Abstract: A novel natural antioxidant extract was developed by macerating a blend of Eastern Mediterranean plants and spices in cold-pressed Syrian olive oil. The preparation method avoids heat, chemical solvents, and preservatives, preserving the bioactive compounds and sensory qualities of the ingredients. The formulation includes ten traditional Syrian botanicals, sumac fruits, rosemary leaves, sage leaves, bay leaves, fenugreek seeds, garlic bulbs, chili fruits, thyme leaves, basil leaves, and Damask rose petals, infused in virgin olive oil, for a month. The oil extract is rich in phenolic compounds, organic acids, unsaturated fatty acids tannins, anthocyanins, and chlorophyll pigments, contributing to its potent antioxidant activity. The antioxidant capacity was evaluated using the DPPH radical scavenging assay, showing a significant inhibition rate of 93.67±1.08% and a measurable IC₅₀ value of 0.028 mg/ml, Compared with an inhibition rate of 81.78%±2.34% and an IC₅₀ value of 0.047 mg/ml for olive oil, confirming its high efficacy in neutralizing free radicals. This innovation builds upon traditional Syrian culinary practices and transforms them into a functional food product with potential health benefits. The extract can be added to soups and various dishes, enhancing flavor while offering protective effects against oxidative stress-related diseases such as cardiovascular disorders, diabetes, cancer, and premature aging. Given Syria’s rich biodiversity and the local availability of medicinal plants, this product presents a cost-effective and scalable opportunity for the functional food and nutraceutical industries. It exemplifies the integration of ethnobotanical heritage with modern food technology. Keywords: Natural extract, antioxidant, maceration, Eastern Mediterranean plants, olive oil, functional food, Syria.
Bello et al. (Wed,) studied this question.