BROMATOLOGICAL STUDY OF COCONUT OLIVE OIL AND OLIVE OLIVE WITH CROSS LETTUCE (Lactuca sativa) AND SICILIAN LEMON ESSENTIAL OIL

• DOI: 10.22533/at.ed.15925922011010

• Palavras-chave: Olive oil. Bromatology. Integrative and Complementary Practices in Health. Food Security. Food supplement.

• Keywords: Olive oil. Bromatology. Integrative and Complementary Practices in Health. Food Security. Food supplement.

• Abstract:

  Introduction: Bromatology is the science that studies food, it serves to know the composition of food (physicochemical and organoleptic analysis) and to promote food quality and safety. Objectives: to know the chemical chemistry of olive oil and coconut oil enriched with crisp lettuce and Sicilian lemon; establish the beneficial properties of the ingredients in this food supplement; propose a food supplement with this composition. Methodology: study of bibliographical and experimental research with qualitative-quantitative analysis of bromatological parameters and Enfleurage of Aromatherapy. Results: In both flavored oils, coconut oil and olive oil we found benefits to cardiovascular and metabolic health, we ratify the use of flavored olive oil based on the results found by the low content of total fats, low energy value and presence of carbohydrates which in these parameters will be good for the human organism. Conclusion: The choice of flavored olive oil with reduced fat content and the presence of crisp lettuce and lemon essential oil helps to degrade unwanted fat, favors metabolism and improves the absorption of nutrients and the benefits mentioned above, providing improvement in the quality of life and on the consumer's table through this food supplement.