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<p>This study explores the enrichment of olive pomace oil with olive leaf and pomegranate peel extracts to enhance its nutritional and oxidative stability. A Scheffé-centered simplex lattice design was used to optimize the formulation, and ultrasound-assisted maceration facilitated the extraction of bioactive compounds. The optimal blend consisted of 283.76 g olive pomace oil, 7.6 g pomegranate peel, and 26.92 g olive leaves. The enriched oil exhibited a significant increase in polyphenol (286.3 mg GAE/kg vs. 7.75 mg GAE/kg in control) and flavonoid (169.4 mg CE/kg vs. 21.81 mg CE/kg) content. Antioxidant activity, measured by DPPH inhibition, improved from 66.73% in non-enriched oil to 90.12% in enriched oil. Oxidative stability, assessed via Rancimat, showed an increase in induction time from 17.47&#xa0;h (control) to 48.43&#xa0;h (enriched oil). Microwave heating further influenced stability, with polyphenol content peaking at 322.52 mg GAE/kg after 10&#xa0;min. Fatty acid analysis revealed an increase in oleic acid (72.14% vs. 62.35% in control) and the presence of punicic acid (2.36%) in enriched oil. These findings highlight the effectiveness of enrichment in improving bioactive compound retention and oxidative resistance, demonstrating its potential for functional food applications and sustainable valorization of agro-industrial byproducts. </p>

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Enhancement of nutritional quality and oxidative stability of olive pomace oil by enrichment with olive leaf and pomegranate peel extracts

  • 期刊论文

  • 发表日期：

    2025年6月13日

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  • Haninn Hariz,
  • Imen Oueslati,
  • Nejia Farhat,
  • Asma Mejri,
  • Majdi Hammami,
  • Salma Nait-Mohamed,
  • Kamel Hessini,
  • Moufida Saidani Tounsi,
  • Nabil Ben Youssef,
  • Fethi Ben Slama,
  • Hedia Manai-Djebali

摘要

This study explores the enrichment of olive pomace oil with olive leaf and pomegranate peel extracts to enhance its nutritional and oxidative stability. A Scheffé-centered simplex lattice design was used to optimize the formulation, and ultrasound-assisted maceration facilitated the extraction of bioactive compounds. The optimal blend consisted of 283.76 g olive pomace oil, 7.6 g pomegranate peel, and 26.92 g olive leaves. The enriched oil exhibited a significant increase in polyphenol (286.3 mg GAE/kg vs. 7.75 mg GAE/kg in control) and flavonoid (169.4 mg CE/kg vs. 21.81 mg CE/kg) content. Antioxidant activity, measured by DPPH inhibition, improved from 66.73% in non-enriched oil to 90.12% in enriched oil. Oxidative stability, assessed via Rancimat, showed an increase in induction time from 17.47 h (control) to 48.43 h (enriched oil). Microwave heating further influenced stability, with polyphenol content peaking at 322.52 mg GAE/kg after 10 min. Fatty acid analysis revealed an increase in oleic acid (72.14% vs. 62.35% in control) and the presence of punicic acid (2.36%) in enriched oil. These findings highlight the effectiveness of enrichment in improving bioactive compound retention and oxidative resistance, demonstrating its potential for functional food applications and sustainable valorization of agro-industrial byproducts.