Chemical characterization and nutritional quality investigations of healthy extra virgin olive oil flavored with chili pepper

Zellama, Mohamed Salem; Chahdoura, Hassiba; Zaïri, Amira; Ziani, Borhane E.C.; Boujbiha, Mohamed Ali; Snoussi, Mejdi; Ismail, Sara; Flamini, Guido; Mosbah, Habib; Selmi, Boulbaba; El-Bok, Safia; Chaouachi, Maher

doi:10.1007/s11356-021-16645-w

Cited by 14 publications

(10 citation statements)

References 54 publications

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“…The contents of o -diphenols, expressed as mg of CAE/kg, varied between 111.16 and 170.85 g CAE/kg ( Table 5 ). As in a previous study [ 13 ], where the contents of polyphenols and o -diphenols were interconnected, this trend is also confirmed in the present study. A particularly high concentration of o -diphenols was observed for the rosemary-flavored olive oil (EVOO + R; 170.85 mg CAE/kg).…”

Section: Resultssupporting

confidence: 93%

“…According to Criado et al, the addition of hot water during oil extraction (malaxation step) favors a degradation of chlorophylls by the action of chlorophyllase [ 46 ]. However, these differences in pigment concentrations may be due to several parameters (i.e., environmental conditions, degree of fruit ripeness, harvest time and agricultural practices adopted) [ 47 ]; other factors that may be responsible for the differences are of technological nature, such as the method applied to extract the oil or the storage and packaging conditions of the finished product [ 13 ].…”

Section: Resultsmentioning

confidence: 99%

“…Aromatic plants and spices are fundamental ingredients in Mediterranean cuisine (i.e., rosemary in grilled meat or chicken, lemon in salads or soups and orange in desserts/coffee). According to some previous investigations, lemon [ 11 ], chili peppers [ 12 , 13 , 14 ], mint and thyme [ 15 ], orange [ 16 ], mugwort [ 17 ], lavender and sage [ 10 ], basil [ 18 ], rosemary [ 19 , 20 ] and saffron [ 21 ] have been used for the preparation of flavored olive oil to improve its sensory qualities and satisfy the consumers. In addition, numerous biological activities are generally attributed to these enriched oils or some of their components, including antioxidant and antimicrobial properties [ 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

Chahdoura

Mzoughi

Ziani

et al. 2023

Foods

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The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

Chahdoura

Mzoughi

Ziani

et al. 2023

Foods

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“…pendulum ) as a substitute for industrial synthetic antioxidants in fresh pork sausage and smoked ones as no significant differences were observed in lipid peroxidation and sensory qualities of the sausages. Similarly, extra virgin olive oil flavored with pepper also showed higher antioxidant activity and biological activity against microbes without any alteration in its quality (Zellama et al., 2022). Likewise, a major problem associated with deep frying of edible oils is the oxidation of lipids and the generations of off‐flavor during the process, and pepper antioxidants have been shown to be efficient preservatives that provide thermal oxidative stability.…”

Section: Discussion and Future Perspectivesmentioning

confidence: 99%

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre-and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.

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“…In fact, their efficient extraction is one of the most critical steps of the analytical method. The most used extraction process is the liquid–liquid extraction employing different organic solvents such as mixtures of methanol or ethanol with water. − Solid-phase extraction has also been employed to isolate the phenolic fractions from olive oils . Recently, the fast dispersive liquid–liquid aerosol phase extraction (DLLAPE) method was applied by our research group to the analysis of EVOO samples .…”

Section: Introductionmentioning

confidence: 99%

Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

Sánchez¹,

Sanahuja²,

Moya³

et al. 2023

J. Agric. Food Chem.

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Seventeen extra virgin olive oil samples from Valencian Community (Spain) were submitted to a domestic-frying process (180 °C) during different degradation times (5, 10, 30, 60, 120 min). A dispersive liquid–liquid aerosol phase extraction by using a methanol/water (50:50) extracting solution was used to isolate the polyphenol fraction. Total phenolic content (TPC) was determined, whereas the determination of seven individual target polyphenolic compounds (hydroxytyrosol, tyrosol, oleuropein, vanillic acid, p-coumaric acid, ferulic acid, and vanillin) was carried out by using ultrahigh-performance liquid chromatography coupled to a tandem mass spectrometer. Statistically significant differences in the TPC values were found for Blanqueta and Manzanilla samples from different harvesting years. The domestic-frying process impacted the TPC and the individual phenolic compounds content. Thermal treatment for 2 h gave rise to a 94% decrease in the TPC. A first-order kinetic model was suitable to accurately describe the degradation of the individual phenolic compounds.

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Chemical characterization and nutritional quality investigations of healthy extra virgin olive oil flavored with chili pepper

Cited by 14 publications

References 54 publications

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

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