Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds

Ultrasound and maceration Chavir extract at concentrations of 100, 200, and 300 ppm were incorporated into virgin olive oil to improve flavor and oxidative stability. Antioxidant activity, total phenol, peroxide value, induction period, and volatile organic compounds of the obtained mixtures were compared with oil incorporated with TBHQ. Ordinary virgin olive oil with 300 ppm ultrasound Chavir extract indicated the highest antioxidant activity than other samples. Although using TBHQ led to higher oxidative stability compared to blank oil, the induction periods by rancimat analysis revealed that natural Chavir extracts especially the extract achieved by ultrasound at 300 ppm had the highest induction period showing the high potential antioxidant activity of extract due to the presence of high polyphenol content. Natural herbal extracts in edible oils instead of synthetic antioxidants leads to higher oxidative stability associated with the efficient extraction of phenolic components by the novel extraction methods such as ultrasound.

Automated summary

Ultrasound and macerated Chavir extract added to virgin olive oil improved its flavor and oxidative stability, with the 300 ppm ultrasound extract showing the highest antioxidant activity and induction period. The use of natural herbal extracts instead of synthetic antioxidants enhances the oxidative stability of edible oils.