Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods:Physico-chemical change and thermal stability of flavored oils  

作　　者：Youssef Moustakime Zakaria Hazzoumi Khalid Amrani Joutei 

机构地区：[1]Faculty of Science and Technology of Fez,University of Sidi Mohamed Ben Abdellah,Fez 3000,Morocco

出　　处：《Grain & Oil Science and Technology》2021年第3期108-124,共17页粮油科技（英文版）

摘　　要：Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K

关 键 词：AROMATIZATION Virgin olive oil Essential oil of Pimpinella anisum Classic maceration Ultrasonic assisted maceration Thermal stability Phenolic compounds 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]