Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi

Murillo-Cruz, Ma Carmen; García-Ruíz, Ana Belén; Chova-Martínez, Mariela; Bermejo, Ruperto

doi:10.5650/jos.ess20195

Cited by 8 publications

(3 citation statements)

References 24 publications

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“…Moreover, fortification improved the nutritional value of the monovarietal oils by unclearly increase (Table 1) the usual low content of carotenoids (Cherif et al, 2021;Lim on et al, 2015;Marx et al, 2022), contributing to the fulfillment of the recommended carotenoids daily intake, through the oils' usual consumption. It should be remarked that the physicochemical data and observed trends related with the carotenoids' fortification (Table 1) are, in general, in accordance with the trends previously reported in the literature (Murillo-Cruz et al, 2022;Murillo-Cruz, García-Ruíz, et al, 2021).…”

Section: Effect Of Carotenoids Fortification On the Quality Grade Sta...supporting

confidence: 90%

“…In this sense, the present study aimed to pursue the previous studies of the research team regarding the impact of fortifying Arbequina or Picual oils with β‐carotene (Murillo‐Cruz, Chova, & Bermejo‐Román, 2021; Murillo‐Cruz, García‐Ruíz, et al, 2021) or Arbequina oils with different levels of lutein or β‐carotene (Murillo‐Cruz et al, 2022), on the oils' physicochemical and/or sensory quality as well as on the oxidation level and stability.…”

Section: Introductionmentioning

confidence: 99%

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Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Murillo-Cruz

Rodrigues

Días

et al. 2022

J Americ Oil Chem Soc

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This study evaluated the effects of lutein or β‐carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value < 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequina oil, followed by Royal and Picual oils, especially in lutein fortified oils. Nevertheless, all fortified oils fulfilled the legal thresholds required by extra virgin category. Compared with the unfortified ones, fortified oils showed significantly lower (p value < 0.05) stability and total phenol content (−6% and −12%, respectively). The fortification changed the oils' green color into a yellowish‐orange color. Bitterness, pungency and sweetness varied significantly (p value < 0.05) with the type of monovarietal olive oil. Bitter and pungent intensities increased in Arbequina and Picual fortified oils (+29% to +191%, especially for the former) and decreased in Royal fortified oils (−42% and −62%, respectively). The fortification increased the sweetness of Picual and Royal oils (+109% and +10%), but decreased in Arbequina oils (−74%). The physicochemical‐sensory changes induced by the fortification allowed a clear differentiation of the monovarietal oils and, for each oil cultivar, by fortification agent. The use of an electronic tongue further confirmed the fortification impact at the phenolic and sensory levels, allowing the discrimination of unfortified and fortified oils and the quantification of oils' bitterness, pungency or sweetness and, in a less extent, the total phenols contents.

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Section: Effect Of Carotenoids Fortification On the Quality Grade Sta...supporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Murillo-Cruz

Rodrigues

Días

et al. 2022

J Americ Oil Chem Soc

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show abstract

“…Unfortunately, olive oil has only a few months' shelf-life and is easily prone to oxidation and changes in quality. The addition of antioxidants to olive oil, however, may prolong its shelf-life, improve acceptability and enhance its nutritional value (Limón et al, 2015;Murillo-Cruz et al, 2021a;Murillo-Cruz et al, 2021b).…”

Section: Introductionmentioning

confidence: 99%

Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating

et al. 2022

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A carotenoid-rich extract containing 2.5 mg/mL of lutein and 3.3 mg/mL of β-carotene from the microalga Scenedesmus almeriensis was added to ten extra virgin olive oils from four Spanish cultivars with differing degrees of ripeness, obtaining carotenoid enriched oils with lutein and β-carotene concentrations of 0.082 and 0.11 mg/mL, respectively. Extra virgin olive oils enriched with carotenoids from microalgae were studied by analyzing the effect on color of three different treatments: ultraviolet exposure, microwave heating and immersion bath heating. The methodology was designed to simulate, in controlled laboratory conditions, the effects of household treatments. Spectrophotometric color measurements were then performed to monitor color changes in the enriched and non-enriched extra virgin olive oil samples. Enriched oils are much more chromatic, darker and redder than natural oils. After 55 days UV irradiation, 40 min microwave heating, and 72 hours thermostatic heating, the average color differences for natural/enriched extra virgin olive oils were 98/117, 15/9 and 57/28 CIELAB units, respectively. In general, increasing temperature and ultraviolet exposure produced higher CIELAB color differences in the non-enriched samples. The addition of microalga extracts to extra virgin olive oils was found to induce some color stability and may constitute a future way of increasing the daily intake of beneficial bioactive compounds such as carotenoids.

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An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils

Murillo-Cruz

Rodrigues

Bermejo

et al. 2022

Eur Food Res Technol

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Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi

Cited by 8 publications

References 24 publications

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating

An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils

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