## 3 Results and Discussion
### Extra Virgin Olive Oil Quality Indices and Lovibond Color Parameters
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Quality Indices**} & \multicolumn{5}{c}{**EVOO Samples**} \\ \cline{2-6}  & **C\_0** & **A\_0** & **B\_0** & **A\_14** & **B\_14** \\ \hline Free Fatty Acids & 0.56 \(\pm\) 0.00 a & 0.56 \(\pm\) 0.00 a & 0.55 \(\pm\) 0.01 a & 0.50 \(\pm\) 0.07 a & 0.59 \(\pm\) 0.08 a \\ (FFA, \% _w/w_ oleic acid) & & & & & \\ K\({}_{232}\) & 1.26 \(\pm\) 0.03 a & 1.78 \(\pm\) 0.01 d & 1.45 \(\pm\) 0.04 c & 2.25 \(\pm\) 0.02 e & 1.37 \(\pm\) 0.02 b \\ K\({}_{270}\) & 0.10 \(\pm\) 0.01 a & 0.09 \(\pm\) 0.01 a & 0.18 \(\pm\) 0.01 c & 0.15 \(\pm\) 0.01 b & 0.22 \(\pm\) 0.01 d \\ AK & 0.011 \(\pm\) 0.001 a & 0.011 \(\pm\) 0.001 a & 0.011 \(\pm\) 0.001 a & 0.010 \(\pm\) 0.001 a & 0.016 \(\pm\) 0.001 b \\ Peroxide Value (PV, meq O\({}_{2}\)/kg) & 15.35 \(\pm\) 1.30 a & 12.50 \(\pm\) 2.32 a & 11.86 \(\pm\) 1.79 a & 14.86 \(\pm\) 2.65 a & 13.88 \(\pm\) 2.74 a \\ Oxidation Induction Time (OIT, h) & 11.16 \(\pm\) 0.02 a & 11.67 \(\pm\) 0.07 b & 12.70 \(\pm\) 0.23 d & 11.94 \(\pm\) 0.12 c & 13.34 \(\pm\) 0.18 e \\ \hline \hline \multicolumn{6}{c}{**Lovibond color parameters**} \\ \hline R (Red) & 1.0 & 1.2 & 1.3 & 1.3 & 1.2 \\ Y (Yellow) & 35.5 & 35 & 35.5 & 36 & 38 \\ B (Blue) & 0 & 0 & 0 & 0 & 0 \\ N (Neutral) & 0.3 & 0.3 & 0.8 & 0.6 & 0.5 \\ Chlorophyll (ppm) & 6.84 \(\pm\) 0.02 a & 6.86 \(\pm\) 0.00 a & 6.92 \(\pm\) 0.04 b & 6.86 \(\pm\) 0.01 a & 7.31 \(\pm\) 0.06 c \\ b-carotene (ppm) & 44.85 \(\pm\) 0.01 a & 44.86 \(\pm\) 0.01 a & 45.17 \(\pm\) 0.03 c & 45.04 \(\pm\) 0.02 b & 46.33 \(\pm\) 0.10 d \\ \hline \hline \end{tabular} C\({}_{0.0}\): unflavored EVOO; A, 0: EVOO flavored with 20 g L\({}^{-1}\) dry marjoram; B, 0: EVOO flavored with 40 g L\({}^{-1}\) dry marjoram; A, 14: EVOO flavored with 20 g L\({}^{-1}\) dry marjoram after 14 days of storage; B\({}_{14}\): EVOO flavored with 40 g L\({}^{-1}\) dry marjoram after 14 days of storage. Mean values bearing different lowercase letters in the same row differ significantly (\(p<\) 0.05). (a \(<\) b \(<\) c \(<\) d \(<\) e).  
\end{table} 
Table 1: Quality indices, oxidation induction time (OIT) and Lovibond color parameters of the flavored EVOO samples. In contrast, [PERSON] et al. (2011) [44] noted that lemon and thyme at high concentrations (80 g/kg of oil) did not protect the olive oils from thermo-oxidative processes at the smoking point. Chlorophylls and carotenoids are pigments contributing to the oxidative stability and to the color of olive oils, ranging from yellow and green to greenish gold [45]. The levels of chlorophyll, measured by the Lovibond Spectrocolorimeter, were significantly higher in the olive oil flavored with 40 g L\({}^{-1}\) dry majoram after 14 days of storage compared to the unflavored oil, whereas the b-carotene content increased significantly after 14 days of storage at both flavoring addition levels (Table 1). [PERSON] et al. (2009) [11] investigated the changes in the chlorophyll and b-carotene pigments during the thermal oxidation of flavored olive oils and found that those with high levels of chlorophyll and carotenoids demonstrate strong resistance to thermal oxidation. This resistance in flavored olive oils may be attributed to the effectiveness and stability of certain compounds that migrate from aromatic plants to the olive oil during the maceration process.