The North African Journal of Food and Nutrition Research
Volume 4, Numéro 2, Pages 351-359
2020-12-31
Authors : Taoudiat Aldjia . Spigno Giorgia . Ferhat Zoulikha . Djenane Djamel .
Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities. Aim: The aim of this study was to investigate the potential role of the addition of S. montana EO at 100 ppm (0.01%, v/v), known for its high content of bioactive compounds, good flavor, and aroma in improving oxidative stability and quality profile of EVOO subjected to conditions causing accelerated oxidation (Light storage at 900 lux). Materials and methods: The S. montana EO chemical components were identified using Gas Chromatography–Mass Spectrometry (GC/MS). Enriched and non-enriched EVOO samples were examined as function of time (30, 60 and 9 days) of display for different quality indices. Results: Using GC/MS analysis of S. montana EO: thymol (28.36%), carvacrol (17.45%), p-cymene (10.91%), trans-caryophyllene (5.54%), ɤ-terpinene (5.03%) and geraniol (4.50%) were identified. The results highlighted that the enrichment with S. montana EO led to lower values of lipid oxidation indicators (K232, K270, peroxide value) and higher concentration of antioxidants (total phenols and pigments). In sum, the use of bioenrichment methods could be a sustainable solution for the promotion of the quality characteristics of EVOO in Algeria.
Bioenrichment, Satureja montana L., Essential oil, Extra virgin olive oil, Display, Quality stability
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عابد يوسف
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ص 117-132.
Yahia Zeghoudi
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pages 74-88.
Mouas Kamelia
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Djeziri Mourad
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Benakmoum Amar
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pages 3430-3443.
Attou Amina
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Davenne Dominique
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Benmansour Abdelhafid
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Lazouni Hamadi Abderrahmane
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Amara Mohamed
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pages 1-7.
Said Houari Amel
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pages 257-268.