Physicochemical properties and oxidative stability of extra virgin olive oil flavored by artemisia herba alba and thymus algeriensis

Zouari, S.; Zouari, N.; Fakhfakh, N.; Ayadi, Mohamed; Neffati, M.

doi:10.17660/ActaHortic.2013.997.16

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Physicochemical properties and oxidative stability of extra virgin olive oil flavored by artemisia herba alba and thymus algeriensis

Zouari, S.; Zouari, N.; Fakhfakh, N. et al.

2013 • In The International symposium on Medicinal and Aromatic Plants - SIPAM 2012

Editorial reviewed

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https://hdl.handle.net/2268/325812

DOI
10.17660/ActaHortic.2013.997.16

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Keywords :

Aromatic plants; Carotenoids; Chlorophylls; Color measurement; Phenolics; Sensory evaluation; Horticulture

Abstract :

[en] Physicochemical properties and oxidative stability of extra virgin olive oil flavored by Artemisia herba alba and Thymus algeriensis were investigated. Flavored olive oils were prepared by maceration of dry plant materials with Extra virgin olive oil (oleic acidity = 0.7%; peroxide value = 20 meq/kg) at a concentration of 2.5, 5 and 7.5% (w/w) for 10 days. Phenolics, carotenoids and chlorophylls contents of flavored olive oils were measured. An increase of phenolics, carotenoids and chlorophylls contents was observed in flavored oils. A sensory evaluation showed that olive oil flavored by T. algeriensis was more appreciated than olive oil flavored by A. herba alba. Oxidative stability of flavored and control olive oils was evaluated by measuring peroxide value of samples heated at 80C. Our results showed that, as the allowance of aromatic plants increased in olive oil, the lowest peroxide value was measured after 30 d of storage at 80C.

Disciplines :

Food science

Author, co-author :

Zouari, S.; Laboratoire d'Ecologie Pastorale, Institut des Régions Arides, 4119, Médenine, Tunisia

Zouari, N.; Institut Supérieur de Biologie Appliquée de Médenine, 4119, Médenine, Tunisia

Fakhfakh, N.; Institut Supérieur de Biologie Appliquée de Médenine, 4119, Médenine, Tunisia

Ayadi, Mohamed ; Laboratoire d'Analyse Alimentaire, Sfax, Tunisia

Neffati, M.; Laboratoire d'Ecologie Pastorale, Institut des Régions Arides, 4119, Médenine, Tunisia

Language :

English

Title :

Physicochemical properties and oxidative stability of extra virgin olive oil flavored by artemisia herba alba and thymus algeriensis

Publication date :

2013

Main work title :

The International symposium on Medicinal and Aromatic Plants - SIPAM 2012

Publisher :

International Society for Horticultural Science, Bierbeek, Bel

ISBN/EAN :

978-90-6605-556-8

Peer reviewed :

Editorial reviewed

Additional URL :

http://www.actahort.org/members/showpdf?booknrarnr=997_16

Available on ORBi :

since 24 December 2024

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