Study of the effect of wild thyme leaf extract (oregano) as a natural antioxidant in Syrian Extra Virgin Olive Oil during storage
Abstract
This study has been done in order to study the influence of adding wild thyme leaf extract as a natural antioxidant in Extra Virgin Olive Oil at different concentration ( 0.05, 0.1, 0.2, 0.4, 0.6, 1)%, and its role to increase the shilf life and improve the properties of Extra Virgin Olive Oil, In presence of control sample (Extra Virgin Olive Oil sample without Thymus Extract).
Moreover the study has determined the changes to the Extra Virgin Olive Oil samples that had been stored in transparent glass bottles exposed to the light and in black bottles, for different periods of time during a whole year.
It has been found significant effect of wild thyme leaf extract as antioxidant in Extra Virgin Olive Oil samples stored both in trausparent and black bottles compared with controlled samples, this because of increase in Peroxide Value and Determination of Free Acidity, and decrease in Iodine Value. in terms of changes inExtra Virgin Olive Oil properties, the samples stored in black battles showed positive effects compared to those stored in the transparent ones.
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