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Vol. 29 No. 12 (2017): Vol 29 Issue 12

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Oxidative Stability of Extra Virgin Olive Oil with Natural Plant Extracts during Microwave Heating

https://doi.org/10.14233/ajchem.2017.20768
Amira Yahyaoui
Organic Chemistry Laboratory LR17ES08, Department of Chemistry, Faculty of Sciences, University of Sfax, B.P. 1171, 3038 Sfax, Tunisia
Ghayth Rigane
Organic Chemistry Laboratory LR17ES08, Department of Chemistry, Faculty of Sciences, University of Sfax, B.P. 1171, 3038 Sfax, Tunisia; Department of Physics and Chemistry, Facultyof Sciences and Technology, University of Kairouan, B.P. 380, 9100 Sidi Bouzid, Tunisia
Ridha Ben Salem
Organic Chemistry Laboratory LR17ES08, Department of Chemistry, Faculty of Sciences, University of Sfax, B.P. 1171, 3038 Sfax, Tunisia

Corresponding Author(s) : Ridha Ben Salem

ridhabensalem@yahoo.fr

Asian Journal of Chemistry, Vol. 29 No. 12 (2017): Vol 29 Issue 12

Abstract

The aim of this work was to provide a careful study on the assessment of olive oil thermal processing after enrichment with aqueous extract of aromatic plants and olive leaves, in order to ascertain the optimal settings for maximization of olive oil quality, while delaying the onset of oxidation products with detrimental health impacts. The present work intend to study the potential increased olive oil oxidative stability, under microwave heating at different exposure time, induced by natural plant extracts. All studied oil samples exhibited a high stability when microwave treatment did not exceed 5 min. The use of natural antioxidants could be an effective way to protect extra virgin olive oil from oxidation when treated by microwaves.

Keywords

Microwave Extra virgin olive oil Aromatic plants Phenolic content
Yahyaoui, A., Rigane, G., & Salem, R. B. (2017). Oxidative Stability of Extra Virgin Olive Oil with Natural Plant Extracts during Microwave Heating. Asian Journal of Chemistry, 29(12), 2655–2659. https://doi.org/10.14233/ajchem.2017.20768
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