Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

Kıralan, Sündüz Sezer; Karagoz, Sermin Goksu; Özkan, Gülcan; Kıralan, Mustafa; Ketenoğlu, Onur

doi:10.1007/s12161-020-01926-w

Cited by 18 publications

(13 citation statements)

References 41 publications

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“…The major restriction is related to the careful choice of the quantities of the added EO or mixtures of EOs so that the end product exerts balanced sensorial characteristics. Bay laurel EO is rarely reported as a flavoring agent of olive oil [ 140 ], in contrast to the frequent use of other EOs from the Mediterranean flora [ 137 , 140 , 141 , 142 , 143 , 144 , 145 ]. Its addition in olive oil by 0.05% ( v/w ) was found to be promising as far as it concerns 1,8-cineol stability during the thermal oxidation process and under photo-oxidation conditions.…”

Section: Applications To Olive Industry Productsmentioning

confidence: 99%

“…Its addition in olive oil by 0.05% ( v/w ) was found to be promising as far as it concerns 1,8-cineol stability during the thermal oxidation process and under photo-oxidation conditions. Little or no loss of this major constituent was observed [ 140 ]. Flavored oils with EOs, herb extracts, or the addition of dry herbs are usually discussed in the literature as end products themselves with reference to their shelf life and sensory characteristics [ 141 , 146 ].…”

Section: Applications To Olive Industry Productsmentioning

confidence: 99%

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Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Foods

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Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.

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Section: Applications To Olive Industry Productsmentioning

confidence: 99%

Section: Applications To Olive Industry Productsmentioning

confidence: 99%

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Foods

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show abstract

“…Indeed the product is enriched with nutrients, and the flavor is ameliorated by transferring aromatic compounds into the food matrix [ 102 ]. This practice is rapidly growing worldwide [ 61 , 103 ]. Many plants presenting interesting sensory and phytochemical profiles such as rosemary, lavender, sage, laurel, oregano, menthe, basil, lemon, and thyme, among others, are used for this purpose.…”

Section: Enrichment Of Oils With Natural Antioxidantsmentioning

confidence: 99%

“…Many plants presenting interesting sensory and phytochemical profiles such as rosemary, lavender, sage, laurel, oregano, menthe, basil, lemon, and thyme, among others, are used for this purpose. In this context, several types of flavored oils with different products (vegetables, herbs, spices, mushrooms, and fruits) are commercialized recently [ 103 , 104 , 105 ]. Nowadays, by-products from fruit and vegetable processing such as flower, kernel, peel, leaf, and roots showing a high content of bioactive compounds like phenolic acids, flavonols, anthocyanidines, flavonones, carotenoids, and glycoside are used as a principal source of natural antioxidants, to enhance oil stability [ 106 ].…”

Section: Enrichment Of Oils With Natural Antioxidantsmentioning

confidence: 99%

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Gharby

Oubannin²,

Bouzid³

et al. 2022

Foods

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Oil oxidation is the main factor limiting vegetable oils’ quality during storage, as it leads to the deterioration of oil’s nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers’ health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.

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“…Kiralan et al [77] flavored olive oil with peppermint, oregano, thyme and laurel essential oils at 0.05% (v/w). GC-MS analysis of the headspace of flavored samples was carried out after 15, 30, and 45 days of storage at 60°C.…”

Section: Essential Oil As Antioxidant Agentmentioning

confidence: 99%

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

Morsy¹

2022

Essential Oils - Advances in Extractions and Biological Applications

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Essential oils are formed by a complex matrix of substances that are biosynthesized in the secondary metabolism of plants. Nowadays, different ecofriendly extraction techniques (e.g., ultrasound-, microwave-, enzyme-assisted extraction, and supercritical fluid by CO2, etc.) have been adopted to obtain essential oils. These techniques provide unique quality of essentials oils or extracts from aromatic plants in a short time with high energy savings. Essential oils not only impart aroma, but also possess antimicrobial and antioxidant activities. Health limitations in the use of synthetic additives have drawn researchers’ attention towards essential oils as safe natural preservatives. Therefore, this chapter summarizes novel technologies to recover essential oils or extracts. In addition, it focuses on application of essential oils and their constituents as green preservatives to retard microbial growth and oxidative spoilage.

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Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

Cited by 18 publications

References 41 publications

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

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