Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

• DOI: 10.1007/s11746-009-1446-8
• Publication Date: 2009-08-06T08:07:00Z
• Authors: Antonietta Baiano; Carmela Terracone; Giuseppe Gambacorta; Ennio La Notte
• Keywords: Tyrosol; Hydroxytyrosol

Abstract The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, rosemary were evaluated during 9 months storage. At the end storage period, unflavored garlic‐flavored maintained their parameters within limits fixed for extra‐virgin oils. After storage, a noticeable decrease in was observed all highest (35.0 ± 3.9 mg/kg oil) lowest (6.3 0.4 mg/kg) contents detected oils, respectively. Compounds such as 3,4‐DHPEA‐EDA (3,4‐dihydroxyphenylethyl 4‐formyl‐3‐formylmethyl‐4‐hexenoate, dialdehydic form decarboxymethyl elenolic acid linked to hydroxytyrosol) p ‐HPEA‐EDA (dialdehydic tyrosol) most abundant both lemon‐flavored up till 6 increases 3,4‐DHPEA (hydroxytyrosol) ‐HPEA (tyrosol) measured almost During coefficients extracts, calculated according β‐carotene bleaching assay, significantly decreased and, after months, decreasing order: (51.3 4.2), unflavored, garlic (8.5 0.7).