Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
The study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel te...
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Consejo Superior de Investigaciones Científicas
2001-08-01
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doaj-1fc95196afc04d4b8d26390ddf28207d2021-05-05T07:28:28ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142001-08-01523-420721310.3989/gya.2001.v52.i3-4.359356Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oilsMayada Damechki0Sofia Sotiropoulou1Maria Tsimidou2Mediterranean Agronomic Institute of Chania (MAICH), Alsillion AgrokipiouLaboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle UniversityLaboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle UniversityThe study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel test. The total polar phenol content increased 3.5 and 1.7 times in oregano and rosemary gourmet oils with respect to that of the control sample. A qualitative enrichment of the methanol:water fraction of olive oil with phenolic compounds from herbs were found using HPLC. No rosmarinic acid was detected in the gourmet oils. Vanillic acid was only found in the rosemary gourmet oil. The presence of flavonoids was assessed using TLC. a-Tocopherol content of the oil matrix was not changed after herb infusion. A significant increase was found in pheophytin, a,b-carotene and lutein content of oregano flavoured oils. The oxidative stability of gourmet oils was greater to that of the control using the Rancimat test. In photo-oxidation, oregano flavoured oil was less stable than the rosemary one. Total chlorophyll content may be a critical factor for the shelf life of these preparations. Suitable labelling suggesting avoidance of light may be useful for a safe domestic use.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/359antioxidantolive oiloreganopro-oxidantrosemary |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mayada Damechki Sofia Sotiropoulou Maria Tsimidou |
spellingShingle |
Mayada Damechki Sofia Sotiropoulou Maria Tsimidou Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils Grasas y Aceites antioxidant olive oil oregano pro-oxidant rosemary |
author_facet |
Mayada Damechki Sofia Sotiropoulou Maria Tsimidou |
author_sort |
Mayada Damechki |
title |
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils |
title_short |
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils |
title_full |
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils |
title_fullStr |
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils |
title_full_unstemmed |
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils |
title_sort |
antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2001-08-01 |
description |
The study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel test. The total polar phenol content increased 3.5 and 1.7 times in oregano and rosemary gourmet oils with respect to that of the control sample. A qualitative enrichment of the methanol:water fraction of olive oil with phenolic compounds from herbs were found using HPLC. No rosmarinic acid was detected in the gourmet oils. Vanillic acid was only found in the rosemary gourmet oil. The presence of flavonoids was assessed using TLC. a-Tocopherol content of the oil matrix was not changed after herb infusion. A significant increase was found in pheophytin, a,b-carotene and lutein content of oregano flavoured oils. The oxidative stability of gourmet oils was greater to that of the control using the Rancimat test. In photo-oxidation, oregano flavoured oil was less stable than the rosemary one. Total chlorophyll content may be a critical factor for the shelf life of these preparations. Suitable labelling suggesting avoidance of light may be useful for a safe domestic use. |
topic |
antioxidant olive oil oregano pro-oxidant rosemary |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/359 |
work_keys_str_mv |
AT mayadadamechki antioxidantandprooxidantfactorsinoreganoandrosemarygourmetoliveoils AT sofiasotiropoulou antioxidantandprooxidantfactorsinoreganoandrosemarygourmetoliveoils AT mariatsimidou antioxidantandprooxidantfactorsinoreganoandrosemarygourmetoliveoils |
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