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Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
Enrique Jacobo Díaz-Montaña1, María Barbero-López1, Ramón Aparicio-Ruiz1
1Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, 41012 Seville, Spain.
Antioxidants (Basel, Switzerland)
|March 25, 2022
Summary
Flavored extra virgin olive oils with rosemary and basil showed slower oxidation than unflavored oils over 8 months. Phenolic compounds, like tyrosol and hydroxytyrosol, were preserved, extending shelf life.
Area of Science:
- Food Chemistry
- Nutritional Science
- Agricultural Science
Background:
- Extra virgin olive oil (EVOO) is valued for health benefits, largely due to its phenolic compounds.
- Phenols in EVOO contribute to sensory properties and possess antioxidant capabilities.
- Infusing EVOO with plants can alter its phenolic profile and antioxidant capacity.
Purpose of the Study:
- To investigate the oxidative stability of EVOO over 8 months under mild storage.
- To compare the phenolic profile changes in unflavored EVOO versus EVOO flavored with rosemary and basil.
- To assess the impact of plant infusion on the antioxidant properties and shelf life of EVOO.
Main Methods:
- High-Performance Liquid Chromatography (HPLC) was used to monitor 15 individual phenolic compounds.
- EVOO samples (unflavored, rosemary-flavored, basil-flavored) were stored under mild conditions for 8 months.
- Multivariate statistical analyses were employed to differentiate sample profiles.
Main Results:
- Oxidative degradation was more pronounced in unflavored EVOO compared to flavored versions.
- Most phenolic compound concentrations decreased during storage, except for tyrosol and hydroxytyrosol.
- Flavored oils exhibited a slower oxidation rate, indicating prolonged shelf life.
Conclusions:
- Plant infusion (rosemary, basil) confers antioxidant effects, enhancing EVOO oxidative stability.
- Tyrosol and hydroxytyrosol concentrations were maintained or increased, contributing to oil preservation.
- Flavored EVOOs demonstrate superior shelf life compared to unflavored counterparts due to enhanced antioxidant properties.
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