Loizzo Monica R, Sicari Vincenzo, Spizzirri Umile G, Romeo Rosa, Tundis Rosa, Mincione Antonio, Nicoletta Fiore P, Restuccia Donatella
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy.
Department of Agraria, "Mediterranea" University of Reggio Calabria, Cittadella Universitaria, Località Feo di Vito, 89124 Reggio Calabria, Italy.
Foods. 2022 Apr 13;11(8):1113. doi: 10.3390/foods11081113.
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water-oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar was found to be 85/15 (/) and lecithin (2% /) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of phytochemicals was observed for extra virgin olive oil and Glasoil, with different reduction trends and degrees depending on the chemical class. A lower stability of Glasoil during shelf-life was confirmed by the worsening of the rheological features and by the polyunsaturated fatty acids reduction (up to -21.71%) with a corresponding increase of the monounsaturated fatty acids/polyunsaturated fatty acids ratio (about +25.69%).
本研究旨在调查用意大利卡拉布里亚单一品种阿格里斯蒂尼亚特级初榨橄榄油和苹果醋配制的水包油乳液的质量参数和氧化稳定性（储存180天）。发现最佳的特级初榨橄榄油/苹果醋比例为85/15（/），卵磷脂（2% /）是随着时间推移达到适当稳定性和粘度的最佳添加剂。两种产品的亮度参数均随储存时间呈增加趋势。在储存期间，油和调味料的游离酸度均超过了特级初榨橄榄油的可接受限度，而在观察期结束时，仅格拉索伊尔（Glasoil）的过氧化值略有增加，但未影响感官特性。特级初榨橄榄油和格拉索伊尔的植物化学物质总体上有所减少，根据化学类别不同，减少趋势和程度也不同。格拉索伊尔在保质期内稳定性较低，这通过流变学特性的恶化以及多不饱和脂肪酸的减少（高达-21.71%）以及单不饱和脂肪酸/多不饱和脂肪酸比例相应增加（约+25.69%）得到证实。
