The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg−1 ) and maintained the highest α-tocopherol level (101.16 mg kg−1 ). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.

Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage / Custureri, IRENE MARIA GRAZIA; Sicari, Vincenzo; Rosa Loizzo, Monica; Tundis, Rosa; Cristina Soria, Ana; Giuffre', Angelo Maria. - In: FOODS. - ISSN 2304-8158. - 12:(2023), p. 3822. [10.3390/foods12203822]

Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage

Irene Maria Grazia Custureri;Vincenzo Sicari
;
Angelo Maria GIUFFRE'
2023-01-01

Abstract

The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg−1 ) and maintained the highest α-tocopherol level (101.16 mg kg−1 ). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.
2023
extra virgin olive oil; functional olive oil; ginger; antioxidant activity; anti-obesity effect; sensory analysis
File in questo prodotto:
File Dimensione Formato  
Custureri_2023_Foods_Evaluation_pdf.pdf

accesso aperto

Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 3.51 MB
Formato Adobe PDF
3.51 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/140407
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 2
  • ???jsp.display-item.citation.isi??? 2
social impact