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Abstract
Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of the lipidic and phenolic characteristics of the obtained vegetable oils, also during their shelf life. Results show that the use of GS and PS in the olive co-milling enriches the oil in healthy compounds, such as punicic acid and γ-tocopherol. However, the co-milling process must be re-evaluated, since the compositional profile of the co-milled oils is just slightly different from EVOO. The oxidative state of the oils obtained suggests the use of a protective packaging combined with small containers in order to ensure a rapid consumption. With an appropriate formulation the co-milled oils could bring health-positive compounds and, simultaneously, raw materials could be valorised.
Acknowledgments
The authors thank the Quality Department of Basso Fedele e Figli srl, who are the co-founders of the research, owners of the results, sponsoring agent and coordinator of the research program and who supplied the samples of this investigation.
Author contributions
Conceptualization, S.M., F.P. and M.F.C.; Methodology, S.M., F.P. and M.F.C.; Validation, S.M., F.P. and M.F.C.; Formal Analysis, S.M., F.P.; Investigation, S.M., F.P. and M.F.C.; Resources, X.X.; Data Curation, S.M., F.P. and M.F.C.; Writing – Original Draft Preparation, S.M.; Writing – Review & Editing, S.M., F.P. and M.F.C.; Supervision, M.F.C.; Project Administration, M.F.C.; Funding Acquisition, M.F.C.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Data availability statement
Data sharing not applicable.