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Original Flavored/Aromatized Chemlali Olive Oil by the Green Addition of Polyphenol-Rich Extracts from Tunisian Medicinal Plants (Verbena officinalis L.): Part II

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Abstract

Changes in quality parameters of flavored/aromatized Chemlali olive oil by the green addition of Verbena officinalis L. 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, K270 parameters, 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 officinalis L. 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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Abbreviations

FA:

Free acidity

PV:

Peroxide value

TPC:

Total phenolic content

TFC:

Total flavonoid content

T:

Time

P:

Puissance

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Acknowledgements

Authors thank the Ministry of Higher Education and Scientific Research, Tunisia, for their financial are grateful and Dr Maher Boukhris from Department of sciences of life, Sfax University (Tunisia) who identified Verbena officinalis L. leaves as well as to Professor Mohamed Rigane for useful discussions about the English.

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Authors and Affiliations

  1. Organic Chemistry Laboratory LR17ES08, Faculty of Sciences of Sfax, Chemistry Department, University of Sfax, BP 1173, Sfax, 3038, Tunisia

    Hajer Riguene, Younes Moussaoui, Ridha Ben Salem & Ghayth Rigane

  2. Faculty of Sciences of Gafsa, Department of Chemistry, University of Gafsa, Gafsa, Tunisia

    Younes Moussaoui

  3. Faculty of Sciences and Technology of Sidi Bouzid, Department of Physics & Chemistry, University of Kairouan, BP 380, Sidi Bouzid, 9100, Tunisia

    Ghayth Rigane

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  1. Hajer Riguene
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Correspondence to Ghayth Rigane.

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There are no conflicts of Interest. Ridha Ben Salem and Ghayth Rigane are Associate Editors of Chemistry Africa.

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Riguene, H., Moussaoui, Y., Salem, R.B. et al. Original Flavored/Aromatized Chemlali Olive Oil by the Green Addition of Polyphenol-Rich Extracts from Tunisian Medicinal Plants (Verbena officinalis L.): Part II. Chemistry Africa 6, 2849–2855 (2023). https://doi.org/10.1007/s42250-023-00705-4

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