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

Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.

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Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

Ciência Rural ◽

10.1590/0103-8478cr20140241 ◽

2016 ◽

Vol 46 (3) ◽

pp. 560-566 ◽

Cited By ~ 4

Author(s):

Ana Paula Daniel ◽

Lauren Fresinghelli Ferreira ◽

Bruna Klein ◽

Amanda Roggia Ruviaro ◽

Andréia Quatrin ◽

...

Keyword(s):

Essential Oil ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Frozen Storage ◽

Storage Period ◽

Oxidation Products ◽

Secondary Products ◽

Silver Catfish ◽

Rhamdia Quelen ◽

Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

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Deterioration of Extra Virgin Olive Oil Caused by Different Processes

Journal of Food Research ◽

10.5539/jfr.v6n5p59 ◽

2017 ◽

Vol 6 (5) ◽

pp. 59 ◽

Cited By ~ 1

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.

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