Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves
Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2023-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2059 |
| _version_ | 1797662511736029184 |
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| author | A. Bezzezi M. Boulares M. Arfaoui O. Ben Moussa M. Hassouna |
| author_facet | A. Bezzezi M. Boulares M. Arfaoui O. Ben Moussa M. Hassouna |
| author_sort | A. Bezzezi |
| collection | DOAJ |
| description |
Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of antioxidants. The aim of the present study was to improve the oxidative stability and the nutritional value of Organic Tunisian Chetoui Olive oil by its enrichment with the phenolic compounds in Artemisia absinthium. The enrichment carried out by maceration and ultrasound-assisted extraction did not affect the organic criteria of olive oil. The comparative study, performed during one year of storage, showed that ultrasound-assisted extraction led to the lowest final peroxide and extinction coefficient values. At the end of storage, this method increased oleic acid content and biophenol contents. Furthermore, the anti-radical activities of enriched samples were higher than the control.
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| first_indexed | 2024-03-11T19:00:20Z |
| format | Article |
| id | doaj.art-51453490ac5547f2afd090a28f725160 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-03-11T19:00:20Z |
| publishDate | 2023-10-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-51453490ac5547f2afd090a28f7251602023-10-10T12:31:08ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142023-10-0174310.3989/gya.0984221Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leavesA. Bezzezi0M. Boulares1M. Arfaoui2O. Ben Moussa3M. Hassouna4University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01”University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01”University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01”University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01”University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01” Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of antioxidants. The aim of the present study was to improve the oxidative stability and the nutritional value of Organic Tunisian Chetoui Olive oil by its enrichment with the phenolic compounds in Artemisia absinthium. The enrichment carried out by maceration and ultrasound-assisted extraction did not affect the organic criteria of olive oil. The comparative study, performed during one year of storage, showed that ultrasound-assisted extraction led to the lowest final peroxide and extinction coefficient values. At the end of storage, this method increased oleic acid content and biophenol contents. Furthermore, the anti-radical activities of enriched samples were higher than the control. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2059Artemisia absinthium leavesEnrichmentMacerationOrganic extra virgin olive oilUltrasound-assisted extraction |
| spellingShingle | A. Bezzezi M. Boulares M. Arfaoui O. Ben Moussa M. Hassouna Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves Grasas y Aceites Artemisia absinthium leaves Enrichment Maceration Organic extra virgin olive oil Ultrasound-assisted extraction |
| title | Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves |
| title_full | Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves |
| title_fullStr | Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves |
| title_full_unstemmed | Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves |
| title_short | Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves |
| title_sort | stabilization of organic extra virgin olive oil using maceration and ultrasound assisted extraction of natural antioxidants from artemisia absinthium leaves |
| topic | Artemisia absinthium leaves Enrichment Maceration Organic extra virgin olive oil Ultrasound-assisted extraction |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2059 |
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