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Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage
Author(s) -
Baiano Antonietta,
Terracone Carmela,
Gambacorta Giuseppe,
Notte Ennio La
Publication year - 2009
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/s11746-009-1446-8
Subject(s) - tyrosol , hydroxytyrosol , chemistry , food science , antioxidant , pepper , polyphenol , olive oil , organic chemistry
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).