Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridPolat, Suleyman/0000-0002-2112-3136
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorAmanpour, Armin
dc.contributor.authorVandamme, Jeroen
dc.contributor.authorPolat, Suleyman
dc.contributor.authorKelebek, Haşim
dc.contributor.authorVan Durme, Jim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:43:49Z
dc.date.available2025-01-06T17:43:49Z
dc.date.issued2019
dc.description.abstractEffects of non-thermal plasma (NTP) technology on the aroma and phenolic compositions and inactivation of lipoxygenase (LOX) enzyme activity of extra virgin olive oil were investigated for the first time. A short non thermal plasma treatment with pure argon gas (2 standard liters per minute and an average voltage of 7 kV) was applied for 135 s on the olive oil sample. The LOX activity in the NTP treated oil was inhibited up to 42.9% in comparison with untreated oil. Mean values of the peroxides in both samples, expressed in meq oxygen/kg of oil, did not show any statistically significant difference. The values of the antioxidant potentials in the samples proved a mild reduction after NTP treatment. A total of 14 phenols and 31 volatiles were found in both samples with same profile. Although there was a slight difference in the test samples with regard to the concentration of individual phenolic and aroma compounds, this difference was not statistically significant. Therefore, NTP treatment had no statistically significant influence on the antioxidant activity, peroxide value, phenols and volatiles, except LOX activity.
dc.description.sponsorshipCukurova University Research Found [FDK-2015-5285]
dc.description.sponsorshipWe thank the Cukurova University Research Found (No: FDK-2015-5285) for financial support. We also wish to thank Assoc. Prof. Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey and Prof. Dr. Abdul Malik from Aligarh Muslim University, India for their outstanding editing and proof reading.
dc.identifier.doi10.1016/j.ifset.2019.04.004
dc.identifier.endpage131
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85064164949
dc.identifier.scopusqualityQ1
dc.identifier.startpage123
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2019.04.004
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2819
dc.identifier.volume54
dc.identifier.wosWOS:000472699100014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectOlive oil
dc.subjectNon-thermal plasma
dc.subjectLipoxygenase activity
dc.subjectPhenolics
dc.subjectAroma
dc.subjectGC-MS
dc.subjectLC-DAD/ESI-MS-MS
dc.titleNon-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil
dc.typeArticle

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