Enhancing extra virgin olive oil stability with chemically modified polysaccharides from <i>Lycium barbarum</i> L. leaves: Implications for heat resistance and shelf life.

ABSTRACT: This study evaluates the antioxidative potential of crude and chemically modified polysaccharides derived from Lycium barbarum L. leaves to enhance the thermal stability of Extra Virgin Olive Oil (EVOO) during extended storage and heating. Natural polysaccharides were modified using ascorbic acid and hydrogen peroxide to improve their antioxidative properties, providing a potential alternative to synthetic antioxidants. EVOO samples treated with these polysaccharides were subjected to accelerated oxidation at 60 °C for eight weeks to simulate extended storage conditions. Oxidative stability was assessed through multiple parameters, including peroxide value (PV), P-Anisidine value (p-AV), acidity value (AV, calculated as twice the free fatty acid content), iodine value (IV), and free

SUBMITTER: Majida AW 

PROVIDER: S-EPMC11876864 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature