Food Technology Department, XaRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain.
J Agric Food Chem. 2010 Oct 13;58(19):10396-403. doi: 10.1021/jf102203x.
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.
最近有关初榨橄榄油酚类物质的健康特性以及提高油提取过程副产物价值的兴趣，支持了富含酚类物质的橄榄油的标准化开发。因此，本研究工作的目的是评估从橄榄渣中提取富含酚类化合物的初榨橄榄油的开发策略，以增加酚类物质的摄入，而不会增加热量摄入的缺点。为此建议，评估了不同浓度的酚类提取物组合，以获得最佳的富油橄榄原型。为了研究酚类物质的功能，通过 Folin-Ciocalteu 和 Rancimat 试验分别测定了总酚含量和氧化稳定性。此外，还研究了油的酚类组成和抗氧化能力（ORAC 测定法）。最后，通过体外胃肠道消化模型测试了富油中酚类物质的稳定性和潜在生物利用度。研究结果表明，有不同的策略来选择最佳的富油橄榄原型，不仅要考虑其酚类含量，还要考虑其他重要因素，如在食品工业中实施制备过程的可行性。
