Ammar Imène, BenAmira Amal, Khemakem Ibtihel, Attia Hamadi, Ennouri Monia
Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038, Sfax, Tunisia.
Higher Institute of Applied Sciences and Technology of Mahdia, Sidi Messaoud 5111, Mahdia, Tunisia.
J Food Sci Technol. 2017 May;54(6):1502-1510. doi: 10.1007/s13197-017-2581-0. Epub 2017 Mar 17.
This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with - flowers. Two different amounts of - flowers were considered 5 and 15% (w/w). The olive oils were evaluated towards their quality, fatty acids profile, total phenol contents and thermal properties by differential scanning calorimetry. The oxidative stability was also monitored by employing the Rancimat and the oven test based on accelerating the oxidation process during storage. The addition of - flowers induced an increase in free acidity values and a variation in fatty acids profile of olive oils but values remained under the limits required for an extra-virgin olive oil. The obtained olive oils were nutritionally enriched due to the increase in their phenols content. The oxidative stability was generally improved, mainly in olive oil enriched with 5% - flowers. These findings proved that this enriched olive oil could be considered as a product with a greater added value.
本研究聚焦于对添加了 - 花的橄榄油的质量和氧化稳定性进行评估。考虑了两种不同量的 - 花，分别为5%和15%（w/w）。通过差示扫描量热法对橄榄油的质量、脂肪酸组成、总酚含量和热性质进行了评估。还采用Rancimat法和基于加速储存期间氧化过程的烘箱试验来监测氧化稳定性。添加 - 花导致橄榄油的游离酸度值增加且脂肪酸组成发生变化，但这些值仍在特级初榨橄榄油所需的限值以下。由于酚类含量的增加，所获得的橄榄油在营养上得到了富集。氧化稳定性总体上有所提高，主要是在富含5% - 花的橄榄油中。这些发现证明这种富集橄榄油可被视为具有更高附加值的产品。
