Abstract
Vegetable oils, especially unrefined oils, are subject to oxidation and hydrolytic changes under the influence of elevated temperature, light, and moisture. The degree of deterioration of the oil and fat can be affected by the type of feedstock, the chemical composition, and the conditions of processing and storage. In addition to changes in the organoleptic properties of oils and fats, their nutritional value also changes. In addition, essential oils and various herb extracts such as rosemary, sage, oregano, thyme, mint, basil, etc. have an impact on the sustainability of oils and fats. They have antioxidant activity and are very stable at high temperatures. Many studies have shown that the increased stability of vegetable oils is influenced by natural antioxidants. The study aimed to determine the quality and oxidative stability of extra virgin olive oil obtained by the cold pressing process. Olive oil was used as base oil, treated with the addition of different types and concentrations of essential oils: rosemary, mint, and basil with 0.5%, 1.0%, and 2.0%. The methods used to determine the viability of the oil samples were the Schaal Oven test for 24 h, in an oven at 63 ± 2 ℃, and the UV lamp treatment. Changes in the analyzed oils were monitored by determining the acidity of the oil samples (% of free fatty acids) and the peroxide number. A statistically significant difference in peroxide number values was observed using the Schaal Oven test, at a concentration of added essential oil of 2.0%, compared to those of 0.5 and 1.0%; as in the oil with the addition of mint essential oil, compared to the addition of rosemary and basil essential oil. With UV treatments, with the addition of different types of essential oils at the concentration of 1.0%, statistically, significant differences in peroxide values were observed, compared to the added concentrations of 0.5 and 2.0%; as well as between all types of essential oils except between the essential oil of mint and basil. Applying the Schaal Oven test and UV treatment, the essential oil concentration of 2.0% was significantly different from the essential oil concentrations of 0.5 and 1.0% when determining the free fatty acid content. Moreover, a statistically significant difference was found in the content of free fatty acids for all three types of added essential oil.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Lepšanović, L., Lepšanović, L.J.: Clinical Lipidology. Modern Administration, Beograd (2000)
Yagi, K.: Lipid peroxides and human diseases. Chem. Phys. Lipid. 45, 337–351 (1987)
Aruoma, O.I.: Free radicals, oxidative stress, and antioxidants in human health and disease. J. Am. Oil. Chem. Soc. 75(2), 199–212 (1998). https://doi.org/10.1007/s11746-998-0032-9
Pokorny, J., Dobiasova, S., Davidek, J.: Repeatibility of the determination of oxidative stability of vegetable oils using the Schaal oven test. Sci. Papers Prague Inst. Chem. Technol. 58, 163–173 (1985)
ISO-International standard of animal and vegetable oils and fats. Determination of peroxide value, ISO, Geneve, Switzerland, 3960 (2001)
ISO-International standard of animal and vegetable oils and fats. Determination of acid value and of acidity, ISO Geneve, Switzerland, 6858 (2003)
IBM Corp: IBM SPSS Statistics for Windows, Version 20.0. IBM Corp., Armonk (2011)
Ergović-Ravančić, M.: Oil and Fat Technology – Exercise Manual. Polytechnic of Požega, Požega (2017)
Čorbo, S.: Technology of Oils and Fats. Faculty of Agriculture and Food Science, University of Sarajevo, Sarajevo (2008)
Dimić, S., Vujasinović, V., Nedić Grujin, K., Fijat, A.: Improve the stability and flavor of edible oils enriched with natural additives, Oilseeds, University of Novi Sad, Faculty of Technology, vol. 48, broj 1, pp. 56–71 (2017)
Popović, M., Peričin, D., Kaurinović, B., Trivić, S., Dimić, E.: Antiradical capacity of pumpkin and olive oil. In: 47th Conference of the Oil Industry: Pro-production and Processing of Oilseeds, Herceg Novi, Proceedings, pp. 183–190 (2006)
Rules on vegetable oils, edible vegetable fats, and mayonnaise (Službeniglasnik, BiH, br.50/04)
Rules on edible oils and fats (Narodnenovine, br.41/12)
Dimić, E., Lužaić, T., Vujasinović, V., Esalami, S., Rabrenović, B., Fijat, A.: Antioxidant capacity of virgin olive oil from different growing areas of Libya at moderate temperatures. Oilseeds 47(1), 31–37 (2016)
Vujasinović, V.B.: Influence of thermal treatment of pumpkin seed Cucurbita pepo L. on nutritive value and oxidative stability of oil. Ph.D. thesis, Faculty of Technology, University of Novi Sad, Novi Sad, pp. 28–29 (2011)
Rabrenović, R.: Influence of physical and chemical characteristics of oil pumpkin seeds (Cucurbita pepo L.) on the quality and nutritional properties of cold pressed oil. Doctoral dissertation, Faculty of Technology, University of Novi Sad, Novi Sad (2011)
Hailemariam, S.: Extraction and Characterization of Essential Oil from Rosemary Leaves, School of Chemical and Bio-engineering. Addis Ababa University, Ethiopia (2016)
Williams, D.B., Ngo, S.N., Head, R.J.: Rosemary and cancer prevention: preclinical perspectives. Crit. Rev. Food Sci. Nutr. 51, 946–954 (2011)
Bozin, B., Mimica-Dukic, N., Samojlik, I., Jovin, E.: Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J. Agric. Food Chem. 55, 7879–7885 (2007)
Prabuseenivasan, S., Jayakumar, M., Ignacimuthu, S.: In vitro antibacterial activity of some plant essential oils. BMC Complement. Altern. Med. 6, 39 (2006)
Gambacorta, G., Faccia, M., Pati, S., Lamacia, C., Baiano, A., La Note, E.: Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage. J. Food Lipids 14, 202–215 (2007)
Cavazza, A., Salvadeo, P., Logana, C., Corti, S., Mancinelli, C., Corradini, C.: Enhancing stability of olive oils by enrichment with natural ingredients. INFORM 26(10), 620–659 (2015)
Baotić, M.: The production and sustainability of cold-pressed hazelnut oil. Graduation thesis, Josip Juraj Strossmayer, Faculty of Food Technology, University of Osijek, Osijek, Croatia (2015)
Kolarić, M.: Monitoring the sustainability of vegetable oil with the addition of natural antioxidants using the Schaal-Oven test. Final thesis in the Course Technology of Oils and Fats, Polytechnic of Požega, Croatia (2017)
Jović, O., Habinovec, I., Galić, N., Andrašec, M.: Maceration of extra virgin olive oil with common aromatic plants using ultrasound-assisted extraction: an UV-Vis spectroscopic investigation. J. Spectros. Department of Chemistry, Faculty of Science, University of Zagreb, Hrvatska (2018)
Turek, C., Stintzing, F.C.: Stability of essential oils. Compr. Rev. Food Sci. Food Saf. (2013)
Rigane, G., Yahyaoui, A., Ben Salem, R.: Oxidative stability of extra virgin olive oil with natural plant extracts during microwave heating. Asian J. Chem. 29 (2017)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Mulagić, A., Begić, M., Čorbo, S., Ašimović, Z., Gavrić, T., Vesna, V. (2022). The Influence of Essential Oils on the Quality and Stability of Olive Oil. In: Brka, M., et al. 10th Central European Congress on Food. CE-Food 2020. Springer, Cham. https://doi.org/10.1007/978-3-031-04797-8_3
Download citation
DOI: https://doi.org/10.1007/978-3-031-04797-8_3
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-04796-1
Online ISBN: 978-3-031-04797-8
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)