Skip to main content
SpringerLink
Log in

Ultrasound-Assisted Aromatisation with Condiments as an Enabling Technique for Olive Oil Flavouring and Shelf Life Enhancement

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Olive oil flavour represents the most important factor that influences customer’s perception for quality. In this study, an innovative aromatisation approach that enhanced quality and shelf life of olive oil is tested by means of in situ ultrasound-assisted extraction of Carum carvi L. seeds in olive oil. After the flavouring process, carvone and limonene, representing 99 % of caraway essential oil, were identified in virgin olive oil as revealed by headspace solid-phase microextraction gas chromatograph coupled to mass spectrometer (HS-SPME gas chromatograph (GC)/mass spectrometer (MS)) analyses. Furthermore, kinetic studies indicate that flavouring rate in ultrasound-assisted system is faster than conventional aromatisation producing very stable aromatised oil with no changes in quality. This fact is attributed to ultrasound contribution to mass transfer intensification of essential oil components from seeds to the bulk medium, confirmed by scanning electron micrograph (SEM) micrographs in which cell damage and exudation of its main content are illustrated. However, it is important to note that ultrasound-treated samples produce higher degrees of conjugated dienes and conjugated trienes compared to conventional maceration. Nevertheless, this increase is not alarming and remains within permitted values of the European Community and the International Olive Oil Council (IOOC). Ultrasound-flavouring system stands as a fast alternative aromatisation method, which allows on top shelf life enhancement and olive oil quality preservation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G (2004) Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr A 1054:17–31

    Article  CAS  Google Scholar 

  • Aparicio R, Roda L, Albi MA, Gutierez F (1999) Effect of various compounds on virgin olive oil stability measured by Rancimat. J Agr Food Chem 47:4150–4155

    Article  CAS  Google Scholar 

  • Assami K, Pingret D, Chemat S, Meklati BY, Chemat F (2012) Ultrasound induced intensification and selective extraction of essential oil from (Carum carvi L.) seeds. Chem Eng Process 62:99–105

    Article  CAS  Google Scholar 

  • Chemat S, Esveld EDC (2013) Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.). Innov Food Sci Emerg 17:114–119

    Article  CAS  Google Scholar 

  • Clevenger JF (1928) Apparatus for volatile oil determination, description of new type. Am Perfumer Essent Oil Rev 17:345–349

    Google Scholar 

  • Damechki M, Sotiropoulou S, Tsimidou M (2001) Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils. Grasas Aceites 52:207–213

    CAS  Google Scholar 

  • Elmastas M, Dermirtas I, Isildak O, Aboul-Enein HY (2006) Antioxidant activity of S-carvone isolated from spearmint (Mentha spicata L. fam Lamiaceae). J Liquid Chromatogr R T 29:1465–1475

    Article  CAS  Google Scholar 

  • EUC (2013) European Union Regulation (EU) No 1348/2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official J Eur Communities L 338:31–67

    Google Scholar 

  • Ferhat A, Fabiano-Tixier AS, Visinoni F, Romdhane M, Chemat F (2010) A surprising method for green extraction of essential oil from dry spices: microwave dry-diffusion and gravity. J Chromatogr A 1217:7345–7350

    Article  Google Scholar 

  • Galanakis CM (2012) Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci Tech 26:68–87

    Article  CAS  Google Scholar 

  • Galanakis CM (2013) Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod Process 91:575–579

    Article  CAS  Google Scholar 

  • Galtier O, Dupuy N, Le Dréau Y, Ollivier D, Pinatel C, Kister J, Artaud J (2007) Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra. Anal Chim Acta 595:136–144

    Article  CAS  Google Scholar 

  • Gambacorta G, Faccia M, Pati S, Lamacchia C, Baiano A, La Notte E (2007) Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage. J Food Lipid 14:202–215

    Article  CAS  Google Scholar 

  • Hrncirik K, Fritsche S (2005) Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. J Agr Food Chem 53:2103–2110

    Article  CAS  Google Scholar 

  • International Olive Oil Council (IOOC) (2009). Olive growing in Algeria. E.108/Doc. no. 4, 02: 2. URL http://www.internationaloliveoil.org/estaticos/view/136-country-profiles. Accessed 30 May 2014.

  • International Olive Oil Council (IOOC) (2015). Trade standard applying to olive oil and olive-pomace oil. COI/T15/NC No 3, Rev. 8 February

  • ISO (1987). Huile essentielle de carvi (Carum carvi Linnaeus). ISO 8896:1987.

  • Jimnez de Bias O, del Valle Gonzalez A (1996) Determination of sterols by capillary column gas chromatography. Differentiation among different types of olive oil: virgin, refined, and solvent-extracted. J Am Oil Chem Soc 73:1685–1689

    Article  Google Scholar 

  • Luaces P, Perez AG, Sanz C (2003) Role of olive seed in the biogenesis of virgin olive oil aroma. J Agr Food Chem 51:4741–4745

    Article  CAS  Google Scholar 

  • Luque-Garcia JL, Luque de Castro MD (2004) Ultrasound-assisted Soxhlet extraction: an expeditive approach for solid sample treatment: application to the extraction of total fat from oleaginous seeds. J Chromatogr A 1034:237–242

    Article  CAS  Google Scholar 

  • 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 x piperita and Thymus mastichina L. Food Qual Prefer 15:447–452

    Article  Google Scholar 

  • Morales MT, Aparicio R, Rios JJ (1994) Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil. J Chromatogr A 668:455–462

    Article  CAS  Google Scholar 

  • Ollivier D, Artaud J, Pinatel C, Durbec JP, Guerere M (2003) Triacylglycerol and fatty acid composition of French virgin olive oils. Characterization by chemometrics. J Agr Food Chem 51:5723–5731

    Article  CAS  Google Scholar 

  • Roberto D, Micucci P, Sebastian T, Graciela F, Anesini C (2010) Antioxidant activity of limonene on normal murine lymphocytes: relation to H2O2 modulation and cell proliferation. Basic Clin Pharmacol 106:38–44

    CAS  Google Scholar 

  • Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Gallina Toschi T (2004) Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv Nostrana di Brisighella extra virgin olive oil. J Agr Food Chem 52:3649–3654

    Article  CAS  Google Scholar 

  • Samojlik I, Lakic N, Mimica-Dukic N, Dakovic-Svajcer K, Bozin B (2010) Antioxidant and hepatoprotective potential of essential oils of coriander (Coriandrum sativum L.) and caraway (Carum carvi L.) (Apiaceae). J Agr Food Chem 58:8848–8853

    Article  CAS  Google Scholar 

  • Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S, La Guardia M (2005) The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health. Nutr Res Rev 18:98–112

    Article  CAS  Google Scholar 

  • Tura D, Gigliotti C, Pedo S, Failla O, Bassi D, Serraiocco A (2007) Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and correlations with oxidative stability. Sci Hortic Amesterdam 112:108–119

    Article  CAS  Google Scholar 

  • Van Boom SS, Van der Brugghen R, Reinout Maitland R (2002) Method for flavoring an olive oil, US PAT. 0,164, 413 A1

  • Veillet S, Tomao V, Chemat F (2010) Ultrasound assisted maceration: an original procedure for direct aromatisation of olive oil with basil. Food Chem 123:905–911

    Article  CAS  Google Scholar 

  • Vinatoru M, Toma M, Radu O, Filip PI, Lazurca D, Mason TJ (1997) The use of ultrasound for the extraction of bioactive principles from plant materials. Ulrason Sonochem 4:135–139

    Article  CAS  Google Scholar 

  • Visioli F, Galli C (2002) Biological properties of olive oil phytochemicals. Cr Rev Food Sci Nutr 42:209–221

    Article  CAS  Google Scholar 

  • Wei F, Gao GZ, Wang XF, Dong XY, Li PP, Hua W, Wang X, Wu XM, Chen H (2008) Quantitative determination of oil content in small quantity of oilseed rape by ultrasound-assisted extraction combined with gas chromatography. Ulrason Sonochem 15:938–942

    Article  CAS  Google Scholar 

Download references

Compliance with Ethics Requirements

Ethical Approval

This article does not contain any studies with human or animal subjects by any of the authors.

Conflict of Interest

Karim Assami declares that he has no conflict of interest. Smain Chemat declares that he has no conflict of interest. Brahim Y. Meklati declares that he has no conflict of interest. Farid Chemat declares that he has no conflict of interest.

Informed Consent

Not applicable.

Author information

Authors and Affiliations

  1. Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP 248 Alger RP 16004, Algiers, Algeria

    Karim Assami & Smain Chemat

  2. Laboratoire d’Analyse Organique Fonctionnelle, Faculté de Chimie, Université des Sciences et de la Technologie Houari Boumediene (USTHB), Bab Ezzouar, 16111, Algiers, Algeria

    Karim Assami & Brahim Y. Meklati

  3. Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d’Origine Végétale, 84000, Avignon, France

    Farid Chemat

Authors
  1. Karim Assami
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Smain Chemat
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Brahim Y. Meklati
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Farid Chemat
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Karim Assami.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Assami, K., Chemat, S., Meklati, B.Y. et al. Ultrasound-Assisted Aromatisation with Condiments as an Enabling Technique for Olive Oil Flavouring and Shelf Life Enhancement. Food Anal. Methods 9, 982–990 (2016). https://doi.org/10.1007/s12161-015-0273-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-015-0273-9

Keywords

Search

Navigation