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Authors
Abstract(s)
O azeite é um alimento típico do Mediterrâneo, fazendo parte da alimentação dos seus povos desde a antiguidade. É também um dos óleos vegetais mais apreciado e consumido no mundo. Desde a antiguidade a aromatização de azeites tem sido uma prática comum para aromatizar o azeite e mascarar defeitos, para aumentar o seu tempo de prateleira e para incrementar o seu valor biológico. A eficácia da aromatização depende de diferentes fatores como por exemplo a forma de aromatização, o tempo de contato, e o agente aromatizante utilizado, existindo pouca informação acerca do comportamento destes azeites ao longo do armazenamento. Assim, este trabalho teve como objetivo avaliar o comportamento de azeites aromatizados (proporção de 1,5 m/v e 15 dias de contato) com alho desidratado, canela e alecrim, em comparação com azeite não aromatizado, ao longo de oito meses de armazenamento, com análises no tempo inicial e após 2, 4, 6 e 8 meses.
De modo geral a aromatização teve um efeito positivo na maioria dos parâmetros analisados. Não se registaram alterações na acidez, o índice de peróxidos foi inferior ao controlo em todos os tempos de armazenamento para todos os agentes aromatizantes, com resultados semelhantes para os valores de K232. Observaram-se efeitos positivos no teor de fenóis totais, com teores registados superiores ao controlo, o que indica um incremento na bioactividade do azeite. Os azeites aromatizados com os diferentes agentes tiveram comportamentos distintos. Assim, o azeite aromatizado com canela mostrou-se ligeiramente pró-oxidante, enquanto o aromatizado com alecrim apresentou melhores resultados de atividade antioxidante medida pelo efeito bloqueador do DPPH e melhor estabilidade oxidativa. Também ao nível sensorial a aromatização de azeite teve efeitos positivos ao longo do armazenamento. A avaliação dos compostos voláteis permitiu identificar compostos característicos dos agentes aromatizantes, e o seu comportamento ao longo do armazenamento.
Olive oil is a typical Mediterranean food, part of the food of its people since ancient times. It is also one of the most appreciated and consumed vegetable oils in the world. Since antiquity, oil flavoring has been a common practice to flavor oil and mask defects, to increase shelf life and to increase its biological value. The effectiveness of aromatization depends on different factors such as the form of aromatization, the time of contact, and the flavoring agent used, with little information about the behavior of these oils during storage. Thus, this work aimed to evaluate the behavior of flavored oils (ratio of 1.5 m/v and 15 days of contact) with dehydrated garlic, cinnamon and rosemary, in comparison with non-flavored olive oil, over eight months of storage, with analyzes in the initial time and after 2, 4, 6 and 8 months. In general, aromatization had a positive effect on most of the analyzed parameters. There were no changes in acidity, the peroxide index was lower than the control at all storage times for all flavoring agents, with similar results for K232 values. Positive effects were observed in the total phenol content, with levels registered above the control, which indicates an increase in the bioactivity of olive oil. The oils flavored with the different agents had different behaviors. Thus, cinnamon-flavored olive oil was slightly pro-oxidant, while rosemary-flavored olive oil showed better results of antioxidant activity as measured by the blocking effect of DPPH and better oxidative stability. Also at the sensory level, the aromatization of olive oil had positive effects during storage. The evaluation of volatile compounds allowed to identify compounds characteristic of flavoring agents, and their behavior during storage.
Olive oil is a typical Mediterranean food, part of the food of its people since ancient times. It is also one of the most appreciated and consumed vegetable oils in the world. Since antiquity, oil flavoring has been a common practice to flavor oil and mask defects, to increase shelf life and to increase its biological value. The effectiveness of aromatization depends on different factors such as the form of aromatization, the time of contact, and the flavoring agent used, with little information about the behavior of these oils during storage. Thus, this work aimed to evaluate the behavior of flavored oils (ratio of 1.5 m/v and 15 days of contact) with dehydrated garlic, cinnamon and rosemary, in comparison with non-flavored olive oil, over eight months of storage, with analyzes in the initial time and after 2, 4, 6 and 8 months. In general, aromatization had a positive effect on most of the analyzed parameters. There were no changes in acidity, the peroxide index was lower than the control at all storage times for all flavoring agents, with similar results for K232 values. Positive effects were observed in the total phenol content, with levels registered above the control, which indicates an increase in the bioactivity of olive oil. The oils flavored with the different agents had different behaviors. Thus, cinnamon-flavored olive oil was slightly pro-oxidant, while rosemary-flavored olive oil showed better results of antioxidant activity as measured by the blocking effect of DPPH and better oxidative stability. Also at the sensory level, the aromatization of olive oil had positive effects during storage. The evaluation of volatile compounds allowed to identify compounds characteristic of flavoring agents, and their behavior during storage.
Description
Dupla Diplomação com CEFET/RJ - Centro Federal de Educação Tecnológica Celso Suckow da Fonseca
Keywords
Azeites aromatizados Alecrim Alho e canela Compostos bioativos Estabilidade oxidativa Compostos voláteis Antioxidantes