Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves

Benmoussa, Hasnia; Elfalleh, Walid; Farhat, Asma; Servili, Maurizio; Algabr, Methaq; Romdhane, Mehrez

doi:10.1007/s11746-016-2847-0

Cited by 19 publications

(14 citation statements)

References 22 publications

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“…In all samples, oleic acid (C18:1) was the most abundant fatty acid, followed by linoleic acid (C18:2) and palmitic acid (C16:0). The distribution of fatty acid covered the normal range expected for olive oils (Benmoussa et al 2016). Oleic acid content increased significantly (p \ 0.05) with the addition of O. ficus-indica flowers.…”

Section: Fatty Acid Compositionsupporting

confidence: 62%

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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Section: Fatty Acid Compositionsupporting

confidence: 62%

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

et al. 2017

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“…For the studied olive oils, the quality parameters changed and the extent of changes greatly depended on the starting olive oil grade and to a less extent on the flavoring agent and concentration used . Benmoussa et al (2016) found that flavoring olive oils with rosemary leaves leads to an increase of the FA, a decrease of PV and K 232 , while no significant change was observed for K 270 . Baiano et al (2009) compared unflavored and flavored olive oils (with garlic, lemon, hot pepper, oregano, or rosemary) and found lower FA but higher values of PV, K 232 , and K 270 .…”

Section: Resultsmentioning

confidence: 93%

“…Nevertheless, Clodoveo et al (2016) did not found any differences using thyme or oregano. Benmoussa et al (2016) found that flavoring olive oils with rosemary leaves leads to an increase of the FA, a decrease of PV and K 232 , while no significant change was observed for K 270 . The different effects reported in the literature (increase or decrease trends) or the absence of a significant influence on olive oils quality parameter levels and their oxidation stability, after the addition of natural flavoring agents, may be tentatively explained considering: the differences in chemical composition and bioactive contents of the aromatic plants/herbs or species used, the use of fresh or dried natural flavoring agents, and consequently the incorporation of water in the system, the different flavoring techniques as well as the specific olive oil characteristics (Clodoveo et al, 2016).…”

Section: Resultsmentioning

confidence: 93%

Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue‐Chemometric Tool

Bobiano

Rodrigues

Madureira

et al. 2019

J Americ Oil Chem Soc

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Olive oil price and consumers' preference depend on the commercial grade classification that can decrease if any sensory defect is perceived leading to an economic loss. Enriched oils, obtained by incorporating dried aromatic herbs, spices, or essential oils, which is a common practice in the Mediterranean region, are commercially available. This practice may conceal the fraudulent purpose of masking the perception of sensory defects. The detection of this type of fraud is a difficult task, requiring sensory analysis. Thus, in this study, extra-virgin and lampante olive oils, the latter classification being due to the perception of an intense winey-vinegary defect, were deliberately enriched with different amounts of basil-dried herbs and oregano-dried herbs. Sensory analysis showed that, depending on the aromatic herb and on the added amount (0.011-0.110 g herb per kg oil), the defect intensity could be masked leading to an erroneous classification of flavored lampante oils as flavored virgin oils. In contrast, the electronic tongue-chemometric approach could unmask the defect in flavored oils (predictive sensitivities: 70-78%) and semiquantitatively discriminate flavored oils according to the added levels of basil or oregano (predictive sensitivities: 93-100%). The electronic tongue approach showed satisfactory unmasking performance when compared with the sensory panel, and so, its future application as a quality control tastesensor device for disclosing olive oil sensory defects masked by the incorporation of flavoring agents may be forseen.

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“…Most of these key odor compounds were terpenoids with low odor threshold. In this regard, data are in agreement with previous research in which aromatic herbs, due to their content in terpenes, have augmented the odor characteristics of a wide‐range of edible oils …”

Section: Resultsmentioning

confidence: 99%

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Multari

Marsol‐Vall

Yang

et al. 2018

Euro J Lipid Sci & Tech

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This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 15 ± 1 °C. Overall 11 carotenoids are identified by HPLC‐DAD‐MS‐(APCI). (all‐E)‐Lutein and β‐carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 195 ± 13 μg mL−1. Volatile organic compounds are detected by HS‐SPME‐GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, β‐myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3‐hexen‐1‐ol, hexanal, α‐pinene, eucalyptol, and 2‐pentylfuran. Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid‐rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil. This study assesses the effects of the maceration of lupin oil with aromatic herbs, e.g., basil, chives, rosemary, sage, and thyme on the content of volatile organic compounds, and investigates the carotenoid profile of the flavored oils. Flavored oils are prepared by macerating lupin oil with the herbs (6% w/w) for 15 days, in the dark at 15 ± 1°C. Plain lupin oil and basil, chives, and thyme flavored oils are relatively rich in 2‐pentylfuran, whereas rosemary flavored oil is abundant in α‐pinene. (all‐E)‐Lutein is the predominant carotenoid in all the experimental oils, followed by β‐carotene.

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Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves

Cited by 19 publications

References 22 publications

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

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

Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue‐Chemometric Tool

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

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