Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

Abenoza, María; Sánchez‐Gimeno, Ana Cristina

doi:10.1016/j.ijgfs.2021.100333

Cited by 13 publications

(23 citation statements)

References 26 publications

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“…Finally, the flavoring procedure promoted the harmony of the oils but decreased the complexity, not affecting the oils' persistence. Globally, the sensory trends due to flavoring are, generally, in agreement with those reported by Abenoza and Sánchez-Gimeno [37], for oils flavored with garlic and rosemary. Among the three flavoring agents studied, rosemary showed the best potential to enhance the overall physicochemical and sensory quality of cv.…”

Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 89%

“…Arbequina oils, with two typical agents (garlic and rosemary) and a less common one (cinnamon), on their physicochemical-sensory profiles were in line with the literature data [2,7,11,12,[37][38][39][40]. As shown in Table 1, flavoring did not have a significant effect on FA, as also described by other researchers [7,37], but contributed to the reduction of the primary oxidation, as can be inferred by the sig-nificant decrease of the PV, mainly for rosemary and garlic flavored oils (a decrease of 26% and 11% compared with the unflavored oil, respectively), in line with the findings of Gambacorta et al [38] and Sacchi et al [39], when using several flavoring agents (rosemary, pepper, oregano, garlic or lemon). A similar decreasing trend was observed for K 232 , although in this case more expressive for garlic and cinnamon flavored oils (reduction of 29% and 24%, respectively).…”

Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 88%

“…From Table 1 it can be inferred that only the rosemary flavoring agent significantly increased the OS of the control oils (a rise of 14% compared to the control oils). A similar positive effect on the OS due to the addition of aromatic herbs or natural condiments has also been described in the literature for some flavoring agents [7,37,38]. Concerning the phenolics, it was found that the addition of flavoring agents increased the TPC by 20 to 40%, being expected an enhancement of the biological activity of these flavored oils, namely of their antioxidant activities as referred by Abenoza and Sánchez-Gimeno [37], for olive oils flavored with garlic and rosemary.…”

Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 75%

“…A similar positive effect on the OS due to the addition of aromatic herbs or natural condiments has also been described in the literature for some flavoring agents [7,37,38]. Concerning the phenolics, it was found that the addition of flavoring agents increased the TPC by 20 to 40%, being expected an enhancement of the biological activity of these flavored oils, namely of their antioxidant activities as referred by Abenoza and Sánchez-Gimeno [37], for olive oils flavored with garlic and rosemary. The positive effects due to the flavoring process can be attributed to the migration of specific compounds from the aromatic plants to the olive oil [8,41].…”

Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 75%

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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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Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 89%

Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 88%

Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 75%

Section: Impact Of Olive Oil Flavoring With Different Agents On the Physicochemical Oxidative Stability And Sensory Profiles Of CV Arbequsupporting

confidence: 75%

See 2 more Smart Citations

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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“…Various herbs and spices (fresh and dried) are most often used to flavor edible oils [ 7 , 8 , 9 , 11 ]. So far, the studies have produced and tested macerates with rosemary, sage, summer savory, laurel, oregano, garlic, basil, thyme, lavender, menthe, chill pepper [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Among the plants used for maceration and aromatization of oils, rosemary has proven to be one of the most suitable herbs.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil

Hrebień-Filisińska

Bartkowiak

2021

Antioxidants

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The aim of the study was to assess the antioxidant effect of concentrated oil macerate of sage (M) as a “green extract” in inhibiting the oxidation of Fish Oil (FO). In the homogenization-assisted maceration process, FO was used as a solvent for the sage active substances to produce M, which was then added to FO (25% w/w) and evaluated for its effect by monitoring the level of oxidation during refrigerated and room temperature storage. The macerate also examined polyphenols, plant pigments, DPPH antioxidant potential, oxidation level and sensory quality. It was shown that the maceration process made it possible to obtain aromatized M, containing polyphenols (carnosic acid, carnosol) and pigments, but with an increased level of peroxides, free fatty acids, compared to the control oil. M showed antioxidant properties and inhibited FO oxidation. It showed the best efficiency in FO during refrigerated storage, in the third month it reduced the level of peroxides by about 9 times, compared to the control. M retains unchanged quality at refrigerated temperature for up to 3 months. Sage macerates are „green extracts” that can be used as effective natural antioxidant additives, following preparation improvements to reduce the amount of peroxide formed.

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Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

Yang

Dong

Wang

et al. 2022

Euro J Lipid Sci & Tech

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The study aims to compare the differences in the oxidative stability, sensory properties, and volatile compounds during accelerated storage of pepper aromatized sunflower oil (PASO) samples prepared by maceration method (PASO-M), co-pressing method (PASO-C), and direct addition method (PASO-A), respectively. The results exhibit that their oxidative stability is in the relative order: PASO-A > PASO-C > PASO-M. Meanwhile, the PASO-A sample is the most preferable aromatized sunflower oil by consumers according to sensory analysis. In addition, a total of 83 volatile compounds are identified in the three PASO samples during the storage, and the principal component analysis (PCA) shows that their volatile compounds are quite different at the initial stage of the storage. Still, they are similar among each other from the middle of storage period. As consequence, the aromatized sunflower oil sample prepared by the direct-addition method during the storage possesses better oxidative stability and sensory attributes, and there is not much difference among their volatile compounds, indicating that the aromatized sunflower oil prepared by direct-addition method can be developed as promising aromatized sunflower oil. Practical applications: This study shows that aromatization increases oxidative stability and sensory properties of sunflower oil. By this way some sunflower oils with special sensory properties are obtained: special smell and taste, special color, etc. These peppers aromatized sunflower oils can be used to increase taste and smell in some dishes. For example, they can be used in some salads and some roast meats to give more taste and color.

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Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

Cited by 13 publications

References 26 publications

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

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

Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil

Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

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