Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
Food Res Int. 2018 Jul;109:82-90. doi: 10.1016/j.foodres.2018.04.031. Epub 2018 Apr 16.
Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion.
特级初榨橄榄油是地中海饮食的一个组成部分，其消费与降低慢性疾病的风险有关。在这里，我们测试了特级初榨橄榄油在与火鸡肉体外胃肠共消化过程中限制氧化现象的潜力。特级初榨橄榄油特别富含橄榄苦苷苷元异构体，用 MS/MS 实验测定其占总酚的 66.8%。补充特级初榨橄榄油的膳食会影响脂质过氧化。在低浓度（相对于肉为 2.5%）时，观察到脂质氧化的显著抑制，而当胃肠系统中特级初榨橄榄油的量增加时，脂质过氧化大大增强。在 2.5%特级初榨橄榄油下观察到的抑制作用归因于特级初榨橄榄油酚类化合物的抗氧化特性。在高浓度下，特级初榨橄榄油酚类化合物（特别是羟基酪醇衍生物）表现为促氧化剂，增加了肉中脂质氢过氧化物的生成。同时，肉中的催化剂在消化系统中的存在诱导了特级初榨橄榄油脂肪酸的过氧化，而特级初榨橄榄油酚类化合物的促氧化活性进一步加剧了这种情况。我们的研究强调了特级初榨橄榄油的消耗时间、消耗数量及其酚类成分在限制消化过程中肉脂过氧化现象的重要性。
