Aromatization of olive oil with ginger and turmeric powder or extracts by the co-processing and maceration methods

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Derya Arslan, Ayşenur Acar
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引用次数: 0

Abstract

Aromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co-processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co-processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric-aromatized oils and spicy taste in ginger-aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect.

Practical Applications: Aromatization of olive oil by maceration and co-processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co-processing. However, co-processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co-processing or co-milling, can be advantageous in terms of application without requiring extra time for the aromatization.

Abstract Image

通过共处理和浸渍法,用生姜和姜黄粉或提取物对橄榄油进行芳香化处理
通过添加生姜和姜黄香料及其组合(生姜+姜黄),以粉末和提取物两种不同形式制备芳香橄榄油。香料在揉捏阶段加入橄榄糊中(协同加工),或直接注入橄榄油中(浸渍)(粉末为 5%,提取物为 3%;重量比)。芳香化可降低过氧化值,延长诱导期,增加总酚含量,提高抗氧化活性。在植物油中使用姜黄粉可能更有优势,特别是因为它含有的生物活性抗氧化化合物是疏水性的。从另一个角度看,这也是生姜的酒精提取物比姜黄更有效的原因,因为姜黄的提取率比生姜高。在共处理法和浸渍法中,生姜粉和提取物对油中自由基的清除活性最强。姜黄芳香化油的辛辣味更明显,而生姜芳香化油的辛辣味更明显。这两种香料的共同使用将生物活性成分融入橄榄油中,同时平衡了生姜的灼烧效果,使其更有可能从高抗氧化效果中获益:通过浸渍和共处理对橄榄油进行芳香化,不仅丰富了橄榄油中的生物活性成分,还通过游离酸度和过氧化物等质量指标提高了橄榄油的氧化稳定性。就质量指标和氧化稳定性而言,浸渍比联合加工更有优势。不过,就总酚和自由基清除活性而言,共处理更为有效。在工业水平上,在加工过程的一个步骤中加入芳香物质,即共处理或共研磨,在应用方面具有优势,而不需要额外的芳香化时间。
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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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