Flavouring Extra-Virgin Olive Oil with Aromatic and Medicinal Plants Essential Oils Stabilizes Oleic Acid Composition during Photo-Oxidative Stress

Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat oxidation. The main aim of this study was to improve both food shelf-life and aromatic flavour of EVOO, adding different EOs of Sicilian accessions of common sage, oregano, rosemary and thyme. The morphological and production characteristics of 40 accessions of MAPs were preliminarily assessed. EOs from the most promising accessions of MAPs were analysed by gas-chromatography and mass spectrometry. Photo-oxidative studies of the EOs were carried out and the determination of the EVOO fatty acids obtained from 4 Italian olive varieties was also made. EO content was on average 1.45% (v/w) for common sage, 3.97% for oregano, 1.42% for rosemary and 5.90% for thyme accessions. The highest average EO yield was found in thyme (172.70 kg ha−1) whilst the lowest (9.30 kg ha−1) in rosemary accessions. The chemical composition of EOs was very different in the four MAPs in the study. No significant change of oleic acid percentage was detected in the mixture of EVOO with EO samples. The results seem to highlight the presence of an antioxidant effect of EOs on EVOO.

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Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology

Journal of Pharmaceutical and Biomedical Analysis ◽

10.1016/j.jpba.2021.114204 ◽

2021 ◽

pp. 114204

Author(s):

Antonella Maria Aresta ◽

Nicolella De Vietro ◽

Maria Lisa Clodoveo ◽

Riccardo Amirante ◽

Filomena Corbo ◽

...

Keyword(s):

Olive Oil ◽

Human Urine ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil

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Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

Journal of Food Research ◽

10.5539/jfr.v3n4p119 ◽

2014 ◽

Vol 3 (4) ◽

pp. 119 ◽

Cited By ~ 2

Author(s):

Raffaele Romano ◽

Nadia Manzo ◽

Immacolata Montefusco ◽

Annalisa Romano ◽

Antonello Santini

Keyword(s):

Carbon Dioxide ◽

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Liquid Carbon ◽

Liquid Carbon Dioxide ◽

A Value ◽

Olive Mill Waste Water

In this study the use of liquid carbon dioxide, CO2, for extraction of oil from olive paste (Peranzana cultivar) were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent. It is well known that the use of CO2 has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal. Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO2 did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.

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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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Nutritional quality assessment of extra virgin olive oil from the Italian retail market: Do natural antioxidants satisfy EFSA health claims?

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2014.12.012 ◽

2015 ◽

Vol 40 ◽

pp. 154-162 ◽

Cited By ~ 36

Author(s):

Nicola Caporaso ◽

Maria Savarese ◽

Antonello Paduano ◽

Giuliano Guidone ◽

Elena De Marco ◽

...

Keyword(s):

Quality Assessment ◽

Olive Oil ◽

Nutritional Quality ◽

Virgin Olive Oil ◽

Natural Antioxidants ◽

Extra Virgin Olive Oil ◽

Health Claims ◽

Retail Market

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Comparison between Extra Virgin Olive Oil and Oleic Acid Rich Sunflower Oil: Effects on Postprandial Lipemia and LDL Susceptibility to Oxidation

Annals of Nutrition and Metabolism ◽

10.1159/000012741 ◽

1998 ◽

Vol 42 (5) ◽

pp. 251-260 ◽

Cited By ~ 46

Author(s):

Nathalie Nicolaïew ◽

Nicole Lemort ◽

Laura Adorni ◽

Bruno Berra ◽

Gigliola Montorfano ◽

...

Keyword(s):

Oleic Acid ◽

Olive Oil ◽

Sunflower Oil ◽

Virgin Olive Oil ◽

Postprandial Lipemia ◽

Extra Virgin Olive Oil

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The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

Molecules ◽

10.3390/molecules24112179 ◽

2019 ◽

Vol 24 (11) ◽

pp. 2179 ◽

Cited By ~ 24

Author(s):

Maria Bellumori ◽

Lorenzo Cecchi ◽

Marzia Innocenti ◽

Maria Lisa Clodoveo ◽

Filomena Corbo ◽

...

Keyword(s):

Olive Oil ◽

Accurate Determination ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Health Claims ◽

Official Method ◽

Virgin Olive Oils ◽

Corrective Factor ◽

Before And After

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.

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