Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties

Abstract Virgin olive oil is renowned for its high quality, health benefits, and antioxidant properties, primarily attributed to its unique composition of fatty acids, phenolic compounds, and tocopherols. This study aimed to evaluate the quality, physicochemical properties, as well as its application in margarine formulations. The olive oil was analysed for key quality parameters, tocopherols, and phenolic compositions, fatty acid profiles, and antioxidant activity. Margarine samples were prepared with varying levels of olive oil (10, 20, and 30%) and assessed for physicochemical properties and oxidative stability. Margarine samples enriched with olive oil were compared to a standard commercial margarine formulated with synthetic tocopherols. The olive oil used in this study exhibited low acidity (0.2%) and a high oleic acid content (70.94%). Analysis of polyphenols revealed that oleuropein and ligstroside derivatives were the most dominant (93.66 and 33 mg kg −1 , respectively). The olive oil contained 226.03 mg kg −1 of total tocopherols, with alpha-tocopherol being the most prevalent, comprising over 98%. The addition of olive oil did not influence the humidity, peroxide value, or pH of the formulated margarines but improved their spreadability and oxidative stability by increasing the induction time for oxidation. Margarine enriched with 20% olive oil demonstrated the best oxidative stability and desirable physical properties, making this concentration the most suitable for preparing margarine. This study highlights olive oil's potential as a natural antioxidant, enhancing margarine's nutritional and functional qualities, and serving as a healthier alternative to synthetic additives.