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dc.contributor.author Asensio, Claudia Mariana
dc.contributor.author Nepote, Valeria
dc.contributor.author Grosso, Nelson
dc.date.available 2017-03-02T18:46:12Z
dc.date.issued 2011-07
dc.identifier.citation Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Chemical stability of extra-virgin olive oil added with oregano essential oil; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 76; 7; 7-2011; 445-450
dc.identifier.issn 0022-1147
dc.identifier.uri http://hdl.handle.net/11336/13482
dc.description.abstract Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L. spp vulgare called ?oregano compacto?) essential oil on physical and chemical properties in extra virgin olive oil during storage. Oregano essential oil composition was analyzed by GC-MS. This essential oil was added into extra virgin olive oil at 0.05%. The samples were stored in 3 different conditions: darkness, light exposure, and temperature (60 ◦ C). Chemical indicators of lipid oxidation (peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents) were measured. High content in carvomenthol (22.52%), terpinolene (19.77%), thymol (13.51%), and γ -terpinene (10.30%) were detected in oregano essential oil. Olive oil samples without oregano essential oil stored at 60 º C and exposure at artificial light had the highest peroxide values during storage. Higher p-anisidine and K232 values after day 7 of storage were detected in temperature, darkness, and light exposure treatments. Light treatment was the main factor that degraded chlorophyll causing loss of color. The highest chlorophyll content (3.87 mg/kg) was observed in olive oil with essential oil at the end of storage. In general, olive oil samples added with oregano essential oil had lower peroxide, conjugated dienes, and p-anisidine values and higher chlorophyll and carotenoid contents during storage. Oregano essential oil retards lipid oxidation process in olive oil prolonging its shelf life.
dc.format application/pdf
dc.language.iso eng
dc.publisher Wiley Blackwell Publishing, Inc
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject ANTIOXIDANT
dc.subject OLIVE
dc.subject OREGANO
dc.subject STABILITY
dc.subject.classification Otras Ciencias Agrícolas
dc.subject.classification Otras Ciencias Agrícolas
dc.subject.classification CIENCIAS AGRÍCOLAS
dc.title Chemical stability of extra-virgin olive oil added with oregano essential oil
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-02-14T14:34:35Z
dc.identifier.eissn 1750-3841
dc.journal.volume 76
dc.journal.number 7
dc.journal.pagination 445-450
dc.journal.pais Reino Unido
dc.journal.ciudad Charlottesville, VA
dc.description.fil Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
dc.description.fil Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Catolica de Cordoba. Facultad de Cs.agropecuarias; Argentina
dc.description.fil Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
dc.journal.title Journal Of Food Science
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://mail-attachment.googleusercontent.com/attachment?ui=2&ik=f19e266eae&view=att&th=132ab37e9277847c&attid=0.1&disp=inline&realattid=f_gt2ys56j0&safe=1&zw&saduie=AG9B_P_tf0GURsAGgl8HylRQPOkN&sadet=1328109033162&sads=T_1SC1VNzIf19TgJBL7_Q-6EnV0
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1750-3841.2011.02332.x


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)