Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

Criado, M. Nieves; Romero, Marı́a-Paz; Casanovas, María; Motilva, Marı́a-José

doi:10.1016/j.foodchem.2008.02.075

Cited by 102 publications

(79 citation statements)

References 28 publications

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“…And are mainly responsible for the color of virgin olive oil, that varying from yellow-green to greenish gold (Criado et al 2008). In our work the loss of color in all olive oils was well noted probably due to the loss of these pigments.…”

Section: Changes In Carotenoids Contentsupporting

confidence: 69%

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Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

Malheiro¹,

Oliveira²,

Vilas‐Boas³

et al. 2009

Food and Chemical Toxicology

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a-tocopherol a b s t r a c tThis study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), ''Azeite de Trás-os-Montes PDO", ''Azeites da Beira Interior PDO", and ''Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K 232 and K 270 ), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in a-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes in free acidity values were found. All other parameters were affected by exposure time in a similar way: in the firsts 3 min no marked changes were observed, after that the quality of the oil decrease significantly. The microwave heating time also affects the total chlorophylls, carotenoids and a-tocopherol contents which clearly decreased as long as the exposure time increases. After 15 min of heating the electrochemical signal, due to the a-tocopherol, disappear completely in the voltamogram.

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Section: Changes In Carotenoids Contentsupporting

confidence: 69%

“…Chlorophylls are present in olive oils and are the responsible for the greenish coloration of certain olive oils (Rahmani and Csallany, 1991;Criado et al, 2008). Those pigments are also important in olive oil stability.…”

Section: Changes In Chlorophylls Contentmentioning

confidence: 99%

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

Malheiro¹,

Oliveira²,

Vilas‐Boas³

et al. 2009

Food and Chemical Toxicology

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“…Chlorophyll compounds play an important role in the oxidative stability of VOO due to their antioxidant nature in the dark and their pro-oxidant activity in the presence of light (Criado et al, 2008). Carotenoids can act as primary antioxidants by trapping free radicals.…”

Section: Determination Of Chlorophyll and Carotenoid Contentsmentioning

confidence: 99%

“…It is commonly documented that the presence of oxygen and free radicals might accelerate the degradation rate of carotenoids. It is believed that the oxidation of carotenoids depends on the simultaneous oxidation of unsaturated fats (Criado et al, 2008). Thus, both oxygen and the presence of free radicals could explain the drastic decrease in carotenoid contents after a short period of storage.…”

Section: Determination Of Chlorophyll and Carotenoid Contentsmentioning

confidence: 99%

Effect of <em>Thymus vulgaris</em> and <em>Bunium persicum</em> essential oils on the oxidative stability of virgin olive oil

Keramat

Golmakani

2016

Grasas y Aceites

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SUMMARY:Natural antioxidants are becoming a major focus because natural food ingredients are safer than synthetic types. The aim of this study was to investigate the protective effects of Thymus vulgaris and Bunium persicum essential oils (EO) on the oxidation of virgin olive oil (VOO) during accelerated storage. The antioxidant activities of EOs were compared with those of α-tocopherol and BHT. GC/MS analyses revealed that thymol (28.50%), p-cymene (27.14%), carvacrol (18.36%), and γ-terpinene (4.97%) are the main components of T. vulgaris EO, while cuminaldehyde (32.81%), γ-terpinene (16.02%) and p-cymene (14.07%) are the main components of B. persicum EO. Both EOs provided protection for the VOO, inhibiting the formation of primary and secondary oxidation products although T. vulgaris EO showed greater protection against the oxidation process than B. persicum EO. The effect of T. vulgaris essential oil on the oxidation inhibition of VOO was similar to that of BHT. α-Tocopherol showed no measurable effect on improving the oxidative stability of VOO. This study suggests that T. vulgaris and B. persicum EOs can be used to improve the oxidative stability of VOO.KEYWORDS: Bunium persicum; Oxidation; Thymus vulgaris; Tocopherol; Virgin olive oil RESUMEN: Efecto de aceites esenciales de tomillo y comino negro sobre la estabilidad oxidativa de aceites de oliva virgen. En los antioxidantes naturales se está centrando actualmente más la atención dado que los ingredientes naturales son más seguros que los sintéticos. El objetivo de este estudio fue estudiar el efecto protector de aceites esenciales (AE) de tomillo y comino negro en la oxidación del aceite de oliva virgen (AOV) durante un almacenamiento acelerado. Las actividades antioxidantes de los AE se compararon con las del α-tocoferol y BHT. Los análisis de GC/MS mostraron que timol (28,50%), p-cimeno (27,14%), carvacrol (18,36%), y γ-terpineno (4,97%) son los principales componentes de AE de tomillo, mientras que cuminaldehido (32,81%), γ-terpineno (16,02%) y p-cimeno (14,07%) lo son de AE de comino negro. Ambos AE proporcionan protección al AOV, inhibiendo la formación de productos de oxidación primarios y secundarios. AE de tomillo mostró mayor efecto contra la oxidación que el AE de comino negro. El efecto del AE de tomillo en la inhibición de la oxidación de VOO fue similar al del BHT. El α-tocoferol no mostró ningún efecto sobre la mejora de la estabilidad oxidativa del AOV. Este estudio sugiere que los AE de tomillo y comino negro se pueden utilizar para mejorar la estabilidad oxidativa del AOV. • M. Keramat and M.T. Golmakani

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“…Chlorophylls and carotenoids are the main responsible for the color of olive oils that changes from yellow-green to greenish gold (Criado et al, 2008). Green color is attributed to chlorophylls while the yellow color is mainly related with carotenoids content.…”

Section: Chlorophylls and Carotenoidsmentioning

confidence: 99%

Microwave Heating: A Time Saving Technology or a Way to Induce Vegetable Oils Oxidation?

Malheiro¹,

Casal²,

Ramalhosa³

et al. 2011

Advances in Induction and Microwave Heating of Mineral and Organic Materials

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Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

Cited by 102 publications

References 28 publications

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

Effect of <em>Thymus vulgaris</em> and <em>Bunium persicum</em> essential oils on the oxidative stability of virgin olive oil

Microwave Heating: A Time Saving Technology or a Way to Induce Vegetable Oils Oxidation?

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