Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

The effect of typical domestic microwave heating (0–15 min, at 800 W) on the thermal degradation unflavored and flavored olive oils' minor bioactive compounds related antioxidant activity was studied. Olive oils from cv. Arbequina were with lemon verbena essential oil (0%, 0.2% 0.4%, w/w) leading to a linear increase total phenols (112–160 mg gallic acid kg−1 oil, R-Pearson = +0.9870), carotenoids (2.19–2.56 lutein +0.9611), and, less extent, chlorophyll (2.32–3.19 pheophytin +0.8238). However, no such trend observed for oxidative stability (6.5–7.8 h) or radical scavenging (inhibition rates: 40%–43%). contents phenols, carotenoids, decreased rise time, following their degradation, second-order kinetic model (0.8784 ≤ 0.9926). addition did not influence estimated rate reaction constants (0.00070–0.00072 kg min−1 mg−1 acid)and (0.14–0.17 lutein), broader variation (0.014–0.022 pheophytin). Globally, degraded faster than (half-life 2.3–3.4, 8.8–12.8, 14.5–30.8 respectively). Moreover, except chlorophyll, half-life linearly (R-Pearson: −0.9999 −0.9421, respectively), showing that flavoring have protective against when subjected heating.