Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil

Victória Perceval Soares,Mariane Bittencourt Fagundes,Daniela Rigo Guerra,Yasmim Sena Vaz Leães,Caroline Sefrin Speroni,Silvino Sasso Robalo,Tatiana Emanuelli,Alexandre José Cichoski,Roger Wagner,Juliano Smanioto Barin,Daniel Assumpção Bertuol,Cristiano Augusto Ballus

doi:10.1016/j.foodres.2020.109305

Victória Perceval Soares, Mariane Bittencourt Fagundes + Show 10 more

Open Access

https://doi.org/10.1016/j.foodres.2020.109305

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Abstract

Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to accelerate this process. The objective of this work was to determine if ultrasound is able to accelerate EVOO aromatization with rosemary and basil and how it affects the migration of volatile and other compounds, the oxidative stability and the antioxidant capacity of the aromatized products. Ultrasound parameters (amplitude, time, and temperature of extraction) were optimized for each herb with central composite designs. Free fatty acid, peroxide value, K232, K270, ΔK, fatty acid profile, total phenolics, antioxidant capacity, polar compounds, oxidative stability and volatile compounds profile were evaluated in all samples. Physical effects of ultrasound on the herbs were observed by scanning electron microscopy. In the optimization, variables related to the oxidative processes were minimized and compounds migration and oxidative stability were maximized. Results were 70.09% amplitude, 36.6 min and 35 °C for rosemary and 95.98% amplitude, 9.9 min and 30 °C for basil. These conditions were compared to 7 and 15 days of conventional maceration (CM). Aromatization of EVOO with rosemary, both by ultrasound assisted maceration (UAM) or CM, improved total phenolics, terpenes, esters, ketones, stability and induction times, as well as decreased the values for the quality parameters. The use of UAM accelerated the process to 37 min. However, aromatization with basil by CM increased the values for the quality parameters and reduced the total phenolics, the antioxidant capacity and the induction and stability times. UAM with basil reached better results than those observed for CM, in only 10 min. In conclusion, rosemary is more appropriate than basil for EVOO aromatization, and UAM was the best choice to accelerate the processes when compared to CM.

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