Department of Agriculture, University of Ioannina, 47150 Arta, Greece.
Institute of Environment and Sustainable Development, University Research Center of Ioannina (URCI), 45110 Ioannina, Greece.
Molecules. 2024 Mar 4;29(5):1141. doi: 10.3390/molecules29051141.
Olive oil and herbs, two key components of the Mediterranean diet, are known for their beneficial effects on humans. In our study, we incorporated aromatic and medicinal herbs into local monovarietal olive oils via maceration procedures for enrichment. We identified the herbal-derived ingredients that migrate to olive oils and contribute positively to their total phenolic content and functional properties, such as radical scavenging activity. Thus, we characterized the essential oil composition of the aromatic herbs (GC-MS), and we determined the phenolic content and antioxidant capacity of the additives and the virgin olive oils before and after enrichment. The herbal phenolic compounds were analyzed by LC-LTQ/Orbitrap HRMS. We found that olive oils infused with ssp. , and obtained an increased phenolic content, by approximately 1.3 to 3.4 times, in comparison with the untreated ones. Infusion with led to a significantly higher antioxidant capacity. Rosmarinic acid, as well as phenolic glucosides, identified in the aromatic herbs, were not incorporated into olive oils due to their high polarity. In contrast, phenolic aglycones and diterpenes from and migrated to the enriched olive oils, leading to a significant increase in their phenolic content and to an improvement in their free radical scavenging capacity.
橄榄油和香草，地中海饮食的两个关键组成部分，以其对人类的有益作用而闻名。在我们的研究中，我们通过浸渍程序将芳香和药用草本植物纳入当地的单一品种橄榄油中进行富集。我们确定了迁移到橄榄油中并对其总酚含量和功能特性（如自由基清除活性）有积极贡献的草本衍生成分。因此，我们对芳香草本植物的精油成分进行了 GC-MS 分析，并测定了添加剂和未经过富化的特级初榨橄榄油的酚含量和抗氧化能力。通过 LC-LTQ/Orbitrap HRMS 分析了草本酚类化合物。我们发现，与未经处理的橄榄油相比，用 、 和 浸渍的橄榄油的酚含量增加了约 1.3 至 3.4 倍。用 浸渍导致抗氧化能力显著提高。由于极性较高，在芳香草本植物中鉴定出的迷迭香酸以及酚类糖苷未被纳入橄榄油中。相比之下，和 的酚类苷元和二萜类化合物迁移到富化橄榄油中，导致其酚含量显著增加，并提高了其清除自由基的能力。
