Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes
Hassiba Chahdoura,
Zeineb Mzoughi,
Borhane E. C. Ziani,
Yasmine Chakroun,
Mohamed Ali Boujbiha,
Safia El Bok,
Manel Ben M’hadheb,
Hatem Majdoub,
Wissem Mnif,
Guido Flamini,
Habib Mosbah
Affiliations
Hassiba Chahdoura
Unité de Recherche UR17ES30 “Génomique, Biotechnologie et Stratégies Antivirales”, Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
Zeineb Mzoughi
Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, University of Monastir, Monastir 5000, Tunisia
Borhane E. C. Ziani
Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques CRAPC, Tipaza 42000, Algeria
Yasmine Chakroun
Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
Mohamed Ali Boujbiha
Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
Safia El Bok
Laboratory of Biodiversity, Biotechnologies and Climate Change (LR11/ES09), Department of Biology, Faculty of Sciences of Tunis, University of Tunis El-Manar, Tunis 2092, Tunisia
Manel Ben M’hadheb
Unité de Recherche UR17ES30 “Génomique, Biotechnologie et Stratégies Antivirales”, Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
Hatem Majdoub
Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, University of Monastir, Monastir 5000, Tunisia
Wissem Mnif
Department of Chemistry, Faculty of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
Guido Flamini
Diparitmento di Farmacia, Via Bonanno 6, 56126 Pisa, Italy
Habib Mosbah
Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.
