Delgado-Adámez Jonathan, Baltasar M Nieves Franco, Yuste María Concepción Ayuso, Martín-Vertedor Daniel
Technological Institute of Food and Agriculture (INTAEX). Gobierno de Extremadura.
J Oleo Sci. 2014;63(1):55-65. doi: 10.5650/jos.ess13114. Epub 2013 Dec 24.
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.
本研究的目的是评估用橄榄叶和橄榄果渣水提取物富集初榨橄榄油（VOO）的策略，以增加饮食中天然产物酚类化合物的必要摄入量，因为酚类化合物与橄榄油的健康特性有关。为了提高橄榄叶和橄榄果渣提取物的酚含量和抗氧化潜力，对不同的提取程序进行了评估。由于叶提取物的总酚含量较高，对其进行了表征以确定其酚类成分，并用于富集VOO。采用多种方法用叶提取物制备富集VOO，最后根据制备的富含酚的初榨橄榄油的抗氧化潜力和氧化稳定性评估酚富集的效果。这些富集的VOO中酚类化合物的含量、抗氧化潜力和氧化稳定性分别比对照油显著增加了40倍、4倍和1.5倍。此外，添加卵磷脂对油中的酚类化合物含量和抗氧化潜力均有积极影响。此外，分别使用含和不含卵磷脂的橄榄叶提取物，是一种潜在的策略，可减少VOO长期保存所带来的有害影响及其可能的变质。
