Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display

Background: In response to consumer demand for novel and healthy foods, the presence in market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over years due its content compounds biological activities. Aim: The aim this study was investigate potential role addition S. montana EO at 100 ppm (0.01%, v/v), known high bioactive compounds, good flavor, aroma improving oxidative stability quality profile EVOO subjected conditions causing accelerated oxidation (Light storage 900 lux). Materials methods: chemical components were identified using Gas Chromatography–Mass Spectrometry (GC/MS). Enriched non-enriched samples examined as function time (30, 60 9 days) display indices. Results: Using GC/MS analysis EO: thymol (28.36%), carvacrol (17.45%), p-cymene (10.91%), trans-caryophyllene (5.54%), ɤ-terpinene (5.03%) geraniol (4.50%) identified. results highlighted that enrichment led lower values lipid indicators (K232, K270, peroxide value) higher concentration antioxidants (total phenols pigments). sum, use bioenrichment methods could be a sustainable solution promotion characteristics Algeria. ​Keywords: Bioenrichment, Satureja L., Essential oil, Extra virgin Display, Quality stability.