Virgin olive oil

Despite their pollutant profile, olive oil margines are considered as a very rich source of natural antioxidants, polyphenols. The latter also exist in olive leaves and some fruits such as grapes. In this study, these polyphenols were extracted in order to value them as natural antioxidants and by comparing them with a synthetic antioxidant, gallic acid. Concentrations of 100 to 500 ppm of these polyphenols and 100 to 200 ppm of gallic acid are added to virgin olive oil. The oil samples were stored under oven conditions (T° around 40°C) for 60 days. The alteration of the oil used was monitored by determination of acidity, peroxide value, iodine value and specific extinction at 232 and 270 nm.