Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24376 |
Resumo: | 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 °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°C−1), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol−1) and frequency factor (10.9 × 109 h−1), higher positive enthalpy of activation (79.4 kJmol-1), lower negative entropy of activation (−131.8 J mol−1K−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. |
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Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oilEssential oilKinetic-thermodynamic dataLipid oxidationOlive oilOlive oil flavoringArbequina 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 °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°C−1), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol−1) and frequency factor (10.9 × 109 h−1), higher positive enthalpy of activation (79.4 kJmol-1), lower negative entropy of activation (−131.8 J mol−1K−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.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), to CEB (UIDB/04469/2020) and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Nuno Rodrigues thanks the National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.Biblioteca Digital do IPBCherif, MarwaRodrigues, NunoVeloso, Ana C.A.Zaghdoudi, KhalilPereira, J.A.Peres, António M.2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24376engCherif, Marwa; Rodrigues, Nuno; Veloso, Ana C.A.; Zaghdoudi, Khalil; Pereira, José A.; Peres, António M. (2021). Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil. LWT - Food Science and Technology. ISSN 0023-6438. 140, p. 1-100023-643810.1016/j.lwt.2020.110711info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:32Zoai:bibliotecadigital.ipb.pt:10198/24376Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:13.288428Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil |
title |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil |
spellingShingle |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil Cherif, Marwa Essential oil Kinetic-thermodynamic data Lipid oxidation Olive oil Olive oil flavoring |
title_short |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil |
title_full |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil |
title_fullStr |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil |
title_full_unstemmed |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil |
title_sort |
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil |
author |
Cherif, Marwa |
author_facet |
Cherif, Marwa Rodrigues, Nuno Veloso, Ana C.A. Zaghdoudi, Khalil Pereira, J.A. Peres, António M. |
author_role |
author |
author2 |
Rodrigues, Nuno Veloso, Ana C.A. Zaghdoudi, Khalil Pereira, J.A. Peres, António M. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Cherif, Marwa Rodrigues, Nuno Veloso, Ana C.A. Zaghdoudi, Khalil Pereira, J.A. Peres, António M. |
dc.subject.por.fl_str_mv |
Essential oil Kinetic-thermodynamic data Lipid oxidation Olive oil Olive oil flavoring |
topic |
Essential oil Kinetic-thermodynamic data Lipid oxidation Olive oil Olive oil flavoring |
description |
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 °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°C−1), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol−1) and frequency factor (10.9 × 109 h−1), higher positive enthalpy of activation (79.4 kJmol-1), lower negative entropy of activation (−131.8 J mol−1K−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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24376 |
url |
http://hdl.handle.net/10198/24376 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Cherif, Marwa; Rodrigues, Nuno; Veloso, Ana C.A.; Zaghdoudi, Khalil; Pereira, José A.; Peres, António M. (2021). Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil. LWT - Food Science and Technology. ISSN 0023-6438. 140, p. 1-10 0023-6438 10.1016/j.lwt.2020.110711 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
dc.source.none.fl_str_mv |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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