PDF(Pubmed)
Abstract：
This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2\'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 μg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one.
摘要：
这项工作旨在评估富集处理对质量参数的影响，肉豆蔻（Mace）风味橄榄油储存一年的生物活性和感官方面。通过两种不同的方法将马斯粉加入特级初榨橄榄油中:在粉碎橄榄后立即将马斯粉(1%重量/重量(w/w))与橄榄糊(MAVOO-M)混合,并将马斯粉加入特级初榨橄榄油(C)(2%w/w)(MAVOO-I)。采用多元分析方法对主要定性指标进行了测度，比如游离酸度，过氧化值和紫外线参数。总酚类和类胡萝卜素含量(TPC和TCC，分别)和α-生育酚也进行了评估，以及感官属性。通过使用两种不同的体外测试来估计自由基清除潜力，即,2,2'-氮杂-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)和2,2-二苯基-1-吡啶酰肼(DPPH)。在所有调味油中发现游离酸度参数显着增加，特别是在MAVOO-M(1.27%油酸)中；同时，这种油是过氧化物值最低的样品(即，9.68meqO2/kg）储存360天后。在仓库结束时，在MAVOO-M和-I与C(分别为43.88和43.02，vs.42.62)。TCC受到添加梅斯的强烈影响，尤其是在使用输液过程时。事实上,储存一年后，MAVOO-I中的TCC比MAVOO-M高〜34.7％。通过应用的芳构化过程独立观察到有希望的DPPH自由基清除活性，MAVOO-M和MAVOO-I的IC50值为19.77和17.80μg/mL，分别。然而,这种活性在储存过程中减少，使用ABTS检验观察到类似的趋势。总之，与共混方法相比，作为富集方法的输注在功能方面产生了更有希望的结果。
