000108439 001__ 108439
000108439 005__ 20231215090957.0
000108439 0247_ $$2doi$$a10.1016/j.ijgfs.2021.100333
000108439 0248_ $$2sideral$$a124825
000108439 037__ $$aART-2021-124825
000108439 041__ $$aeng
000108439 100__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, María$$uUniversidad de Zaragoza
000108439 245__ $$aIncreasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)
000108439 260__ $$c2021
000108439 5060_ $$aAccess copy available to the general public$$fUnrestricted
000108439 5203_ $$aA strategy to increase shelf life of Empeltre olive oils could consist in the incorporation of flavoring agents (rich in antioxidant compounds). The aim of this study was to describe the quality of Empeltre olive oils flavored with rosemary and garlic at different concentrations and methods (maceration and co-processing during malaxation).
The incorporation of garlic during malaxation increased total phenol content and antioxidant capacity.
Aromatization with rosemary (added during malaxation) increased total phenol content more than 50%. Changes in individual phenols were observed after garlic and rosemary aromatization. Slight increases in α-tocopherol were also observed at 5 and 7% concentration. Pigment content increased with rosemary concentration. As a consequence, antioxidant capacity and oxidative stability increased. Aromatization with rosemary by co-processing during malaxation was more effective in increasing antioxidant compounds than the maceration method.
Empeltre olive oils aromatized with garlic achieved a greater sensory acceptance and better scores than with rosemary.
000108439 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000108439 590__ $$a3.194$$b2021
000108439 592__ $$a0.441$$b2021
000108439 594__ $$a3.6$$b2021
000108439 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b76 / 144 = 0.528$$c2021$$dQ3$$eT2
000108439 593__ $$aFood Science$$c2021$$dQ1
000108439 593__ $$aCultural Studies$$c2021$$dQ1
000108439 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000108439 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez Gimeno, Ana Cristina$$uUniversidad de Zaragoza
000108439 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000108439 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000108439 773__ $$g24 (2021), 100333 [9 pp.]$$tInternational Journal of Gastronomy and Food Science$$x1878-450X
000108439 8564_ $$s3206967$$uhttps://zaguan.unizar.es/record/108439/files/texto_completo.pdf$$yVersión publicada
000108439 8564_ $$s2676179$$uhttps://zaguan.unizar.es/record/108439/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000108439 909CO $$ooai:zaguan.unizar.es:108439$$particulos$$pdriver
000108439 951__ $$a2023-12-15-09:00:55
000108439 980__ $$aARTICLE