Functional foods: olive oil enriched in phenolic antioxidants by herbs
1999
Damechki, M.
The present work was carried out to study the effects of herb infusion in olive oil and, in particular, on its shelf life. Infusions with oregano and rosemary were prepared at 5 percent (w/w/) level after shaking for 24, 48 and 72 hours at 40 degree Celcium and 100 rpm. Preliminary analysis investigated the presence of polar phenolic compounds, tocopherols, carotenoids and chlorophylls with regard to their antioxidant and pro-oxidant activities. It was proved that herb infusions were more stable in the dark than the control. No effect was found on olive oil stability due to infusion period. However, different infusion periods affected consumer acceptability as was shown by the tests that were conducted for the characteristics they imparted during the three infusion periods. This was evident for both oregano and rosemary infusions
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