ABSTRACT
The
objective of the study is to produce oregano flavoured extra virgin olive oil,
soybean oil and rosemary flavoured extra virgin olive and soybean oil. The
study was also carried out to evaluate the physio-chemical characteristics and
the antioxidant capacities of the oil samples. Flavoured oil samples were
produced using dry herbs to prevent water from getting into the oil. The method
employed was the hot infusion method. The chemical and physical properties were
analysed. From the results obtained it was detected that; the oregano, rosemary
extra virgin olive oil samples had higher PV (4.44 to 3.96 meqO/kg), compared
to the oregano, rosemary soybean oil samples (1.20 to 1.17 meq O2/kg. The acid
value obtained showed significant difference (p<0.05) among the oil samples
with values ranging from ( 16. 73 to 0.28 mg KOH/g). Flavoured oregano,
rosemary flavoured soybean oil samples had. higher acid value. Rosemary
flavoured olive sample had higher iodine value (87.09g iodine/l0Og) compared to
the reference olive oil sample (84.97g iodine/I 00g). Rosemary flavoured extra
virgin olive oil and soybean oil had higher saponification value 297 .13 to
188.83KOH/g compared to the control oil samples 194.85 to 124.53KOH/g which
suggested the dominance presence of shorter chains that favour stability.
Flavoured olive oil samples had higher FFA value (8.34 to 8.21 %). Higher value
of smoke point was recorded in oregano flavoured olive oil. Oregano and
rosemary flavoured extra virgin olive oil had higher flash point compared to
other flavoured oil samples (370.00'C to 3 13.50'C). The fire point of the
oregano and rosemary flavoured extra virgin olive oil and soybean oil ranged
from 386°C to 325 "C which implied that the oils were suitable for high
temperature heating. GC-MS analysis was carried out and, a total of 15
compounds were identified in the rosemary flavoured olive oil, 23 compounds in
the oregano flavoured olive oil, 25 compounds in the oregano flavoured soybean
oil, and 14 compounds in the rosemary flavoured soybean oil. The flavoured
olive oil samples contained notable concentrations of gamma tocopherol, delta
tocopherol, vitamin E, Beta-sitosterol, gamma sitosterol and squalene.
FORTUNE, A (2024). The Flavouring Extra Virgin Olive and Soybean Oils with Rosemary and Oregano and the Impact on the Impact on the Physio-Chemical Qualities :- Usuwa Fortune Ada- Ngozi. Repository.mouau.edu.ng: Retrieved Oct 30, 2024, from https://repository.mouau.edu.ng/work/view/the-flavouring-extra-virgin-olive-and-soybean-oils-with-rosemary-and-oregano-and-the-impact-on-the-impact-on-the-physio-chemical-qualities-usuwa-fortune-ada-ngozi-7-2
ADA-NGOZI, FORTUNE. "The Flavouring Extra Virgin Olive and Soybean Oils with Rosemary and Oregano and the Impact on the Impact on the Physio-Chemical Qualities :- Usuwa Fortune Ada- Ngozi" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jul. 2024, https://repository.mouau.edu.ng/work/view/the-flavouring-extra-virgin-olive-and-soybean-oils-with-rosemary-and-oregano-and-the-impact-on-the-impact-on-the-physio-chemical-qualities-usuwa-fortune-ada-ngozi-7-2. Accessed 30 Oct. 2024.
ADA-NGOZI, FORTUNE. "The Flavouring Extra Virgin Olive and Soybean Oils with Rosemary and Oregano and the Impact on the Impact on the Physio-Chemical Qualities :- Usuwa Fortune Ada- Ngozi". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jul. 2024. Web. 30 Oct. 2024. < https://repository.mouau.edu.ng/work/view/the-flavouring-extra-virgin-olive-and-soybean-oils-with-rosemary-and-oregano-and-the-impact-on-the-impact-on-the-physio-chemical-qualities-usuwa-fortune-ada-ngozi-7-2 >.
ADA-NGOZI, FORTUNE. "The Flavouring Extra Virgin Olive and Soybean Oils with Rosemary and Oregano and the Impact on the Impact on the Physio-Chemical Qualities :- Usuwa Fortune Ada- Ngozi" Repository.mouau.edu.ng (2024). Accessed 30 Oct. 2024. https://repository.mouau.edu.ng/work/view/the-flavouring-extra-virgin-olive-and-soybean-oils-with-rosemary-and-oregano-and-the-impact-on-the-impact-on-the-physio-chemical-qualities-usuwa-fortune-ada-ngozi-7-2