Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

• Published in: Journal of the American Oil Chemists' Society Vol. 86; no. 11; pp. 1083 - 1092
• Main Authors: Baiano, Antonietta, Terracone, Carmela, Gambacorta, Giuseppe, Notte, Ennio La
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.11.2009; Springer-Verlag; Springer; Springer Nature B.V
• Subjects: Agriculture; Antioxidant activity; Antioxidants; Biological and medical sciences; Biomaterials; Biotechnology; 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; Quality indices; rosemary; Storage; storage quality; β‐Carotene assay; Storage; β-Carotene assay; Antioxidant activity; Flavoring; Olive oil; Phenolic compounds; Quality indices; Carotene; Vegetable oil; Edible oil; Antioxidant; Flavor; Oils and fats industry; Warehousing; Quality; Pigments; Food preservation; Phenols; Carotenoid
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-009-1446-8

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).