The Influence of Essential Oils on the Quality and Stability of Olive Oil

Mulagić, Amila; Begić, Munevera; Čorbo, Selma; Ašimović, Zilha; Gavrić, Teofil; Vesna, Vujasinović

doi:10.1007/978-3-031-04797-8_3

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2024

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Cited by 2 publications

References 9 publications

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The Effect of Antioxidants on the Quality and Stability of Olive Oil

Uglješa,

Čorbo,

Begić

2023

Lecture Notes in Bioengineering

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The Effect of Antioxidants on the Quality and Stability of Olive Oil

Uglješa,

Čorbo,

Begić

2023

Lecture Notes in Bioengineering

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The Effects of Laurus nobilis L. and Lavandula stoechas L. Essential Oils on Oxidative Stabilities of Sunflower and Olive Oils during Accelerated Storage

Yüzereroğlu,

Yorulmaz

2024

Harran Tarım Ve Gıda Bilimleri Dergisi

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The study aimed to investigate the effects of Laurus nobilis L (Laurel) and Lavandula stoechas L. (French lavender) essential oils on the oxidative stabilities of sunflower oil and olive oils. For this purpose, 500 and 1000 ppm of laurel and French lavender essential oils were incorporated into sunflower and olive oil samples. The oil samples were stored at 60°C for 12 days and analyzed every four days. During the storage period, free acidity and peroxide values, K232 and K270 values, and fatty acid profiles of the samples were monitored. The results showed that free fatty acids, peroxide and K232 values increased during storage. It was determined that the essential oils used in the study did not have an effect on free fatty acid formation for either type of oil. However, the enrichment with essential oils had slight positive effects on the stability of sunflower oil. Additionally, laurel and French lavender essential oils were determined to suppress the peroxide formation on the 4th and 8th days of storage of olive oil. A similar pattern was also observed for K232 values. K270 values of the oil samples enriched with essential oils generally showed a decreasing trend and this decreasing tendency was found to be clearer for olive oil. The major fatty acid in sunflower oil was linoleic acid, which ranged from 61.99 and 62.65%. Oleic acid, the main fatty acid of olive oil samples, covered 67.31-69.37% of the fatty acids. Statistically significant changes were observed in the fatty acid composition of oils during accelerated storage.

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The Influence of Essential Oils on the Quality and Stability of Olive Oil

Cited by 2 publications

References 9 publications

The Effect of Antioxidants on the Quality and Stability of Olive Oil

The Effect of Antioxidants on the Quality and Stability of Olive Oil

The Effects of Laurus nobilis L. and Lavandula stoechas L. Essential Oils on Oxidative Stabilities of Sunflower and Olive Oils during Accelerated Storage

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