engleski

Influence of dry tomato addition on bioactive compounds of virgin olive oil used as a storage medium

Extra virgin olive oil (EVOO) is often used as a natural medium for the storage of different types of food, although its presence could modify the EVOO composition. Therefore, this study aimed to evaluate the influence of dry tomato addition on EVOO bioactive compounds (phenols and pigments) used as a storage medium. For that purpose, 15 g of dry tomatoes were placed in glass jars filled with Istarska bjelica EVOO (100 mL) and stored for one month at room temperature. The control samples, EVOO without dry tomatoes, were stored under the same conditions. The phenolic composition of the oils was determined by HPLCDAD, the antioxidant capacity was studied by evaluating the free radical-scavenging effect of DPPH radical while chlorophylls and carotenoids were determined spectrophotometrically. After storage, all the oil samples showed a reduction in secoiridoids and flavonoids concentration, consequently decreasing the total phenols and radicalscavenging activity of the oils. However, the decrease was more notable in oil samples stored with dry tomatoes. The chlorophyll and carotenoid concentration of the oils remained preserved. Obtained results indicate that the addition of dry tomato accelerated the oxidation of the phenolic compounds during storage, decreasing the virgin olive oils nutritional value. This work has been supported by the Croatian Science Foundation (DOK-2018-09-2293 and DOK-2018-01- 4693) and co-financed by the EU from the European Social Fund (DOK-2018-01-4693).

virgin olive oil, dry tomato, phenolic compounds, bioactive compounds, radical-scavenging activity

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