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

摘要

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 ahigh 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.