Flavouring Extra-Virgin Olive Oil with Aromatic and Medicinal Plants Essential Oils Stabilizes Oleic Acid Composition during Photo-Oxidative Stress

Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute reducing fat oxidation. The main aim of this study was improve both food shelf-life flavour EVOO, adding different EOs Sicilian accessions common sage, oregano, rosemary thyme. morphological production characteristics 40 MAPs were preliminarily assessed. the most promising analysed by gas-chromatography mass spectrometry. Photo-oxidative studies carried out determination EVOO fatty acids obtained 4 Italian varieties also made. EO content on average 1.45% (v/w) for 3.97% 1.42% 5.90% thyme accessions. highest yield found in (172.70 kg ha?1) whilst lowest (9.30 chemical composition very four study. No significant change oleic acid percentage detected mixture with samples. results seem highlight presence an antioxidant effect EVOO.