Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)
Abenoza, María (Universidad de Zaragoza) ; Sánchez Gimeno, Ana Cristina (Universidad de Zaragoza)
Resumen: 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.
Idioma: Inglés
DOI: 10.1016/j.ijgfs.2021.100333
Año: 2021
Publicado en: International Journal of Gastronomy and Food Science 24 (2021), 100333 [9 pp.]
ISSN: 1878-450X
Factor impacto JCR: 3.194 (2021)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 76 / 144 = 0.528 (2021) - Q3 - T2
Factor impacto CITESCORE: 3.6 - Social Sciences (Q1) - Agricultural and Biological Sciences (Q2)
Factor impacto SCIMAGO: 0.441 - Food Science (Q1) - Cultural Studies (Q1)
Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.
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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.
Idioma: Inglés
DOI: 10.1016/j.ijgfs.2021.100333
Año: 2021
Publicado en: International Journal of Gastronomy and Food Science 24 (2021), 100333 [9 pp.]
ISSN: 1878-450X
Factor impacto JCR: 3.194 (2021)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 76 / 144 = 0.528 (2021) - Q3 - T2
Factor impacto CITESCORE: 3.6 - Social Sciences (Q1) - Agricultural and Biological Sciences (Q2)
Factor impacto SCIMAGO: 0.441 - Food Science (Q1) - Cultural Studies (Q1)
Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.Exportado de SIDERAL (2023-12-15-09:00:55)
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Registro creado el 2021-11-15, última modificación el 2023-12-15