Full Length Research Paper
Abstract
Zalmati olive oil was aromatized with essential oils obtained from rosemary (Rosmarinus officinalis L.), to improve its quality. Parameters such as fatty acids composition, pigments and quality parameters were characterized for various blends of virgin olive oils and essential oils (0.005, 0.01 and 0.02%). Results show that aromatized oils had an improved composition as compared to that of pure olive oils. An increasing in the oleic acid content and a decreasing in the palmitic and linoleic acids levels was observed with aromatization process. Moreover, this process improved the oxidative stability and the antiradical activity.
Key words: Essential oils, fatty acids, oxidative stability, virgin olive oils, volatile compounds.
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