Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.1-0.4%, w/ w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic nature of the lipid oxidation was evaluated by Rancimat (110-150 • C). The essential oil addition promoted the antioxidant and total reducing capacities but, unfortunately, increased primary and secondary related quality parameters. Moreover, flavoring decreased the oils' oxidative stability. The kinetic-thermodynamic data showed that unflavored oils had significantly lower oxidation reaction rates (0.055-0.06492 h − 1 ), more negative temperature coefficient (− 0.0268 • C − 1 ), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol − 1 ) and frequency factor (10.9 × 10 9 h − 1 ), higher positive enthalpy of activation (79.4 kJmol -1 ), lower negative entropy of activation (− 131.8 J mol − 1 K − 1 ) and greater positive Gibbs free energy of activation (129.95-135.23 kJ mol − 1 ), showing that oils' oxidation was negatively influenced by the essential oil incorporation. Overall, oxidation had a non-spontaneous, endothermic and endergonic nature. Finally, olive oils could be satisfactorily classified (principal component and linear discriminant analysis) according to the flavoring level, using qualityantioxidant-stability or kinetic-thermodynamic datasets. The latter showed a less predictive performance, although ensuring the full discrimination of unflavored from flavored oils.

The effect of typical domestic microwave heating (0–15 min, at 800 W) on the thermal degradation of unflavored and flavored olive oils' minor bioactive compounds and related antioxidant activity was studied. Olive oils from cv. Arbequina were flavored with lemon verbena essential oil (0%, 0.2% and 0.4%, w/w) leading to a linear increase of total phenols (112–160 mg gallic acid kg−1 oil, R‐Pearson = +0.9870), total carotenoids (2.19–2.56 mg lutein kg−1 oil, R‐Pearson = +0.9611), and, to a less extent, of chlorophyll (2.32–3.19 mg pheophytin kg−1 oil, R‐Pearson = +0.8238). However, no such linear trend was observed for the oxidative stability (6.5–7.8 h) or the radical scavenging activity (inhibition rates: 40%–43%). The contents of total phenols, total carotenoids, and chlorophyll decreased with the rise of the microwave heating time, following their thermal degradation, a second‐order kinetic model (0.8784 ≤ R‐Pearson ≤ 0.9926). The essential oil addition did not influence the estimated second‐order rate reaction constants of total phenols (0.00070–0.00072 kg oil min−1 mg−1 gallic acid)and total carotenoids (0.14–0.17 kg oil min−1 mg−1 lutein), with a broader variation observed for chlorophyll (0.014–0.022 kg oil min−1 mg−1 pheophytin). Globally, total carotenoids degraded faster than total phenols and chlorophyll (half‐life of 2.3–3.4, 8.8–12.8, and 14.5–30.8 min, respectively). Moreover, except for chlorophyll, the half‐life of total phenols and carotenoids linearly decreased with the essential oil addition (R‐Pearson: −0.9999 and −0.9421, respectively), showing that flavoring did not have a protective effect against degradation when subjected to a microwave heating.

A study was conducted to determine the optimal level of nitrogen for a better performance of the virgin canes. The vegetal materiel is composed of the variety SP 70-1284. The materiel of laboratory is composed of an electric grinder ("Jeffco" food and fodder cutter grinder, model 265 B, set L 1710), a refractometer (Schmidt+Haensch, HARD-SW model, set 29129) and a polarimeter (Saccharomat Z, set 29305). The test was conducted with the variety SP 70-1284 as an experimental randomized complete block with 9 treatments, with 4 repetitions. The total doses of N of three contributions for the cycle of harvest (