Oxidative Stability of Extra Virgin Olive Oil with Natural Plant Extracts during Microwave Heating

Yahyaoui, Amira; Rigane, Ghayth; Salem, Ridha Ben

doi:10.14233/ajchem.2017.20768

Cited by 2 publications

(1 citation statement)

References 18 publications

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“…They disclosed that the oxidative resistance of oils was significantly improved by the used extracts, which were able to increase the induction time and reduce both lipid hydroperoxides and conjugated dienes and trienes formation. Yahyaoui et al (2017) noticed that phenolic extracts from aromatic plants and olive leaves could be used to protect extra VOO from oxidation, as well as good substitutes Table 3. Mean values of free fatty acids (FFA), peroxide value (PV) and extinction coefficients at 232 and 270 nm (K 232 and K 270 ) in "Moroccan Picholine" virgin olive oil enriched with natural additives with carotenoid (CE) and phenol (PE) extracts, and ascorbic acid (AA) at different concentrations (0, 200 and 400 ppm) and stored during 120 days at room temperatures in clear and dark glass bottles.…”

Section: Influence Of Natural Additivesmentioning

confidence: 99%

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

Yamani¹,

Sakar²,

Boussakouran³

et al. 2020

OCL

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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).

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Section: Influence Of Natural Additivesmentioning

confidence: 99%