ways to transport flavorful Materia

ways to transport flavorful Materials to oil. The
importance of this issue because of the impact of
extraction on the acceptance and oxidative stability of oil
is flavor ful. Methods transfer flavorful materials and
antioxidants in olive oil traditional method, heating at
specific temperatures, adding condensed extract the oil,
microwave, flooding method, Supercritical Fluid
Extraction (SFE), cold pressed olive with vegetables and
spices, and is extracted with ultrasonic waves [7]. The
method used in this study is specific heating methods in
this method vegetable oil in contact with material
containing the flavor, the dropped to 80 to 200° C
temperature [8]. Migoel et al., (2003) the effect of
powder and extracts of spices and thermal method (75°C)
on the olive oil and other edible oils refined in order to
increase the oxidative stability studied and the results
showed that the oxidative stability of oil samples by
adding (fig leaf extract and Menthapiperita L.) to olive oil,
fig leaf extract and basil to refined oil and basil to
vegetable oil mixed were increased [9]. In this regard, the
study effect of adding fig leaf extract by thermal method
to virgin olive oil on the physicochemical properties and
oxidative stability of those deals.