Montesano Domenico, Rocchetti Gabriele, Cossignani Lina, Senizza Biancamaria, Pollini Luna, Lucini Luigi, Blasi Francesca
Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Foods. 2019 May 28;8(6):179. doi: 10.3390/foods8060179.
A carotenoid-rich extract from L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content ( < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly ( < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.
将枸杞富含类胡萝卜素的提取物添加到特级初榨橄榄油（EVOO）中，得到富含类胡萝卜素的油（EVOOCar）。通过测量一些经典参数（酸度和过氧化值、分光光度系数、脂肪酸组成）以及微量化合物（即α-生育酚和叶黄素）的含量，对EVOO和EVOOCar在室温下长期储存28周期间的氧化稳定性进行了评估。储存结束时，观察到EVOOCar中α-生育酚的含量相对于EVOO更高（<0.01）。枸杞中最丰富的类胡萝卜素化合物玉米黄质二棕榈酸酯在EVOOCar中直到储存结束时略有下降（<0.05）。关于多酚，采用非靶向代谢组学方法进行了超高效液相色谱-四极杆飞行时间质谱联用（UHPLC/QTOF-MS）分析。后一种方法在长期储存过程中区分了两种油样，还能够识别出在储存过程中变化显著的酚类（即主要是木脂素和黄酮类）。此外，添加枸杞类胡萝卜素在长期储存过程中保持了EVOOCar中酪醇当量的稳定性。这些结果表明，用富含类胡萝卜素的提取物对EVOO进行富集可以提高添加油的保质期和营养价值，在长期储存过程中保护EVOO中的天然抗氧化剂。
