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Effects of herbs on hydrolytic and oxidative degradation of olive oil in canned tomatoes
Author(s) -
Baiano Antonietta,
Gomes Tommaso,
Severini Carla
Publication year - 2005
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-005-1140-z
Subject(s) - chemistry , degradation (telecommunications) , food science , hydrolytic degradation , olive oil , hydrolysis , polymerization , oxidative phosphorylation , matrix (chemical analysis) , chromatography , organic chemistry , biochemistry , polymer , telecommunications , computer science
The effects of adding mixtures of herbs such as garlic, laurel, and marjoram on selected chemical indices of olive oil from canned dried tomatoes were studied for various storage periods of up to 1 yr. Conventional analytical indices measured included acidity, PV, and p ‐anisidine value. Flavored samples showed kinetic constant values that were significantly ( P =0.001) higher than unflavored ones, whereas oligopolymer and oxidized TG and DG contents were similar to or slightly higher than in the unflavored samples compared with those with herbs. The addition of the mixture of herbs slowed polymerization reactions but did not inhibit TG oxidation. Discrepancies between the results obtained by conventional analyses and high‐performance size‐exclusion chromatography indicated that the former approaches were insufficient to determine oxidative degradation of oil as a result of interferences from compounds in the food matrix.