Olive oil aromatization with saffron by liquid–liquid extraction

Olive oil aromatization with saffron by liquid–liquid extraction A new aromatization method for olive oils with saffron aqueous extracts rich in safranal has been developed using liquid–liquid extraction. Four flavoured olive oils were obtained (SO1–SO4). SO1 showed the highest safranal concentration (145.89 mg L−1), followed by SO2 (79.33 mg L−1), SO3 (0.30 mg L−1) and SO4 (0.01 mg L−1). Although flavouring originated a decrease in the quality parameters and the oxidative stability of the oils, even after 7 months of storage, at room and refrigeration temperatures, the oil parameters evaluated were still comparable to those of extra virgin olive oil. Flavored olive oils with less safranal (SO3, SO4) are preferred by consumers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals
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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-017-3025-6
Publisher site
See Article on Publisher Site

Abstract

A new aromatization method for olive oils with saffron aqueous extracts rich in safranal has been developed using liquid–liquid extraction. Four flavoured olive oils were obtained (SO1–SO4). SO1 showed the highest safranal concentration (145.89 mg L−1), followed by SO2 (79.33 mg L−1), SO3 (0.30 mg L−1) and SO4 (0.01 mg L−1). Although flavouring originated a decrease in the quality parameters and the oxidative stability of the oils, even after 7 months of storage, at room and refrigeration temperatures, the oil parameters evaluated were still comparable to those of extra virgin olive oil. Flavored olive oils with less safranal (SO3, SO4) are preferred by consumers.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Jan 25, 2018

References

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