title: Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.
abstract: Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.
authors: Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy. marialisa.clodoveo@uniba.it.
authors: Maria Lisa
authors: ML
authors: Clodoveo
authors: Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy.
authors: Tiziana
authors: T
authors: Dipalmo
authors: Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy.|CRA - Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia agraria - Unità di ricerca per l'uva da tavola e la vitivinicoltura in ambiente mediterraneo, Via Casamassima 148-70010, Turi, BA, Italy.
authors: Pasquale
authors: P
authors: Crupi
authors: Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy.
authors: Viviana
authors: V
authors: Durante
authors: Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126, Bari, Italy.
authors: Vito
authors: V
authors: Pesce
authors: Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126, Bari, Italy.
authors: Isabella
authors: I
authors: Maiellaro
authors: Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy.
authors: Angelo
authors: A
authors: Lovece
authors: Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy.
authors: Annalisa
authors: A
authors: Mercurio
authors: Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy.
authors: Antonio
authors: A
authors: Laghezza
authors: Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy.
authors: Filomena
authors: F
authors: Corbo
authors: Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy.
authors: Carlo
authors: C
authors: Franchini
mesh_terms: D004156:Catechol Oxidase / Q000378:metabolism; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D016166:Free Radical Scavengers / Q000032:analysis / Q000737:chemistry; D006801:Humans; D059625:Liquid-Liquid Extraction; D009824:Ointments / Q000737:chemistry; D031658:Olea / Q000737:chemistry* / Q000201:enzymology; D000069463:Olive Oil / Q000737:chemistry* / Q000302:isolation & purification / Q000592:standards; D031341:Origanum / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry; D010940:Plant Proteins / Q000378:metabolism; D013649:Taste; D046930:Thymus Plant / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents; D016166:Free Radical Scavengers; D009824:Ointments; D000069463:Olive Oil; D010636:Phenols; D010940:Plant Proteins; D004156:Catechol Oxidase
keywords: Olea europaea L; Origanum vulgare L; Radical scavenging activity; Thymus vulgaris L; Total phenol content