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<p>The infusion of olive oil with aromatic and medicinal plants, an age-old tradition, has garnered renewed attention in contemporary times due to its potential to enhance both flavor and health properties. This study focuses on optimizing Chétoui olive oil by enriching it with Punica granatum peel through ultrasound-assisted maceration and D-optimal Mixture Design. Employing optimal conditions, a significant augmentation in total phenolic and tannins contents was observed in the enriched oil (554.95&#xa0;mg GAE/kg and 170.06&#xa0;mg CAT/kg, respectively). These findings underscore the method’s efficacy in bolstering the antioxidant attributes of olive oil (67.4% DPPH inhibition), offering a nutritionally beneficial alternative. Furthermore, analysis of basic quality indicators reveals favorable outcomes for the enriched oil. It exhibits slightly lower free acidity (0.16%) compared to the control oil (0.19%), alongside a lower peroxide index (10.80 meqO<sub>2</sub>/Kg vs. 11.50 meqO2/Kg). Specific extinction values (K232, K270, and ΔK) also indicate lower levels in the enriched oil. Moreover, the enriched oil demonstrates marginally higher carotenoid (1.21&#xa0;mg/Kg) and chlorophyll (2.67&#xa0;mg/Kg) content compared to the control oil (1.08&#xa0;mg/Kg and 2.18&#xa0;mg/Kg, respectively). Phenolic component analysis highlights significantly elevated concentrations of various phenolic compounds in the enriched oil, including Gallic acid (351.33&#xa0;mg/Kg), Gallate catechin (92.58&#xa0;mg/Kg), and Ellagic acid (621.36&#xa0;mg/Kg), contributing to its antioxidant prowess. In summary, this study delineates a promising approach to fortifying olive oil with enhanced nutritional and functional attributes, aligning with contemporary trends in promoting functional foods for improved health outcomes.</p>

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D-Optimal Experimental Design for Enhancing Antioxidant Properties of Olive Oil Enriched With Punica granatum Peel Through Ultrasound-Assisted Maceration

  • 期刊论文

  • 发表日期：

    2025年2月28日

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  • Hedia Manai-Djebali,
  • Ines Ben Arous,
  • Walid Yeddes,
  • Majdi Hammami,
  • Salma Nait-Mohamed,
  • Kamel Hessini,
  • Kamel Msaada,
  • Moufida Saidani Tounsi,
  • Nabil Ben Youssef,
  • Fethi Ben Slama

摘要

The infusion of olive oil with aromatic and medicinal plants, an age-old tradition, has garnered renewed attention in contemporary times due to its potential to enhance both flavor and health properties. This study focuses on optimizing Chétoui olive oil by enriching it with Punica granatum peel through ultrasound-assisted maceration and D-optimal Mixture Design. Employing optimal conditions, a significant augmentation in total phenolic and tannins contents was observed in the enriched oil (554.95 mg GAE/kg and 170.06 mg CAT/kg, respectively). These findings underscore the method’s efficacy in bolstering the antioxidant attributes of olive oil (67.4% DPPH inhibition), offering a nutritionally beneficial alternative. Furthermore, analysis of basic quality indicators reveals favorable outcomes for the enriched oil. It exhibits slightly lower free acidity (0.16%) compared to the control oil (0.19%), alongside a lower peroxide index (10.80 meqO2/Kg vs. 11.50 meqO2/Kg). Specific extinction values (K232, K270, and ΔK) also indicate lower levels in the enriched oil. Moreover, the enriched oil demonstrates marginally higher carotenoid (1.21 mg/Kg) and chlorophyll (2.67 mg/Kg) content compared to the control oil (1.08 mg/Kg and 2.18 mg/Kg, respectively). Phenolic component analysis highlights significantly elevated concentrations of various phenolic compounds in the enriched oil, including Gallic acid (351.33 mg/Kg), Gallate catechin (92.58 mg/Kg), and Ellagic acid (621.36 mg/Kg), contributing to its antioxidant prowess. In summary, this study delineates a promising approach to fortifying olive oil with enhanced nutritional and functional attributes, aligning with contemporary trends in promoting functional foods for improved health outcomes.