Department of Food Technology, XaRTA-UTPV, Escola Tècnica Superior d'Enginyeria Agrària, Universitat de Lleida, Avda/Alcalde Rovira Roure 191, 25198 Lleida, Spain.
J Agric Food Chem. 2012 Mar 28;60(12):3105-12. doi: 10.1021/jf204902w. Epub 2012 Mar 19.
Besides affecting the oil's sensorial characteristics, the presence of herbs and spices has an impact on the nutritional value of the flavored oils. The aim of the study was to develop a new product based on the phenol-enrichment of a virgin olive oil with both its own phenolic compounds (secoiridoid derivatives) plus additional complementary phenols from thyme (flavonoids). We studied the effect of the addition of phenolic extracts (olive cake and thyme) on phenolic composition, oxidative stability, antioxidant activity, and bitter sensory attribute of olive oils. Results showed that flavonoids from thyme appeared to have higher transference ratios (average 89.7%) from the phenolic extract to oil, whereas secoiridoids from olive presented lower transference ratios (average 35.3%). The bitter sensory attribute of the phenol-enriched oils diminished with an increase of the concentration of phenols from thyme, which might denote an improvement in the consumer acceptance.
除了影响油的感官特性外，草药和香料的存在还会影响调味油的营养价值。本研究的目的是开发一种新产品，该产品基于橄榄油的酚类物质富集，其中包含自身的酚类化合物（次级胆汁衍生物）以及来自百里香的额外互补酚类物质（类黄酮）。我们研究了添加酚类提取物（橄榄饼和百里香）对橄榄油酚类成分、氧化稳定性、抗氧化活性和苦味感官特性的影响。结果表明，来自百里香的类黄酮似乎具有更高的向油转移的比例（平均 89.7%），而来自橄榄的次级胆汁则具有更低的转移比例（平均 35.3%）。随着来自百里香的酚类物质浓度的增加，富酚油的苦味感官特性减弱，这可能意味着消费者接受度的提高。
