Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/70986

TítuloKinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
Autor(es)Cherif, Marwa
Rodrigues, Nuno
Veloso, Ana C. A.
Zaghdoudi, Khalil
Pereira, José A.
Peres, António M.
Palavras-chaveOlive oil
Essential oil
Olive oil flavoring
Lipid oxidation
Kinetic-thermodynamic data
DataAbr-2021
EditoraElsevier
RevistaLWT - Food Science and Technology
CitaçãoCherif, Marwa; Rodrigues, Nuno; Veloso, Ana C. A.; Zaghdoudi, Khalil; Pereira, José A.; Peres, António M., Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil. LWT-Food Science and Technology, 140(110711), 2021
Resumo(s)Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.10.4%, 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 (110150 °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 (0.0550.06492 h1), more negative temperature coefficient (0.0268°C1), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol1) and frequency factor (10.9 × 109 h1), higher positive enthalpy of activation (79.4 kJmol-1), lower negative entropy of activation (131.8 J mol1K1) and greater positive Gibbs free energy of activation (129.95135.23 kJ mol1), 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.
TipoArtigo
URIhttps://hdl.handle.net/1822/70986
DOI10.1016/j.lwt.2020.110711
ISSN0023-6438
Versão da editorahttps://www.journals.elsevier.com/lwt
Arbitragem científicayes
AcessoAcesso aberto
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
document_54050_1.pdf818,46 kBAdobe PDFVer/Abrir

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID