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Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, and rosemary were evaluated during 9 months of storage. At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical parameters within the limits fixed for extra-virgin olive oils. After 9 months of storage, a noticeable decrease in phenolic content was observed in all the oils. The highest (35.0 ± 3.9 mg/kg oil) and the lowest (6.3 ± 0.4 mg/kg) phenolic contents were detected in the unflavored and garlic-flavored oils, respectively. Compounds such as 3,4-DHPEA-EDA (3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol) and p-HPEA-EDA (dialdehydic form of the decarboxymethyl elenolic acid linked to tyrosol) were the most abundant in both unflavored and lemon-flavored oils up till 6 months of storage. At the end of the storage period, increases in 3,4-DHPEA (hydroxytyrosol) and p-HPEA (tyrosol) were measured in almost all the oils. During storage, the antioxidant activity coefficients of the phenolic extracts, calculated according to the β-carotene bleaching assay, significantly decreased and, after 9 months, were in a decreasing order: rosemary (51.3 ± 4.2), hot pepper, lemon, oregano, unflavored, and garlic (8.5 ± 0.7).

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Authors and Affiliations

  1. Department of Food Science, University of Foggia, Via Napoli, 25, 71100, Foggia, Italy

    Antonietta Baiano, Carmela Terracone, Giuseppe Gambacorta & Ennio La Notte

  2. Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, Via Napoli, 25, 71100, Foggia, Italy

    Antonietta Baiano, Giuseppe Gambacorta & Ennio La Notte

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  1. Antonietta Baiano
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  2. Carmela Terracone
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  3. Giuseppe Gambacorta
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  4. Ennio La Notte
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Correspondence to Antonietta Baiano.

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Baiano, A., Terracone, C., Gambacorta, G. et al. Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage. J Am Oil Chem Soc 86, 1083–1092 (2009). https://doi.org/10.1007/s11746-009-1446-8

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  • DOI: https://doi.org/10.1007/s11746-009-1446-8

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