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Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds.
J Oleo Sci. 2014; 63(1):55-65.JO

Abstract

The aim of this research was to evaluate strategies for the development of a virgin olive oil (VOO) enriched with aqueous extracts of olive leaf and cake to increase the necessary dose in the diet of phenolic compounds with a natural product, as phenolic compounds are involved on the healthy properties of olive oil. Different extraction procedures were evaluated with the aim of increasing the phenol content and antioxidant potential of extracts of olive leaf and cake. As leaves extract presented a higher total phenolic content, it was characterized in order to determine its phenolic profile, and was employed to enrich VOO. Diverse procedures were used to prepare enriched VOO with the leaves extract, and finally the effects of phenol enrichment were evaluated based on the antioxidant potential and oxidative stability of the prepared phenol-enriched virgin olive oils. These enriched VOOs increased significantly the content in phenolic compounds, antioxidant potential and oxidative stability 40, 4 and 1.5 fold more, respectively, than the Control oil. Furthermore, the addition of lecithin had a positive effect both on the phenolic compounds content, and on the antioxidant potential of the oils. Besides, the use of the olive leaves extract, with and without lecithin respectively, supposes a strategy potential for reducing the harmful effects that inflicts long-term preservation of VOOs and its possible deterioration.

Authors+Show Affiliations

Delgado-Adámez J
Technological Institute of Food and Agriculture (INTAEX). Gobierno de Extremadura.
Baltasar MN
No affiliation info available
Yuste MC
No affiliation info available
Martín-Vertedor D
No affiliation info available

MeSH

AntioxidantsFood PreservationLecithinsOleaOlive OilOxidation-ReductionPhenolsPlant ExtractsPlant LeavesPlant Oils

Pub Type(s)

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

Language

eng

PubMed ID

24371197

Citation

Delgado-Adámez, Jonathan, et al. "Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched With Natural Bioactive Compounds." Journal of Oleo Science, vol. 63, no. 1, 2014, pp. 55-65.
Delgado-Adámez J, Baltasar MN, Yuste MC, et al. Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds. J Oleo Sci. 2014;63(1):55-65.
Delgado-Adámez, J., Baltasar, M. N., Yuste, M. C., & Martín-Vertedor, D. (2014). Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds. Journal of Oleo Science, 63(1), 55-65.
Delgado-Adámez J, et al. Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched With Natural Bioactive Compounds. J Oleo Sci. 2014;63(1):55-65. PubMed PMID: 24371197.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds. AU - Delgado-Adámez,Jonathan, AU - Baltasar,M Nieves Franco, AU - Yuste,María Concepción Ayuso, AU - Martín-Vertedor,Daniel, Y1 - 2013/12/24/ PY - 2013/12/28/entrez PY - 2013/12/29/pubmed PY - 2014/9/30/medline SP - 55 EP - 65 JF - Journal of oleo science JO - J Oleo Sci VL - 63 IS - 1 N2 - The aim of this research was to evaluate strategies for the development of a virgin olive oil (VOO) enriched with aqueous extracts of olive leaf and cake to increase the necessary dose in the diet of phenolic compounds with a natural product, as phenolic compounds are involved on the healthy properties of olive oil. Different extraction procedures were evaluated with the aim of increasing the phenol content and antioxidant potential of extracts of olive leaf and cake. As leaves extract presented a higher total phenolic content, it was characterized in order to determine its phenolic profile, and was employed to enrich VOO. Diverse procedures were used to prepare enriched VOO with the leaves extract, and finally the effects of phenol enrichment were evaluated based on the antioxidant potential and oxidative stability of the prepared phenol-enriched virgin olive oils. These enriched VOOs increased significantly the content in phenolic compounds, antioxidant potential and oxidative stability 40, 4 and 1.5 fold more, respectively, than the Control oil. Furthermore, the addition of lecithin had a positive effect both on the phenolic compounds content, and on the antioxidant potential of the oils. Besides, the use of the olive leaves extract, with and without lecithin respectively, supposes a strategy potential for reducing the harmful effects that inflicts long-term preservation of VOOs and its possible deterioration. SN - 1347-3352 UR - https://www.unboundmedicine.com/medline/citation/24371197/Oxidative_stability_phenolic_compounds_and_antioxidant_potential_of_a_virgin_olive_oil_enriched_with_natural_bioactive_compounds_ DB - PRIME DP - Unbound Medicine ER -