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Oxidative Evolution of Virgin and Flavored Olive Oils Under Thermo-oxidation Processes

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Journal of the American Oil Chemists' Society

Abstract

Changes in the oxidative status of Chétoui olive oil were monitored to attest the efficiency of some bioactive compounds from aromatic plants to improve the stability of olive oils after a maceration process at different concentrations. Aromatized olive oils were prepared by addition of lemon and thyme extracts at four different concentrations (20–80 g kg−1 of oils) to virgin olive oils. The following parameters were monitored: free fatty acids, peroxide value, ultra violet absorption characteristics at 232 and 270 nm, fatty acid composition and aromatic profiles. After thermo-oxidation processes, the oleic/linoleic acid ratio remained stable (4.5). Oxidative stability slightly decreased during thermo-oxidation processes. The heating of the oils changed their volatile profile and led to the formation of new volatile compounds, such as the two isomers of 2,4-heptadienal after heating at 100 °C or (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal after thermo-oxidation at 200 °C. The use of lemon and thyme extracts modified the aromatic and the nutritional value of the olive oil by the transfer of some bioactive compounds, such as limonene and carvacrol. In contrast, the oxidative stability of the product did not change. Furthermore, the aromatized oils may be employed in seasoning and cooking of some foods.

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Acknowledgments

This research was supported by the Tunisian Ministry of Scientific Research, Technology and Competency Development (UR03ES08). Part of this work was carried out at the Dipartimento di Scienze Farmaceutiche, sede Chimica Bioorganica e Biofarmacia, Università di Pisa, Italy. We also thank the reviewers for their constructive criticisms of the manuscript.

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Authors and Affiliations

  1. High Institute of Applied Sciences and Technology of Medenine, University of Gabes, 4100, Medenine, Tunisia

    Manel Issaoui

  2. Laboratory of Biochemistry, UR: “Human Nutrition and Metabolic Disorder”, Faculty of Medicine of Monastir, 5019, Monastir, Tunisia

    Manel Issaoui, Myriem Ellouze Hajaij & Mohamed Hammami

  3. Dipartimento di Scienze Farmaceutiche, Sede di Chimica Bioorganica e Biofarmacia, via Bonanno 33, 56126, Pisa, Italy

    Guido Flamini & Pier Luigi Cioni

Authors
  1. Manel Issaoui
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  2. Guido Flamini
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  3. Myriem Ellouze Hajaij
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  4. Pier Luigi Cioni
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  5. Mohamed Hammami
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Corresponding authors

Correspondence to Guido Flamini or Mohamed Hammami.

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Issaoui, M., Flamini, G., Hajaij, M.E. et al. Oxidative Evolution of Virgin and Flavored Olive Oils Under Thermo-oxidation Processes. J Am Oil Chem Soc 88, 1339–1350 (2011). https://doi.org/10.1007/s11746-011-1800-5

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  • DOI: https://doi.org/10.1007/s11746-011-1800-5

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