Abstract
Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to accelerate this process. The objective of this work was to determine if ultrasound is able to accelerate EVOO aromatization with rosemary and basil and how it affects the migration of volatile and other compounds, the oxidative stability and the antioxidant capacity of the aromatized products. Ultrasound parameters (amplitude, time, and temperature of extraction) were optimized for each herb with central composite designs. Free fatty acid, peroxide value, K232, K270, ΔK, fatty acid profile, total phenolics, antioxidant capacity, polar compounds, oxidative stability and volatile compounds profile were evaluated in all samples. Physical effects of ultrasound on the herbs were observed by scanning electron microscopy. In the optimization, variables related to the oxidative processes were minimized and compounds migration and oxidative stability were maximized. Results were 70.09% amplitude, 36.6 min and 35 °C for rosemary and 95.98% amplitude, 9.9 min and 30 °C for basil. These conditions were compared to 7 and 15 days of conventional maceration (CM). Ar...Continue Reading
References
Oct 16, 2001·Journal of Agricultural and Food Chemistry·B OuR L Prior
Jul 26, 2002·Journal of Agricultural and Food Chemistry·Dejian HuangRonald L Prior
May 3, 2003·Ultrasonics Sonochemistry·Shinobu KodaHideto Mitome
Jan 8, 2004·Journal of Agricultural and Food Chemistry·Alberto DávalosBegoña Bartolomé
Jul 29, 2009·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·M A AyadiH Attia
Dec 1, 2015·Food Chemistry·Gregorio Castañeda PeñalvoM M Arroyo-Jiménez
Feb 8, 2016·Plant Foods for Human Nutrition·Maria Lisa ClodoveoCarlo Franchini
Mar 12, 2016·Ultrasonics Sonochemistry·Anne-Gaëlle SicaireFarid Chemat
Mar 28, 2016·Bioresource Technology·Alice MeullemiestreFarid Chemat
Oct 25, 2016·Ultrasonics Sonochemistry·Farid ChematMaryline Abert-Vian
Mar 10, 2017·Food Chemistry·R PerestreloJ S Câmara
Apr 1, 2016·Journal of Food and Drug Analysis·Mustafa YılmazerErkan Karacabey
Feb 13, 2018·Ultrasonics Sonochemistry·B KhadhraouiF Chemat
Aug 27, 2018·Meat Science·Rosane Teresinha HeckPaulo Cezar Bastianello Campagnol
Mar 25, 2019·Food Chemistry·Widiastuti SetyaningsihMiguel Palma
Sep 24, 2019·Ultrasonics Sonochemistry·Zhenjun WangHangyuan Guo
Jan 27, 2020·Food Chemistry·María Del Mar ContrerasEulogio Castro
Mar 18, 2020·Biotechnology Reports·Ghayth RiganeDerya Arslan
Apr 28, 2020·Ultrasonics Sonochemistry·Angela Gomez-GomezJose Benedito