ArticlePublisher preview available

As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

DOI:10.1007/s00217-016-2669-1
Authors:
Antonella Baiano at Università degli studi di Foggia
Antonella Baiano
Maria Assunta Previtali
Maria Assunta Previtali
Maria Assunta Previtali
  • This person is not on ResearchGate, or hasn't claimed this research yet.
Ilaria Viggiani
Ilaria Viggiani
Ilaria Viggiani
  • This person is not on ResearchGate, or hasn't claimed this research yet.
Gabriella Varva at Università degli studi di Foggia
Gabriella Varva
Show all 9 authorsHide
Read publisher preview
Download citation
To read the full-text of this research, you can request a copy directly from the authors.

Abstract and Figures

Extra-virgin olive oils used in the production of flavoured oils can derive from a single cultivar or can be a blend of two or more mono-varietal oils. In order to investigate the effects of the characteristics of the oil blends on the quality of the deriving flavoured oils, three mono-cultivar extra-virgin olive oils (Coratina, Peranzana, Ogliarola) were used to produce three blends, which were successively flavoured by infusion. From each blend, three types of flavoured olive oils were produced: basil, chilli pepper, and garlic + chilli pepper. Mono-varietal extra-virgin olive oils, blends, and flavoured oils were submitted for routine analyses and for determination of polar compounds, phenolic profile, antioxidant activity, and volatile profiles. The panel and consumer tests were also carried out on the flavoured oils. Along with the undoubted influence of the flavouring agents, the quality parameters of each blend changed and their changes greatly depend on the starting blend. The parameters mostly affected by oil blend were: acidity, K232, peroxide values, diacylglycerols, polar compounds, total phenolics, antioxidant activity, and phenolics such as p-coumaric acid, tyrosol acetate, vanillic acid, tyrosol, hydroxytyrosol, hydroxytyrosol acetate, dialdehydic form of elenolic acid linked to tyrosol, and ligstroside aglycone, oleuropein aglycone. The effects of oil blending were rather limited on volatile profiles and sensory characteristics.
Figures - available from: European Food Research and Technology
This content is subject to copyright. Terms and conditions apply.
  • A preview of this full-text is provided by Springer Nature.
  • Learn more
Preview content only
Content available from European Food Research and Technology
This content is subject to copyright. Terms and conditions apply.
1 3
Eur Food Res Technol (2016) 242:1693–1708
DOI 10.1007/s00217-016-2669-1
ORIGINAL PAPER
As oil blending affects physical, chemical, and sensory
characteristics of flavoured olive oils
Antonietta Baiano1 · Maria Assunta Previtali1 · Ilaria Viggiani1 · Gabriella Varva1 ·
Giacomo Squeo2 · Vito Michele Paradiso2 · Carmine Summo2 · Tommaso Gomes2 ·
Francesco Caponio2
Received: 7 October 2015 / Revised: 17 February 2016 / Accepted: 5 March 2016 / Published online: 21 March 2016
© Springer-Verlag Berlin Heidelberg 2016
blending were rather limited on volatile profiles and sen-
sory characteristics.
Keywords Antioxidants · Flavoured oils · Phenols ·
Volatile compounds
Introduction
The production of olive oils flavoured with vegetables,
spices, herbs, or fruits is a traditional practice in Mediterra-
nean area, in order to enhance the sensorial characteristics
of the original olive oils and to improve the sensory prop-
erties of the foods to which these types of seasoning are
added [1]. Flavoured oils are also gaining interest among
the consumers who are not familiar with the application
of pure olive oil, such as those coming from North Europe
and North America, due to their nutritional properties and
healthy effects particularly in terms of oxidation preven-
tion, since herbs and spices can be sources of harmless
antioxidants. The addition of some spices and herbs can
also increase the chlorophyll content of the flavoured oils,
thus resulting in a decrease in the stability to photo-oxida-
tion [2].
Aromatization can be obtained through different meth-
ods [1]. The traditional method, known as “infusion”,
consists in putting into contact finely ground aromatizing
material and oil. The mixture, generally kept at room tem-
perature, is frequently shaken in order to facilitate the dif-
fusion of the aromatizing compounds [3]. The oil is ready
for consumption after filtration, which separates the solid
parts from the liquid. In order to avoid hydrolytic reactions,
the aromatizing materials should be added after removal
of their compositional water. Modifications of the infusion
method, designed to reduce the production time, include
Abstract Extra-virgin olive oils used in the production
of flavoured oils can derive from a single cultivar or can
be a blend of two or more mono-varietal oils. In order to
investigate the effects of the characteristics of the oil blends
on the quality of the deriving flavoured oils, three mono-
cultivar extra-virgin olive oils (Coratina, Peranzana, Ogli-
arola) were used to produce three blends, which were suc-
cessively flavoured by infusion. From each blend, three
types of flavoured olive oils were produced: basil, chilli
pepper, and garlic + chilli pepper. Mono-varietal extra-
virgin olive oils, blends, and flavoured oils were submitted
for routine analyses and for determination of polar com-
pounds, phenolic profile, antioxidant activity, and volatile
profiles. The panel and consumer tests were also carried
out on the flavoured oils. Along with the undoubted influ-
ence of the flavouring agents, the quality parameters of
each blend changed and their changes greatly depend on
the starting blend. The parameters mostly affected by oil
blend were: acidity, K232, peroxide values, diacylglycerols,
polar compounds, total phenolics, antioxidant activity, and
phenolics such as p-coumaric acid, tyrosol acetate, vanil-
lic acid, tyrosol, hydroxytyrosol, hydroxytyrosol acetate,
dialdehydic form of elenolic acid linked to tyrosol, and lig-
stroside aglycone, oleuropein aglycone. The effects of oil
* Antonietta Baiano
antonietta.baiano@unifg.it
1 Dipartimento di Scienze Agrarie, degli Alimenti e
dell’Ambiente, University of Foggia, Via Napoli 25,
71122 Foggia, Italy
2 Dipartimento di Scienze del Suolo della Pianta e degli
Alimenti, Sezione di Scienze e Tecnologie Alimentari,
University of Bari “Aldo Moro”, Via Amendola 165/A,
70126 Bari, Italy
Content courtesy of Springer Nature, terms of use apply. Rights reserved.
... There is agreement between the results obtained with the bibliographic data consulted, according to which dried rosemary causes increases in the extinction coefficients [38,39] although the amounts of flavouring and contact have been different. Finally, regarding ∆K, in all cases, the values are equal or less than 0.01, so they correspond to "Extra Virgin" category. ...
... The fact that MOL shows these decreases compared to monovarietal oil may be due to the contribution of the polyphenols present in the composition of bay, rosemary and garlic. This would be in accordance with what different research groups indicated for garlic [36,[38][39][40] and lemon [39] but contrary to what was stated by Sousa et al. [5] for the laurel, when they indicate that it decreases, and according to the results obtained it increases, although the operating variables variety, quantity, time and temperature differ from those of this investigation. As for those flavoured with rosemary, the results for both campaigns are contradictory, since it increases in the first campaign, according to same studies [36,41,42] and decreases in the second, similar to other studies [34,35]. ...
... The fact that MOL shows these decreases compared to monovarietal oil may be due to the contribution of the polyphenols present in the composition of bay, rosemary and garlic. This would be in accordance with what different research groups indicated for garlic [36,[38][39][40] and lemon [39] but contrary to what was stated by Sousa et al. [5] for the laurel, when they indicate that it decreases, and according to the results obtained it increases, although the operating variables variety, quantity, time and temperature differ from those of this investigation. As for those flavoured with rosemary, the results for both campaigns are contradictory, since it increases in the first campaign, according to same studies [36,41,42] and decreases in the second, similar to other studies [34,35]. ...
Characterization of Flavoured Olive Oils of ‘Madural’ Variety
Article
Full-text available
  • Jan 2023
Flavoured oils arouse great interest among consumers in many countries due to their variety of flavours and versatility, especially in the culinary field. The aromatization of oils seeks to improve their sensory and nutritional properties, and extend their useful life due to the added substances can be beneficial as antioxidant and antimicrobial agent. In this research, olive oils of the ‘Madural’ variety from Trasos Montes region of Portugal have been obtained and flavoured with different aromatics herbs and condiments (flower of salt and bay leaf, garlic, rosemary and dehydrated lemon peel). The objective is to study the influence of the aromatic herbs and condiments on the physicochemical parameters of the oils: quality, purity, oxidative stability and microbiological analysis. It can be noted that the flavourings do not significantly alter the quality of the monovarietal oil, although, for some parameters, the excessive contact times can affect the category of the oil. On the other hand, the high content of antioxidants provided by flavouring agents can favour its stability and prolong its expiration. In this sense, the flavouring agent that contributes to stop the oxidation of the oil over time is salt + bay leaves, as higher oxidative stability values were detected than those obtained in monovarietal oil. However, oils flavoured with rosemary or lemon show a decrease over time for this parameter, which could indicate that this flavouring accelerates oxidation. In the case of oxidative stability referred to those flavoured with garlic, they present similar values to the monovarietal. The effect exerted by flavourings on the different parameters of the oils is complex, since it is influenced by the method followed and the operating variables established for flavouring.
View
... Some studies (Baiano et al., 2016;Benmoussa et al., 2016;Sousa et al., 2015) reported that flavoured/fortified olive oils are gaining relevance in the food industry, namely in the section of gourmet products. This fact implies clear innovation strategies, including those associated with the level/type/form of the flavouring agents used, aiming to enhance the value of the olive oil and meet the consumer's sensory requirements. ...
... Commonly, three techniques are used for flavouring olive oils, namely the contact method (permanent or temporary), co-extraction, and incorporation of essential oils (Baiano et al., 2016;Benmoussa et al., 2016;Caponio et al., 2016;Caporaso, Paduano, Nicoletti, & Sacchi, 2013;Clodoveo et al., 2016;Romaniello & Baiano, 2018). Among these, the contact method, in which a direct contact is promoted between the olive oil and the flavouring agent, is the most usual and traditional technique. ...
... Flavouring olive oils is a very old practice in the Mediterranean region, being nowadays performed by contact, the most common tech- nique, co-extraction or essential oils incorporation (Baiano et al., 2016;Benmoussa et al., 2016;Caponio et al., 2016;Caporaso et al., 2013;Clodoveo et al., 2016;Romaniello & Baiano, 2018). The flavouring by contact and essential oil incorporation are techniques implemented after the olive oil extraction, while flavouring by co-extraction implies the contact between olive mass and flavouring agent during olive oil extraction. ...
Flavoured and fortified olive oils - Pros and cons
Article
Background Flavouring and fortifying virgin olive oils is an increasing commercial trend, aiming to meet new consumers' preferences and provide new differentiated products. These practices usually positively impact the oils’ sensory profile and chemical composition, increasing their natural richness on bioactive compounds. However, some negative effects have also been reported. Scope and approach This review provides a summary of common flavouring/fortification techniques as well as of the usual natural agents used. Co-extraction, contact and essential oils incorporation techniques are addressed. Usually, flavouring/fortification enhances desirable sensory sensations, and shelf-life, and promotes incorporating bioactive compounds like antioxidants. Also, the excess of flavouring may promote the appearance of unpleasant sensory sensations and, in some cases, result in pro-oxidant activity. Fortification, in turn, involves the incorporation of extracts rich in bioactive compounds, contributing to the nutritional and healthy enrichment of the olive oil. However, fortification may also increase the oil's turbidity and/or promote the appearance of unpleasant sensory sensations, resulting in a less appealing oil, hindering the consumers' purchasing. Key findings and conclusions Although traditional in the Mediterranean, olive oil flavouring or fortification may have positive/negative effects at chemical and sensory levels. This awareness is of paramount commercial importance and can be used as a decision-maker tool for olive oil producers. Thus, the advantages/disadvantages of the different methodologies are discussed, and some perspectives and possible future directions are proposed and briefly discussed.
View
... The quality of the fruits is the main factor The main problem with the addition of herbs to olive oils is the incorporation of new products in the oil, which could promote the main degradation reactions, such as lipolysis and oxidation. The risk of lipolysis increases when fresh herbs are used, as the presence of free water in the oil will increase triacylglycerol's hydrolytic reactions [22][23][24]. Regarding the oxidation reactions, the fatty acid composition of oils is a determining factor for oxidation susceptibility [25]. Table 1 presents the results of quality criteria for Cornicabra oils obtained in an Abencor system either with or without USAE treatment. ...
... The peroxide value (PV) is also far from the limit for virgin olive oils (20 meqO 2 /kg), as is the specific absorbance at 270 nm, K 270 (legal limit: ≤0. 22). Specific absorbances at 232 nm, K 232 (legal limit: ≤2.50) are related to the high contents of polyunsaturated fatty acids (PUFA) of this cultivar. ...
Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils
Article
Full-text available
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction is an emergent technology able to increase extractability. Combining US and coextraction, it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage), ingredient(s) with the greatest flavoring and/or bioactive potential, as well as extraction conditions. In the present study, mastic thyme (Thymus mastichina L.) (TM) and lemon thyme (Thymus x citriodorus) (TC) were used for flavoring Cornicabra oils by coextraction. The coextraction trials were performed by (i) thyme addition to the olives during crushing or malaxation and (ii) US application before malaxation. Several parameters were evaluated in the oil: quality criteria parameters, total phenols, fatty acid composition, chlorophyll pigments, phenolic profile and oxidative stability. US application did not change the phenolic profile of Cornicabra olive oils, while the enrichment of olive oils with phenolic compounds or pigments by coextraction was very dependent on the thyme used. TM enrichment showed an improvement of several new phenolic compounds in the oils, while with TC, fewer new phenols were observed. In turn, in the trials with TC, the extraction of chlorophyll pigments was higher, particularly in crushing coprocessing. Moreover, the oils obtained with US and TM added in the mill or in the malaxator showed lower phenol decrease (59%) than oils flavored with TC (76% decrease) or Cornicabra virgin olive oil (80% decrease) over an 8-month storage period. Multivariate data analysis, considering quality parameters, pigments and phenolic contents, showed that flavored oils were mainly grouped by age.
View
... In the FVOOs, new sensory descriptors were added like "pungent", "smoked", "citrusy", "astringent" and "spicy". Regarding the olfactory sensations, the most evident differences were in the "green fruity" descriptor, which decreased as a consequence of flavouring [46]. "Pungent" and "smoked" appeared particularly in GI, whereas "citrusy" and "vegetable note" appeared in GM. ...
Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage
Article
Full-text available
  • Oct 2023
Citation: Custureri, I.M.G.; Sicari, V.; Loizzo, M.R.; Tundis, R.; Soria, A.C.; Giuffrè, A.M. Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage. Foods 2023, 12, 3822. https://doi. Abstract: The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O 2 kg −1) and maintained the highest α-tocopherol level (101.16 mg kg −1). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.
View
... In the FVOOs, new sensory descriptors were added like "pungent", "smoked", "citrusy", "astringent" and "spicy". Regarding the olfactory sensations, the most evident differences were in the "green fruity" descriptor, which decreased as a consequence of flavouring [46]. "Pungent" and "smoked" appeared particularly in GI, whereas "citrusy" and "vegetable note" appeared in GM. ...
Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage
Article
Full-text available
  • Oct 2023
The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg−1) and maintained the highest α-tocopherol level (101.16 mg kg−1). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.
View
... After the residual turbidity and flavoring materials are removed by high-pressure and high-speed centrifugation, the flavored vegetable oils from the coldpressing machine or malaxation mash are obtained [13]. (3) Extraction/Enrichment Method (EM): The flavoring materials of spice and herb plants are extracted by liquidsolid extraction or liquid-liquid extraction using organic solvents and then added directly to the vegetable oils [14]. After successively homogenizing at room temperature for about 3 days or 6 days, until no changes occur in the external surface of vegetable oils, the flavored vegetable oils are obtained. ...
Sunflower Oil Flavored by Spearmint through Conventional and Ultrasound-Assisted Maceration: Differences in Oxidative Stability, Microbial Contamination and Sensory Properties
Article
Full-text available
  • Sep 2022
The preparation of flavored vegetable oils using spice and herb plants is considered to be an indispensable opportunity for the application of these plants. In the present exploration, sunflower oil (SFO) samples flavored by Mentha spicata L. (spearmint) were prepared using the maceration method (MM) and ultrasound-assisted maceration (UM). The antioxidant effects, sensory evaluation and the oxidative stability during accelerated storage; the physicochemical properties including the levels for acid value (AV), peroxide value (PV) and p-anisidine value (AnV); and the specific extinction values at 232 nm (K232) and 268 nm (K268) of the SFO samples were measured. The contents of beneficial ingredients including chlorophylls, carotenoids, polyphenols and tocopherols, and the micro-organism colonies for yeasts, molds, Listeria monocytogenes and Enterobacteriaceae bacteria were determined. The results show that the physicochemical properties, beneficial ingredients, antioxidant effects, sensory attributes and the oxidative stability in accelerated storage were greater in the flavored SFO sample than the control. Therefore, the SFO flavored by spearmint can be developed as flavored vegetable oils, and the ultrasound-assisted maceration can be widely employed in the preparation of flavored vegetable oils in the future.
View
... Flavoured oils such as olive possess anti-oxidant properties (Baiano et al., 2016;Mahady et al., 2002;Reddy et al., 2005;Wright et al., 2013;Cox et al., 2015). ...
POSITIONING SPICES AS A TOURISM PRODUCT FOR FOREIGNERS: A STUDY FROM THE INDIAN PERSPECTIVE
Article
Full-text available
  • Jun 2022
Spice Tourism is an emerging sector in tourism majorly focusing on the impact of spices on tourism choices, growth, and distinctiveness. Because of the fascinating role of spices in tourism growth and diversification in new emerging economies, there is an increased demand for the promotion and growth of spice tourism in many developing economies like India and Sri Lanka. However, a comprehensive investigation is lacking pertaining to spice tourism. In this situation, the present research attempts to bring together and discuss the role of spices as an instrument to entice foreign tourists visiting India. A structured survey instrument in the form of a questionnaire was used for data collection from 400 inbound foreign tourists at the Indira Gandhi International (IGI) Airport, New Delhi. This study has provided directions to the practitioners and academicians in uncovering a diversity of perspectives on the emerging spice tourism market. It also suggests the role of spices as a tactical tool to recreate the destination image of India as a spice tourism destination. The research can also be utilized to examine the foreign tourist’s spice preferences in India, which can be used by stakeholders and practitioners to entice and enhance their revisit to India.
View
How storage time affects sensory, chemical, and physical characteristics of flavored olive oil
Article
Full-text available
  • Aug 2023
The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three flavoring methods (fresh, dried, and essential oil). Selected sensory, chemical, and color parameters were monitored based on international standards. The color was determined by spectrophotometer. The results confirmed that storage time and flavoring method affect sensory characteristics of the oil. Fresh garlic oil had significantly lower ( p < .05) fruity smell. The level of pungent taste significantly increased ( p < .05) in the dried rosemary oil, rosemary essential oil, and fresh and dried garlic flavored oils. The intensity of rosemary smell in the sample flavored with essential oil significantly decreased ( p < .05) during storage. Opposite effect was observed in the sample flavored with dried rosemary, where the smell significantly increased ( p < .05) during storage. The intensity of taste significantly increased ( p < .05) in samples flavored by dried rosemary during storage. The peroxide value of all flavored oils samples increased ( p < .05) during storage compared to unflavored oil where peroxide value did not change. Color indicators L *, a *, and b * show that addition of fresh rosemary causes the greatest change in olive oil color. The color change, especially the turbidity, was not perceived positive by tasters.
View
Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion
Article
In the context of the olive oil flavoured with chili peppers, the aim of this study was to compare co-milling of sound olives and fresh chili peppers at mill scale to infusion of dried chili peppers in oil, using the same batch of olives for all oils. Capsaicinoids by HPLC-DAD, volatile profile by HS-SPME-GC-MS and HS-GC-IMS and sensory profile were characterized. Capsaicinoids were statistically higher in oils prepared with green (52.0-68.0 mg/kg) than red (48.0-60.2 mg/kg) chili peppers. Oils flavoured by infusion showed higher contents of volatile compounds linked to defects such as acetic acid, with winey/vinegary sensory defect (median, 1.72-2.02) and no fresh pepper flavour. Oils prepared by co-milling resulted rich in the typical esters of chili pepper (6.175 and 4.156 mg/kg with green and red chili peppers, respectively), with pleasant hotness sensation and fresh pepper flavour. Overall, the co-milling approach allowed obtaining flavoured samples with improved sensory quality.
View
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
Article
Full-text available
  • Mar 2022
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of compounds present in the oil, phenols stand out, not only for producing the bitter-pungent perception but also for their antioxidant properties, which contribute to human health protection. The addition of plants can change the phenolic profile due to a migration of plant antioxidants to the oil. The aim of this work was to study the evolution of the oxidative process of extra virgin olive oil under mild storage conditions for 8 months, monitoring the individual content of 15 phenols by High Performance Liquid Chromatography (HPLC) and the changes of the phenolic profile of the non-flavoured oil compared with the same flavoured (rosemary and basil) oil. The oxidative alteration was more marked in virgin than in flavoured oils, where it happened slowly. Throughout storage, the behaviour of the phenols varied, resulting in a decrease in their concentration, except in the case of tyrosol and hydroxytyrosol. The addition of plants had an antioxidant effect, slowing down the oxidative process, which prolongs the shelf life of the flavoured oil compared to the unflavoured oil. Furthermore, multivariate statistical analyses allowed the classification and differentiation of the different samples.
View
Phenolic Composition and Antioxidant Activity of Monovarietal and Commercial Portuguese Olive Oils
Article
Full-text available
  • Apr 2014
Olive oil composition has been investigated using chemical approaches, since the composition has a direct impact on its quality and safety and it may be used for certification purposes. In this paper, eleven monovarietal and twelve commercial Portuguese olive oils were analyzed to determine spectrophotometrically their total polyphenol content, ortho-diphenols and antioxidant activity. The phenolic profiles of these olive oils were also studied by high performance liquid chromatography. The lowest phenolic content and antioxidant activity were observed for monovarietal olive oils, however, among these group, 'Cobran double dagger osa' and 'Redondil' cultivars showed the highest values of these two chemical parameters. In commercial olive oils, the concentration of polyphenols, determined according to the Folin-Ciocalteu method, and the antioxidant activity (ABTS method) ranged from 97.37 +/- A 1.10 to 219.7 +/- A 1.50 mg GAE/kg of oil and from 387.2 +/- A 20.00 to 997.5 +/- A 30.90 A mu mol Trolox/kg, respectively. The study of the phenolic profile demonstrated that the highest concentrations of the most abundant compounds in olive oil (tyrosol, hydroxytyrosol and oleuropein) are present in commercial olive oils. The correlation coefficient between total phenolics and antioxidant activity was statistically significant (r = 0.95, p < 0.0001). The same was observed for ortho-diphenol content and antioxidant capacity (r = 0.94, p < 0.0001).
View
Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum)
Article
Full-text available
Spices and herbs are traditionally added to olive oil in Mediterranean gastronomy to enhance its aroma and taste. This paper aims to characterize olive oil aromatized by addition of dried chili pepper (Capsicum annum) (DCP) at different concentrations (10% and 20% by weight) up to 30 days of infusion. Capsaicinoids quantification by HPLC-DAD, volatile compounds analysis by SPME-GC–MS and antioxidant activity by ABTS method were performed on chili pepper flavored olive oil (CPOO) in comparison to whole olive oil. At day 7 of infusion, the maximum capsaicinoids content was reached for both the concentrations used and no significant increase was observed for longer infusion times. The volatile headspace composition of CPOOs was influenced by the concentration of DCP added. The addition of DCP caused a significant increase in hexanal, related to oxidation processes. 2-Methylbutanal, 3-methylbutanal and 6-methyl-5-hepten-2-one were also detected in CPOO and derived from chili as degradation products of the drying process. DCP infusion significantly enriched olive oil with antioxidant compounds and also modified its volatile profile. Capsaicinoids and aroma compounds were rapidly released within the first week of chili infusion in CPOOs, thus suggesting reducing infusion time by optimizing DCP concentration in order to improve CPOO quality and shelf life.
View
View
View
View
View
View
Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences
Article
This study investigates consumer attitude towards local virgin olive oil production and examines associations between consumer preference and sensory evaluations carried out by a trained panel. The panel evaluated four extra virgin olive oils in terms of descriptors such as bitter, pungent and fruity. Consumers demonstrated a high level of interest in locally produced oil and expected it to score low for bitterness and pungency. Participants were segmented into clusters, having first been asked to declare their liking-drivers, choosing between low- or high-fruity intensity and low- or high-bitter-pungent intensity. Having tasted the oils, consumers were requested to provide hedonic scores and to judge oil quality. Those consumers who expressed a preference for olive fruitiness did not generally score in accordance with its intensity, as assessed by the expert panel. The bitter-pungent attribute appears be a more suitable characteristic for determining consumer preference. These results may prove useful in orienting local production towards the real expectations and preferences of consumers.
View
View
Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils
Article
  • Sep 2012
Quality characteristics of extra-virgin olive oils depend on several factors. In order to study the effects of genotype and growing location on olive oil quality, olives from cv. Coratina, Nocellara, Ogliarola, and Peranzana, picked in four locations of the Apulia region (Italy), were crushed by a three-phase system to produce mono-cultivar extra virgin olive oils that were analyzed for acidity, peroxide value, spectrophotometric indices, total phenolic content, phenolic profile and antioxidant activity. The experimental data concerning peroxide value, spectrophotometric indices, phenolic content and profile and antioxidant activity showed great variability among the cultivars grown in the same location and also among the oils produced with olives of the same cultivar but grown in different locations. For each cultivar, no significant differences were found among locations in terms of acidity and ΔK whereas peroxide value, K232, and K270 differ significantly among locations for both Ogliarola and Peranzana cv. Concerning the phenolic content of Ogliarola cv., no differences were highlighted between the locations whereas the phenolic contents of Peranzana significantly changed as a function of the place of growing. On the basis of these results, the statistical multivariate analysis did not allow the classification into homogeneous groups neither of the oils belonging to the same cultivar nor of those obtained from olives picked in the same location.
View