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Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.

Maria Lisa Clodoveo1, Tiziana Dipalmo2, Pasquale Crupi2,3

  • 1Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy. marialisa.clodoveo@uniba.it.

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Summary

Flavoring olive oil with herbs like oregano and thyme during extraction, especially using ultrasound, significantly enhances oil quality and antioxidant properties. This innovative method is more efficient and yields a superior product compared to traditional infusion.

Keywords:
Olea europaea LOriganum vulgare LRadical scavenging activityThymus vulgaris LTotal phenol content

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Area of Science:

  • Food Science
  • Agricultural Chemistry
  • Olive Oil Technology

Background:

  • Traditional olive oil production involves infusion for flavoring.
  • Novel methods aim to improve efficiency and quality of flavored olive oils.

Purpose of the Study:

  • To evaluate three distinct herb flavoring methods for olive oil: infusion, addition during malaxation, and ultrasound-assisted malaxation.
  • To assess the impact of these methods on chemical characteristics, phenolic composition, and radical scavenging activity of the oils.

Main Methods:

  • Olive oil was flavored using thyme and oregano via three techniques: direct infusion, addition to olive paste before malaxation, and ultrasound treatment before malaxation.
  • Quality assessment involved analyzing chemical properties, total phenolic content, and radical scavenging activity.

Main Results:

  • Direct herb addition to oil was least effective. Adding herbs to olive paste and ultrasound treatment improved oil quality and antioxidant capacity.
  • Oregano yielded higher phenolic content and activity than thyme.
  • Ultrasound treatment inhibited polyphenoloxidase, preserving phenolic compounds and enhancing oil quality.

Conclusions:

  • Flavoring olive oil during the extraction process, particularly with ultrasound pre-treatment of olive paste with herbs, is superior to traditional infusion.
  • This method enhances phenolic content and antioxidant activity, producing a higher quality, ready-to-sell product with improved efficiency.