Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L.

Moldão‐Martins, Margarida; Beirão-da-Costa, Sara; Neves, Cátia; Cavaleiro, Carlos; Salgueiro, Lı́gia; Beirão-da-Costa, Maria Luı́sa

doi:10.1016/j.foodqual.2003.08.001

Cited by 74 publications

(56 citation statements)

References 7 publications

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“…The MSD ChemStation Software (G1701EA, E.02.01.1177, Agilent Technologies, Santa Clara, CA) was employed to analyze the mass spectra and chromatograms. The compounds were identified by comparing their mass spectral fragmentation patterns with those stored in the data bank (Wiley/NBS) and with mass spectral data derived from the relevant literature (Golmakani and Rezaei, 2008;Hashemi et al, 2014;Mazidi et al, 2012;Moldão-Martins et al, 2004;Shahsavari et al, 2008;Zeng et al, 2011). In addition, a quantitative analysis of EO constituents was made under the same chromatographic conditions using a GC, coupled with a flame ionization detector (FID).…”

Section: Gc Analysis Of Eomentioning

confidence: 99%

“…Its nutritional benefits are primarily related to its fatty acid composition, mainly due to the high content of oleic acid and also to the balanced ratio of saturated and polyunsaturated fatty acids (PUFAs). Furthermore, olive oil presents considerable amounts of natural antioxidants (Moldão-Martins et al, 2004). During storage, oxidation reactions reduce the high nutritional value of VOO and modify its characteristic flavor through the development of off -flavors derived from hydro peroxide decomposition products (Morales et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

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

Keramat

Golmakani

2016

Grasas y Aceites

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SUMMARY:Natural antioxidants are becoming a major focus because natural food ingredients are safer than synthetic types. The aim of this study was to investigate the protective effects of Thymus vulgaris and Bunium persicum essential oils (EO) on the oxidation of virgin olive oil (VOO) during accelerated storage. The antioxidant activities of EOs were compared with those of α-tocopherol and BHT. GC/MS analyses revealed that thymol (28.50%), p-cymene (27.14%), carvacrol (18.36%), and γ-terpinene (4.97%) are the main components of T. vulgaris EO, while cuminaldehyde (32.81%), γ-terpinene (16.02%) and p-cymene (14.07%) are the main components of B. persicum EO. Both EOs provided protection for the VOO, inhibiting the formation of primary and secondary oxidation products although T. vulgaris EO showed greater protection against the oxidation process than B. persicum EO. The effect of T. vulgaris essential oil on the oxidation inhibition of VOO was similar to that of BHT. α-Tocopherol showed no measurable effect on improving the oxidative stability of VOO. This study suggests that T. vulgaris and B. persicum EOs can be used to improve the oxidative stability of VOO.KEYWORDS: Bunium persicum; Oxidation; Thymus vulgaris; Tocopherol; Virgin olive oil RESUMEN: Efecto de aceites esenciales de tomillo y comino negro sobre la estabilidad oxidativa de aceites de oliva virgen. En los antioxidantes naturales se está centrando actualmente más la atención dado que los ingredientes naturales son más seguros que los sintéticos. El objetivo de este estudio fue estudiar el efecto protector de aceites esenciales (AE) de tomillo y comino negro en la oxidación del aceite de oliva virgen (AOV) durante un almacenamiento acelerado. Las actividades antioxidantes de los AE se compararon con las del α-tocoferol y BHT. Los análisis de GC/MS mostraron que timol (28,50%), p-cimeno (27,14%), carvacrol (18,36%), y γ-terpineno (4,97%) son los principales componentes de AE de tomillo, mientras que cuminaldehido (32,81%), γ-terpineno (16,02%) y p-cimeno (14,07%) lo son de AE de comino negro. Ambos AE proporcionan protección al AOV, inhibiendo la formación de productos de oxidación primarios y secundarios. AE de tomillo mostró mayor efecto contra la oxidación que el AE de comino negro. El efecto del AE de tomillo en la inhibición de la oxidación de VOO fue similar al del BHT. El α-tocoferol no mostró ningún efecto sobre la mejora de la estabilidad oxidativa del AOV. Este estudio sugiere que los AE de tomillo y comino negro se pueden utilizar para mejorar la estabilidad oxidativa del AOV. • M. Keramat and M.T. Golmakani

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Section: Gc Analysis Of Eomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Keramat

Golmakani

2016

Grasas y Aceites

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“…Virgin olive oil is a product widely produced and consumed throughout the ages in the Mediterranean cuisine and is highly appreciated for its delicious taste and aroma, as well as for its nutritional properties (Moldao-Martins et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of containers on the quality of Chemlali olive oil during storage

2014

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This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K 232 and K 270 ), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease (p<0.05) in the antioxidant contents (carotenes, chlorophylls and total phenols) was observed in the oil stored in the clear glass bottles and PE containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.

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“…Among their therapeutic properties, they are well known by their antioxidant activity against some human diseases. For these reasons, Moldao-Martins et al [6] and Asensio et al [7] proposed that essential oils could be added to the oils via a simple procedure. Rosenblant et al [8] enriched extra virgin olive oil by dissolving green tea into the oil while Koprivnjak et al [9] enriched virgin olive oil directly with phospholipids without any mechanical processes.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability of Extra Virgin Olive Oil with Natural Plant Extracts during Microwave Heating

Yahyaoui¹,

Rigane²,

Salem³

2017

Asian J. Chem.

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Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L.

Cited by 74 publications

References 7 publications

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

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

Effect of containers on the quality of Chemlali olive oil during storage

Oxidative Stability of Extra Virgin Olive Oil with Natural Plant Extracts during Microwave Heating

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