Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements

Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements

This study aimed to assess the impact of enriching argan oil (AO) (Argania spinosa L.) using the maceration technique with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves (TL and OL) at two proportions (5 and 10%). The oxidative stability of the control and enriched oils was exam...

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Bibliographic Details
Main Authors: Samira Oubannin, Abderrahim Asbbane, Khang Wen Goh, Jyoti Singh, Iqbal Zafar, Abdelhakim Bouyahya, Said Gharby
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Argan oil
Maceration
Medicinal and aromatic plants
Oxidative stability
Rancimat
Green products
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007065

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http://www.sciencedirect.com/science/article/pii/S2590157524007065

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