A. The Test Results of Total Phenolic Content
The results showed that the total amount of polyphenol
compounds, olive oil samples containing fig leaf extract
by thermal extraction with control sample is statistically
significant at 1%. Most of the polyphenol compounds
extracted from samples containing fig leaf extract value
of 264.50mg Tannic acid/kg oil and the lowest
polyphenol compounds in the control sample were in the
fifth month (Fig. 1). The results indicated that a
polyphenol compound in virgin olive oil contains extracts
of fig leaf in the fifth month more than the amount of
these compounds in the second month control samples
(Fig. 1). Bubonja-Sonje (2011) in their study found that
fig leaf extracts phenolic compounds and antioxidant
activity stronger than the phenolic extracts of cocoa and
olive. The results of this study are equal [11]. Jafarian et
al., (2012) examined the effect of three spices including
fig leaf extract, mint and thyme on oxidative stability and
fatty acid profile of olive oil to by thermal method began.
The results showed that the oxidative stability of virgin
olive oil containing fig leaf extract treatments and mint
increased [12].
International Journal of Food Engineering Vol. 1, No. 2, December 2015
©2015 International Journal of Food Engineering 102