Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process

Flavored olive oil is a popular product in the Mediterranean cuisine and has been taken an increasing attention of oil industry, since these flavored products serve as alternatives for consumers in food markets. In this study, it was aimed to optimize transition of naturally occurring pigments, phenolics, and volatile compounds from cape gooseberry and olive fruit to oil during malaxation. The influences of process conditions were examined and malaxation conditions and berry amount were optimized by response surface methodology. Profile of volatiles in flavored oil samples was determined by the head space–solid phase microextraction method and gas chromatography‐mass spectrometry. Developed model for each response managed to explain more than 80% of variation in related value depending on the process parameters. Optimum conditions for malaxation temperature/time pairs and cape gooseberry amount to maximize free radical scavenging activity, and transition of carotenoids, phenolics, and desired volatiles were found to be 31 °C/32 min/0.84%, respectively. Practical applications These results show that malaxation temperature, time, and the amount of gooseberry fruit of flavored olive oil process are important factors in terms of transition of volatiles, pigments, and phenolics as antioxidant compounds from gooseberry and olive fruit to oil. Response surface methodology can be proposed as useful tool to evaluate and optimize the flavoring of olive oil process. This study is quite helpful while establishing optimum temperature, time, and the gooseberry fruit amount for obtaining flavored olive oil and consequently a rise in the quality such as antioxidant compounds, responsible for shelf life of flavored olive oil.