Abstract—Given the importance of olive oil and vulnerable against oxidative spoilage, can be used fig leaf extract as an antioxidant to prevent corruption in the olive oil. This study examined the effect of adding fig (ficuscarica) leaf extract by thermal method to virgin olive oil on the physicochemical properties and oxidative stability it, in a randomized complete block design with three replications deals. Treatments include virgin olive oil contains fig leaf extract 5% extracted by thermal method at 80°C for one hour and control of virgin olive oil (no fig leaf extract), respectively. The results showed that the addition of fig leaf extract as antioxidants in virgin olive oil by thermal method thereby increasing total amount of polyphenol compounds, chlorophyll content and oxidative stability compared with virgin olive oil (Control). The polyphenolic compounds with peroxide and TBA inverse relationship, thus increasing the amount of polyphenol compounds can reduce peroxide and TBA are fig leaf extract containing samples compared to control samples.
 

Index Terms—oxidative stability, thermal method, olive oil, fig leaf extract

Cite: Maryam Fahimdanesh, Vahid Tafazolifard, and Elnaz Afzali, "The Effect of Adding Fig Leaf Extracts by Thermal Method on the Physicochemical Properties and Oxidative Stability of Virgin Olive Oil," International Journal of Food Engineering, Vol. 1, No. 2, pp. 101-105, December 2015. doi: 10.18178/ijfe.1.2.101-105