Document Detail


Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.
MedLine Citation:
PMID:  22897359     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Extra virgin olive oil is highly appreciated for its health benefits, taste, and aroma. These properties are an important aspect in this product quality and need to be preserved. The addition of natural additives instead of synthetic ones covers the present trend in food technology. This research showed that the addition of oregano essential oil preserved the intensity ratings of positive attributes in extra virgin olive oil during storage. The essential oil of the oregano variety called "Cordobes" exhibited better protecting effect on sensory properties of olive oil than the other oregano varieties. The addition of oregano essential oil should be considered for the food industry as a natural source of antioxidant additives for preserving sensory properties in extra virgin olive oil and other similar food products.
Authors:
Claudia M Asensio; Valeria Nepote; Nelson R Grosso
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2012-08-16
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-09-10     Completed Date:  2013-01-31     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S294-301     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Adult
Antioxidants / analysis*
Argentina
Female
Food Preservation / methods*
Humans
Male
Middle Aged
Odors / analysis
Oils, Volatile / analysis*
Origanum / chemistry*
Plant Oils / chemistry*
Regression Analysis
Taste*
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Oils, Volatile; 0/Plant Oils; 8001-25-0/olive oil

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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