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Ultrasound assisted coextraction of Cornicabra olives and thyme to obtain flavored olive oils

2023Journal article Open access
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dc.contributor.authorPeres, Maria de Fátima
dc.contributor.authorMarques, Madalena Pinho
dc.contributor.authorMourato, Miguel
dc.contributor.authorMartins, Luísa
dc.contributor.authorDias, Suzana Ferreira
dc.date.accessioned2024-09-20T14:43:35Z
dc.date.available2024-09-20T14:43:35Z
dc.date.issued2023
dc.descriptionThe authors thank Conceição Vitorino and Cecilia Gouveia for their excellent technical assistance, the Biotech Plant Lab of Beira Interior, Castelo Branco, Portugal, and the LEAF—Linking Landscape, Environment, Agriculture and Food Research Centre (UIDP/04129/2020).pt_PT
dc.description.abstractFlavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction is an emergent technology able to increase extractability. Combining US and coextraction, it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage), ingredient(s) with the greatest flavoring and/or bioactive potential, as well as extraction conditions. In the present study, mastic thyme (Thymus mastichina L.) (TM) and lemon thyme (Thymus x citriodorus) (TC) were used for flavoring Cornicabra oils by coextraction. The coextraction trials were performed by (i) thyme addition to the olives during crushing or malaxation and (ii) US application before malaxation. Several parameters were evaluated in the oil: quality criteria parameters, total phenols, fatty acid composition, chlorophyll pigments, phenolic profile and oxidative stability. US application did not change the phenolic profile of Cornicabra olive oils, while the enrichment of olive oils with phenolic compounds or pigments by coextraction was very dependent on the thyme used. TM enrichment showed an improvement of several new phenolic compounds in the oils, while with TC, fewer new phenols were observed. In turn, in the trials with TC, the extraction of chlorophyll pigments was higher, particularly in crushing coprocessing. Moreover, the oils obtained with US and TM added in the mill or in the malaxator showed lower phenol decrease (59%) than oils flavored with TC (76% decrease) or Cornicabra virgin olive oil (80% decrease) over an 8-month storage period. Multivariate data analysis, considering quality parameters, pigments and phenolic contents, showed that flavored oils were mainly grouped by age.pt_PT
dc.description.sponsorshipThis work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., under the project UIDB/04129/2020 of LEAF-Linking Landscape, Environment, Agriculture and Food Research Unit.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPERES, M.F. [et al.] (2023) - Ultrasound assisted coextraction of Cornicabra olives and thyme to obtain flavored olive oils. Molecules. 28:19, p. 6898. DOI: 10.3390/molecules28196898pt_PT
dc.identifier.doi10.3390/molecules28196898pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/9174
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEnriched olive oilspt_PT
dc.subjectLemon thymept_PT
dc.subjectMastic thymept_PT
dc.subjectPhenolic profilept_PT
dc.subjectOxidative stabilitypt_PT
dc.titleUltrasound assisted coextraction of Cornicabra olives and thyme to obtain flavored olive oilspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue19pt_PT
oaire.citation.startPage6898pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume28pt_PT
person.familyNamePeres
person.familyNameMourato
person.familyNameFerreira-Dias
person.givenNameMaria de Fátima
person.givenNameMiguel
person.givenNameSuzana
person.identifier140601
person.identifier.ciencia-idB219-0A97-8517
person.identifier.ciencia-id3D1E-4003-BF64
person.identifier.ciencia-idAA14-7B2F-5098
person.identifier.orcid0000-0002-0010-2811
person.identifier.orcid0000-0003-4843-1064
person.identifier.orcid0000-0003-3655-8201
person.identifier.ridB-6904-2009
person.identifier.ridE-1128-2013
person.identifier.scopus-author-id7801549840
person.identifier.scopus-author-id6603615381
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationebc9201f-d955-4087-9d6f-6317d28e0129
relation.isAuthorOfPublicationd6c59b36-a92c-405c-a038-afa2b746576c
relation.isAuthorOfPublication.latestForDiscoveryd6c59b36-a92c-405c-a038-afa2b746576c

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