首页|Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
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NSTL
Elsevier
Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.1-0.4%, w/w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic nature of the lipid oxidation was evaluated by Rancimat (110-150 degrees C). The essential oil addition promoted the antioxidant and total reducing capacities but, unfortunately, increased primary and secondary related quality parameters. Moreover, flavoring decreased the oils' oxidative stability. The kinetic-thermodynamic data showed that unflavored oils had significantly lower oxidation reaction rates (0.055-0.06492 h(-1)), more negative temperature coefficient (-0.0268 degrees C-1), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol(-1)) and frequency factor (10.9 x 10(9) h(-1)), higher positive enthalpy of activation (79.4 kJmol(-1)), lower negative entropy of activation (-131.8 J mol(-1)K(-1)) and greater positive Gibbs free energy of activation (129.95-135.23 kJ mol(-1)), showing that oils' oxidation was negatively influenced by the essential oil incorporation. Overall, oxidation had a non-spontaneous, endothermic and endergonic nature. Finally, olive oils could be satisfactorily classified (principal component and linear discriminant analysis) according to the flavoring level, using quality-antioxidant-stability or kinetic-thermodynamic datasets. The latter showed a less predictive performance, although ensuring the full discrimination of unflavored from flavored oils.
Olive oilEssential oilOlive oil flavoringLipid oxidationKinetic-thermodynamic data
Rodrigues, Nuno、Veloso, Ana C. A.、Zaghdoudi, Khalil、Pereira, Jose A.、Peres, Antonio M.、Cherif, Marwa
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Inst Politecn Braganca, Ctr Invest Montanha CIMO, ESA, Campus Santa Apolonia, P-5300253 Braganca, Portugal
Inst Politecn Coimbra, ISEC, DEQB, Rua Pedro Nunes, P-3030199 Coimbra, Portugal
NSTL
Elsevier
