Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants

Castañeda, Gregorio; Robledo, Virginia Rodríguez; Callado, Carolina Sánchez-Carnerero; Santander-Ortega, Manuel J.; Castro-Vázquez, L.; Lozano, M.; Arroyo-Jiménez, M.M.

doi:10.1016/j.foodchem.2015.11.002

Cited by 25 publications

(16 citation statements)

References 25 publications

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“…Many herbs and spices have been studied to modify the flavour and/or increase the content in bioactive compounds in VOO: Red pepper [51,52]Hot pepper, garlic, oregano and rosemary [53]Rosemary, lavender, sage, menthe, basil, lemon and thyme [54]Garlic, lemon, oregano, hot pepper, and rosemary [55]Basil [56]Lemon and thyme [57]Thyme [36]Oregano [58,59]Thyme [60]Garlic, hot chili peppers, laurel, oregano and pepper [61]. …”

Section: Sources Of Natural Bioactive Ingredients To Enrich Oilsmentioning

confidence: 99%

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Reboredo‐Rodríguez

Figueiredo-González

González-Barreiro

et al. 2017

IJMS

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Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.

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Section: Sources Of Natural Bioactive Ingredients To Enrich Oilsmentioning

confidence: 99%

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Reboredo‐Rodríguez

Figueiredo-González

González-Barreiro

et al. 2017

IJMS

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“…In relation with vegetables oils, phenolic extract can be used for improving their frying characteristical by means of enrichment in oregano whose phenols such as rosmarinic acid protected the endogenous antioxidants from degradation [46]. In this same line, a concentration of at least 400 mg/kg of polyphenols extracted from olive vegetation is enough to reduce oxidation of the tocopherols of refined oils in more efficient way than synthetic antioxidant [47] [48].…”

Section: Phenol Fortification Of Food Productsmentioning

confidence: 99%

Application of Phenolic Compounds for Food Preservation: Food Additive and Active Packaging

Martillanes¹,

Rocha-Pimienta²,

Cabrera-Bañegil³

et al. 2017

Phenolic Compounds - Biological Activity

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Phenolic compounds are well known for their health benefits related to antioxidant activity. In addition, this kind of compounds can be extracted from natural sources, such as olives, grapes, fruits, vegetables, rice, spices, herbs, tea and algae, among others. In this way, these compounds have increased their popularity and, little by little, the consumers are more interested in these compounds due to the fact that they come from natural sources and because they have health biological activity. In fact, other important characteristics associated to phenolic compounds are the antimicrobial activity, because phenolics have the capacity of retarding the microbial invasion in some products and avoiding the putrefaction of others, mainly fruits and vegetables. These properties allow phenolic compounds to be suitable for numerous food preservation applications. Therefore, different kinds of products can be fortificated with phenolic compounds to extend the shelf life of some foods, to turn them in functional food or to incorporate them in food packaging. Active packing is an innovative strategy where phenolic compounds can play an important role for improving the global assessment and extend the shelf life of commercial products.

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“…Antioxidants are added to foods containing fats in order to prevent unpleasantness and formation of toxic components resulting from lipid oxidation. Therefore, new procedures based on a green process have been developing in order to improve the quality of edible oils by enrichment with natural antioxidants in recent years (Paiva-Martins et al 2007;Farag et al 2007;Salta et al 2007;Japón-Luján and Luque de Castro 2008;Jimenez et al 2011;Sánchez de Medina et al 2011;Achat et al 2012;Rafiee et al 2012;Jaber et al 2012;Taghvaei and Mahdi Jafari 2013;Mei et al 2014;Delfanian et al 2015;Castañeda Peñalvo et al 2016;Karoui et al 2016;Yang et al 2016;Franco et al 2016). Several mechanical methods such as ultrasound Achat et al 2012), homogenizer (Salta et al 2007), magnetic stirring (Japón-Luján and Luque de Castro 2008; Sánchez de Medina et al 2011;Jaber et al 2012) and vertical stirring (Castañeda Peñalvo et al 2016) have been applied to accomplish the enrichment of various edible oils with natural antioxidants.…”

Section: Introductıonmentioning

confidence: 99%

Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil

2017

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Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil was investigated. After extracting the dried and ground olive leaves with the assistance of homogenizer, the dried extract was partially dissolved into the oil to increase the oxidative stability of the oil. A face central composite design through response surface methodology was used to investigate the effects of enrichment conditions (extract content, time and mixing speed) on the responses, total phenolic content and oleuropein concentration of the enriched olive oil. Furthermore, antioxidant activity of the oil was determined by 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt method. Additionally, oxidative stability of the enriched oil was assessed by the Rancimat method. Total carotenoid content, peroxide value, α-tocopherol and chlorophyll were also measured, respectively. Addition of 0.15% natural antioxidant increased the stability of the oil (≈46%). The antioxidant capacity of the enriched oil was almost 2.5 times higher than that of the untreated oil. Furthermore, olive leaf extract improved the quality of the virgin olive oil with respect to tocopherol, carotenoid and chlorophyll contents and peroxide value, respectively. The leaf sampling was also performed both in the autumn and summer to evaluate the possible seasonal effects on phenolic profile in order to be careful for selecting the proper harvesting time to apply the extract into the oil.

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Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants

Cited by 25 publications

References 25 publications

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Application of Phenolic Compounds for Food Preservation: Food Additive and Active Packaging

Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil

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