Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (<i>w</i>/<i>w</i>) added by 2 methods (conventional maceration and direct flavoring), on q...

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Bibliographic Details
Main Authors: Hassiba Chahdoura, Zeineb Mzoughi, Borhane E. C. Ziani, Yasmine Chakroun, Mohamed Ali Boujbiha, Safia El Bok, Manel Ben M’hadheb, Hatem Majdoub, Wissem Mnif, Guido Flamini, Habib Mosbah
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
flavored olive oil
chemical compositions
aroma volatiles
antioxidant properties
pharmacological properties
Online Access:https://www.mdpi.com/2304-8158/12/6/1301

Internet

https://www.mdpi.com/2304-8158/12/6/1301

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