Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

Two samples of refined olive and husk oils have been analysed in order to evaluate the influence of storage time on their quality. The following parameters were determined: peroxide values, absorption coefficients K270 and K232, Rancimat induction time, sterols and fatty acid contents. Six months storage at 50 °C in the dark revealed a loss in oil stability. This finding was reflected by the greater increase in peroxide value and a decrease of Rancimat induction time and sterol content. The enrichment of refined olive and husk oils with olive leaves and its hydrolysate extract resulted in an appreciable resistance to oxidative deterioration due to its phenolic antioxidants content. Oleuropein and hydroxytyrosol were the major compounds in Chemlali olive leaves extract and hydrolysate solution, respectively. The antiradical activity of leaves extract as well as its hydrolysate solution was evaluated and compared to that of the BHT. The antioxidant activity of the enriched refined olive and husk oils with leaves and hydrolysate extracts at 400 ppm showed that the latter had the highest protective effect against oil oxidation. Oils with added hydrolysate extract had the lower peroxide value and the higher stability measured with a Rancimat method. After six months of storage the induction time increased from 23.3 to 83.5 h for refined olive oil and from 16.6 to 49 h for husk oil. Furthermore, during oil storage, there was no significant variation in fatty acid composition. However, the total sterol concentration of the oils treated with hydrolysate extract increased. The results suggested that hydrolysate and leaves extracts are excellent antioxidants and can serve as substitutes for synthetic antioxidants.