Foods (Oct 2023)

Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with <i>Zingiber officinale</i> (Ginger) by Two Different Enrichment Processes during One-Year Storage

  • Irene Maria Grazia Custureri,
  • Vincenzo Sicari,
  • Monica Rosa Loizzo,
  • Rosa Tundis,
  • Ana Cristina Soria,
  • Angelo Maria Giuffrè

DOI
https://doi.org/10.3390/foods12203822
Journal volume & issue
Vol. 12, no. 20
p. 3822

Abstract

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The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg−1) and maintained the highest α-tocopherol level (101.16 mg kg−1). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.

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