The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles

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dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorUslu, Nurhan
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorGhafoor, K.
dc.contributor.authorBabiker, E. E.
dc.date.accessioned2020-03-26T19:31:40Z
dc.date.available2020-03-26T19:31:40Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe aim of the study was to investigate the effect of both storage material colour (red, green, yellow and transparent glass bottle) and rosemary essential oil on the physico-chemical properties of extra-virgin olive oil. For this reason, free fatty acid, peroxide value, viscosity, colour and fatty acid composition of oils were measured at regular intervals. Free fatty acid and peroxide values of olive oils stored in different coloured bottles increased partly during storage. After 90 days of storage, free fatty acid values of samples changed between 0.78 and 0.89 mg KOH/g oil. By the 90th day of storage peroxide values of samples had changed from 32.75 to 79.46 meq O-2/kg oil, whereas the peroxide value of the control group on the 90th day was 94.55 meq O-2/kg. On the first day (0 day), 'L*', 'a*' and 'b*' values of control groups were determined to be 70.81, -3.69 and 38.26, respectively. During storage, these values partly increased. Linoleic acid (40.95-43.92%), oleic acid (33.04-34.99%) and palmitic acid (12.38-13.58%) were the major fatty acids of olive oils. In view of the analysis, the best results were obtained from oil stored in a green bottle. The addition of rosemary essential oil reduced lipid oxidation and showed an antioxidant effect when compared with the control group.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding this research group (no. RG-1435-049).en_US
dc.identifier.doi10.3920/QAS2015.0663en_US
dc.identifier.endpage331en_US
dc.identifier.issn1757-8361en_US
dc.identifier.issn1757-837Xen_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage327en_US
dc.identifier.urihttps://dx.doi.org/10.3920/QAS2015.0663
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34074
dc.identifier.volume8en_US
dc.identifier.wosWOS:000376603600002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWAGENINGEN ACADEMIC PUBLISHERSen_US
dc.relation.ispartofQUALITY ASSURANCE AND SAFETY OF CROPS & FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectessential oilen_US
dc.subjectglass bottleen_US
dc.subjectoxidationen_US
dc.subjectstorageen_US
dc.titleThe effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottlesen_US
dc.typeArticleen_US

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