A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna
{"title":"用浸渍法和超声波辅助提取苦艾叶中的天然抗氧化剂来稳定有机特级初榨橄榄油","authors":"A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna","doi":"10.3989/gya.0984221","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0000,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves\",\"authors\":\"A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna\",\"doi\":\"10.3989/gya.0984221\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":12839,\"journal\":{\"name\":\"Grasas y Aceites\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2023-10-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Grasas y Aceites\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3989/gya.0984221\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grasas y Aceites","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3989/gya.0984221","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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 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.
期刊介绍:
Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.
Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.
Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality