Abstract
The objectives of this work were to study the impact of aromatization by sweet lemon and sweet orange peels on olive oil quality, chemical composition and heat stability. Flavored olive oils were prepared by maceration of sweet lime and sweet orange zests at 1, 3 and 5 %. The oil samples were kept at 60 °C for 40 days. Physicochemical tests (FFA, PV, oxidative stability, polyphenols and pigments contents) were carried out. The antioxidant activity (β-carotene-linoleate bleaching assay, DPPH radical scavenging and reducing power) was also tested. Results indicated that the addition of citrus zests contributed to the increase in polyphenols and carotenoids contents. Moreover, it led to an increase in the DPPH-radical scavenging activity (99.50 % for flavored olive oil with sweet orange zests at 5 %). Flavored olive oils with sweet orange zests were more stable to heat treatment than those flavored with sweet lemon zests. The degradation rate of bioactive compounds was lower for virgin olive oil comparing to flavored oils.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ayadi MA, Grati-Kammoun N, Attia H (2009) Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants. Food Chem Toxicol 47:2613–2619
Veillet S, Tomao V, Chemat F (2010) Ultrasound assisted maceration: an original procedure for direct aromatization of olive oil with basil. Food Chem 123:905–911
Kratz M, Cullen P, Kannenberg F, Kassner A, Fobker M, Abuja PM, Assmann G, Wahrburg U (2002) Effect of dietary fatty acids on the composition and oxidizability of low density lipoprotein. Eur J Clin Nutr 56:72–81
Nevado JJB, Robledo VR, Callado CS-C (2012) Monitoring the enrichment of virgin olive oil with natural antioxidants by using a new capillary electrophoresis method. Food Chem 133:497–504
Messina V, Biolatto A, Descalzo A, Sancho A, Baby R, de Reca NW (2009) Effect of pan-frying in extra-virgin olive oil on odour profile, volatile compounds and vitamins. Int J Food Sci Tech 44:552–559
Matos LC, Pereira JA, Andrade PB, Seabra RM, Oliveira MBPP (2007) Evaluation of a numerical method to predict the polyphenols content in monovarietal olive oils. Food Chem 102:976–983
Moldão-Martins M, Beirão-da-Costa S, Neves C, Cavaleiro C, Salgueiro L, Beirão-da-Costa ML (2004) Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L. Food Qual Prefer 15:447–452
Rehman Z-U (2006) Citrus peel extract—a natural source of antioxidant. Food Chem 99:450–454
Anagnostopoulou MA, Kefalas P, Papageorgiou VP, Assimopoulou AN, Boskou D (2006) Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chem 94:19–25
AOAC (1999) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC
Mosquera MML, Rejano NL, Gandul RB, Sánchez GA, Garrido FJ (1991) Colour pigment correlation in virgin olive oil. J Am Oil Chem Soc 68:332–336
Bouaziz M, Fki I, Sahnoun Z, Sayadi S (2005) Antioxidant phenolic compounds extracted from olive cultivar chemlali in hypercholesterolemic rats effect. Bio Org Med Chem 13:5362–5370
Bersuder P, Hole M, Smith G (1998) Antioxidant from a heated histidine-glucose model system. I. Investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography. J Am Oil Chem Soc 75:181–187
Ben Taârit M, Msaada K, Hosni K, Marzouk B (2012) Fatty acids, phenolic changes and antioxidant activity of clary sage (Salvia sclarea L.) rosette leaves grown under saline conditions. Ind Crop Prod 38:58–63
Yildirim A, Mavi A, Kara AA (2001) Molecular mechanisms of butylated hydroxylanisole-induced toxicity: induction of apoptosis through direct release of cytochrome c. Mol Pharmacol 58:431–437
EEC Regulation 1348/2013 (2013) On the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Union L338:31–67
Rodrigues N, Malheiro R, Casal S, Asensio-S-Manzanera MC, Bento A, Pereira JA (2012) Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating. Food Chem Toxicol 50:2894–2901
Nogata Y, Sakamoto K, Shiratsuchi H, Ishii HT, Yano M, Ohta H (2006) Flavonoid composition of fruit tissues of citrus species. Biosci Biotech Bioch 70(1):178–192
Ben Youssef N, Ouni O, Dabbech N, Baccouri B, Abdelly C, Zarrouk M (2012) Effect of olive storage period at two different temperatures on oil quality of two Tunisian cultivars of Olea Europea, Chemlali and Chétoui. Afr J Biotechnol 11(4):888–895
Velasco J, Dobarganes C (2002) Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol 104:661–676
Bouaziz M, Fki I, Jemai H, Ayadi M, Sayadi S (2008) Effect of storage on refined and husk olive oils composition: stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chem 108:253–262
Criado M-N, Romero M-P, Casanovas M, Motilva M-J (2008) Pigment profile and colour of monovarietal virgin olive oil from Arbequina cultivar obtained during two consecutive crop seasons. Food Chem 110(4):873–880
Acknowledgments
The authors would like to extend their thanks to Mr. Kamel Maaloul, English teacher at the Faculty of Science of Sfax, for having proofread this paper.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Khemakhem, I., Yaiche, C., Ayadi, M.A. et al. Impact of Aromatization by Citrus limetta and Citrus sinensis Peels on Olive Oil Quality, Chemical Composition and Heat Stability. J Am Oil Chem Soc 92, 701–708 (2015). https://doi.org/10.1007/s11746-015-2636-1
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11746-015-2636-1