Chemical stability of extra-virgin olive oil added with oregano essential oil
- Autores
- Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson
- Año de publicación
- 2011
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L. spp vulgare called ?oregano compacto?) essential oil on physical and chemical properties in extra virgin olive oil during storage. Oregano essential oil composition was analyzed by GC-MS. This essential oil was added into extra virgin olive oil at 0.05%. The samples were stored in 3 different conditions: darkness, light exposure, and temperature (60 ◦ C). Chemical indicators of lipid oxidation (peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents) were measured. High content in carvomenthol (22.52%), terpinolene (19.77%), thymol (13.51%), and γ -terpinene (10.30%) were detected in oregano essential oil. Olive oil samples without oregano essential oil stored at 60 º C and exposure at artificial light had the highest peroxide values during storage. Higher p-anisidine and K232 values after day 7 of storage were detected in temperature, darkness, and light exposure treatments. Light treatment was the main factor that degraded chlorophyll causing loss of color. The highest chlorophyll content (3.87 mg/kg) was observed in olive oil with essential oil at the end of storage. In general, olive oil samples added with oregano essential oil had lower peroxide, conjugated dienes, and p-anisidine values and higher chlorophyll and carotenoid contents during storage. Oregano essential oil retards lipid oxidation process in olive oil prolonging its shelf life.
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Catolica de Cordoba. Facultad de Cs.agropecuarias; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina - Materia
-
Antioxidant
Olive
Oregano
Stability - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/13482
Ver los metadatos del registro completo
id |
CONICETDig_13afc33f0b4835bcb7379b9ae89869fc |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/13482 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Chemical stability of extra-virgin olive oil added with oregano essential oilAsensio, Claudia MarianaNepote, ValeriaGrosso, NelsonAntioxidantOliveOreganoStabilityhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L. spp vulgare called ?oregano compacto?) essential oil on physical and chemical properties in extra virgin olive oil during storage. Oregano essential oil composition was analyzed by GC-MS. This essential oil was added into extra virgin olive oil at 0.05%. The samples were stored in 3 different conditions: darkness, light exposure, and temperature (60 ◦ C). Chemical indicators of lipid oxidation (peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents) were measured. High content in carvomenthol (22.52%), terpinolene (19.77%), thymol (13.51%), and γ -terpinene (10.30%) were detected in oregano essential oil. Olive oil samples without oregano essential oil stored at 60 º C and exposure at artificial light had the highest peroxide values during storage. Higher p-anisidine and K232 values after day 7 of storage were detected in temperature, darkness, and light exposure treatments. Light treatment was the main factor that degraded chlorophyll causing loss of color. The highest chlorophyll content (3.87 mg/kg) was observed in olive oil with essential oil at the end of storage. In general, olive oil samples added with oregano essential oil had lower peroxide, conjugated dienes, and p-anisidine values and higher chlorophyll and carotenoid contents during storage. Oregano essential oil retards lipid oxidation process in olive oil prolonging its shelf life.Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Catolica de Cordoba. Facultad de Cs.agropecuarias; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaWiley Blackwell Publishing, Inc2011-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13482Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Chemical stability of extra-virgin olive oil added with oregano essential oil; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 76; 7; 7-2011; 445-4500022-11471750-3841enginfo:eu-repo/semantics/altIdentifier/url/https://mail-attachment.googleusercontent.com/attachment?ui=2&ik=f19e266eae&view=att&th=132ab37e9277847c&attid=0.1&disp=inline&realattid=f_gt2ys56j0&safe=1&zw&saduie=AG9B_P_tf0GURsAGgl8HylRQPOkN&sadet=1328109033162&sads=T_1SC1VNzIf19TgJBL7_Q-6EnV0info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2011.02332.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:44Zoai:ri.conicet.gov.ar:11336/13482instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:46:44.587CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Chemical stability of extra-virgin olive oil added with oregano essential oil |
title |
Chemical stability of extra-virgin olive oil added with oregano essential oil |
spellingShingle |
Chemical stability of extra-virgin olive oil added with oregano essential oil Asensio, Claudia Mariana Antioxidant Olive Oregano Stability |
title_short |
Chemical stability of extra-virgin olive oil added with oregano essential oil |
title_full |
Chemical stability of extra-virgin olive oil added with oregano essential oil |
title_fullStr |
Chemical stability of extra-virgin olive oil added with oregano essential oil |
title_full_unstemmed |
Chemical stability of extra-virgin olive oil added with oregano essential oil |
title_sort |
Chemical stability of extra-virgin olive oil added with oregano essential oil |
dc.creator.none.fl_str_mv |
Asensio, Claudia Mariana Nepote, Valeria Grosso, Nelson |
author |
Asensio, Claudia Mariana |
author_facet |
Asensio, Claudia Mariana Nepote, Valeria Grosso, Nelson |
author_role |
author |
author2 |
Nepote, Valeria Grosso, Nelson |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Antioxidant Olive Oregano Stability |
topic |
Antioxidant Olive Oregano Stability |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/4.5 https://purl.org/becyt/ford/4 |
dc.description.none.fl_txt_mv |
Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L. spp vulgare called ?oregano compacto?) essential oil on physical and chemical properties in extra virgin olive oil during storage. Oregano essential oil composition was analyzed by GC-MS. This essential oil was added into extra virgin olive oil at 0.05%. The samples were stored in 3 different conditions: darkness, light exposure, and temperature (60 ◦ C). Chemical indicators of lipid oxidation (peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents) were measured. High content in carvomenthol (22.52%), terpinolene (19.77%), thymol (13.51%), and γ -terpinene (10.30%) were detected in oregano essential oil. Olive oil samples without oregano essential oil stored at 60 º C and exposure at artificial light had the highest peroxide values during storage. Higher p-anisidine and K232 values after day 7 of storage were detected in temperature, darkness, and light exposure treatments. Light treatment was the main factor that degraded chlorophyll causing loss of color. The highest chlorophyll content (3.87 mg/kg) was observed in olive oil with essential oil at the end of storage. In general, olive oil samples added with oregano essential oil had lower peroxide, conjugated dienes, and p-anisidine values and higher chlorophyll and carotenoid contents during storage. Oregano essential oil retards lipid oxidation process in olive oil prolonging its shelf life. Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Catolica de Cordoba. Facultad de Cs.agropecuarias; Argentina Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina |
description |
Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L. spp vulgare called ?oregano compacto?) essential oil on physical and chemical properties in extra virgin olive oil during storage. Oregano essential oil composition was analyzed by GC-MS. This essential oil was added into extra virgin olive oil at 0.05%. The samples were stored in 3 different conditions: darkness, light exposure, and temperature (60 ◦ C). Chemical indicators of lipid oxidation (peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents) were measured. High content in carvomenthol (22.52%), terpinolene (19.77%), thymol (13.51%), and γ -terpinene (10.30%) were detected in oregano essential oil. Olive oil samples without oregano essential oil stored at 60 º C and exposure at artificial light had the highest peroxide values during storage. Higher p-anisidine and K232 values after day 7 of storage were detected in temperature, darkness, and light exposure treatments. Light treatment was the main factor that degraded chlorophyll causing loss of color. The highest chlorophyll content (3.87 mg/kg) was observed in olive oil with essential oil at the end of storage. In general, olive oil samples added with oregano essential oil had lower peroxide, conjugated dienes, and p-anisidine values and higher chlorophyll and carotenoid contents during storage. Oregano essential oil retards lipid oxidation process in olive oil prolonging its shelf life. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/13482 Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Chemical stability of extra-virgin olive oil added with oregano essential oil; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 76; 7; 7-2011; 445-450 0022-1147 1750-3841 |
url |
http://hdl.handle.net/11336/13482 |
identifier_str_mv |
Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Chemical stability of extra-virgin olive oil added with oregano essential oil; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 76; 7; 7-2011; 445-450 0022-1147 1750-3841 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://mail-attachment.googleusercontent.com/attachment?ui=2&ik=f19e266eae&view=att&th=132ab37e9277847c&attid=0.1&disp=inline&realattid=f_gt2ys56j0&safe=1&zw&saduie=AG9B_P_tf0GURsAGgl8HylRQPOkN&sadet=1328109033162&sads=T_1SC1VNzIf19TgJBL7_Q-6EnV0 info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2011.02332.x |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1842268812933595136 |
score |
13.13397 |