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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(4): 901-910
Evaluation of synergistic effect of Chlorella vulgaris and citric acid on oxidative stability of virgin olive oil
Nasireh Alavi1, Mohammad-Taghi Golmakani1
1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
ABSTRACT
Green microalga Chlorella (Chlorella vulgaris) powder was employed as a natural antioxidant in virgin olive oil and its antioxidant activity was compared with those of β-carotene and α-tocopherol during 16 days of accelerated storage. Furthermore, the synergistic effects of Chlorella and citric acid were investigated. The primary, secondary, and total oxidation products of Chlorella samples (with and without citric acid) were lower than those of the control samples. Induction period of Chlorella samples were significantly higher than those of the control, β-carotene, and α-tocopherol samples. Furthermore, carotenoid and chlorophyll contents of Chlorella samples were significantly higher than those of the control samples. These pigments can delay the oxidation process. Using Chlorella and citric acid in combination with each other showed no synergistic effect against the oxidation of virgin olive oil. In conclusion, Chlorella can be affirmed as a natural antioxidant, which extends the shelf life of virgin olive oil.
KEYWORD
Chlorella, Citric acid, Oxidation, Synergistic effect, Virgin olive oil
Food Science and Biotechnology 2017 ; 26(4): 901-910
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