Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability

Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products so to explore innovative food technologies, such as fortification with bioactive compounds antioxidants polyphenols, that may be sourced from herbs or by-products. This study’s objective was the of refined olive oils natural rosemary (Rosmarinus officinallis, L.), basil (Ocimum basillicum, sage (Salvia officinalis, lemon balm (Melissa oficinallis, St. John’s wort (Hypericum perforatum, pink savory (Satureja thymbra, dittany (Origanum dictamnus, by-products pomace olives, leaves (Olea europaea, orange peel (Citrus aurantium, limon, pomegranate (Punica granatum, mandarin reticulata). The performed use different methodologies conventional maceration (CM), incubation shaking (ISM), ultrasound-assisted (UAM). Folin–Ciocalteau (FOLIN) Ferric-Reducing Antioxidant Power (FRAP) assays were used measure their total phenolic content antioxidant capacity. All methods demonstrated temperature, sample concentration, time are considered importance oil. In vitro digestion process showed bioavailability fortified oil ranged 4.84% 53.11%. Furthermore, pomace, basil, wort, presented highest predicted indices during compared control Finally, can an method enhancement nutritional value oils.