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
et al.
Abstract:Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of antioxidants. The aim of the present study was to improve the oxidative stability and the nutritional value of Organic Tunisian Chetoui Olive oil by its enrichment with the phenolic compounds in Artemisia absinthium… Show more
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