PublicaĆ§Ć£o
Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil
| dc.contributor.author | Cherif, Marwa | |
| dc.contributor.author | Rodrigues, Nuno | |
| dc.contributor.author | Veloso, Ana C.A. | |
| dc.contributor.author | Pereira, J.A. | |
| dc.contributor.author | Peres, AntĆ³nio M. | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2021-11-22T16:15:02Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2021-11-22T16:15:02Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | The effect of typical domestic microwave heating (0ā15 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 (112ā160 mg gallic acid kgā1 oil, R-Pearson = +0.9870), total carotenoids (2.19ā2.56 mg lutein kgā1 oil, R-Pearson = +0.9611), and, to a less extent, of chlorophyll (2.32ā3.19 mg pheophytin kgā1 oil, R-Pearson = +0.8238). However, no such linear trend was observed for the oxidative stability (6.5ā7.8 h) or the radical scavenging activity (inhibition rates: 40%ā43%). 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 ā¤ R-Pearson ā¤ 0.9926). The essential oil addition did not influence the estimated second-order rate reaction constants of total phenols (0.00070ā0.00072 kg oil minā1 mgā1 gallic acid)and total carotenoids (0.14ā0.17 kg oil minā1 mgā1 lutein), with a broader variation observed for chlorophyll (0.014ā0.022 kg oil minā1 mgā1 pheophytin). Globally, total carotenoids degraded faster than total phenols and chlorophyll (half-life of 2.3ā3.4, 8.8ā12.8, and 14.5ā30.8 min, respectively). Moreover, except for chlorophyll, the half-life of total phenols and carotenoids linearly decreased with the essential oil addition (R-Pearson: ā0.9999 and ā0.9421, respectively), showing that flavoring did not have a protective effect against degradation when subjected to a microwave heating. | en_EN |
| 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) and Project āGreenHealthāDigital strategies in biological assets to improve well-being and promote green healthā (Norte- 01-0145-FEDER-000042) funded by the European Regional Development Fund under the scope of Norte2020āPrograma Operacional Regional do Norte. Nuno Rodrigues thanks the National funding by FCTā Foundation for Science and Technology, P.I., through the institutional scientific employment programācontract. | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Cherif, Marwa; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, JosĆ© Alberto; Peres, AntĆ³nio 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. 1021-1032 | en_EN |
| dc.identifier.doi | 10.1002/aocs.12519 | en_EN |
| dc.identifier.issn | 0003-021X | |
| dc.identifier.uri | http://hdl.handle.net/10198/24291 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.relation | Mountain Research Center | |
| dc.relation | Centre of Biological Engineering of the University of Minho | |
| dc.subject | Bioactive compounds | en_EN |
| dc.subject | Degradation rate reaction constant | en_EN |
| dc.subject | Essential oil flavoring | en_EN |
| dc.subject | Half-life period | en_EN |
| dc.subject | Olive oil | en_EN |
| dc.title | Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Centre of Biological Engineering of the University of Minho | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Rodrigues | |
| person.familyName | Pereira | |
| person.familyName | Peres | |
| person.givenName | Nuno | |
| person.givenName | JosƩ Alberto | |
| person.givenName | AntĆ³nio M. | |
| person.identifier | 107333 | |
| person.identifier.ciencia-id | F41D-B424-5F78 | |
| person.identifier.ciencia-id | 611F-80B2-A7C1 | |
| person.identifier.ciencia-id | CF16-5443-F420 | |
| person.identifier.orcid | 0000-0002-9305-0976 | |
| person.identifier.orcid | 0000-0002-2260-0600 | |
| person.identifier.orcid | 0000-0001-6595-9165 | |
| person.identifier.rid | L-6798-2014 | |
| person.identifier.rid | I-8470-2012 | |
| person.identifier.scopus-author-id | 55258560600 | |
| person.identifier.scopus-author-id | 57204366348 | |
| person.identifier.scopus-author-id | 7102331969 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | FundaĆ§Ć£o para a CiĆŖncia e a Tecnologia | |
| project.funder.name | FundaĆ§Ć£o para a CiĆŖncia e a Tecnologia | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
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