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Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

2021Journal article Open access
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dc.contributor.authorCherif, Marwa
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T16:15:02Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T16:15:02Z
dc.date.issued2021
dc.description.abstractThe effect of typical domestic microwave heating (0–15 min, at 800 W) on the thermal degradation of unflavored and flavored olive oils' minor bioactive compounds and related antioxidant activity was studied. Olive oils from cv. Arbequina were flavored with lemon verbena essential oil (0%, 0.2% and 0.4%, w/w) leading to a linear increase of total phenols (112–160 mg gallic acid kg−1 oil, R-Pearson = +0.9870), total carotenoids (2.19–2.56 mg lutein kg−1 oil, R-Pearson = +0.9611), and, to a less extent, of chlorophyll (2.32–3.19 mg pheophytin kg−1 oil, R-Pearson = +0.8238). However, no such linear trend was observed for the oxidative stability (6.5–7.8 h) or the radical scavenging activity (inhibition rates: 40%–43%). The contents of total phenols, total carotenoids, and chlorophyll decreased with the rise of the microwave heating time, following their thermal degradation, a second-order kinetic model (0.8784 ≤ R-Pearson ≤ 0.9926). The essential oil addition did not influence the estimated second-order rate reaction constants of total phenols (0.00070–0.00072 kg oil min−1 mg−1 gallic acid)and total carotenoids (0.14–0.17 kg oil min−1 mg−1 lutein), with a broader variation observed for chlorophyll (0.014–0.022 kg oil min−1 mg−1 pheophytin). Globally, total carotenoids degraded faster than total phenols and chlorophyll (half-life of 2.3–3.4, 8.8–12.8, and 14.5–30.8 min, respectively). Moreover, except for chlorophyll, the half-life of total phenols and carotenoids linearly decreased with the essential oil addition (R-Pearson: −0.9999 and −0.9421, respectively), showing that flavoring did not have a protective effect against degradation when subjected to a microwave heating.en_EN
dc.description.sponsorshipThe 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) and Project “GreenHealth—Digital strategies in biological assets to improve well-being and promote green health” (Norte- 01-0145-FEDER-000042) 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.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCherif, Marwa; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M. (2021). Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil. JAOCS, Journal of the American Oil Chemists' Society. ISSN 0003-021X. 98:10, p. 1021-1032en_EN
dc.identifier.doi10.1002/aocs.12519en_EN
dc.identifier.issn0003-021X
dc.identifier.urihttp://hdl.handle.net/10198/24291
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.subjectBioactive compoundsen_EN
dc.subjectDegradation rate reaction constanten_EN
dc.subjectEssential oil flavoringen_EN
dc.subjectHalf-life perioden_EN
dc.subjectOlive oilen_EN
dc.titleKinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oilen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
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relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857
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