publication . Article . 2021

Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display

Taoudiat, Aldjia; Spigno, Giorgia; Ferhat, Zoulikha; Djenane, Djamel;
Open Access English
  • Published: 07 Jan 2021
Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities. Aim: The aim of this study was to investigate the potential role of the addition of S. montana EO at 100 ppm (0.01%, v/v), known for its high content of bioactive compounds, good flavor, and aroma in improving oxidative stability and quality profile of EVOO subjected to conditions causing accelerated oxidation (Light storage at 900 lux). Materials and ...
free text keywords: Bio-enrichment, Satureja montana L., Essential oil, Extra virgin olive oil, Display, Quality stability.
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Article . 2021
Provider: ZENODO
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