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Improving oxidative stability of virgin olive oil by addition of microalga Chlorella vulgaris biomass


Antioxidant activity of Chlorella (Chlorella vulgaris) was evaluated in virgin olive oil (VOO) at different concentrations of 0.5, 1.0, and 1.5% (w/w) under accelerated storage conditions. Antioxidant activity of Chlorella was compared with those of BHT and β-carotene. Chlorella samples significantly retarded the formation of primary, secondary, and total oxidation products in comparison with those of the control. The stability increased as concentrations of Chlorella increased. Samples containing 0.5, 1.0, and 1.5% Chlorella significantly improved VOO stability by 19.99, 28.83, and 33.14%, respectively. Observed effects can be related to the release in the assortment of bioactive compounds from Chlorella algae to the VOO. Among the different antioxidants evaluatedy, BHT exhibited the highest antioxidant activity. On the contrary, β-carotene had no preventive effect against the oxidation of VOO. It also proved incapable of limiting the progress of VOO oxidation and played role as pro-oxidant. In conclusion, Chlorella enhanced VOO oxidative stability. Thus it can be considered as a promising source of natural antioxidants.

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This research Project was financially supported by Shiraz University. We would like to thank the Edible Oil Industries Group of Etka Organization for providing the VOO. We also thank the Persian editor, Mohsen Hamedpour-Darabi, for natively editing the English of the paper.

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Correspondence to Mohammad-Taghi Golmakani.

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Alavi, N., Golmakani, M. Improving oxidative stability of virgin olive oil by addition of microalga Chlorella vulgaris biomass. J Food Sci Technol 54, 2464–2473 (2017).

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  • Chlorella vulgaris
  • Natural antioxidant
  • Oxidative stability
  • Virgin olive oil