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Development of a phenol-enriched olive oil with phenolic compounds from olive cake.
J Agric Food Chem. 2010 Oct 13; 58(19):10396-403.JA

Abstract

The recent information regarding the healthy properties of virgin olive oil phenols and the interest in increasing the value of byproducts from the oil extraction processs support the standardized development of phenol-enriched olive oil. Accordingly, the aim of this research work was to evaluate strategies for the development of a virgin olive oil enriched with phenolic compounds obtained from olive cake to increase phenolic ingestion without the drawback of a higher calorie intake. For this proposal, different combinations of phenolic extracts were evaluated at a range of concentrations to obtain the best prototype of enriched olive oil. To study the functionality of the phenol enrichments, the total phenolic content and the oxidative stability were determined by the Folin-Ciocalteu and Rancimat tests, respectively. In addition, the phenolic composition and antioxidant capacity (ORAC assay) of the oils were studied. Finally, the stability and potential bioaccesibility of the phenolic fraction of the enriched oils were tested by an in vitro gastrointestinal digestion model. Results of the study showed different strategies to select the best prototype of enriched olive oil, taking into consideration not only their phenolic content but also other important factors such as the feasibility of implementing the preparation process in the food industry.

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Authors+Show Affiliations

Suárez M
Food Technology Department, XaRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Romero MP
No affiliation info available
Motilva MJ
No affiliation info available

MeSH

AnimalsDigestionDrug StabilityFood, FortifiedFruitIn Vitro TechniquesIndustrial WasteOleaOlive OilOxidation-ReductionPhenolsPlant Oils

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20828151

Citation

Suárez, Manuel, et al. "Development of a Phenol-enriched Olive Oil With Phenolic Compounds From Olive Cake." Journal of Agricultural and Food Chemistry, vol. 58, no. 19, 2010, pp. 10396-403.
Suárez M, Romero MP, Motilva MJ. Development of a phenol-enriched olive oil with phenolic compounds from olive cake. J Agric Food Chem. 2010;58(19):10396-403.
Suárez, M., Romero, M. P., & Motilva, M. J. (2010). Development of a phenol-enriched olive oil with phenolic compounds from olive cake. Journal of Agricultural and Food Chemistry, 58(19), 10396-403. https://doi.org/10.1021/jf102203x
Suárez M, Romero MP, Motilva MJ. Development of a Phenol-enriched Olive Oil With Phenolic Compounds From Olive Cake. J Agric Food Chem. 2010 Oct 13;58(19):10396-403. PubMed PMID: 20828151.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of a phenol-enriched olive oil with phenolic compounds from olive cake. AU - Suárez,Manuel, AU - Romero,Maria-Paz, AU - Motilva,Maria-José, PY - 2010/9/11/entrez PY - 2010/9/11/pubmed PY - 2011/2/4/medline SP - 10396 EP - 403 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 19 N2 - The recent information regarding the healthy properties of virgin olive oil phenols and the interest in increasing the value of byproducts from the oil extraction processs support the standardized development of phenol-enriched olive oil. Accordingly, the aim of this research work was to evaluate strategies for the development of a virgin olive oil enriched with phenolic compounds obtained from olive cake to increase phenolic ingestion without the drawback of a higher calorie intake. For this proposal, different combinations of phenolic extracts were evaluated at a range of concentrations to obtain the best prototype of enriched olive oil. To study the functionality of the phenol enrichments, the total phenolic content and the oxidative stability were determined by the Folin-Ciocalteu and Rancimat tests, respectively. In addition, the phenolic composition and antioxidant capacity (ORAC assay) of the oils were studied. Finally, the stability and potential bioaccesibility of the phenolic fraction of the enriched oils were tested by an in vitro gastrointestinal digestion model. Results of the study showed different strategies to select the best prototype of enriched olive oil, taking into consideration not only their phenolic content but also other important factors such as the feasibility of implementing the preparation process in the food industry. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20828151/Development_of_a_phenol_enriched_olive_oil_with_phenolic_compounds_from_olive_cake_ L2 - https://doi.org/10.1021/jf102203x DB - PRIME DP - Unbound Medicine ER -