A RAPID APPLICATION TO FLAVOR THE OLIVE OIL WITH DRIED ROSMARINUS OFFICINALIS L. LEAVES: MICROWAVE-ASSISTED MACERATION

作者：Benmoussa Hasnia^*; Farhat Asma; Elfalleh Walid; Di Maio Ilona; Servili Maurizio; Romdhane Mehrez

来源：Journal of Food Processing and Preservation, 2017, 41(3): e12885.

DOI：10.1111/jfpp.12885

Microwave-assisted maceration (MAM) was developed as a new and rapid application to flavor the olive oil with dried Rosmarinus officinalis L. leaves. MAM was compared to conventional method (CM) in terms of rapidity of maceration, yield and sensory characteristic of flavored olive oils. Scanning electron microscopy (SEM) sheds light on the physical action of the both maceration methods. 1,8-cineole and camphor were two major volatile compounds of rosemary essential oil identified by GC/MS, they were used as keys estimating the level of maceration. The flavored olive oil obtained by MAM for 400 Wand 10 min was quantitatively (yield) better than those obtained by CM for 12 h. The SEM showed clearly that the cells were broken and damaged more quickly in MAM than in CM. The MAM was proposed as an efficient, simple and fast application for direct maceration of olive oil with rosemary leaves.

• 出版日期2017-6