Logo do repositório
 
Publicação

Monovarietal olive oils fortified with carotenoids: physicochemical and sensory trends and taste sensor evaluation

2022Artigo científico Acesso restrito
Ver registo simples
dc.contributor.authorMurillo-Cruz, Mª Carmen
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBermejo‐Román, Ruperto
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-07T15:49:56Z
dc.date.available2023-02-07T15:49:56Z
dc.date.issued2022
dc.description.abstractThis study evaluated the effects of lutein or β-carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value < 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequina oil, followed by Royal and Picual oils, especially in lutein fortified oils. Nevertheless, all fortified oils fulfilled the legal thresholds required by extra virgin category. Compared with the unfortified ones, fortified oils showed significantly lower (p value < 0.05) stability and total phenol content ( 6% and 12%, respectively). The fortification changed the oils’ green color into a yellowish-orange color. Bitterness, pungency and sweetness varied significantly (p value < 0.05) with the type of monovarietal olive oil. Bitter and pungent intensities increased in Arbequina and Picual fortified oils (+29% to +191%, especially for the former) and decreased in Royal fortified oils ( 42% and 62%, respectively). The fortification increased the sweetness of Picual and Royal oils (+109% and +10%), but decreased in Arbequina oils ( 74%). The physicochemical-sensory changes induced by the fortification allowed a clear differentiation of the monovarietal oils and, for each oil cultivar, by fortification agent. The use of an electronic tongue further confirmed the fortification impact at the phenolic and sensory levels, allowing the discrimination of unfortified and fortified oils and the quantification of oils’ bitterness, pungency or sweetness and, in a less extent, the total phenols contents.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020), to CEB (UIDB/04469/2020) and to the Associate Laboratory SusTEC (LA/P/0007/2020). Nuno Rodrigues thanks the National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. Ma Carmen Murillo-Cruz thanks to the University of Jaén and Cortijo de la Loma S. L. for her pre-doctoral fellowship and also to the University of Jaen Doctoral School for the stay financial support provided.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1002/aocs.12650pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/26778
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley-Blackwellpt_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectElectronic tonguept_PT
dc.subjectGustatory sensationspt_PT
dc.subjectLuteinpt_PT
dc.subjectOxidative stabilitypt_PT
dc.subjectPhenols contentpt_PT
dc.subjectβ-carotenept_PT
dc.titleMonovarietal olive oils fortified with carotenoids: physicochemical and sensory trends and taste sensor evaluationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleMountain Research Center
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.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage1126pt_PT
oaire.citation.issue12pt_PT
oaire.citation.startPage1113pt_PT
oaire.citation.titleJournal of the American Oil Chemists' Societypt_PT
oaire.citation.volume99pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameMaria Inês
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridM-8242-2013
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id54388787000
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.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication58a7266d-f7d7-4efa-9d8f-9b455c6b95e0
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication.latestForDiscovery58a7266d-f7d7-4efa-9d8f-9b455c6b95e0

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
[108]_2022_J American Oil Chemists Society.pdf
Tamanho:
2.79 MB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Indexados à WoS/Scopus