ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2016
Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 72 citations in OpenAlex.
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- The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols.Foods (Basel, Switzerland) · 2022Article
- Polyphenols from Olive-Mill Wastewater and Biological Activity: Focus on Irritable Bowel Syndrome.Nutrients · 2022Article
- The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils.Foods (Basel, Switzerland) · 2021Article
- Co-Processed Olive Oils withLife (Basel, Switzerland) · 2021Article
- Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function.Antioxidants (Basel, Switzerland) · 2021Article
- Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes.Antioxidants (Basel, Switzerland) · 2020Article
- Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.Journal of food science and technology · 2020Article
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Corrections and comments
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.
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