PHYSICOCHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF EXTRA VIRGIN OLIVE OIL FLAVORED BY ARTEMISIA HERBA ALBA AND THYMUS ALGERIENSIS
Physicochemical properties and oxidative stability of extra virgin olive oil flavored by Artemisia herba alba and Thymus algeriensis were investigated. Flavored olive oils were prepared by maceration of dry plant materials with Extra virgin olive oil (oleic acidity = 0.7%; peroxide value = 20 meq/kg) at a concentration of 2.5, 5 and 7.5% (w/w) for 10 days. Phenolics, carotenoids and chlorophylls contents of flavored olive oils were measured. An increase of phenolics, carotenoids and chlorophylls contents was observed in flavored oils. A sensory evaluation showed that olive oil flavored by T. algeriensis was more appreciated than olive oil flavored by A. herba alba. Oxidative stability of flavored and control olive oils was evaluated by measuring peroxide value of samples heated at 80°C. Our results showed that, as the allowance of aromatic plants increased in olive oil, the lowest peroxide value was measured after 30 d of storage at 80°C.
Zouari, S., Zouari, N., Fakhfakh, N., Ayadi, M.A. and Neffati, M. (2013). PHYSICOCHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF EXTRA VIRGIN OLIVE OIL FLAVORED BY ARTEMISIA HERBA ALBA AND THYMUS ALGERIENSIS. Acta Hortic. 997, 137-144
aromatic plants, color measurement, carotenoids, phenolics, sensory evaluation, chlorophylls