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[摘要]：Phenolic extracts from olive tree leaves and olive pomace were,used to enrich refined oils (namely, maize, soy, high-oleic sunflower, sunflower, olive, and rapeseed oils) at two concentration levels (200 and 400 mu g/mL, expressed as gallic acid) The, concentration of characteristic olive phenols in these extracts together with the lipidic composition of the oils to be enriched influenced the mass transfer of the,target antioxidants, which conferred additional stability and quality parameters to the oils as a result In general, all of the oils experienced either a noticeable or dramatic improvement of their quality stability parameters (e g, peroxide index and Rancimat) as compared with their nonenriched counterparts The enriched oils were also compared with extra virgin olive oil with a natural content in phenols of 400 mu g/mL The healthy properties of these phenols and the scarce or nil prices of the raw materials used can convert oils in supplemented foods or even nutraceuticals |
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