Klisović Dora, Novoselić Anja, Brkić Bubola Karolina
Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.
Molecules. 2024 Nov 21;29(23):5497. doi: 10.3390/molecules29235497.
The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil's composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic parameters, fatty acids, phenolic and volatile composition, antioxidant activity, pigments, and sensory attributes of EVOO during six months of simultaneous storage at room temperature (RT; 22 ± 2 °C) and +4 °C, was studied. Lower storage temperature reduced the hydrolytic and oxidative degradation of oils when dried tomatoes were immersed. The dried tomatoes addition did not affect the fatty acids composition of EVOO. The accelerated degradation kinetics of individual phenolic compounds and antioxidant activity of oils were influenced by the presence of dried tomatoes, being more pronounced at RT. C6 and C5 volatiles responsible for the green odour of EVOO decreased, while tomato-derived volatiles (3-methylbutanal and acetic acid) increased during simultaneous storage with dried tomatoes, especially at RT. The addition of dried tomatoes diminished the intensities of EVOO's positive attributes (fruitiness, bitterness, and pungency) while enhancing the tomato odour attribute. This study demonstrates that the introduction of dried tomatoes significantly alters the composition and quality of EVOO when used as a storage medium.
在同时储存期间，特级初榨橄榄油（EVOO）中存在食物可能会给油的成分和质量带来额外变化。为了研究此事，研究了在室温（RT；22±2°C）和+4°C下同时储存六个月期间，干番茄对EVOO的氧化和水解参数、脂肪酸、酚类和挥发性成分、抗氧化活性、色素以及感官属性的影响。当浸入干番茄时，较低的储存温度降低了油的水解和氧化降解。添加干番茄不影响EVOO的脂肪酸组成。干番茄的存在影响了油中个别酚类化合物的加速降解动力学和抗氧化活性，在室温下更为明显。与干番茄同时储存期间，负责EVOO绿色气味的C6和C5挥发性物质减少，而番茄衍生的挥发性物质（3-甲基丁醛和乙酸）增加，尤其是在室温下。添加干番茄降低了EVOO正面属性（果味、苦味和辛辣味）的强度，同时增强了番茄气味属性。这项研究表明，当用作储存介质时，引入干番茄会显著改变EVOO的成分和质量。
