Activity of two natural additives in improving the stability of virgin olive oil quality during storage

Abstract

The activity of natural additives against the deterioration of virgin olive oil (VOO) in relation to storage time and conditions was examined. Thus, carotenoids and phenols previously extracted from carrot and olive mill wastewater, respectively, were added at 200 and 400 ppm to VOO and stored in clear and amber glass bottles at room temperatures during 120 days. The results showed that enriched VOO was largely influenced by the storage time, which resulted in a significant accumulation of hydrolysis and oxidation products. Storage conditions also affected considerably the enriched VOO. Dark glass bottles offered better protection against oxidative deterioration. The impact of both extracts on the oxidation status of examined VOO was significant and concentration-dependent. The natural additives markedly delayed the formation of hydroperoxides and conjugated dienes and trienes. Results from principal component analysis (PCA) showed that most of the variation was captured by the PC1 (89% of the total variance) which grouped samples in four categories according to storage times, each being divided into two clusters linked to storage conditions. Findings from this study revealed that natural additives could minimize VOO deterioration caused by storage time and conditions (light).

Physical fruit traits, proximate composition, fatty acid and elemental profiling of almond [Prunus dulcis Mill. DA Webb] kernels from ten genotypes grown in southern Morocco

“…among others (Boussakouran et al, 2019;El Yamani et al, 2019a, 2019c, 2020a, 2020b, 2020c, 2020dZeroual et al, 2021;Boussakouran et al, 2021;Sakar et al, 2021aSakar et al, , 2021bIbourki et al, 2022).…”

Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference

“…Hence, the relationship between oxidation stability and initial polyphenols content has been demonstrated [ 2 , 9 ]. For instance, El Yamani et al [ 31 ], showcased enhanced stability in olive oil through the incorporation of natural phenols. As previously discussed, olive oil rich in antioxidants exhibits stability over time by impeding lipid oxidation through the counteraction of free radicals and the inhibition of singlet oxygen [ 32 ].…”

Genotypic and Environmental Variations in Kernel Color Indices in the Main Almond (Prunus dulcis (Mill.) D.A. Webb) Cultivars Grown in North-Eastern Morocco

“…PCA is a multivariate statistical analysis used with an emphasis on the reduction of variables that most explain data variability [45][46][47][48][49][50][51][52][53][54][55]. Indeed, several reports used the PCA approach in order to discriminate among cultivars, growing seasons, and growing areas based on physical fruit traits [12,22,56,57].…”