Carolea olive oil enriched with an infusion of Capsicuum annuum and C. chinense dried pepper powders to produce an added value flavoured olive oils

This work aimed to evaluate the impact on quality parameters and of flavored virgin olive oils (FVOOs) obtained by the infusion of Capsicuum annuum and Capsicuum chinense fine dry powder to Carolea extra virgin olive oil (EVOO). The total phenol, flavonoid, and carotenoid content were monitored in EVOO, and FVOOs phenolic fractions. The Rancimat method was applied to compare EVOO and FVOOs oxidative stability. The EVOO and FVOOs antioxidant activity was investigated by ABTS and DPPH radical scavenging assays. FVOO formulated with Aji limo resulted the most active as radical scavenger with IC50 value of 18.8 and 27.6 μg/ml in DPPH and ABTS test, respectively. All the FVOOs obtained a positive judgment from the judges although FVOO obtained by the enrichment of Aji limo and Red Mushroom were the strongest both for the olfactory hint of chilli and for the gustatory hint of spiciness. Novelty impact statment Recently, the European Food Safety Authority established that Extra virgin olive oil (EVOO) due the content in bioactive compounds should be considered a functional food. The enrichment of EVOO with herbs and spice lead to flavored olive oil (FVOO) or “gourmet oils” that are particularly appreciated by consumers due their ability to enhance aroma and taste of food. This research should propose the formulation of new FVOOs by using Carolea EVOO as starting oil and different Capsicuum species to generate products with enriched sensory characteristics and a greater added value.