Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters
The present study aimed to evaluate the changes in extra virgin olive oil (EVOO) after enrichment treatments with Thymus leptobotrys, a Moroccan endemic aromatic plant. The EVOO sample was supplemented with two materials obtained from the aerial parts of T. leptobotrys: powder (2.5 and 5%) or essent...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/6628839 |
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| author | Aouatif Aboudia Manal Zefzoufi Meriem Rafya Naïma Zehhar Abderraouf El Antari Abdelaziz Abbad Fatiha Benkhalti |
| author_facet | Aouatif Aboudia Manal Zefzoufi Meriem Rafya Naïma Zehhar Abderraouf El Antari Abdelaziz Abbad Fatiha Benkhalti |
| author_sort | Aouatif Aboudia |
| collection | DOAJ |
| description | The present study aimed to evaluate the changes in extra virgin olive oil (EVOO) after enrichment treatments with Thymus leptobotrys, a Moroccan endemic aromatic plant. The EVOO sample was supplemented with two materials obtained from the aerial parts of T. leptobotrys: powder (2.5 and 5%) or essential oil (100 and 200 ppm). The chemical composition analysis of T. leptobotrys extracts (essential oil and powder methanolic extract) allowed the determination of its phenolic profile. Quality parameters (acidity, peroxide value, and specific extinction coefficients), color, fatty acids composition, minor components (pigments and phenol), and Rancimat oxidative stability of the control and enriched oils were measured. Rosmarinic acid and thymusin were the main identified compounds in the powder; thymusin was identified for the first time in the essential oil where it was predominant. Generally, the enrichments did not downgrade the oil from its initial category (EVOO), according to quality indexes. Adding T. leptobotrys to EVOO, especially the essential oil, enriched its phenolic profile by allowing the migration of thymusin, a lipophile flavone, without affecting its quality parameters or color. |
| format | Article |
| id | doaj-art-2272abdaf9b34889bbf9732f17e49562 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-2272abdaf9b34889bbf9732f17e495622025-02-03T06:47:22ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/6628839Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical ParametersAouatif Aboudia0Manal Zefzoufi1Meriem Rafya2Naïma Zehhar3Abderraouf El Antari4Abdelaziz Abbad5Fatiha Benkhalti6Bioresources and Food Safety LaboratoryAgrobiotechnology and Bioengineering CenterAgrobiotechnology and Bioengineering CenterAgrobiotechnology and Bioengineering CenterAgro-Alimentary and Quality LaboratoryBiomolecule and Medicinal Chemistry UnitAgrobiotechnology and Bioengineering CenterThe present study aimed to evaluate the changes in extra virgin olive oil (EVOO) after enrichment treatments with Thymus leptobotrys, a Moroccan endemic aromatic plant. The EVOO sample was supplemented with two materials obtained from the aerial parts of T. leptobotrys: powder (2.5 and 5%) or essential oil (100 and 200 ppm). The chemical composition analysis of T. leptobotrys extracts (essential oil and powder methanolic extract) allowed the determination of its phenolic profile. Quality parameters (acidity, peroxide value, and specific extinction coefficients), color, fatty acids composition, minor components (pigments and phenol), and Rancimat oxidative stability of the control and enriched oils were measured. Rosmarinic acid and thymusin were the main identified compounds in the powder; thymusin was identified for the first time in the essential oil where it was predominant. Generally, the enrichments did not downgrade the oil from its initial category (EVOO), according to quality indexes. Adding T. leptobotrys to EVOO, especially the essential oil, enriched its phenolic profile by allowing the migration of thymusin, a lipophile flavone, without affecting its quality parameters or color.http://dx.doi.org/10.1155/2023/6628839 |
| spellingShingle | Aouatif Aboudia Manal Zefzoufi Meriem Rafya Naïma Zehhar Abderraouf El Antari Abdelaziz Abbad Fatiha Benkhalti Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters Journal of Food Quality |
| title | Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters |
| title_full | Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters |
| title_fullStr | Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters |
| title_full_unstemmed | Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters |
| title_short | Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters |
| title_sort | effect of adding thymus leptobotrys on extra virgin olive oil s quality and physicochemical parameters |
| url | http://dx.doi.org/10.1155/2023/6628839 |
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