partition coefficients and processing temperature. In the three-phase centrifugation and repassed oil, the addition of water to the paste alters the partition equilibrium between the liquid phases and reduces the phenol concentration in the oil phase through dilution in the aqueous phase 32 .…”

Section: Total Polar Phenolsmentioning

confidence: 99%

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Ammar¹,

Zribi²,

Mansour³

et al. 2014

J. Oleo Sci.

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Section: Total Polar Phenolsmentioning

confidence: 99%

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Ammar¹,

Zribi²,

Mansour³

et al. 2014

J. Oleo Sci.

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“…MoldaoMartins et al (2004) have studied the effect of essential oils extracted from Mentha 9 Pipertia and Thymus mastichia L. on the quality of olive oil. Bouaziz et al (2008) have also tested the stabilisation of olive oil by adding natural antioxidants from olive leaves. Thus, incorporation of such plant secondary metabolites into olive oil might significantly contribute both to the health benefit of consumers and to the stabilisation of the product itself.…”

Section: Introductionmentioning

confidence: 99%

Effect of Opuntia ficus-indica flowers maceration on quality and on heat stability of olive oil

et al. 2017

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This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with Opuntia ficus-indica flowers. Two different amounts of O. ficus-indica flowers were considered 5 and 15% (w/w). The olive oils were evaluated towards their quality, fatty acids profile, total phenol contents and thermal properties by differential scanning calorimetry. The oxidative stability was also monitored by employing the Rancimat and the oven test based on accelerating the oxidation process during storage. The addition of O. ficus-indica flowers induced an increase in free acidity values and a variation in fatty acids profile of olive oils but values remained under the limits required for an extra-virgin olive oil. The obtained olive oils were nutritionally enriched due to the increase in their phenols content. The oxidative stability was generally improved, mainly in olive oil enriched with 5% Opuntia ficus-indica flowers. These findings proved that this enriched olive oil could be considered as a product with a greater added value.

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“…Hayes et al (2011) determined the antioxidant activity of olive leaf extracts through DPPH radical quenching, finding an IC 50 value of 28.6 µg mL -1 . In other research, Bouaziz et al (2008) obtained an IC 50 value of 1.5 µg mL -1 for olive leaf extracts by the same assay. In both studies, the olive leaf extracts showed lower values of IC 50 , i.e., higher antioxidant activity, than the best OPWE obtained from dry OPW (93.3 μg mL -1 ).…”

Section: Resultsmentioning

confidence: 65%

Effect of the Olive Pruning Wood Extract on Lipid Oxidation in Sunflower Oil.

González

Zúñiga

Olea‐Azar

et al. 2017

Ciencia e investigación agraria

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The production of high quality natural Antioxidants from olive pruning wood extracts and their application to prevent the oxidation of vegetable oils were evaluated. The production of antioxidants from branches of olive pruning wood (OPW) using Soxhlet extraction and ethanol was optimized, evaluating the use of dry and fresh OPW, with extraction of an initial mass of 1 and 3 g and extraction times of 2, 4 and 8 h. For the evaluation of the antioxidant properties of the OPW extracts (OPWEs), the 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical bleaching and ORAC-FL assays were performed. Additionally, the phenolic profile of the OPWEs was obtained by using HPLC-DAD, and the total phenolic composition was quantified by the Folin-Ciocalteu assay. The OPWE obtained from dry OPW using 1 g of initial mass showed the highest content of phenolic compounds and better antioxidant capacity compared to the OPWE obtained from fresh OPW. Both extracts showed the same profiles, but the OPWE obtained from dry OPW showed twice the concentrations of catechin (1.00 g 100 g -1 OPWE) and oleuropein (12.59 g 100 g -1 OPWE). Low concentrations of optimized OPWE showed activity against lipid oxidation of sunflower oil, measured by the peroxide value obtained by microwave and forced air oven heating. Under high temperature conditions and concentrations, the results suggest that OPWE may present the opposite effect.

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Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

Cited by 187 publications

References 25 publications

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Effect of Opuntia ficus-indica flowers maceration on quality and on heat stability of olive oil

Effect of the Olive Pruning Wood Extract on Lipid Oxidation in Sunflower Oil.

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