Flavored olive oils: focus on their acceptability and thermal stability
Keywords:Acceptance test, Flavored olive oil, Heating treatments, Oxidative stability
The presence of flavored olive oils (FOO) on the market represents an answer to an increasing consumer demand for novel and healthy food. This work aims to compare the sensory acceptability and the thermal stability of FOO prepared by mixing different flavors (lemon, onion, garlic, paprika) to an extra virgin olive oil (EVOO) also used as the control sample. 96 Tunisian citizens were involved in a consumer test and the lemon flavored oil was the most liked whereas the least liked was the oil with onion. Samples were subjected to different heat treatments (60 °C, 100 °C, 200 °C for 1, 2, 4, 8 hours) and the flavor addition did not influence the EVOO stability when samples were heated at 60 °C, whereas at 200 °C the FOO with onion and garlic showed higher oxidative stability. The thermo-oxidation process at 60 °C and at 100 °C of the FOOs was not detrimental for the volatile compound markers but the effect was noticeable for all these markers at 200 °C.
Abdallah M, Marzocco S, Adesso S, Zarrouk M, Guerfel M. 2018. Olive oil polyphenols extracts inhibit inflammatory markers in J774A.1 murine macrophages and scavenge free radicals. Acta Histochem. 120, 1–10. https://doi.org/10.1016/j.acthis.2017.10.005 PMid:29128095
American Oil Chemists' Society. 1997. Official Method Cc 9a-48. Smoke, flash and fire points: Cleveland open cup method. Sampling and analysis of commercial fats and oils. Official methods and recommended practices. Champaign, IL.
Aparicio R, Morales MT, Alonso MV. 1996. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel. J. Am. Chem. Soc. 73, 1253- 1264.
Ayadi MA, Grati-Kamoun N, Attia H. 2009. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants. Food Chem. Toxicol. 47, 2613-2619. https://doi.org/10.1016/j.fct.2009.07.024 PMid:19635520
BiasiniC, Di Nunzio C, Cordani MR, Ambroggi, M, FontanaM, Cicognini FM, Razza C, Pazzoni A, Perri C, Rossi F, Trevisi E, Confalonieri M, NegratiM,CavannaL. 2015. Effect of Mediterranean Diet on the prevalence of breast cancer relapse: preliminary results of the "SETA PROJECT". Ann. Oncol. 26, 3-25. https://doi.org/10.1093/annonc/mdv336.05
Clodoveo ML, Dipalmo T, Crupi P, Durante V, Pesce V, Maiellaro I, Lovece A, Mercurio A, Laghezza A, Corbo F, Franchini C. 2016. Comparison between different flavored olive oil production techniques: healthy value and process efficiency. Plant Foods Hum. Nutr. 71, 81-87. https://doi.org/10.1007/s11130-016-0528-7 PMid:26852311
Ciafardini G, Zullo B. A, Peca, G. 2004. Presence of microorganisms in flavoured extra-virgin olive oil. Ann. Microbiol. 54, 161-168.
Condelli N, Carmela Csruso M, Galgano F, Russo D, Milella, L, Favati F. 2015. Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area. Food Chem. 177, 233-239. https://doi.org/10.1016/j.foodchem.2015.01.001 PMid:25660881
European Union Commission, Regulation EEC 2568/91. Characteristics of olive and olive-pomace oils and on their analytical methods. Official Journal of the European Communities, L 248 (1991).
Frankel EN. 2011. Nutritional and biological properties of extra virgin olive oil. J.Agric. Food Chem. 59, 785-792. https://doi.org/10.1021/jf103813t PMid:21210703
Gambacorta G, Faccia M, Pati S, Lamacchia C, Baiano A, La Notte E. 2007. Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage. J. Food Lipids 14, 202-215. https://doi.org/10.1111/j.1745-4522.2007.00080.x
Grossi C, Rigacci S, Ambrosini S, Ed Dami T, Luccarini I, Traini C, Failli P, Berti A, Casamenti F, Stefani M. 2013. The polyphenol oleuropein aglycone protects TgCRND8 mice against A? plaque pathology. PLOS one 8, 1-13. https://doi.org/10.1371/journal.pone.0071702 PMid:23951225 PMCid:PMC3738517
Grosso G, Marventano S, Yang J, Micek A, Pajak A, Scalfi L, Galvano F, Kales SN. 2017. A comprehensive meta-analysis on evidence of Mediterranean diet and cardiovascular disease: are individual components equal? Crit. Rev. Food Sci. Nutr. 57, 3218–3232. https://doi.org/10.1080/10408398.2015.1107021 PMid:26528631
IOC /T.15/NC No 3/Rev. 11. 2015. Trade standard applying to olive oils and olive pomace oils.
Issaoui M, Flamini G, Elouz-Hajaij M, Cioni PL, Hammami M. 2011. Oxidative evolution of Virgin and flavoured olive oils under thermo-oxidation process. J. Am. Oil Chem. Soc. 88, 1339-1350. https://doi.org/10.1007/s11746-011-1800-5
Kemp SE, Hollowood T, Hort J. 2009. Sensory evaluation: A practical handbook, Wiley-Blackwell, UK. https://doi.org/10.1002/9781118688076
Martinez-Gonzalez MA, Bes-Rastrollo M. 2014. Dietary patterns, Mediterranean diet and cardiovascular disease. Curr. Opin. Lipidol. 25, 20–26. https://doi.org/10.1097/MOL.0000000000000044 PMid:24370845
Mnayer D, Fabiano-Tixier AS, Petitcolas E, Hamieh T, Nehme N, Ferrant C, Fernandez X, Chemat F. 2014. Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family. Molecules 19, 20034-20053. https://doi.org/10.3390/molecules191220034 PMid:25470273 PMCid:PMC6271055
Moldao-Martins M, Beirao-da-Costa S, Neves C, Cavaleiro C, Salgueiro L, Beirao-da-Cost ML. 2004. Olive oil flavoured by the essential oils of Mentha piperita and Thymus mastichina L. Food Qual. Pref. 15, 447-452. https://doi.org/10.1016/j.foodqual.2003.08.001
Montedoro GF, Servili M, Baldioli M, Miniati E. 1992. Simple and hydrolysable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 40, 1571-1576. https://doi.org/10.1021/jf00021a019
Nakbi A, Tayeb W, Dabbou S, Chargui I, Issaoui M, Ferih A, Ben Ali Z, Alsaif MA, Hammami M. 2012. Olive oil protects against 2,4-dichlorophenoxyacetic acid-induced oxidative renal dysfunction in adult rats. Eur. J. Lipid Sci. Technol. 114, 469-478. https://doi.org/10.1002/ejlt.201100213
Peryam DR, Girardot NF. 1952. Advanced taste method. J. Food Eng. 24, 58-61.
Sacchi R, Della Medaglia D, Paduano A, Caporaso N, Genovese A. 2017. Characterisation of lemon–flavoured olive oils. LWT-Food Sci. Tech. 79, 326–332.
Saleh NK, Saleh HA. 2011. Olive oil effectively mitigates ovariectomy-induced osteoporosis in rats. Complement. Altern. Med. 10, 1-11. https://doi.org/10.1186/1472-6882-11-10 https://doi.org/10.1186/1472-6882-11-10
Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F, Selvaggini R, Montedoro GF. 2009. Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure. Inflammopharmacol. 17, 76-84. https://doi.org/10.1007/s10787-008-8014-y
Sousa A, Casal S, Malheiro R, Lamas H, Bento A, Pereira J.A. 2015. Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential. LWT- Food Sci. Tech. 60, 22-18. https://doi.org/10.1016/j.lwt.2014.08.026
Uceda M, Hermoso M, 1998. La calidad del aceite de oliva, in Barranco D, Fernandez-Escobar R, Rallo L. (Eds). El cultivo del olivo, Junta de Andalucía Ediciones Mundi-Prensa Madrid, Spain, pp 547-572.
How to Cite
Copyright (c) 2019 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.