engleski

Effect of phospholipids addition on volatile compounds of virgin olive oils

Phospholipids are one of the minor constituents of vegetable oils, and are considered antioxidant synergists as they may regenerate phenol antioxidants and scavenge metal ions. They also have some physiological properties, such as liver and pancreas protecting effects, as well as memory improving functions. All this characteristics, beside known emulsifying and surface-active properties, make them interesting for the formulation of functional food. Virgin olive oil could be a suitable matrix for such phospholipids enriched products, having low level of those compounds comparing with other vegetable oils and, on the other side, having natural phenolic antioxidants. Since the odour properties of virgin olive oils, which are essential for its acceptability, could be changed by addition of phospholipids, in this work we investigated the influence of phospholipids concentration on composition of volatile compounds. Commercial soy lecithin was used to prepare concentrations in range from 5 to 20 g/kg that are about 200 times higher levels regarding naturally occurring in virgin olive oils. Volatile compounds composition was determined applying dynamic headspace with cryogenic trap directly connected to gas chromatograph with mass spectrometer. From over forty identified substances, twenty-six compounds with known sensory characteristics were taken in consideration. Significant variations of concentration with potential consequences on odour traits were found for only few components. This leads to the conclusion that addition of phospholipids to the extra virgin olive oils in above mentioned range does not cause significant changes in their volatile profile and consequently neither in their odour properties.

phospholipids; volatile compounds; dynamic headspace; cryogenic trap; virgin olive oil

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