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Food Res Int

Title:		Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes
Author(s):		Bittencourt Fagundes M; Ballus CA; Perceval Soares V; de Freitas Ferreira D; Sena Vaz Leaes Y; Sasso Robalo S; Guidetti Vendruscolo R; Bastianello Campagnol PC; Smanioto Barin J; Cichoski AJ; Bevilacqua Marcuzzo S; Assumpcao Bertuol D; Wagner R;
Address:		"Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil. Teaching Department, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil. Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil. Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil. Electronic address: rogerwag@gmail.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200727
Issue:
Page Number:		109593 -
DOI:		10.1016/j.foodres.2020.109593
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The present study aimed to evaluate two different processes of olive oil aromatization with Schinus terebinthifolius Raddi, conventional maceration (CM) and ultrasound-assisted maceration (UM), and their influence on quality parameters, total phenolic compounds (TPC), fatty acid profile (FA), volatile organic compounds (VOCs), antioxidant capacity, and oxidative stability. Flavoring reduced peroxide values, although it increased free fatty acids and extinction coefficients. The flavorization process did not change the FA profile, which showed oleic acid as a major compound. The VOCs varied and the migration of oxygenated monoterpenes were more effective in UM-flavored olive oil compared to its CM counterpart. All flavored olive oils presented higher oxidative stability than the control samples and UM-flavored olive oil was highlighted for its higher antioxidant activity. These findings proved that aromatization with pink pepper assisted by ultrasound may be an alternative to improve olive oil quality and create a new competitive flavored product"
Keywords:		*Anacardiaceae Antioxidants Flavoring Agents Olive Oil Plant Extracts Arbequina Aromatization Gas chromatography Oxidative stability Terpenes Volatile compounds;
Notes:		"MedlineBittencourt Fagundes, Mariane Ballus, Cristiano Augusto Perceval Soares, Victoria de Freitas Ferreira, Daniele Sena Vaz Leaes, Yasmin Sasso Robalo, Silvino Guidetti Vendruscolo, Raquel Bastianello Campagnol, Paulo Cezar Smanioto Barin, Juliano Cichoski, Alexandre Jose Bevilacqua Marcuzzo, Suzane Assumpcao Bertuol, Daniel Wagner, Roger eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109593. doi: 10.1016/j.foodres.2020.109593. Epub 2020 Jul 27"