The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil

Giorgia Spigno, Aldjia Taoudiat, Djamel Djenane, Zoulikha Ferhat

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

8 Citazioni (Scopus)

Abstract

This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Control and enriched EVOO was analysed after 30, 60 and 90 days for various parameters. Bio-enrichment of EVOO with EO combined with packaging in brown glass enabled maintenance of the highest amounts of chlorophyll and carotenoids after 90 days of accelerated photo-oxidation. The lowest total phenols content was found in EVOO without EO packed in transparent glass. EO enrichment and brown packaging preserved higher levels of antioxidant activity but could not preserve the oxidation indices until the end of the period of light exposition.
Lingua originaleEnglish
pagine (da-a)4212-4222
Numero di pagine11
RivistaJournal of Food Science and Technology
Volume55
DOI
Stato di pubblicazionePubblicato - 2018

Keywords

  • Bio-enrichment
  • Essential oil
  • Food Science
  • Olive oil
  • Packaging
  • Photooxidation

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