%0 Journal Article
%T Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
%A Damechki
%A Mayada
%A Sotiropoulou
%A Sofia
%A Tsimidou
%A Maria
%J Grasas y Aceites
%D 2001
%I Consejo Superior de Investigaciones Cient赤ficas
%X The study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel test. The total polar phenol content increased 3.5 and 1.7 times in oregano and rosemary gourmet oils with respect to that of the control sample. A qualitative enrichment of the methanol:water fraction of olive oil with phenolic compounds from herbs were found using HPLC. No rosmarinic acid was detected in the gourmet oils. Vanillic acid was only found in the rosemary gourmet oil. The presence of flavonoids was assessed using TLC. a-Tocopherol content of the oil matrix was not changed after herb infusion. A significant increase was found in pheophytin, a,b-carotene and lutein content of oregano flavoured oils. The oxidative stability of gourmet oils was greater to that of the control using the Rancimat test. In photo-oxidation, oregano flavoured oil was less stable than the rosemary one. Total chlorophyll content may be a critical factor for the shelf life of these preparations. Suitable labelling suggesting avoidance of light may be useful for a safe domestic use. El estudio fue realizado para examinar la presencia de antioxidantes y pro-oxidantes en aceites de oliva con aroma a or谷gano y romero. El material vegetal seco y molido se a ade al aceite de oliva en proporci車n (5% w/w) durante 24, 48 y 72 horas y posteriormente se elimina por filtraci車n. Todas las preparaciones se encontraron aceptables usando un panel de catadores. El contenido de fenoles polares totales aument車 3,5 y 1,7 veces, en aceites con aroma a or谷gano y romero, con respecto al de las muestras control. Un enriquecimiento cualitativo de la fracci車n metanol: agua del aceite de oliva, con compuestos fen車licos de las hierbas, se encontr車 usando HPLC. No se detect車 芍cido rosmarinico en los aceites estudiados. El 芍cido vanillinico solo se encontr車 en los aceites con sabor a romero. La presencia de flavonoides se evalu車 usando TLC. El contenido de a-tocoferol del aceite matriz no cambi車 tras la infusi車n con hierbas. En aceites con aroma a or谷gano se encontr車 un aumento significativo en el contenido de feofitina, a,b-caroteno y luteina. La estabilidad oxidativa de los aceites fue mayor que las del control usando el test Rancimat. En foto-oxidaci車n, los aceites con sabor a or谷gano fueron menos estables que los de romero. El contenido en clorofilas totales puede ser un factor cr赤tico para la vida medi
%K Antioxidant
%K Olive oil
%K Oregano
%K Pro-oxidant
%K Rosemary
%K Aceite de oliva
%K Antioxidante
%K Or谷gano
%K Pro-oxidante
%K Romero
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/359/362