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Co-processed olive oils with Thymus mastichina L.: New product optimization

2021Journal article Open access
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dc.contributor.authorPeres, Maria de Fátima
dc.contributor.authorRoldão, Marta
dc.contributor.authorMourato, Miguel
dc.contributor.authorMartins, Luísa
dc.contributor.authorDias, Suzana Ferreira
dc.date.accessioned2024-09-20T14:33:10Z
dc.date.available2024-09-20T14:33:10Z
dc.date.issued2021
dc.descriptionThe authors thank Conceição Vitorino and Cecilia Gouveia, for the excellent technical assistance, Paula Gonçalves for the help in some of the experimental determinations, 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.abstractOlive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extraction conditions. A new product—a gourmet flavored oil—was developed by co-processing olives with Thymus mastichina L. The trials were performed using overripe fruits with low aroma potential (cv. ‘Galega Vulgar’; ripening index 6.4). Experimental conditions were dictated by a central composite rotatable design (CCRD) as a function of thyme (0.4−4.6%, w/w) and water (8.3−19.7%, w/w) contents used in malaxation. A flavored oil was also obtained by adding 2.5% thyme during milling, followed by 14% water addition in the malaxator (central point conditions of CCRD). The chemical characterization of the raw materials, as well as the analysis of the flavored and unflavored oils, were performed (chemical quality criteria, sensory analysis, major fatty acid composition, and phenolic compounds). Considering chemical quality criteria, the flavored oils have the characteristics of “Virgin Olive Oil” (VOO), but they cannot have this classification due to legislation issues. Flavored oils obtained under optimized co-processing conditions (thyme concentrations > 3.5−4.0% and water contents varying from 14 to 18%) presented higher phenolic contents and biologic value than the non-flavored VOO. In flavored oils, thyme flavor was detected with high intensity, while the defect of “wet wood”, perceived in VOO, was not detected. The flavored oil, obtained by T. mastichina addition in the mill, showed higher oxidative stability (19.03 h) than the VOO and the co-processed oil with thyme addition in the malaxator (14.07 h), even after six-month storage in the dark (16.6 vs. 10.3 h).pt_PT
dc.description.sponsorshipThis work was funded by the Fundação para a Ciência e a Tecnologia (FCT), Portugal, through the research unit LEAF—Linking Landscape, Environment, Agriculture and Food Research Centre (UIDB/04129/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPERES, M.F. [et al.] (2021) - Co-processed olive oils with Thymus mastichina L.: New product optimization. Life. 11:10. DOI: 10.3390/life11101048pt_PT
dc.identifier.doi10.3390/life11101048pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/9173
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCo-extractionpt_PT
dc.subjectFlavored oilpt_PT
dc.subjectResponse surface methodologypt_PT
dc.subjectPhenolspt_PT
dc.subjectThymept_PT
dc.titleCo-processed olive oils with Thymus mastichina L.: New product optimizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue10pt_PT
oaire.citation.startPage1048pt_PT
oaire.citation.titleLifept_PT
oaire.citation.volume11pt_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.isAuthorOfPublication.latestForDiscoveryebc9201f-d955-4087-9d6f-6317d28e0129

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