ArticleAntioxidants (Basel, Switzerland)2022
Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 31 citations in OpenAlex.
- A comparative study of the growth, yield, and physiological responses of arbosana, arbequina, coratina, and maraqi olive cultivars.Scientific reports · 2026Article
- Optimization of Olive Paste Acidification with Ascorbic and Malic Acids via RSM to Maximize Oil Phenolic and Volatile Composition.Foods (Basel, Switzerland) · 2026Article
- Phenolic composition, antioxidant capacity, enzyme inhibition, and aroma composition of lyophilized olive leaves of cv. Gemlik and Kilis Yağlık.Journal of food science and technology · 2026Article
- Ultrasound-assisted enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L), oregano (Origanum vulgare L.) and saffron (Crocus sativus L.) powders: Impact on bioactive compounds and oxidative stability.Ultrasonics sonochemistry · 2025Article
- Global Status, Recent Trends, and Knowledge Mapping of Olive Bioactivity Research Through Bibliometric Analysis (2000-2024).Foods (Basel, Switzerland) · 2025Review
- Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste.Foods (Basel, Switzerland) · 2025Article
- Optimization of ultrasound-assisted extraction of phenols fromFood chemistry: X · 2024Article
- Nutraceutical Valorization of Exhausted Olive Pomace fromPlants (Basel, Switzerland) · 2024Article
- Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach.Antioxidants (Basel, Switzerland) · 2023Article
- Role of Olive Bioactive Compounds in Respiratory Diseases.Antioxidants (Basel, Switzerland) · 2023Review
- Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review.Foods (Basel, Switzerland) · 2023Review
- The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant extracts obtained from natural products can be used to improve the stability of these oils. In this study, ROOs were enriched through the addition of phenolic extracts from olive leaves (OLs) and exhausted olive pomace (EOP). In addition to replacing synthetic antioxidants with natural ones, this results in the valorization of these olive-derived biomasses. The most suitable method for mixing and enriching refined oils was probe-type ultrasonication using lecithin as the emulsifier. Thereafter, the change in the content of antioxidant compounds and the antioxidant capacity of the oils at 25, 35, and 45 °C were studied over 28 and 50 days of storage. The experimental results were fitted using a pseudo-first-order kinetic model. The oxidative stability index of the ROO enriched with a 2 g/L OL extract (70 h) was higher than that of a commercial ROO (46.8 h). Moreover, the oxidative stability index of the refined olive pomace oil (ROPO) enriched with a 2 g/L EOP extract (44.1 h) was higher than that of a commercial ROPO (38.9 h). In addition, the oxidative stabilities and antioxidant capacities of the oils were significantly correlated.
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