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- Title
Effects of Herbs on Hydrolytic and Oxidative Degradation of Olive Oil in Canned Tomatoes.
- Authors
Baiano, Antonietta; Gomes, Tommaso; Severini, Carla
- Abstract
The effects of adding mixtures of herbs such as garlic, laurel, and marjoram on selected chemical indices of olive oil from canned dried tomatoes were studied for various storage periods of up to 1 yr. Conventional analytical indices measured included acidity, PV, and p-anisidine value. Flavored samples showed kinetic constant values that were significantly (P = 0.001) higher than unflavored ones, whereas oligopolymer and oxidized TG and DG contents were similar to or slightly higher than in the unflavored samples compared with those with herbs. The addition of the mixture of herbs slowed polymerization reactions but did not inhibit TG oxidation. Discrepancies between the results obtained by conventional analyses and high-performance size-exclusion chromatography indicated that the former approaches were insufficient to determine oxidative degradation of oil as a result of interferences from compounds in the food matrix.
- Subjects
HERBS; GARLIC; LAUREL; OREGANO; DRIED tomatoes; POLYMERIZATION
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 2005, Vol 82, Issue 10, p759
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/s11746-005-1140-z