Sustainable Valorization of Olive Stone By-Products: Opportunities and Challenges
Meriem El Fessikh,
Hamza Elhrech,
Amina El Yahyaoui El Idrissi
и другие.
Journal of Food Composition and Analysis,
Год журнала:
2025,
Номер
unknown, С. 107495 - 107495
Опубликована: Март 1, 2025
Язык: Английский
Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying
Antioxidants,
Год журнала:
2025,
Номер
14(3), С. 368 - 368
Опубликована: Март 20, 2025
The
current
research
aims
to
monitor
the
physicochemical
changes
in
various
varieties
of
extra
virgin
olive
oils
(EVOOs)
supplemented
with
exogenous
polyphenolic
extract
from
fruit,
enriched
hydroxytyrosol
(HTyr)
and
its
derivatives,
compared
numerous
refined
oils,
sunflower
oil,
high
oleic
oil
under
different
deep-frying
conditions
(170–210
°C
for
3
6
h,
with/without
added
HTyr.
Acidity,
K232,
K270,
∆K,
peroxide
value
(PV),
anisidine
(AnV),
TOTOX,
refractive
index
(RI),
carotenoids,
chlorophyll,
antioxidant
capacity
using
DPPH
(2,2-diphenyl-1-picrylhydrazyl)
approach
were
evaluated.
results
show
that
EVOO
generally
exhibit
lower
acidity
thermal
degradation
particularly
when
deep-fried
at
170
h
HTyr
(the
best
treatment).
Royuela,
Koroneiki,
Empeltre,
Manzanilla,
Arbosana
demonstrated
K232
values
(1.36,
1.67,
1.79,
1.82,
1.81,
respectively).
Under
optimal
conditions,
all
fell
within
standard
limit
(≤2.5),
except
Cornicabra.
Regarding
only
Royuela
(0.11)
Manzanilla
(0.22)
below
≤0.22.
These
two
also
exhibited
lowest
ΔK
(0.00).
findings
further
revealed
had
TOTOX
values,
20.76,
23.38,
23.85,
respectively.
Moreover,
Koroneiki
highest
carotenoid
ratios,
17.5
mg/kg
13.7
mg/kg,
Arbosana,
1°
displayed
chlorophyll
concentrations,
50.2,
53.7,
47.5
Furthermore,
treatment
indicated
categories
scavenging
radical
activity
toward
DPPH,
even
low-quality
original
due
addition
In
conclusion,
EVOOs
°C/3
are
thermally
stable,
exhibiting
low
hydrolysis,
oxidation,
higher
potential,
stable
levels.
not
enhances
health
benefits
EVOO,
supporting
EFSA
claims
but
acts
as
a
promising
stabilizer
industry,
high-temperature
processing
over
prolonged
periods.
This
highlights
potential
industrial
use
natural
alternative
synthetic
antioxidants,
other
edible
practical
applications
food
industry
improve
quality
stability
frying
oils.
Язык: Английский
Quality Assessment 006Ff Omani Olive Oil: Compliance with Gulf Standards (GSO 1019)
Journal of Food Composition and Analysis,
Год журнала:
2025,
Номер
unknown, С. 107549 - 107549
Опубликована: Март 1, 2025
Язык: Английский
Physicochemical Traits of Olive Oil (‘Moroccan Picholine’ Cultivar) Produced using Three Extraction Technologies in Tetouan Province (Northern Morocco). A Comparative Study with Refined Soybean and Sunflower Oil
Measurement Food,
Год журнала:
2025,
Номер
unknown, С. 100222 - 100222
Опубликована: Апрель 1, 2025
Язык: Английский