OXIDATIVE STABILITY OF VIRGIN OLIVE OIL SUPPLEMENTED WITH ZATARIA MULTIFLORA BOISS. AND ROSMARINUS OFFICINALIS L. ESSENTIAL OILS DURING ACCELERATED STORAGE

摘要

The aim of this study was to investigate the effects of Zataria multiflora Boiss. and Rosmarinus officinalis L. essential oils (EOs) on oxidative stability of virgin olive oil (VOO). Antioxidant activity indices (peroxide, p-anisidine, K232 and K268 values) of EOs were compared with those of BHT and b-carotene. As a result, the lowest peroxide value, p-anisidine value, K232 and K268 values were determined in samples containing BHT and Z. multiflora EO. The R. officinalis EO significantly reduced VOO oxidation with an induction period extension of 17.73%. Comparatively, BHT and Z. multiflora EO were more effective in reducing VOO oxidation, with an induction period extension of 63.72 and 48.90%, respectively. The b-carotene exhibited pro-oxidative effects toward primary and secondary oxidation products and reduced the induction period of VOO by 3.29%. It can be concluded that Z. multiflora and R. officinalis EOs can be used to extend the shelf life of VOO.