{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T12:47:54Z","timestamp":1791895674118,"version":"4.3.4"},"reference-count":32,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2011,9,20]],"date-time":"2011-09-20T00:00:00Z","timestamp":1316476800000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2011,9]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2002<\/jats:bold>\n                    Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (\n                    <jats:italic>Origanum vulgare<\/jats:italic>\n                    \u2002L. spp\u2002\n                    <jats:italic>vulgare<\/jats:italic>\n                    \u2002called \u201coregano compacto\u201d) essential oil on physical and chemical properties in extra virgin olive oil during storage. Oregano essential oil composition was analyzed by GC\u2010MS. This essential oil was added into extra virgin olive oil at 0.05%. The samples were stored in 3 different conditions: darkness, light exposure, and temperature (60 \u00b0C). Chemical indicators of lipid oxidation (peroxide value, p\u2010anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents) were measured. High content in carvomenthol (22.52%), terpinolene (19.77%), thymol (13.51%), and \u03b3\u2010terpinene (10.30%) were detected in oregano essential oil. Olive oil samples without oregano essential oil stored at 60 \u00b0C and exposure at artificial light had the highest peroxide values during storage. Higher p\u2010anisidine and K232 values after day 7 of storage were detected in temperature, darkness, and light exposure treatments. Light treatment was the main factor that degraded chlorophyll causing loss of color. The highest chlorophyll content (3.87 mg\/kg) was observed in olive oil with essential oil at the end of storage. In general, olive oil samples added with oregano essential oil had lower peroxide, conjugated dienes, and p\u2010anisidine values and higher chlorophyll and carotenoid contents during storage. Oregano essential oil retards lipid oxidation process in olive oil prolonging its shelf life.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2002<\/jats:bold>\n                    Oregano essential oil was and is used with the purpose of flavoring and aromatizing food. This essential oil due to its composition has shown antioxidant activity. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are thought to be promoters of carcinogenesis. Extra virgin olive oil is widely consumed because of its nutritional benefits and sensory properties which are very important to be preserved in the product. In this study, the oregano essential oil showed remarkable antioxidant activity in olive oil. Therefore, this essential oil could be considered for the industry as natural antioxidant not only to be used in olive oil but also in other fatty food products to substitute synthetic ones.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2011.02332.x","type":"journal-article","created":{"date-parts":[[2011,9,20]],"date-time":"2011-09-20T16:37:47Z","timestamp":1316536667000},"source":"Crossref","is-referenced-by-count":53,"title":["Chemical Stability of Extra\u2010Virgin Olive Oil Added with Oregano Essential Oil"],"prefix":"10.1111","volume":"76","author":[{"given":"Claudia M.","family":"Asensio","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Valeria","family":"Nepote","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nelson R.","family":"Grosso","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2011,9,20]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9708296"},{"key":"e_1_2_5_3_1","volume-title":"Identification of essential oil components by gas chromatography\/mass spectroscopy","author":"Adams RP","year":"1995"},{"issue":"1","key":"e_1_2_5_4_1","first-page":"31","article-title":"Estudio de la degradaci\u00f3n de los aceites de oliva sometidos a fritura. 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XXIII Congreso Argentino, X Latinoamericano III Iberoamericano de Horticultura","author":"Di Fabio A","year":"2000"},{"key":"e_1_2_5_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.1808"},{"key":"e_1_2_5_16_1","doi-asserted-by":"crossref","first-page":"420","DOI":"10.1533\/9780857097927","volume-title":"Lipid oxidation bridgewater","author":"Frankel EN","year":"2005"},{"key":"e_1_2_5_17_1","first-page":"15","volume-title":"Fat in the diet","author":"Gertz C.","year":"1996"},{"key":"e_1_2_5_18_1","unstructured":"Grati\u2010KamounN 2007.\u00c9tude de la diversit\u00e9 g\u00e9n\u00e9tique de l\u2019olivier cultiv\u00e9 en Tunisie : approche pomologique chimique et mol\u00e9culaire.Phd Thesis Univ. of Sfax Republic of Tunisia."},{"key":"e_1_2_5_19_1","volume-title":"Methods for the analysis of oils, fats and derivatives","author":"IUPAC","year":"1987"},{"key":"e_1_2_5_20_1","first-page":"816","volume-title":"Applied multivariate statistical analysis","author":"Johnson RA","year":"1998"},{"key":"e_1_2_5_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/10412905.2000.9699578"},{"key":"e_1_2_5_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(00)00171-0"},{"key":"e_1_2_5_23_1","first-page":"25","article-title":"Olive oil in the prevention of cardiovascular diseases","volume":"47","author":"Mancini M","year":"1993","journal-title":"Olivae"},{"key":"e_1_2_5_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02541345"},{"key":"e_1_2_5_25_1","first-page":"336","article-title":"Colorpigment correlation in virgin olive oil","volume":"68","author":"Mosquera MML","year":"1991","journal-title":"J Am Oil Chem Soc"},{"key":"e_1_2_5_26_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399009527528"},{"key":"e_1_2_5_27_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.3703"},{"key":"e_1_2_5_28_1","first-page":"227","article-title":"Natural antioxidant for food use","volume":"9","author":"Pokorny J.","year":"1991","journal-title":"Trends Food Sci Tech"},{"key":"e_1_2_5_29_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399209527581"},{"key":"e_1_2_5_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0031-9422(99)00268-X"},{"key":"e_1_2_5_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2005.11.008"},{"key":"e_1_2_5_32_1","first-page":"93","article-title":"Evaluation of the agronomic performance and taxonomic characterization of four clones of oregano (Origanum\u2002sp.)","volume":"21","author":"Torres LE","year":"2010","journal-title":"Molec Med Chem"},{"key":"e_1_2_5_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(98)00086-7"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2Fj.1750-3841.2011.02332.x","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/j.1750-3841.2011.02332.x","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T15:01:52Z","timestamp":1762182112000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/j.1750-3841.2011.02332.x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,9]]},"references-count":32,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2011,9]]}},"alternative-id":["10.1111\/j.1750-3841.2011.02332.x"],"URL":"https:\/\/doi.org\/10.1111\/j.1750-3841.2011.02332.x","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2011,9]]}}}