| Abstrakt: |
Changes in quality parameters of flavored/aromatized Chemlaliolive oil by the green addition of Verbena officinalisL. phenolic-rich extract were studied as a function of storage time (6 months) at room temperature (20 °C). Evaluation of oil quality was established by studying the FA, PV, K232, K270parameters, as well as chlorophyll and carotenoid contents, total phenolic and flavonoid content (TPC and TFC, respectively). Results showed that chlorophyll and carotenoid pigments decomposed, respectively, for more than 30 and less than 24% in the flavored/aromatized oil samples stored at 20 °C. Additionally, the decreasing rate of phenolic and flavonoid content in the flavored olive oil was lower than that in the control samples. These findings proved that aromatization with Verbena officinalisL. phenolic-rich extract obtained after optimisation of microwave parameters may be an alternative to improve olive oil quality and create a new competitive flavored product. |
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