About
Contact & Profiles
A5093085947
Research Areas
- Edible Oils Quality and Analysis
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Essential Oils and Antimicrobial Activity
Aristotle University of Thessaloniki
2023-2025
Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve oxidative stability, the feasibility of enrichment with antioxidants from or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled (AL), olive leaves (OL), pomace (OP) were ultrasound-macerated laboratory-extracted VAO at 5, 10, 20% w/w levels. Induction-period (IP) values, determined Rancimat (110 °C, 20 L/h), increased by...
10.3390/foods14020294
article
EN
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Foods
2025-01-17
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