## 3 Results
### Ultrasound-Assisted Maceration (Ulam)  
Different quantities (P2: 1.5 and 3 g) of seven herbs and six plant by-products were used to enrich refined olive oils using an ultrasound-assisted method for 30 and 60 min (P1) in temperatures of 30 \({}^{\circ}\)C and 40 \({}^{\circ}\)C (P3). The total phenolic contents and antioxidant capacity of the enriched refined olive oils with different time, quantity, and temperature are displayed in Tables 7 and 8. The refined olive oil fortified with basil displayed the highest total phenolic content when extracted at 30 min period in 30 \({}^{\circ}\)C, with a value of with a value of 58.15 \(\pm\) 39.34 mg GAE/L (\(p\) < 0.01 and \(p\) < 0.05). Orange peel presented the most significant levels of phenolic content in the refined olive oil when extracted at all different conditions, with a \(p\) < 0.001. On the other hand, mandarin peel demonstrated the lowest total phenolic content, with a value of 0.11 \(\pm\) 0.04 mg GAE/L at two different conditions: 30 min, 3 g, 40 \({}^{\circ}\)C, and 60 min, 3 g, 30 \({}^{\circ}\)C (non-significant). Furthermore, the refined olive oils enriched with sage and pink savory displayed significant levels when extracted in 1.5 g (\(p\) < 0.05, \(p\) < 0.01). Lemon peel and pomegranate peel, when extracted from refined olive oil at 40 \({}^{\circ}\)C for 30 min, presented significant phenolic values in the refined olive oil (\(p\) < 0.001, \(p\) < 0.01). Although, those  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline \multicolumn{11}{c}{**Total Antioxidant Capacity (named F2\({}^{\text{th}}\)2\({}^{\text{th}}\)2\({}^{\text{th}}\)3)**} \\ \hline \multicolumn{11}{c}{**Food Sample**}  
fortified with dititany, pomace, olive leaves, and St. John's word presented non-significant values compared to the rest of the samples. The fortified refined olive oil fortified with sage demonstrated the highest total antioxidant capacity and significant differences at all conditions and time intervals, with values ranging from 0.63 \(\pm\) 0.10 mmol Fe\({}^{2+}\)/L to 1.69 \(\pm\) 0.07 mmol Fe\({}^{2+}\)/L (\(p<\) 0.01, \(p<\) 0.05). The highest value was observed at the 1.5 g, 60 min duration and 40 \({}^{\circ}\)(\(p<\) 0.001). The refined olive oils fortified with orange peel also showed relatively higher values regarding their antioxidant content and significant differences between all conditions (\(p<\) 0.05). Some fortified refined olive oils that demonstrated higher phenolic content also showed high total antioxidant capacity, such as sage (from 0.63 \(\pm\) 0.10 to 1.69 \(\pm\) 0.07 mmol Fe\({}^{2+}\)/L) and pomegranate peel (from 0.43 \(\pm\) 0.03 to 1.37 \(\pm\) 0.15 mmol Fe\({}^{2+}\)/L (\(p<\) 0.05)). It is important to mention that ditany extraction could not be performed in 3 g of the plant in the refined oil because the herb absorbed the larger quantity of the oil. Evaluation of Total Antioxidant and Phenolic Content of Fortified Olive Oil Prior to and after In Vitro Digestion Process  
In vitro digestion analysis was conducted for the fortified refined olive oil samples that presented among the highest amounts of total phenolic content and antioxidant capacity, as well as valuable sensory factors such as aroma, color, and texture during the extraction process. The extraction process that was followed for each one of them was the following: orange peel, pomace, and St. John's Wort were extracted by ultrasound-assisted maceration (40 \({}^{\circ}\)C, and 30 \({}^{\circ}\)C for 30 min). Pomegranate peel and basil were extracted by conventional maceration (30 days). The different fortified olive oils with selected plant by-products and herbs, before and after in vitro digestion simulation, are presented in Table 9.  
The average values of the total antioxidant capacity before digestion of the extracts varied from 0.32 \(\pm\) 0.08 to 1.25 \(\pm\) 0.09 mmol Fe\({}^{2+}\)/L.