Cherif, MarwaRodrigues, NunoVeloso, Ana C.A.Zaghdoudi, KhalilPereira, J.A.Peres, António M.2018-02-192021-11-232018-01-192021-11-232021Cherif, 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. 1-100023-6438http://hdl.handle.net/10198/24376Arbequina 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.engEssential oilKinetic-thermodynamic dataLipid oxidationOlive oilOlive oil flavoringjournal article10.1016/j.lwt.2020.110711