Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

Ayadi, Mohamed Ali; Grati-Kamoun, Naziha; Attia, Hamadi

doi:10.1016/j.fct.2009.07.024

Cited by 107 publications

(128 citation statements)

References 22 publications

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“…The thermal stability, to assess the stability of oils during frying, was analyzed by heating the oils at 180°C for 1 h (Abdulkarim et al 2007;Ayadi et al 2009;Murari and Shwetha 2016). The samples were analyzed for their physico-chemical parameters (FFA, PV, p-Av, diene and triene values and colour).…”

Section: Thermal Stabilitymentioning

confidence: 99%

“…The essential oil of thyme, salvia and rosemary were studied for their oxidative stability towards refined oil (Sana et al 2012). However, most of these studies were carried out by the addition of aromatic plants or plant extracts directly to vegetable oils that may lead to poor sensory characteristics on storage (Ayadi et al 2009). Flavoured oils, obtained by the combination of both vegetable oil as well as essential oils, are attaining great importance as innovative product e.g., salad dressing and as a green product.…”

Section: Introductionmentioning

confidence: 99%

“…The physico-chemical properties and thermal stability of olive oil flavoured by the addition of aromatic plants were studied by Ayadi et al (2009). The essential oil of thyme, salvia and rosemary were studied for their oxidative stability towards refined oil (Sana et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

et al. 2016

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The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNO P-0.1 , CNO P-1 , CNO G-0.1 , CNO G-1 ). The stability of oils were assessed in terms of free fatty acids, peroxide, panisidine, conjugated diene and triene values and compared with CNO without any additives and a positive control with synthetic antioxidant TBHQ (CNO T ). It was found that the stability of CNO P-1 and CNO G-1 were comparable with CNO T at both study conditions. The possibility of flavoured oil as a table top salad oil was explored by incorporating the same in vegetable salad and was found more acceptable than the control, on sensory evaluation. The synergetic effect of essential oil as a flavour enhancer and a powerful natural antioxidant that can slow down the oxidation of fats was established in the study.

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Section: Thermal Stabilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

et al. 2016

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“…The value of K 232 and K 270 specific extinction coefficients in this study exceeded the limits established by European Community Regulation (Annexes II and IX in EEC/2568/91) for VOO. Allouche et al, 2007;Bester et al, 2008;Ayadi and Grati-Kamun, 2009;Mahmoud et al, 2009;Malheiro et al, 2009;Farhoosh et al, 2012).…”

Section: Figure 2 Effect Of Temperature On the K 232 Specific Extincmentioning

confidence: 99%

Thermal Stability of Chlorophyll Pigments in Virgin Olive Oil

Rasul¹,

İnanç²

2014

KSÜ Doğ. Bil. Derg

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Abstract:The aim of the present study was to determine the changes in the chlorophyll content and the K 232 and K 270 specific extinction coefficient values in virgin olive oil (VOO) subjected to high temperatures for 24 h. VOO, was obtained from Kahramanmaraş city, Turkey, and subjected to 150, 160, 170, 180. 190 and 200ºC for 2, 4, 6, 8, 10, 12 and 24 h, and the chlorophyll content and the K 232 and K 270 specific extinction coefficient values were determined. The chlorophyll content of VOO decreased significantly as the treatment temperature and the extent of heat treatment increased (P<0.05) Especially, the temperature above 180ºC, the chlorophyll content decreased below 3% after 24 h. The K 232 and K 270 specific extinction coefficient values of VOO increased significantly with increasing the treatment temperature and time (P<0.05). The values of K 232 and K 270 specific extinction coefficients reached to 9.12 and 5.28 (1%, 1 cm), respectively, at 200ºC after 24 h. However, the rates of the increase in these values did not change with respect to different temperature and time. A significant inverse relationship was found between the chlorophyll content and the K 232 and K 270 specific extinction coefficient values (P<0.05). This study showed that chlorophyll, as one of the major quality criteria for olive oils, is heat-liable, and decomposes at high temperatures and long treatment times. In addition, increases in the conjugated diene and triene contents of VOO indicate the accelerated oxidation reactions at high temperatures; therefore VOO is no longer classified as "virgin olive oil" according to the official standards. Keywords: Virgin olive oil, chlorophyll, conjugated diene and triene, thermal stability Natürel Zeytin Yağındaki Klorofil Renk Maddelerinin Isısal KararlılığıÖzet: Bu çalışmanın amacı, yüksek sıcaklıklara maruz bırakılan natürel zeytinyağında klorofil ve konjuge bağların miktarlarındaki değişimi 24 saat süresince belirlemektir. Kahramanmaraş, Türkiye'den temin edilen natürel zeytinyağı, 150, 160, 170, 180. 190 ve 200ºC sıcaklıklarda 2, 4, 6, 8, 10, 12 ve 24 saat bekletilmiş ve natürel zeytinyağının klorofil miktarı ve 232 ve 270 nm'deki absorbans değerleri ölçülmüştür. Natürel zeytinyağının klorofil miktarı sıcaklık ve süre arttıkça istatistiksel olarak önemli oranda düşüş göstermiştir (P<0,05). Özelikle, 180ºC üzeri sıcaklıklarda 24 saat işlem gören sızma zeytinyağında klorofil miktarı %3'ün altına düşmüştür. Natürel zeytinyağının K 232 ve K 270 absorbans değerleri, sıcaklık ve sürenin artışına paralel istatistiksel olarak önemli oranda artmıştır (P<0,05). 200ºC sıcaklıkta ve 24 saat sonunda natürel zeytinyağının K 232 absorbans değeri 9,12 (1%, 1cm) ve K 270 absorbans değeri 5,28 (1%, 1 cm)'ye ulaşmıştır. Ancak, farklı sıcaklık ve süreler sonunda K 232 ve K 270 absorbans değerlerindeki artış hızı hemen hemen sabit kalmıştır. Lineer regresyon analizinde, klorofil miktarındaki düşüş ile K 232 ve K 270 absorbans değerlerindeki artış arasında istatistiksel olarak önemli negatif bir ilişki b...

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“…Additionally, Rubió et al [10] studied the effect of adding phenolic extracts from olive paste and thyme to virgin olive oil. While, Ayadi et al [11] It is well known that Mentha spicata L., Rosemary officinalis L., Thymus vulgaris L., Ocimum basilicum L., Pelargonium graveolens L' Hér. are some of the aromatic plants which provide essential oil, vitamins, minerals and phytochemicals (bioactive substances present in small quantities that act, for instance, as antioxidants, bactericides or antivirals).…”

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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Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

Cited by 107 publications

References 22 publications

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

Thermal Stability of Chlorophyll Pigments in Virgin Olive Oil

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

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