Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage
The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, and rosemary were evaluated during 9 months of storage. At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical para...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2009-11, Vol.86 (11), p.1083-1092 |
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| container_title | Journal of the American Oil Chemists' Society |
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| creator | Baiano, Antonietta Terracone, Carmela Gambacorta, Giuseppe Notte, Ennio La |
| description | The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, and rosemary were evaluated during 9 months of storage. At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical parameters within the limits fixed for extra-virgin olive oils. After 9 months of storage, a noticeable decrease in phenolic content was observed in all the oils. The highest (35.0 ± 3.9 mg/kg oil) and the lowest (6.3 ± 0.4 mg/kg) phenolic contents were detected in the unflavored and garlic-flavored oils, respectively. Compounds such as 3,4-DHPEA-EDA (3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol) and p-HPEA-EDA (dialdehydic form of the decarboxymethyl elenolic acid linked to tyrosol) were the most abundant in both unflavored and lemon-flavored oils up till 6 months of storage. At the end of the storage period, increases in 3,4-DHPEA (hydroxytyrosol) and p-HPEA (tyrosol) were measured in almost all the oils. During storage, the antioxidant activity coefficients of the phenolic extracts, calculated according to the β-carotene bleaching assay, significantly decreased and, after 9 months, were in a decreasing order: rosemary (51.3 ± 4.2), hot pepper, lemon, oregano, unflavored, and garlic (8.5 ± 0.7). |
| doi_str_mv | 10.1007/s11746-009-1446-8 |
| format | Article |
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At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical parameters within the limits fixed for extra-virgin olive oils. After 9 months of storage, a noticeable decrease in phenolic content was observed in all the oils. The highest (35.0 ± 3.9 mg/kg oil) and the lowest (6.3 ± 0.4 mg/kg) phenolic contents were detected in the unflavored and garlic-flavored oils, respectively. Compounds such as 3,4-DHPEA-EDA (3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol) and p-HPEA-EDA (dialdehydic form of the decarboxymethyl elenolic acid linked to tyrosol) were the most abundant in both unflavored and lemon-flavored oils up till 6 months of storage. At the end of the storage period, increases in 3,4-DHPEA (hydroxytyrosol) and p-HPEA (tyrosol) were measured in almost all the oils. During storage, the antioxidant activity coefficients of the phenolic extracts, calculated according to the β-carotene bleaching assay, significantly decreased and, after 9 months, were in a decreasing order: rosemary (51.3 ± 4.2), hot pepper, lemon, oregano, unflavored, and garlic (8.5 ± 0.7).</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-009-1446-8</identifier><language>eng</language><publisher>Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag</publisher><subject>Agriculture ; Antioxidant activity ; Antioxidants ; Biological and medical sciences ; Biomaterials ; Biotechnology ; Bleaching ; Chemistry ; Chemistry and Materials Science ; Continuous processing ; Fat industries ; Flavoring ; flavorings ; Food industries ; Food Science ; Fundamental and applied biological sciences. Psychology ; Garlic ; hot peppers ; Industrial Chemistry/Chemical Engineering ; lemons ; Olive oil ; oregano ; Original Paper ; Phenolic compounds ; Phenols ; Quality indices ; rosemary ; Storage ; storage quality ; β‐Carotene assay</subject><ispartof>Journal of the American Oil Chemists' Society, 2009-11, Vol.86 (11), p.1083-1092</ispartof><rights>AOCS 2009</rights><rights>2009 American Oil Chemists' Society (AOCS)</rights><rights>2009 INIST-CNRS</rights><rights>Copyright AOCS Press Nov 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c484G-2e378739348531f4e9e75ee0cab3d356ee4e3b7cefda2b8e8db062daa9956bef3</citedby><cites>FETCH-LOGICAL-c484G-2e378739348531f4e9e75ee0cab3d356ee4e3b7cefda2b8e8db062daa9956bef3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-009-1446-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-009-1446-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,41471,42540,45557,45558,51302</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22070716$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Baiano, Antonietta</creatorcontrib><creatorcontrib>Terracone, Carmela</creatorcontrib><creatorcontrib>Gambacorta, Giuseppe</creatorcontrib><creatorcontrib>Notte, Ennio La</creatorcontrib><title>Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, and rosemary were evaluated during 9 months of storage. At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical parameters within the limits fixed for extra-virgin olive oils. After 9 months of storage, a noticeable decrease in phenolic content was observed in all the oils. The highest (35.0 ± 3.9 mg/kg oil) and the lowest (6.3 ± 0.4 mg/kg) phenolic contents were detected in the unflavored and garlic-flavored oils, respectively. Compounds such as 3,4-DHPEA-EDA (3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol) and p-HPEA-EDA (dialdehydic form of the decarboxymethyl elenolic acid linked to tyrosol) were the most abundant in both unflavored and lemon-flavored oils up till 6 months of storage. At the end of the storage period, increases in 3,4-DHPEA (hydroxytyrosol) and p-HPEA (tyrosol) were measured in almost all the oils. During storage, the antioxidant activity coefficients of the phenolic extracts, calculated according to the β-carotene bleaching assay, significantly decreased and, after 9 months, were in a decreasing order: rosemary (51.3 ± 4.2), hot pepper, lemon, oregano, unflavored, and garlic (8.5 ± 0.7).</description><subject>Agriculture</subject><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>Biological and medical sciences</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Bleaching</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Continuous processing</subject><subject>Fat industries</subject><subject>Flavoring</subject><subject>flavorings</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Garlic</subject><subject>hot peppers</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>lemons</subject><subject>Olive oil</subject><subject>oregano</subject><subject>Original Paper</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Quality indices</subject><subject>rosemary</subject><subject>Storage</subject><subject>storage quality</subject><subject>β‐Carotene assay</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkEFv1DAQhS1EJZaWH8AJC4kbgbGdxM5xFdFtpUoLWipxsxxnsnUJ9mJnt91_X69SwQ1OMyO9783TI-Qtg08MQH5OjMmyLgCagpV5US_IglWVKhoh2EuyAABRAGc_XpHXKd3nUwleLcjP9s74LSbqPP22N6ObjvTa985i-ki_3qEPo7O0DX5CP1Hje7r0kwuPrjf5XtrJHU5IGOjlaA4hYk_XozsgXbsx0X4fnd_SzRSi2eIFORvMmPDN8zwnt5dfvrdXxc16dd0ubwpbqnJVcBRSSdGIUlWCDSU2KCtEsKYTvahqxBJFJy0OveGdQtV3UPPemKap6g4HcU7ez767GH7vMU36Puyjzy81lxUozmrIIjaLbAwpRRz0LrpfJh41A32qVM-V6lypPlWqVWY-PBubZM04ROOtS39AzkGCZHXWqVn34EY8_t9YL9fthgFvVhnlM5p2p-ow_s3-r1zvZmgwQZttzJluNxyYAFY3nHEQT-nZoMU</recordid><startdate>200911</startdate><enddate>200911</enddate><creator>Baiano, Antonietta</creator><creator>Terracone, Carmela</creator><creator>Gambacorta, Giuseppe</creator><creator>Notte, Ennio La</creator><general>Berlin/Heidelberg : Springer-Verlag</general><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>PCBAR</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>200911</creationdate><title>Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage</title><author>Baiano, Antonietta ; Terracone, Carmela ; Gambacorta, Giuseppe ; Notte, Ennio La</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484G-2e378739348531f4e9e75ee0cab3d356ee4e3b7cefda2b8e8db062daa9956bef3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Agriculture</topic><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>Biological and medical sciences</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>Bleaching</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Continuous processing</topic><topic>Fat industries</topic><topic>Flavoring</topic><topic>flavorings</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Garlic</topic><topic>hot peppers</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>lemons</topic><topic>Olive oil</topic><topic>oregano</topic><topic>Original Paper</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Quality indices</topic><topic>rosemary</topic><topic>Storage</topic><topic>storage quality</topic><topic>β‐Carotene assay</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Baiano, Antonietta</creatorcontrib><creatorcontrib>Terracone, Carmela</creatorcontrib><creatorcontrib>Gambacorta, Giuseppe</creatorcontrib><creatorcontrib>Notte, Ennio La</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Research Library (Corporate)</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baiano, Antonietta</au><au>Terracone, Carmela</au><au>Gambacorta, Giuseppe</au><au>Notte, Ennio La</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2009-11</date><risdate>2009</risdate><volume>86</volume><issue>11</issue><spage>1083</spage><epage>1092</epage><pages>1083-1092</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, and rosemary were evaluated during 9 months of storage. At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical parameters within the limits fixed for extra-virgin olive oils. After 9 months of storage, a noticeable decrease in phenolic content was observed in all the oils. The highest (35.0 ± 3.9 mg/kg oil) and the lowest (6.3 ± 0.4 mg/kg) phenolic contents were detected in the unflavored and garlic-flavored oils, respectively. Compounds such as 3,4-DHPEA-EDA (3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol) and p-HPEA-EDA (dialdehydic form of the decarboxymethyl elenolic acid linked to tyrosol) were the most abundant in both unflavored and lemon-flavored oils up till 6 months of storage. At the end of the storage period, increases in 3,4-DHPEA (hydroxytyrosol) and p-HPEA (tyrosol) were measured in almost all the oils. During storage, the antioxidant activity coefficients of the phenolic extracts, calculated according to the β-carotene bleaching assay, significantly decreased and, after 9 months, were in a decreasing order: rosemary (51.3 ± 4.2), hot pepper, lemon, oregano, unflavored, and garlic (8.5 ± 0.7).</abstract><cop>Berlin/Heidelberg</cop><pub>Berlin/Heidelberg : Springer-Verlag</pub><doi>10.1007/s11746-009-1446-8</doi><tpages>10</tpages></addata></record> |
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| subjects | Agriculture Antioxidant activity Antioxidants Biological and medical sciences Biomaterials Biotechnology Bleaching Chemistry Chemistry and Materials Science Continuous processing Fat industries Flavoring flavorings Food industries Food Science Fundamental and applied biological sciences. Psychology Garlic hot peppers Industrial Chemistry/Chemical Engineering lemons Olive oil oregano Original Paper Phenolic compounds Phenols Quality indices rosemary Storage storage quality β‐Carotene assay |
| title | Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage |
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