Oxidative Stability of Virgin Olive Oil Supplemented withZataria multifloraBoiss. andRosmarinus officinalisL. Essential Oils During Accelerated Storage

2016 ◽  
Vol 41 (3) ◽  
pp. e12951 ◽  
Author(s):  
Malihe Keramat ◽  
Mohammad-Taghi Golmakani ◽  
Mahmoud Aminlari ◽  
Shahram Shekarforoush
Keyword(s):  
Essential Oils ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Accelerated Storage

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

2016 ◽  
Vol 67 (4) ◽  
pp. 162 ◽  
Author(s):  
M. Keramat ◽  
M. T. Golmakani
Keyword(s):  
Essential Oils ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oxidation Products ◽  
Thymus Vulgaris ◽  
Natural Food ◽  
Food Ingredients ◽  
Bunium Persicum ◽  
Main Components

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.

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

2021 ◽  
Author(s):  
Sunduz Sezer Kiralan ◽  
Sermin Goksu Karagoz ◽  
Gulcan Ozkan ◽  
Mustafa Kiralan ◽  
Onur Ketenoglu
Keyword(s):  
Essential Oils ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Photo Oxidation

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109628
Author(s):  
Karolina Brkić Bubola ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Anja Novoselić
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition

Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

2005 ◽  
Vol 28 (9-10) ◽  
pp. 859-870 ◽  
Author(s):  
Tullia Gallina-Toschi ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Matteo Bonoli-Carbognin ◽  
Giovanni Lercker
Keyword(s):  
High Resolution ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Analytical Approach ◽  
Phenolic Content ◽  
Virgin Olive Oil
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