Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Table 4

Physicochemical quality parameters, TPC, fatty acids composition, and oxidative stability of control olive oil (EVOO), enriched olive oil with powder (VOOP), and essential oil (VOOEO) of T. leptobotrytis.

Parameter	IOC fixed limits for EVOO	EVOO	VOOP		VOOEO
			2.5%	5%	100 ppm	200 ppm
FA (%)	≤0.8	0.2431 ± 0.0003^d	0.481 ± 0.005^a	0.483 ± 0.003^a	0.294 ± 0.066^c	0.3540 ± 0.0053^b
PI (meq O2·kg^−1)	≤20	14.78 ± 1.85^ab	15.88 ± 1.80^ab	17.15 ± 1.83^a	10.48 ± 0.96^c	12.49 ± 2.49^bc
K232	≤2.5	1.83 ± 0.04^a	1.69 ± 0.07^a	1.64 ± 0.13^a	1.69 ± 0.17^a	1.6 ± 0.07^a
K270	≤0.22	0.21 ± 0.01^c	0.26 ± 0.01^b	0.29 ± 0.02^a	0.22 ± 0.01^c	0.23 ± 0.01^c
Chlorophyll (ppm)		1.19 ± 0.01^c	2.82 ± 0.10^b	4.37 ± 0.38^a	1.16 ± 0.01^c	1.37 ± 0.15^c
Phepphytin (ppm)		3.95 ± 0.03^c	9.37 ± 0.03^b	14.55 ± 1.32^a	3.873 ± 0.26^c	4.56 ± 0.52^c
		65.96 ± 2.54^a	40.21 ± 0.52^b	40.60 ± 0.48^b	66.91 ± 3.59^a	64.30 ± 3.52^a
		−6.20 ± 0.21^c	−3.7 ± 0.20^b	−1.75 ± 0.04^a	−6.74 ± 0.38^c	−6.47 ± 0.95^c
		52.0 ± 2.0^b	51.0 ± 1.0^a	59.0 ± 0.5^b	51.4 ± 2.4^b	50.2 ± 1.2^b
TPC (mg GAE·g^−1 dry matter)		159.66 ± 22.87^a	179.98 ± 16.76^a	151.94 ± 34.18^a	160.46 ± 27.71^a	155.72 ± 17.61^a
IT (h)		34.45 ± 0.11^ab	34.35 ± 0.60^ab	34.06 ± 0.62^b	35.12 ± 0.21^a	35.32 ± 0.66^a