A carregar...
Publicação
Ultrasound assisted coextraction of Cornicabra Olives and Thyme to obtain flavored Olive oils
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.44 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Flavoring olive oils is a new trend in consumer preferences, and different enrichment
techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining
a flavored product without the need for further operations. Moreover, ultrasound (US) assisted
extraction is an emergent technology able to increase extractability. Combining US and coextraction,
it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage),
ingredient(s) with the greatest flavoring and/or bioactive potential, as well as extraction conditions.
In the present study, mastic thyme (Thymus mastichina L.) (TM) and lemon thyme (Thymus x citriodorus)
(TC) were used for flavoring Cornicabra oils by coextraction. The coextraction trials were performed
by (i) thyme addition to the olives during crushing or malaxation and (ii) US application before
malaxation. Several parameters were evaluated in the oil: quality criteria parameters, total phenols,
fatty acid composition, chlorophyll pigments, phenolic profile and oxidative stability. US application
did not change the phenolic profile of Cornicabra olive oils, while the enrichment of olive oils with
phenolic compounds or pigments by coextraction was very dependent on the thyme used. TM
enrichment showed an improvement of several new phenolic compounds in the oils, while with
TC, fewer new phenols were observed. In turn, in the trials with TC, the extraction of chlorophyll
pigments was higher, particularly in crushing coprocessing. Moreover, the oils obtained with US and
TM added in the mill or in the malaxator showed lower phenol decrease (59%) than oils flavored
with TC (76% decrease) or Cornicabra virgin olive oil (80% decrease) over an 8-month storage period.
Multivariate data analysis, considering quality parameters, pigments and phenolic contents, showed
that flavored oils were mainly grouped by age.
Descrição
Palavras-chave
enriched olive oils lemon thyme mastic thyme phenolic profile oxidative stability
Contexto Educativo
Citação
Peres, F.; Marques, M.P.; Mourato, M.; Martins, L.L.; Ferreira-Dias, S. Ultrasound assisted coextraction of Cornicabra Olives and Thyme to obtain flavored Olive oils. Molecules 2023, 28, 6898
Editora
MDPI