## 3 Results
### Chemical Composition
#### 3.6.2 Phenolic Compound and Triterpene Acid Contents  
Figure 2 illustrates the variance in the TPC values of the studied oils. VAO was almost devoid of phenols (8.2 mg GAE/kg oil), as estimated according to the Folin-Ciocalteu assay. C-AO was richer but both of them were poor compared to C-EVOO. The base oil was significantly enriched with phenols upon fortification with any of the three types of agents. In particular, OP performed better than OL or AL as an enrichment agent at the low addition levels used (5-10%, _w/v_). This result drew our attention given the compositional data of the plant material presented in Table 1. Moreover, the fortification experiments showed that enrichment with AL- or OL-derived phenols was not dose-dependent. Among all, AL20 was by far the richest in total phenols (230 mg GAE/kg oil), closer to the content found for C-EVOO (349 mg GAE/kg oil). An insight into the phenolic composition of the studied oils through HPLC-DAD analyses (Figure S4) revealed that chlorogenic acid, oleuppein, and hydroxytyrosol/tyrosol--as the major phenolic constituents of AL, OL, and OP, respectively--were identified in all samples of AL-, OL-, and OP-VAOs. Their contents increased with the addition level, as opposed to the respective Folin-Ciocalteu responses. Thus, AL- and OL-VAOs with less than 25-30 mg of total major phenols /kg \begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline  & **C-AO** & **C-VAO** & **AL5** & **AL10** & **AL20** & **OL5** & **OL10** & **OL20** & **OP5** & **OP10** & **OP20** \\ \hline SFA & 16.73 & 15.86 & 16.14 & 15.80 & 16.08 & 16.21 & 15.96 & 15.94 & 16.10 & 15.81 & 15.85 \\ MUFA & 73.53 & 75.32 & 75.64 & 75.82 & 75.06 & 75.85 & 75.51 & 75.13 & 76.04 & 75.92 & 75.43 \\ PUFA & 9.74 & 8.83 & 8.22 & 8.38 & 8.85 & 7.94 & 8.54 & 8.93 & 7.86 & 8.27 & 8.72 \\ TUFA & 83.27 & 84.15 & 83.86 & 84.20 & 83.92 & 83.79 & 84.04 & 84.06 & 83.90 & 84.19 & 84.15 \\ PUFA/SFA & 0.58 & 0.56 & 0.51 & 0.53 & 0.55 & 0.49 & 0.54 & 0.56 & 0.49 & 0.52 & 0.55 \\ TUFA/SFA & 4.98 & 5.31 & 5.20 & 5.33 & 5.22 & 5.17 & 5.27 & 5.27 & 5.21 & 5.33 & 5.31 \\ OS & 537.2 & 490.2 & 458.2 & 467.5 & 492.4 & 442.8 & 474.9 & 496.1 & 442.0 & 460.9 & 484.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Total saturated, mono-, and polyunsaturated fatty acid contents and oxidation stability index. oil (e.g., AL5, AL10, and OL5) were considered poor in antioxidants and more prone to oxidation phenomena. Using liquid chromatography as a more selective analytical technique, it was evidenced that polar antioxidants present in the corresponding material were transferred to C-VAO (Figure 3). A similar transfer of oleuppein and other polar biophenols from OL to VOO was previously reported, using dynamic or static approaches employing ultrasound [45; 46]. The transfer was small when considering the levels measured in the materials after examination of their extracts (Table 1). The level achieved for oleuppein was almost similar to that (20 vs. 14.4 mg/mL) reported by [PERSON] et al. [45] using a dynamic approach comprising an ultrasonic probe at the same level of OL addition with 20 min of extraction. Similar values were observed for luteolin glucoside and verbascoside. However, the level of oleuppein was inferior to that achieved by the static bath-type ultrasound of [PERSON] et al. [46], who, within 45 min of processing and 15% of OL addition, managed to transfer 111 mg OLE/kg oil. Even the addition of OL at 20% resulted in no more than 34 mg OLE/kg oil. However, these values are well below those of a high-quality EVOO, such as the one included in the present study (total hydroxytyrosol: 152 mg/kg: total tyrosol: 372 mg/kg). Similar observations were made upon AL addition, although the maximum level of chlorogenic acid found at AL20 was higher (almost 42 mg/kg oil) than that of oleuppein in OL20. The level of hydroxytyrosol was even lower in OP20. The enrichment in tyrosol, though of interest in terms of bioactivity [47], is not expected to contribute to the oxidative stability of the oil [31].