Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants

•Enrichment of virgin olive oil (VOO) with oregano.•Improved enrichment green process.•Vertical stirring at 1000r.p.m. for 3h.•Stability of exogenous and endogenous antioxidants. This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin ol...

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Bibliographic Details
Published in:Food chemistry 2016-04, Vol.197 (Pt A), p.509-515
Main Authors: Peñalvo, Gregorio Castañeda, Robledo, Virginia Rodríguez, Callado, Carolina Sánchez-Carnerero, Santander-Ortega, M.J., Castro-Vázquez, L., Victoria Lozano, M., Arroyo-Jiménez, M.M.
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - analysis
Capillary zone electrophoresis
Cinnamates - analysis
Depsides - analysis
Enrichment
Food Additives - analysis
Hydroxybenzoates - analysis
Olive Oil - chemistry
Oregano
Origanum - chemistry
Phenolic acids
Plant Extracts - analysis
Plant Leaves - chemistry
Rosmarinic Acid
Virgin olive oil
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Summary:•Enrichment of virgin olive oil (VOO) with oregano.•Improved enrichment green process.•Vertical stirring at 1000r.p.m. for 3h.•Stability of exogenous and endogenous antioxidants. This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin olive oil (VOO) with natural antioxidants, specifically from oregano leaves. This goal was accomplished after evaluating different mechanical methods, i.e. magnetic stirring, sonication, vertical stirring and sonication in combination with vertical stirring, for promoting the extraction of the antioxidants from oregano. The results obtained indicated that the best extraction procedure was vertical stirring at 1000r.p.m. for 3h. Therefore, these conditions were selected to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous antioxidants (o-coumaric and vanillic acids), and further determine their stability at room temperature or under temperature stress (50°C) during 45days. Quantitative analysis of rosmarinic, o-coumaric and vanillic acids was carried out by an off-line, solid phase extraction, capillary zone, electrophoresis method combined with diode-array detector (SPE–CE–DAD).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.11.002