The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil

Abstract

This study was performed to determine the effect of the addition of L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Control and enriched EVOO was analysed after 30, 60 and 90 days for various parameters. Bio-enrichment of EVOO with EO combined with packaging in brown glass enabled maintenance of the highest amounts of chlorophyll and carotenoids after 90 days of accelerated photo-oxidation. The lowest total phenols content was found in EVOO without EO packed in transparent glass. EO enrichment and brown packaging preserved higher levels of antioxidant activity but could not preserve the oxidation indices until the end of the period of light exposition.

Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

“…The results showed that the flavoring Arbequina olive oil with lemon verbena EO enhanced the antioxidant stability, with a significant increase (P-value < 0.05) of TRC levels (varying from 148 (0.0% EO) to 173 mg CAE/kg (0.4% EO)) as well as of the DPPH values (with an increase of the inhibition rate from 40 (0.0% EO) to 49% (0.4% EO). These results are in-line with the literature regarding the flavoring of olive oils with laurel EO or rosemary EO, basil and oregano, sweet orange and sweet lemon peels) or olive leaves (Ayadi, Grati-Kamoun, & Attia, 2009;Dambolena et al, 2010;Khemakhem et al, 2015;Rached, Abdallah, & Guerfel, 2014;Taoudiat et al, 2018;Tarchoune et al, 2019). An opposite finding was reported for olive oils flavored with spices or aromatic herbs (e.g., hot chili peppers, pepper, garlic, laurel or oregano), which led to a significant decrease of the TRC but to an increase or decrease of the DPPH, depending on the type of flavoring agent used (Baiano et al, 2009;Sousa et al, 2015).…”

“…Opposite trends, i.e., a significant decrease of the PV, K 232 and/or K 268 or no significant change of the parameters' values, were reported after olive oils flavoring with different aromatic herbs, EO, rosemary leaves or olive leaves (Bobiano et al, 2019;Sousa et al, 2015;Tarchoune et al, 2019). However, as pointed out by Taoudiat, Djenane, Ferhat, and Spigno (2018), the above-mentioned changes (decrease or increase) may only be observed after a minimum storage period (after a 60-days period).…”

Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

“…Arbequina oils. In the literature, both increasing and decreasing trends have been reported, depending on several factors such as the type and level of flavoring agent, the type and quality of the olive oil, and the storage conditions (Baiano et al, 2009; Bobiano et al, 2019; Farhoosh & Hoseini‐Yazdi, 2014; Khemakhem et al, 2015; Taoudiat et al, 2018; Tarchoune et al, 2019; Veloso et al, 2020). Concerning the microwave heating time‐period, it had an obvious negative impact on the OS, DPPH, TPC, TCC, and chlorophyll content, leading to a marked decrease of their values, mainly for heating times between 5 and 15 min.…”

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

“…The radical-scavenging activity (RSA) was measured using the stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH•) in methanolic solution according to spectrophotometric methods described by Taoudiat et al [15]. The percentage of DPPH• radical scavenging activity (RSA) was calculated using the following Equation:RSA (%) = [(Abs (DPPH) – Abs (sylv.OLE) )/Abs (DPPH) ] × 100 Abs (DPPH) = absorbance value at 517 nm of the methanolic solution of DPPH.Abs (sylv.OLE) = absorbance value at 517 nm for the sylv.OLE.…”