Alberdi-Cedeño Jon, Ibargoitia María L, Guillén María D
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad nº 7, 01006 Vitoria-Gasteiz, Spain.
Antioxidants (Basel). 2020 Jun 20;9(6):543. doi: 10.3390/antiox9060543.
The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance (H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These changes were compared with those provoked in the lipids of corn oil and of virgin flaxseed oil submitted to the same digestive conditions. Lipolysis and oxidation were the two reactions under consideration. The bioaccessibility of main and minor components of olive oil, of phenolic compounds added, and of compounds formed as consequence of the oxidation, if any, were matters of attention. Enrichment of olive oil with antioxidant phenolic compounds does not affect the extent of lipolysis, but reduces the oxidation degree to minimum values or avoids it almost entirely. The in vitro bioaccessibility of nutritional and bioactive compounds was greater in the olive oil digestate than in those of other oils, whereas that of compounds formed in oxidation was minimal, if any. Very close quantitative relationships were found between the composition of the oils in main components and their in vitro bioaccessibility. These relationships, some of which have predictive value, can help to design lipid diets for different nutritional purposes.
采用质子核磁共振（H NMR）以及固相微萃取-气相色谱/质谱联用（SPME-GC/MS）技术，研究了体外消化对添加或未添加不同酚类化合物的橄榄油脂质的影响。将这些变化与在相同消化条件下玉米油和初榨亚麻籽油脂质所发生的变化进行了比较。研究考虑了脂解和氧化这两个反应。橄榄油主要和次要成分、添加的酚类化合物以及氧化后形成的化合物（如有）的生物可及性是关注的重点。用抗氧化酚类化合物富集橄榄油不会影响脂解程度，但会将氧化程度降低到最小值或几乎完全避免氧化。橄榄油消化物中营养和生物活性化合物的体外生物可及性高于其他油类，而氧化形成的化合物的生物可及性（如有）则极低。在主要成分的油组成与其体外生物可及性之间发现了非常密切的定量关系。其中一些关系具有预测价值，有助于设计用于不同营养目的的脂质饮食。
