Analysis of the volatile fraction of “Pesto Genovese” by Headspace Sorptive Extraction (HSSE)

The aim of this study was to evaluate the effect of the addition of carnosic acid on the oxidative stability of virgin olive oil. Two different amounts of carnosic acid (0.01 and 0.1 g/100 g oil) and two different temperatures (accelerated aging temperature, 60 °C; deep frying temperature, 180 °C) were considered. The influence of carnosic acid and heating time on the stability of the oils was studied by experimental design. The results obtained at 60 °C showed a dose dependent inhibition in the formation of primary and secondary oxidation products and a dose dependent enhancement of radical scavenging activity, which was only less significantly influenced by heating time. On the contrary, at 180 °C no protective effect against lipid oxidation was observed and the radical scavenging activity was practically zeroed by heating, probably as a consequence of a fast decomposition of carnosic acid.