Process for preparing food products fortified with oleanolic acid

摘要

Olive oil is fortified with oleanolic acid by including olive leaves in the malaxation mash of conventional olive oil pressing in an amount of 5 - 50 wt.%, based on the weight of the malaxation mash. The invention comprises vegetable oils fortified with a concentrate of oleanolic acid and, optionally, oleuropein. Food products fortified with oleanolic acid containing oils or concentrates according to the invention are also part of the invention.