Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

Autores
Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils (EOs; Compacto, Cordobes, Criollo and Mendocino). Samples of olive oil were added with 0.05% EO and stored in dark (D) and light (L) conditions for 126 days. Samples with oregano EO had lower lipid oxidation indicator values [K232, K269, peroxide value (PV) and anisidine value], especially in darkness. Olive oil with Cordobes EO in D had the lowest PV (18.71 meqO2 kg−1). Using prediction equations, 20 meqO2 kg−1 PV in olive oil should be reached in 34 days in L control sample and in 126 days in the Cordobes EO sample in darkness. Samples with Cordobes and Criollo EOs in darkness had the highest chlorophyll content after 126 days (2.91 and 2.88 mg kg−1, respectively). Sensory analysis showed that oregano EO addition in olive oil was detected by panellists in discriminative test and affected consumer acceptance.
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. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Materia
Antioxidant
Consumer
Olive
Oregano
Preservation
Stability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9672
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano speciesAsensio, Claudia MarianaNepote, ValeriaGrosso, NelsonAntioxidantConsumerOliveOreganoPreservationStabilityhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils (EOs; Compacto, Cordobes, Criollo and Mendocino). Samples of olive oil were added with 0.05% EO and stored in dark (D) and light (L) conditions for 126 days. Samples with oregano EO had lower lipid oxidation indicator values [K232, K269, peroxide value (PV) and anisidine value], especially in darkness. Olive oil with Cordobes EO in D had the lowest PV (18.71 meqO2 kg−1). Using prediction equations, 20 meqO2 kg−1 PV in olive oil should be reached in 34 days in L control sample and in 126 days in the Cordobes EO sample in darkness. Samples with Cordobes and Criollo EOs in darkness had the highest chlorophyll content after 126 days (2.91 and 2.88 mg kg−1, respectively). Sensory analysis showed that oregano EO addition in olive oil was detected by panellists in discriminative test and affected consumer acceptance.Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Nepote, Valeria. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaWiley2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9672Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species; Wiley; International Journal Of Food Science And Technology; 48; 11; 6-2013; 2417-24280950-5423enginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12233info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12233/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:09Zoai:ri.conicet.gov.ar:11336/9672instacron: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 09:45:09.669CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
title Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
spellingShingle Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
Asensio, Claudia Mariana
Antioxidant
Consumer
Olive
Oregano
Preservation
Stability
title_short Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
title_full Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
title_fullStr Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
title_full_unstemmed Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
title_sort Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
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
Consumer
Olive
Oregano
Preservation
Stability
topic Antioxidant
Consumer
Olive
Oregano
Preservation
Stability
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils (EOs; Compacto, Cordobes, Criollo and Mendocino). Samples of olive oil were added with 0.05% EO and stored in dark (D) and light (L) conditions for 126 days. Samples with oregano EO had lower lipid oxidation indicator values [K232, K269, peroxide value (PV) and anisidine value], especially in darkness. Olive oil with Cordobes EO in D had the lowest PV (18.71 meqO2 kg−1). Using prediction equations, 20 meqO2 kg−1 PV in olive oil should be reached in 34 days in L control sample and in 126 days in the Cordobes EO sample in darkness. Samples with Cordobes and Criollo EOs in darkness had the highest chlorophyll content after 126 days (2.91 and 2.88 mg kg−1, respectively). Sensory analysis showed that oregano EO addition in olive oil was detected by panellists in discriminative test and affected consumer acceptance.
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. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
description The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils (EOs; Compacto, Cordobes, Criollo and Mendocino). Samples of olive oil were added with 0.05% EO and stored in dark (D) and light (L) conditions for 126 days. Samples with oregano EO had lower lipid oxidation indicator values [K232, K269, peroxide value (PV) and anisidine value], especially in darkness. Olive oil with Cordobes EO in D had the lowest PV (18.71 meqO2 kg−1). Using prediction equations, 20 meqO2 kg−1 PV in olive oil should be reached in 34 days in L control sample and in 126 days in the Cordobes EO sample in darkness. Samples with Cordobes and Criollo EOs in darkness had the highest chlorophyll content after 126 days (2.91 and 2.88 mg kg−1, respectively). Sensory analysis showed that oregano EO addition in olive oil was detected by panellists in discriminative test and affected consumer acceptance.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
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/11336/9672
Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species; Wiley; International Journal Of Food Science And Technology; 48; 11; 6-2013; 2417-2428
0950-5423
url http://hdl.handle.net/11336/9672
identifier_str_mv Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species; Wiley; International Journal Of Food Science And Technology; 48; 11; 6-2013; 2417-2428
0950-5423
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12233
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12233/abstract
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
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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
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score 13.13397

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