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Virgin olive oil is a food widely produced and used throughout history in Mediterranean cuisine. The objectives of this study are to examine the quality and thermal stability of rosemary-flavored olive oil. A comparison of the phenolic composition and antioxidant activity of the two oils is also conducted. Flavoring causes a slight increase in free acidity (0.33%). A significant increase is noted in carotenoids and phenolic compounds, which range from 27.812 to 40.468 (mg/kg) and from 168.085 to 176.617 (mg/kg), and chlorophyll from 3.470 to 29.315 (mg/kg). This explains the increase in antioxidant activity, as measured by the DPPH assay, from 12.404 to 17.048 (%). An oxidation process was applied to examine the stability of flavored olive oil by heating it to 130°C for 6 hours. This stability was assessed by measuring the peroxide value, K232, and K270, as well as changes in chlorophyll and carotenoid content. The results of the thermal stability of flavored olive oil demonstrate the effectiveness of rosemary against oxidation.

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9786630090345

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