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Kinetic-thermodynamic study of the oxidative stability of 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.authorZaghdoudi, Khalil
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T12:12:50Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T12:12:50Z
dc.date.issued2021
dc.description.abstractArbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.1–0.4%, w/w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic nature of the lipid oxidation was evaluated by Rancimat (110–150 °C). The essential oil addition promoted the antioxidant and total reducing capacities but, unfortunately, increased primary and secondary related quality parameters. Moreover, flavoring decreased the oils' oxidative stability. The kinetic-thermodynamic data showed that unflavored oils had significantly lower oxidation reaction rates (0.055–0.06492 h−1), more negative temperature coefficient (−0.0268°C−1), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol−1) and frequency factor (10.9 × 109 h−1), higher positive enthalpy of activation (79.4 kJmol-1), lower negative entropy of activation (−131.8 J mol−1K−1) and greater positive Gibbs free energy of activation (129.95–135.23 kJ mol−1), showing that oils’ oxidation was negatively influenced by the essential oil incorporation. Overall, oxidation had a non-spontaneous, endothermic and endergonic nature. Finally, olive oils could be satisfactorily classified (principal component and linear discriminant analysis) according to the flavoring level, using quality-antioxidant-stability or kinetic-thermodynamic datasets. The latter showed a less predictive performance, although ensuring the full discrimination of unflavored from flavored oils.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) 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.; Zaghdoudi, Khalil; Pereira, José A.; Peres, António M. (2021). Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil. LWT - Food Science and Technology. ISSN 0023-6438. 140, p. 1-10en_EN
dc.identifier.doi10.1016/j.lwt.2020.110711en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/24376
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.subjectEssential oilen_EN
dc.subjectKinetic-thermodynamic dataen_EN
dc.subjectLipid oxidationen_EN
dc.subjectOlive oilen_EN
dc.subjectOlive oil flavoringen_EN
dc.titleKinetic-thermodynamic study of the oxidative stability of 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
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857
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