RESUMEN
A new aromatization method for olive oils with saffron aqueous extracts rich in safranal has been developed using liquid-liquid extraction. Four flavoured olive oils were obtained (SO1-SO4). SO1 showed the highest safranal concentration (145.89 mg L-1), followed by SO2 (79.33 mg L-1), SO3 (0.30 mg L-1) and SO4 (0.01 mg L-1). Although flavouring originated a decrease in the quality parameters and the oxidative stability of the oils, even after 7 months of storage, at room and refrigeration temperatures, the oil parameters evaluated were still comparable to those of extra virgin olive oil. Flavored olive oils with less safranal (SO3, SO4) are preferred by consumers.
RESUMEN
BACKGROUND: Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min). RESULTS: All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours. CONCLUSION: Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.
