108439 20231215090957.0 doi 10.1016/j.ijgfs.2021.100333 sideral 124825 ART-2021-124825 eng Abenoza, María Universidad de Zaragoza (orcid)0000-0003-0865-4159 Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum) 2021 Access copy available to the general public Unrestricted A 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. info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 3.194 2021 FOOD SCIENCE & TECHNOLOGY 76 / 144 = 0.528 2021 Q3 T2 0.441 2021 Food Science 2021 Q1 Cultural Studies 2021 Q1 3.6 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Sánchez Gimeno, Ana Cristina Universidad de Zaragoza (orcid)0000-0002-5086-7839 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 24 (2021), 100333 [9 pp.] International Journal of Gastronomy and Food Science 1878-450X 3206967 http://zaguan.unizar.es/record/108439/files/texto_completo.pdf Versión publicada 2676179 http://zaguan.unizar.es/record/108439/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:108439 articulos driver 2023-12-15-09:00:55 ARTICLE