The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles
Main Article Content
Keywords
essential oil, glass bottle, oxidation, storage
Abstract
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 O2/kg oil, whereas the peroxide value of the control group on the 90th day was 94.55 meq O2/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.
References
American Oil Chemists’ Society (AOCS), 2009. Official methods and recommended practices of the American Oil Chemists’ Society (5thEd.). AOCS, Champaign, IL, USA.
Angerosa, F., 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensory panels. European Journal of Lipid Science and Technology 104: 639-660.
Asensio, C.M., Nepote, V. and Grosso, N.R., 2011. Chemical stability of extra-virgin olive oil added with oregano essential oil. Journal of Food Science 76: S445-S450.
Association of Official Analytical Chemists (AOAC), 1990. Official methods of analysis (15th Ed.). AOAC, Washington, DC, USA.
Bandoniene, D., Venskutonis, P., Gruzdiene, D. and Murkovic, M., 2002. Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil. European Journal of Lipid Science and Technology 104: 286-292.
Chen, W., Zhang, Y., Zu, Y., Yang, L., Lu, Q. and Wang, W., 2014, Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. International Journal of Food Science and Technology 49: 385-391.
Gertz, C., 1996. Chemical changes of oils and fats at elevated temperatures. In: Bell, B.M. (ed.) Fat in the diet. Barnes and Assoc. Inc., Bridgwater, UK, pp. 15-21.
Gharby, S., Harhar, H., Guillaume, D., Haddad, A., Matthaus, B. and Charrouf, Z., 2011. Oxidative stability of edible argan oil: a two-year study. LWT-Food Science and Technology 44: 1-8.
Inanç, T. and Maskan, M., 2012. The potential application of plant essential oils/extracts as natural preservatives in oils during processing: a review. Journal of Food Science and Engineering 2: 1-9.
International Organization for Standardization (ISO), 1978. Animal and vegetable fats and oils preparation of methyl esters of fatty acids. Method ISO 5509. ISO, Genève, Switzerland.
Karpinska, M., Borowski, J. and Danowska-Oziewicz, M., 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry 72: 5-9.
Kathirvel, P. and Rupasinghe, H.P.V., 2011. Plant-derived antioxidants as potential omega-3 PUFA stabilizers. In: Dijk, M.V. and Vitek, J. (eds.) Fish oil: production, consumption and health benefits. Nova Science Publishers, Inc., Hauppauge, NY, USA, pp. 158-185.
Kristott, J., 2000. Fats and oils. In: Kilcast, D. and Subramaniam, P. (eds.) The stability and shelf life of food. CRC Press, Boca Raton, FL, USA, pp. 279-309.
Makni, M., Haddar, A., Fraj, A. and Zeghal, N., 2011. Physico-chemical properties, composition, and oxidative stability of olive and soybean oils under different conditions. International Journal of Food Properties 18: 194-204.
Olmedo, R.H., Asensio, C.M., Nepote, V., Mestrallet, M.G. and Grosso, N.R., 2009. Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil. Journal of the Science and Food Agriculture 89: 2128-2136.
Özcan, M.M. and Arslan, D., 2011. Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils. Food Chemistry 129: 171-174.
Rababah, T.M., Feng, H., Yang, W., Eriefej, K. and Al-Omoush, M., 2011. Effects of type of packaging material on physicochemical and sensory properties of olive oil. International Journal of Agriculture and Biology Engineering 4: 66-72.
Rizzo, V., Torri, L., Licciardello, F., Piergiovanni, L. and Muratore, G., 2014. Quality changes of extra virgin olive oil packaged in coloured polyethylene terephthalate bottles stored under different lighting conditions. Packaging Technology Science 27: 437-448.
Savarese, M., De Marco, E., Caporaso, N. and Sacchi, R., 2013. Extra virgin olive oil overall quality assessment during prolonged storage in PET containers. Global Virtual Conference 1: 674-679.
Terpinc, P., Bezjak, M. and Abramovic, H., 2009. A kinetic model for evaluation of the antioxidant activity of several rosemary extracts. Food Chemistry 115: 740-744.
Visentin, A., Cismondi, M. and Maestri, D., 2011. Supercritical CO2fractionation of rosemary ethanolic oleoresins as a method to improve carnosic acid recovery. Innovative Food Science and Emerging Technologies 12: 142-145.
Article Sidebar
Article Details
