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Advisor(s)
Abstract(s)
In the present work different flavourings (garlic, hot chili peppers, laurel, oregano and pepper)
commonly used in Mediterranean cuisine were added to olive oils from Cv. Cobrançosa. Flavouring influence
in olive oils quality, fatty acids profile, tocopherols and tocotrienols composition, antiradical
activity, total phenols content and oxidative stability were evaluated.
Garlic addition induced an increase in free acidity values (from 0.6 to 0.8%), but the remaining quality
indices weren't negatively affected. Fatty acids profile changed but values remained under the limits of
extra-virgin olive oils. Olive oils were nutritionally enriched due to the increase in vitamin E, mainly in
oils flavoured with hot chili pepper (198.6 mg/kg). Antioxidant properties were influenced as well. Total
phenols content decreased in all flavoured olive oils (control with 345.7 mg CAE/kg; oregano
293.8 mg CAE/kg) but the capability to counteract oxidation was generally improved (control with 9.4 h
and oregano with 10.4 h). The addition of flavouring influenced quality, composition and olive oils
characteristics being possible to separate them according to the flavouring used by applying
chemometrics.
Description
Keywords
Olea europaea L. Fatty acids Tocopherols Total phenols oxidative stability
Citation
Sousa, Anabela; Casal, Susana; Malheiro, Ricardo; Lamas, Hugo; Bento, Albino; Pereira, J.A. (2015). Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential. LWT - Food Science and Technology. ISSN 0023-6438. 60:1, p. 22-28