Bioenrichment Using Satureja montana L. Essential Oil for the Prevention Against Photooxidation of Flavored Extra Virgin Olive Oil During Light Display

Aldjia  Taoudiat; Giorgia  Spigno; Zoulikha  Ferhat; Djamel  Djenane

doi:10.51745/najfnr.4.8.351-359

Bioenrichment Using Satureja montana L. Essential Oil for the Prevention Against Photooxidation of Flavored Extra Virgin Olive Oil During Light Display

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Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

DOI https://doi.org/10.51745/najfnr.4.8.351-359

Issue Vol. 4 No. 8 (2020): July - December: 2020

Submitted 2020-09-29

Published 2021-01-07

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Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities.

Aim: The aim of this study was to investigate the potential role of the addition of S. montana EO at 100 ppm (0.01%, v/v), known for its high content of bioactive compounds, good flavor, and aroma in improving oxidative stability and quality profile of EVOO subjected to conditions causing accelerated oxidation (Light storage at 900 lux).

Materials and methods: The S. montana EO chemical components were identified using Gas Chromatography–Mass Spectrometry (GC/MS). Enriched and non-enriched EVOO samples were examined as function of time (30, 60 and 9 days) of display for different quality indices.

Results: Using GC/MS analysis of S. montana EO: thymol (28.36%), carvacrol (17.45%), p-cymene (10.91%), trans-caryophyllene (5.54%), ɤ-terpinene (5.03%) and geraniol (4.50%) were identified. The results highlighted that the enrichment with S. montana EO led to lower values of lipid oxidation indicators (K232, K270, peroxide value) and higher concentration of antioxidants (total phenols and pigments).

Conclusions: In sum, the use of bioenrichment methods could be a sustainable solution for the promotion of the quality characteristics of EVOO in Algeria.

Keywords

Bioenrichment Satureja montana L. Essential Oil Extra Virgin Olive Oil Quality Stability Display

Aldjia Taoudiat

Laboratory of Food Quality and Food Safety, Faculty of Biological and Agronomic Sciences. Mouloud Mammeri University. Tizi-Ouzou
Giorgia Spigno

DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense. Piacenza
Zoulikha Ferhat

Department of Food Technology, Higher National Agronomic School. Algiers
Djamel Djenane

Laboratory of Food Quality and Food Safety, Faculty of Biological and Agronomic Sciences. Mouloud Mammeri University. Tizi-Ouzou

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Taoudiat, A. ., Spigno, G. ., Ferhat, Z. ., & Djenane, . D. . (2021). Bioenrichment Using Satureja montana L. Essential Oil for the Prevention Against Photooxidation of Flavored Extra Virgin Olive Oil During Light Display. The North African Journal of Food and Nutrition Research, 4(8), 351-359. https://doi.org/10.51745/najfnr.4.8.351-359

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