期刊
INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH
卷 -, 期 -, 页码 -出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/09603123.2023.2287589
关键词
Synergistic potential; phenolic content; radical scavenging; zinc and iron enrichment
This study investigated the incorporation of wild nettle leaves powder with virgin olive oil and found that nettle-infused oil can enhance the nutritional value and health benefits of olive oil, with antioxidant, antibacterial, and mineral-enrichment attributes.
This study delved into the incorporation of wild nettle (Urtica dioica L.) leaves powder with virgin olive oil, exploring its potential to enhance nutritional value and health benefits. The antioxidant, antibacterial, and mineral-enrichment attributes of the resultant nettle-infused olive oil were investigated. Phenolic composition analysis revealed that an optimal maceration time of 30-40 minutes leads to maximal phenolic and flavonoid contents (57.66 mg GAE/100 g and 67.18 mg QE/100 g, respectively). The infused oil demonstrated superior radical scavenging activity (DPPH and ABTS assays) compared to virgin olive oil. Notably, nettle infusion significantly elevates zinc (10.12 mg/kg) and iron (13.85 mg/kg) contents. Antibacterial assays exhibited enhanced inhibition diameters and lower MIC and MBC values for nettle-infused oil against various bacterial strains. The study's findings underscore the potential of nettle infusion to enhance the nutritional and functional attributes of olive oil, holding promise for novel culinary and health applications.
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