Ayadi M A, Grati-Kamoun N, Attia H
Unité d'Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax, Sfax Tunisie, Tunisia.
Food Chem Toxicol. 2009 Oct;47(10):2613-9. doi: 10.1016/j.fct.2009.07.024. Epub 2009 Jul 25.
Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by maceration of fresh plant materials (rosemary, lavender, sage, menthe, basil, lemon and thyme) with olive oil at a 5% w/w level for 15 days. A sensorial evaluation was applied to select more appreciate flavoured olive oils by consumers. An oxidative procedure was applied to test the stability of selected flavoured olive oils: oils samples were kept in glass bottles and heated at 60 and 130 degrees C during 55 days and 6h, respectively. The resistance to oxidation of these selected flavoured oils was compared to a control samples by measuring PV, K232 and K270 values and change in chlorophyll, carotenes and polyphénols contents. Obtained results show that addition of aromatic plants causes a slight increase in free acidity and viscosity of aromatised olive oils. L*, b* and a* values show that addition of thyme cause a great change in olive oil colours. Heat stability results shows that from selected aromatic plants, rosemary was effectiveness against oxidation followed by thyme and lemon. However, olive oil flavoured with basil exhibit a similar behaviour versus thermal oxidation then the natural olive oil.
这项工作的目的是研究用选定的突尼斯芳香植物调味的橄榄油的物理化学变化和热稳定性。通过将新鲜植物材料（迷迭香、薰衣草、鼠尾草、薄荷、罗勒、柠檬和百里香）与橄榄油按5%（w/w）的比例浸渍15天来制备调味橄榄油。进行感官评价以挑选出消费者更喜爱的调味橄榄油。采用氧化程序来测试选定调味橄榄油的稳定性：将油样保存在玻璃瓶中，分别在60℃加热55天和在130℃加热6小时。通过测量过氧化值（PV）、K232和K270值以及叶绿素、类胡萝卜素和多酚含量的变化，将这些选定调味油的抗氧化性与对照样品进行比较。所得结果表明，添加芳香植物会使调味橄榄油的游离酸度和粘度略有增加。L*、b和a值表明，添加百里香会使橄榄油颜色发生很大变化。热稳定性结果表明，在选定的芳香植物中，迷迭香抗氧化效果最佳，其次是百里香和柠檬。然而，用罗勒调味的橄榄油与天然橄榄油相比，在热氧化方面表现出相似的行为。
