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This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin olive oil (VOO) with natural antioxidants, specifically from oregano leaves. This goal was accomplished after evaluating different mechanical methods, i.e. magnetic stirring, sonication, vertical stirring and sonication in combination with vertical stirring, for promoting the extraction...
The enrichment of virgin olive oil (VOO) with natural antioxidants contained in various herbs (rosemary, thyme and oregano) was studied. Three different enrichment procedures were used for the solid–liquid extraction of antioxidants present in the herbs to VOO. One involved simply bringing the herbs into contact with the VOO for 190days; another keeping the herb–VOO mixture under stirring at room...
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