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https://hdl.handle.net/1822/70986
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Campo DC | Valor | Idioma |
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dc.contributor.author | Cherif, Marwa | por |
dc.contributor.author | Rodrigues, Nuno | por |
dc.contributor.author | Veloso, Ana C. A. | por |
dc.contributor.author | Zaghdoudi, Khalil | por |
dc.contributor.author | Pereira, José A. | por |
dc.contributor.author | Peres, António M. | por |
dc.date.accessioned | 2021-03-24T16:48:23Z | - |
dc.date.available | 2021-03-24T16:48:23Z | - |
dc.date.issued | 2021-04 | - |
dc.identifier.citation | Cherif, 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 | por |
dc.identifier.issn | 0023-6438 | por |
dc.identifier.uri | https://hdl.handle.net/1822/70986 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | 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. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.relation | UIDB/00690/2020 | por |
dc.relation | UIDB/04469/2020 | por |
dc.rights | openAccess | por |
dc.subject | Olive oil | por |
dc.subject | Essential oil | por |
dc.subject | Olive oil flavoring | por |
dc.subject | Lipid oxidation | por |
dc.subject | Kinetic-thermodynamic data | por |
dc.title | Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.journals.elsevier.com/lwt | por |
dc.comments | CEB54050 | por |
oaire.citationIssue | 110711 | por |
oaire.citationVolume | 140 | por |
dc.date.updated | 2021-02-15T17:26:58Z | - |
dc.identifier.doi | 10.1016/j.lwt.2020.110711 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | LWT - Food Science and Technology | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_54050_1.pdf | 818,46 kB | Adobe PDF | Ver/Abrir |