Reboredo-Rodríguez P, Olmo-García L, Figueiredo-González M, González-Barreiro C, Carrasco-Pancorbo A, Cancho-Grande B
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain.
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
Food Res Int. 2020 Nov;137:109427. doi: 10.1016/j.foodres.2020.109427. Epub 2020 Jun 11.
The diet management is imperative to anticipate risk factors that favour the development of diseases; indeed, the intake of virgin olive oil could be an alternative natural source of α-glucosidase enzyme inhibitors, which delay the digestion rate of carbohydrates. Consequently, the impact of diabetes mellitus (DM) could be diminished. Extra Virgin Olive Oils (EVOO) were elaborated from Galician autochthonous variety 'Brava Gallega' with olives selected at three different degree of ripeness (ripening index, RI: 1.4, 3.0, 5.5) in order to assess the effect of maturation on overall chemical composition, sensory quality, and enzyme inhibition. The phenolic profile of the EVOOs determined by LC-ESI-IT-MS exhibited quantitative differences as ripening advanced; for example oleocanthal, tyrosol, luteolin and apigenin concentrations were higher in the overripe olive oil (RI 5.5). Anyway, the phenolic extracts (from every tested RI) were more active than acarbose. In particular, those obtained from the most mature olives displayed the most powerful inhibitory activity (IC value of 143 µg of dry extract/mL). In addition, the significant effect of these compounds (i.e. luteolin, apigenin, tyrosol and oleocanthal) on the inhibitory activity of the olive oil extracts was demonstrated. Our results suggest that, regardless of RI, the inhibitory activity of 'Brava Gallega' olive oils could represent a valuable strategy for reinforcing the health claim of olive oil for phenolic compounds.
饮食管理对于预测引发疾病的风险因素至关重要；事实上，初榨橄榄油的摄入可能是α-葡萄糖苷酶抑制剂的一种天然替代来源，它可以延缓碳水化合物的消化速度。因此，糖尿病（DM）的影响可能会减小。特级初榨橄榄油（EVOO）由加利西亚当地品种“Brava Gallega”制成，选用了三种不同成熟度（成熟指数，RI：1.4、3.0、5.5）的橄榄，以评估成熟度对整体化学成分、感官品质和酶抑制作用的影响。通过LC-ESI-IT-MS测定的EVOO的酚类物质谱随着成熟度的增加呈现出定量差异；例如，在过熟橄榄油（RI 5.5）中油橄榄苦素、酪醇、木犀草素和芹菜素的浓度更高。无论如何，酚类提取物（来自每个测试的RI）比阿卡波糖更具活性。特别是，从最成熟橄榄中获得的提取物表现出最强的抑制活性（干提取物的IC值为143μg/mL）。此外，还证明了这些化合物（即木犀草素、芹菜素、酪醇和油橄榄苦素）对橄榄油提取物抑制活性的显著影响。我们的结果表明，无论RI如何，“Brava Gallega”橄榄油的抑制活性可能是加强橄榄油中酚类化合物健康宣称的一项有价值的策略。
