Impact of Aromatization by Citrus limetta and Citrus sinensis Peels on Olive Oil Quality, Chemical Composition and Heat Stability

Abstract

AbstractThe objectives of this work were to study the impact of aromatization by sweet lemon and sweet orange peels on olive oil quality, chemical composition and heat stability. Flavored olive oils were prepared by maceration of sweet lime and sweet orange zests at 1, 3 and 5 %. The oil samples were kept at 60 °C for 40 days. Physicochemical tests (FFA, PV, oxidative stability, polyphenols and pigments contents) were carried out. The antioxidant activity (β‐carotene‐linoleate bleaching assay, DPPH radical scavenging and reducing power) was also tested. Results indicated that the addition of citrus zests contributed to the increase in polyphenols and carotenoids contents. Moreover, it led to an increase in the DPPH‐radical scavenging activity (99.50 % for flavored olive oil with sweet orange zests at 5 %). Flavored olive oils with sweet orange zests were more stable to heat treatment than those flavored with sweet lemon zests. The degradation rate of bioactive compounds was lower for virgin olive oil comparing to flavored oils.