Grasas y Aceites, Vol 68, No 1 (2017)

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid


https://doi.org/10.3989/gya.0940162

N. Alavi
Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0002-8786-5028

M. T. Golmakani
Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0001-5173-1178

Abstract


The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.

Keywords


Arthrospira platensis; Citric acid; Natural antioxidant; Olive oil; Spirulina; Synergistic effect

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