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Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion.
J Agric Food Chem. 2017 Sep 13; 65(36):7900-7907.JA

Abstract

Volatile compounds are responsible for some sensory characteristics of virgin olive oil (VOO); however, they have not been studied from a nutritional point view. In this work, the effect of the simulated digestion on VOO volatile compounds responsible for green flavor was studied, analyzing their changes through the three steps of an in vitro digestion model (mouth, stomach, and small intestine). Index of recovery and bioaccessibility were determined for the main volatiles of "Picual" VOO. At end of the duodenal step, higher recoveries of ethanol, pent-1-en-3-ol, β-ocimene, and nonanal were observed. From the 10 volatile compounds analyzed, only six compounds were bioaccessible. The compounds with the highest bioaccessibility were pent-1-en-3-ol, nonanal, β-ocimene, and ethanol. The results showed for the first time the recovery and bioaccessibility of several volatile compounds present in VOO.

Authors+Show Affiliations

Instituto de Investigación y Formación Agraria y Pesquera- IFAPA Centro Venta del Llano, Ctra Bailén - Motril Km 18.5, 23620 Mengibar, Spain.Instituto de Investigación y Formación Agraria y Pesquera- IFAPA Centro Venta del Llano, Ctra Bailén - Motril Km 18.5, 23620 Mengibar, Spain.Instituto de Investigación y Formación Agraria y Pesquera- IFAPA Centro Venta del Llano, Ctra Bailén - Motril Km 18.5, 23620 Mengibar, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28803464

Citation

Quintero-Flórez, Angélica, et al. "Changes in Virgin Olive Oil Volatiles Caused By in Vitro Digestion." Journal of Agricultural and Food Chemistry, vol. 65, no. 36, 2017, pp. 7900-7907.
Quintero-Flórez A, Beltrán G, Sánchez-Ortiz A. Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion. J Agric Food Chem. 2017;65(36):7900-7907.
Quintero-Flórez, A., Beltrán, G., & Sánchez-Ortiz, A. (2017). Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion. Journal of Agricultural and Food Chemistry, 65(36), 7900-7907. https://doi.org/10.1021/acs.jafc.7b01965
Quintero-Flórez A, Beltrán G, Sánchez-Ortiz A. Changes in Virgin Olive Oil Volatiles Caused By in Vitro Digestion. J Agric Food Chem. 2017 Sep 13;65(36):7900-7907. PubMed PMID: 28803464.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion. AU - Quintero-Flórez,Angélica, AU - Beltrán,Gabriel, AU - Sánchez-Ortiz,Araceli, Y1 - 2017/08/29/ PY - 2017/8/15/pubmed PY - 2017/9/26/medline PY - 2017/8/15/entrez KW - bioaccessibility KW - in vitro digestion KW - virgin olive oil KW - volatile compounds SP - 7900 EP - 7907 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 36 N2 - Volatile compounds are responsible for some sensory characteristics of virgin olive oil (VOO); however, they have not been studied from a nutritional point view. In this work, the effect of the simulated digestion on VOO volatile compounds responsible for green flavor was studied, analyzing their changes through the three steps of an in vitro digestion model (mouth, stomach, and small intestine). Index of recovery and bioaccessibility were determined for the main volatiles of "Picual" VOO. At end of the duodenal step, higher recoveries of ethanol, pent-1-en-3-ol, β-ocimene, and nonanal were observed. From the 10 volatile compounds analyzed, only six compounds were bioaccessible. The compounds with the highest bioaccessibility were pent-1-en-3-ol, nonanal, β-ocimene, and ethanol. The results showed for the first time the recovery and bioaccessibility of several volatile compounds present in VOO. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28803464/Changes_in_Virgin_Olive_Oil_Volatiles_Caused_by_in_Vitro_Digestion_ DB - PRIME DP - Unbound Medicine ER -