Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/70986

TitleKinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
Author(s)Cherif, Marwa
Rodrigues, Nuno
Veloso, Ana C. A.
Zaghdoudi, Khalil
Pereira, José A.
Peres, António M.
KeywordsOlive oil
Essential oil
Olive oil flavoring
Lipid oxidation
Kinetic-thermodynamic data
Issue dateApr-2021
PublisherElsevier
JournalLWT - Food Science and Technology
CitationCherif, 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
Abstract(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.
TypeArticle
URIhttps://hdl.handle.net/1822/70986
DOI10.1016/j.lwt.2020.110711
ISSN0023-6438
Publisher versionhttps://www.journals.elsevier.com/lwt
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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