The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WAGENINGEN ACADEMIC PUBLISHERS
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of the study was to investigate the effect of both storage material colour (red, green, yellow and transparent glass bottle) and rosemary essential oil on the physico-chemical properties of extra-virgin olive oil. For this reason, free fatty acid, peroxide value, viscosity, colour and fatty acid composition of oils were measured at regular intervals. Free fatty acid and peroxide values of olive oils stored in different coloured bottles increased partly during storage. After 90 days of storage, free fatty acid values of samples changed between 0.78 and 0.89 mg KOH/g oil. By the 90th day of storage peroxide values of samples had changed from 32.75 to 79.46 meq O-2/kg oil, whereas the peroxide value of the control group on the 90th day was 94.55 meq O-2/kg. On the first day (0 day), 'L*', 'a*' and 'b*' values of control groups were determined to be 70.81, -3.69 and 38.26, respectively. During storage, these values partly increased. Linoleic acid (40.95-43.92%), oleic acid (33.04-34.99%) and palmitic acid (12.38-13.58%) were the major fatty acids of olive oils. In view of the analysis, the best results were obtained from oil stored in a green bottle. The addition of rosemary essential oil reduced lipid oxidation and showed an antioxidant effect when compared with the control group.
Açıklama
Anahtar Kelimeler
essential oil, glass bottle, oxidation, storage
Kaynak
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
8
Sayı
3
