Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants

被引:19
作者
Castaneda Penalvo, Gregorio [1 ]
Rodriguez Robledo, Virginia [1 ,2 ]
Sanchez-Carnerero Callado, Carolina [1 ]
Santander-Ortega, M. J. [2 ]
Castro-Vazquez, L. [1 ,2 ]
Victoria Lozano, M. [2 ]
Arroyo-Jimenez, M. M. [2 ]
机构
[1] Univ Castilla La Mancha, Fac Chem Sci & Technol, Dept Analyt Chem & Food Technol, E-13071 Ciudad Real, Spain
[2] Fac Pharm, Res Grp Cellular Neuroanat & Mol Chem Cent Nervou, Albacete, Spain
关键词
Antioxidants; Capillary zone electrophoresis; Enrichment; Oregano; Phenolic acids; Virgin olive oil; ULTRASOUND-ASSISTED EXTRACTION; MEDITERRANEAN DIET; PHENOLIC-COMPOUNDS; POLYPHENOLS; RISK; STABILITY;
D O I
10.1016/j.foodchem.2015.11.002
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin olive oil (VOO) with natural antioxidants, specifically from oregano leaves. This goal was accomplished after evaluating different mechanical methods, i.e. magnetic stirring, sonication, vertical stirring and sonication in combination with vertical stirring, for promoting the extraction of the antioxidants from oregano. The results obtained indicated that the best extraction procedure was vertical stirring at 1000 r.p.m. for 3 h. Therefore, these conditions were selected to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous antioxidants (o-coumaric and vanillic acids), and further determine their stability at room temperature or under temperature stress (50 degrees C) during 45 days. Quantitative analysis of rosmarinic, o-coumaric and vanillic acids was carried out by an off-line, solid phase extraction, capillary zone, electrophoresis method combined with diode-array detector (SPE-CE-DAD). (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:509 / 515
页数:7
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