Quintero-Flórez Angélica, Beltrán Gabriel, Sánchez-Ortiz Araceli
Instituto de Investigación y Formación Agraria y Pesquera- IFAPA Centro Venta del Llano, Ctra Bailén - Motril Km 18.5, 23620 Mengibar, Spain.
J Agric Food Chem. 2017 Sep 13;65(36):7900-7907. doi: 10.1021/acs.jafc.7b01965. Epub 2017 Aug 29.
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.
挥发性化合物是初榨橄榄油（VOO）某些感官特性的成因；然而，尚未从营养角度对其进行研究。在这项工作中，研究了模拟消化对VOO中负责绿色风味的挥发性化合物的影响，通过体外消化模型的三个步骤（口腔、胃和小肠）分析其变化。测定了“皮夸尔”VOO主要挥发物的回收率和生物可及性指标。在十二指肠阶段结束时，观察到乙醇、戊-1-烯-3-醇、β-罗勒烯和壬醛的回收率较高。在分析的10种挥发性化合物中，只有6种化合物具有生物可及性。生物可及性最高的化合物是戊-1-烯-3-醇、壬醛、β-罗勒烯和乙醇。结果首次表明了VOO中几种挥发性化合物的回收率和生物可及性。
