Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves

A. Bezzezi; M.  Boulares; M.  Arfaoui; O.  Ben Moussa; M. Hassouna

doi:10.3989/gya.0984221

Autores/as

A. Bezzezi University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01” https://orcid.org/0000-0002-3494-3360
M. Boulares University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01” https://orcid.org/0000-0003-0282-0961
M. Arfaoui University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01” https://orcid.org/0000-0002-4692-6680
O. Ben Moussa University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01” https://orcid.org/0000-0002-0521-9381
M. Hassouna University of Carthage, Technological Innovation and Food Security “LR 22-A6R 01” https://orcid.org/0000-0002-6912-1383

DOI:

https://doi.org/10.3989/gya.0984221

Palabras clave:

Aceite de oliva virgen extra ecológico, Enriquecimiento, Extracción asistida por ultrasonido, Hojas de Artemisia absinthium, Maceración

Resumen

El aceite de oliva es el producto derivado de Olea europaea L. muy popular debido a sus características organolépticas y sus efectos beneficiosos para la salud humana. En la actualidad existe un interés creciente por enriquecer el aceite de oliva con plantas medicinales. En este sentido, Artemisia absinthium L. es una fuente comestible de antioxidantes. El objetivo del presente estudio fue la mejora de la estabilidad oxidativa y el valor nutricional del aceite de oliva Chetoui tunecino orgánico mediante su enriquecimiento con compuestos fenólicos de Artemisia absinthium. El enriquecimiento realizado por maceración y extracción asistida por ultrasonidos no afectó a los criterios ecológicos del aceite de oliva. El estudio comparativo, realizado durante un año de almacenamiento, mostró que la extracción asistida por ultrasonidos condujo a los valores finales de peróxido y coeficientes de extinción más bajos. Al final del almacenamiento, este método aumentó el contenido de ácido oleico y de biofenoles. Además, las actividades antirradicales de las muestras enriquecidas fueron mayores que las del control.

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Citas

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