Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds

Ultrasound and maceration Chavir extract at concentrations of 100, 200, and 300 ppm were incorporated into virgin olive oil to improve flavor and oxidative stability. Antioxidant activity, total phenol, peroxide value, induction period, and volatile organic compounds of the obtained mixtures were co...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food measurement & characterization 2022-10, Vol.16 (5), p.4236-4250
Main Authors: Mousavi, Seyedeh Akram, Nateghi, Laila, Javanmard Dakheli, Majid, Ramezan, Yousef, Piravi-Vanak, Zahra, Paidari, Saeed, Mohammadi Nafchi, Aborreza
Format: Article
Language:English
Subjects:
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Edible oils
Engineering
Enzymes
Fatty acids
Food Science
Maceration
Oils & fats
Olive oil
Organic compounds
Original Paper
Oxidation
Oxidative stress
Pharmacy
Phenolic compounds
Phenols
Plant extracts
Pollutant identification
Stability analysis
Ultrasonic imaging
Ultrasonic testing
Ultrasound
VOCs
Volatile organic compounds
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Ultrasound and maceration Chavir extract at concentrations of 100, 200, and 300 ppm were incorporated into virgin olive oil to improve flavor and oxidative stability. Antioxidant activity, total phenol, peroxide value, induction period, and volatile organic compounds of the obtained mixtures were compared with oil incorporated with TBHQ. Ordinary virgin olive oil with 300 ppm ultrasound Chavir extract indicated the highest antioxidant activity than other samples. Although using TBHQ led to higher oxidative stability compared to blank oil, the induction periods by rancimat analysis revealed that natural Chavir extracts especially the extract achieved by ultrasound at 300 ppm had the highest induction period showing the high potential antioxidant activity of extract due to the presence of high polyphenol content. Natural herbal extracts in edible oils instead of synthetic antioxidants leads to higher oxidative stability associated with the efficient extraction of phenolic components by the novel extraction methods such as ultrasound.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-022-01462-7