Authors:
F. Laincer Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, Algeria

Search for other papers by F. Laincer in
Current site
Google Scholar
PubMed
Close
https://orcid.org/0000-0002-9581-8088
,
B. Keramane Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biotechnologie Végétale et Ethnobotanique, 06000 Bejaia, Algeria

Search for other papers by B. Keramane in
Current site
Google Scholar
PubMed
Close
,
A. Tamendjari Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, Algeria

Search for other papers by A. Tamendjari in
Current site
Google Scholar
PubMed
Close
,
G. Pallotti INNOVHUB – Stazioni Sperimentali per l’ Industria-Via Giuseppe Colombo N. 79, Milan, Italy

Search for other papers by G. Pallotti in
Current site
Google Scholar
PubMed
Close
,
P. Rovellini INNOVHUB – Stazioni Sperimentali per l’ Industria-Via Giuseppe Colombo N. 79, Milan, Italy

Search for other papers by P. Rovellini in
Current site
Google Scholar
PubMed
Close
,
S. Hadjal Cevital spa, Nouveau Quai, Port de Bejaia, BP 334, Bejaia 06000, Algeria

Search for other papers by S. Hadjal in
Current site
Google Scholar
PubMed
Close
,
S. Souagui Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria

Search for other papers by S. Souagui in
Current site
Google Scholar
PubMed
Close
, and
M. Bachir-Bey Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, Algeria

Search for other papers by M. Bachir-Bey in
Current site
Google Scholar
PubMed
Close
Restricted access

Abstract

Virgin olive oil is renowned for its high quality, health benefits, and antioxidant properties, primarily attributed to its unique composition of fatty acids, phenolic compounds, and tocopherols. This study aimed to evaluate the quality, physicochemical properties, as well as its application in margarine formulations. The olive oil was analysed for key quality parameters, tocopherols, and phenolic compositions, fatty acid profiles, and antioxidant activity. Margarine samples were prepared with varying levels of olive oil (10, 20, and 30%) and assessed for physicochemical properties and oxidative stability. Margarine samples enriched with olive oil were compared to a standard commercial margarine formulated with synthetic tocopherols. The olive oil used in this study exhibited low acidity (0.2%) and a high oleic acid content (70.94%). Analysis of polyphenols revealed that oleuropein and ligstroside derivatives were the most dominant (93.66 and 33 mg kg−1, respectively). The olive oil contained 226.03 mg kg−1 of total tocopherols, with alpha-tocopherol being the most prevalent, comprising over 98%. The addition of olive oil did not influence the humidity, peroxide value, or pH of the formulated margarines but improved their spreadability and oxidative stability by increasing the induction time for oxidation. Margarine enriched with 20% olive oil demonstrated the best oxidative stability and desirable physical properties, making this concentration the most suitable for preparing margarine. This study highlights olive oil's potential as a natural antioxidant, enhancing margarine's nutritional and functional qualities, and serving as a healthier alternative to synthetic additives.

  • Baccouri, O., Guerfel, M., Baccouri, B., Cerretani, L., Bendini, A., Lercker, G., Zarrouk, M., and Miled, D.D.B. (2008). Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chemistry, 109(4): 743754, https://doi.org/10.1016/j.foodchem.2008.01.034.

    • Search Google Scholar
    • Export Citation
  • Beauchamp, G.K., Keast, R.S.J., Morel, D., Lin, J., Pika, J., Han, Q., Lee, C.H., Smith, A.B., and Breslin, P.A.S. (2005). Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature, 437: 4546, https://doi.org/10.1038/437045a.

    • Search Google Scholar
    • Export Citation
  • de Torres, A., Espínola, F., Moya, M., Alcalá, S., Vidal, A.M., and Castro, E. (2018). Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans. LWT – Food Science and Technology, 90: 2230, https://doi.org/10.1016/j.lwt.2017.12.003.

    • Search Google Scholar
    • Export Citation
  • Demirci, S., Suner, S.S., Yilmaz, S., Bagdat, S., Tokay, F., and Sahiner, N. (2024). Amine-modified halloysite nanotube embedded PEI cryogels as adsorbent nanoarchitectonics for recovery of valuable phenolic compounds from olive mill wastewater. Applied Clay Science, 249: 107265, https://doi.org/10.1016/j.clay.2024.107265.

    • Search Google Scholar
    • Export Citation
  • E.C. (2002). Regulation no 796 of 6 May 2002 on changes to EC-Regulation 2568/91. Official Journal, L128: 815805/802.

  • E.C. (2016). Commission Delegated Regulation (EU) 2016/2095 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Union, L326: 16.

    • Search Google Scholar
    • Export Citation
  • Esposito, M. and Mandalà, M. (2025). Exploring the cardiovascular benefits of extra virgin olive oil: insights into mechanisms and therapeutic potential. Biomolecules, 15(2): 284, https://www.mdpi.com/2218-273X/15/2/284#.

    • Search Google Scholar
    • Export Citation
  • Frasch-Melnik, S., Norton, I.T., and Spyropoulos, F. (2010). Fat-crystal stabilised w/o emulsions for controlled salt release. Journal of Food Engineering, 98: 437442, https://doi.org/10.1016/j.jfoodeng.2010.01.025.

    • Search Google Scholar
    • Export Citation
  • Guo, Y., Cai, Z., Xie, Y., Ma, A., Zhang, H., Rao, P., and Wang, Q. (2020). Synthesis, physicochemical properties, and health aspects of structured lipids: a review. Comprehensive Reviews in Food Science and Food Safety, 19: 759800, https://doi.org/10.1111/1541-4337.12537.

    • Search Google Scholar
    • Export Citation
  • Hennebelle, M., Villeneuve, P., Durand, E., Lecomte, J., Van Duynhoven, J., Meynier, A., Yesiltas, B., Jacobsen, C., and Berton-Carabin, C. (2024). Lipid oxidation in emulsions: new insights from the past two decades. Progress in Lipid Research, 94: 101275, https://doi.org/10.1016/j.plipres.2024.101275.

    • Search Google Scholar
    • Export Citation
  • IOC (2006). International Olive Council, Trade standard applying to olive oils and olive-pomace oils. Resolution NO. RES-1/94-V/06. COI/T15/NC No3/Rev2. 1–16.

    • Search Google Scholar
    • Export Citation
  • Kaanin-Boudraa, G., Brahmi, F., Wrona, M., Nerín, C., Hadjal, S., Madani, K., and Boulekbache-Makhlouf, L. (2021). Citrus × paradisi essential oil as a promising agent for margarine storage stability: composition and antioxidant capacity. Journal of Food Processing and Preservation, 45(5): e15374, https://doi.org/10.1111/jfpp.15374.

    • Search Google Scholar
    • Export Citation
  • Keceli, T. and Gordon, M.H. (2001). The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil. Journal of the Science of Food and Agriculture, 81(14): 13911396, https://doi.org/10.1002/jsfa.959.

    • Search Google Scholar
    • Export Citation
  • Marrero, A.D., Quesada, A.R., Martínez-Poveda, B., and Medina, M.Á. (2024). Anti-cancer, anti-angiogenic, and anti-atherogenic potential of key phenolic compounds from virgin olive oil. Nutrients, 16(9): 1283, https://www.mdpi.com/2072-6643/16/9/1283#.

    • Search Google Scholar
    • Export Citation
  • Montedoro, G.F., Servilli, M., Baldioli, M., and Miniati, E. (1992). Simple and hydrolyzable phenolic compounds in olive oil. 1. Their extraction, separation, and quantitative and semi-quantitative separation and evaluation by HPLC. Journal of Agricultural and Food Chemistry, 40(9): 15711576, https://doi.org/10.1021/jf00021a019.

    • Search Google Scholar
    • Export Citation
  • Monteiro, M., Silva, A.F., Resende, D., Braga, S.S., Coimbra, M.A., Silva, A.M., and Cardoso, S.M. (2021). Strategies to broaden the applications of olive biophenols oleuropein and hydroxytyrosol in food products. Antioxidants, 10(3): 444, https://www.mdpi.com/2076-3921/10/3/444#.

    • Search Google Scholar
    • Export Citation
  • Norme Grassi e Derivati (NGD) (2010). Divisione SSOG — Innovhub SSI, Milano, NGD C89 et COI/T20 Doc. N. 29. Milano, Italy.

  • Rovellini, P., Azzolini, M., and Cortesi, N. (1997). Tocoferoli e tocotrienoli in oli e grassi vegetali mediante HPLC. Rivista Italiana delle Sostanze Grasse, 74(1): 15.

    • Search Google Scholar
    • Export Citation
  • Sadou, D., Amessis‐Ouchemoukh, N., Ouchemoukh, S., Ayad, R., Guenaoui, N., Otmani, A., Bachir‐bey, M., Hadjal, S., and Madani, K. (2023). Elaboration of enriched margarine with lentisk oil and honey: formulation, characterization, and monitoring of oxidative stability. European Journal of Lipid Science Technology, 125(11): 2300081, https://doi.org/10.1002/ejlt.202300081.

    • Search Google Scholar
    • Export Citation
  • Serra, J.J., Fagoaga, C., Mura, J., Sempere-Ferre, F., and Castellano, G. (2024). Effectiveness of natural antioxidants on oxidative stability of margarines. LWT, 214: 116997, https://doi.org/10.1016/j.lwt.2024.116997.

    • Search Google Scholar
    • Export Citation
  • Silva, T.J., Barrera-Arellano, D., and Ribeiro, A.P.B. (2021). Margarines: historical approach, technological aspects, nutritional profile, and global trends. Food Research International, 147: 110486, https://doi.org/10.1016/j.foodres.2021.110486.

    • Search Google Scholar
    • Export Citation
  • Szewczyk, K. (2020). Potential natural sources of tocopherols and tocotrienols and possibilities their use in the food industry. Postępy Techniki Przetwórstwa Spożywczego/Technological Progress in Food Processing, 1: 139147.

    • Search Google Scholar
    • Export Citation
  • Tomadoni, B. (2025). Natural preservatives for oils and fats. In: Shah, M.A. and Mir, S.A. (Eds.), Natural preservatives for food. Elsevier, pp. 275290, https://doi.org/10.1016/B978-0-323-95614-7.00001-6.

    • Search Google Scholar
    • Export Citation
  • Touati, S., Acila, S., Boujnah, D., Chehab, H., Ayadi, M., and Debouba, M. (2022). Geographical location and cultivar‐linked changes on chemical properties of olive oils from Algeria. Food Science and Nutrition, 10(6): 19371949, https://doi.org/10.1002/fsn3.2810.

    • Search Google Scholar
    • Export Citation
  • Wijaya, G.Y.A., Cuffaro, D., Bertini, S., Digiacomo, M., and Macchia, M. (2024). 1-Acetoxypinoresinol, a lignan from olives: insight into its characterization, identification, and nutraceutical properties. Nutrients16(10): 1474, https://www.mdpi.com/2072-6643/16/10/1474#.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2024  
Scopus  
CiteScore  
CiteScore rank  
SNIP  
Scimago  
SJR index 0.226
SJR Q rank Q3

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 450 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Nov 2024 0 0 0
Dec 2024 0 0 0
Jan 2025 0 0 0
Feb 2025 0 0 0
Mar 2025 0 0 0
Apr 2025 7371 18 15
May 2025 10984 5 6