Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
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Autor/a
Olmo-Cunillera, Alexandra
Pérez, Maria
López-Yerena, Anallely
Abuhabib, Mohamed M.
Vallverdú-Queralt, Anna
Lamuela-Raventós, Rosa Maria
Fecha de publicación
2023-09-18ISSN
2076-3921
Resumen
The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids,
squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation
conditions and olive storage on the composition of ‘Corbella’ EVOO produced in an industrial mill
to determine which parameters and compounds could give more stable oils. Although a longer
malaxation time at a higher temperature and olive storage had a negative effect on the content of
α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant
capacity and oxidative stability of the oil were improved because of an increase in the concentration
of oleacein (56–71%) and oleocanthal (42–67%). Therefore, these two secoiridoids could be crucial
for better stability and a longer shelf life of EVOOs, and their enhancement should be promoted.
A synergistic effect between secoiridoids and carotenoids could also contribute to EVOO stability.
Additionally, ‘Corbella’ cultivar seems to be a promising candidate for the production of EVOOs with
a high oleic/linoleic ratio. These findings signify a notable advancement and hold substantial utility
and significance in addressing and enhancing EVOO stability.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
17
Publicado por
MDPI
Publicado en
Antioxidants
Citación
Olmo-Cunillera, Alexandra, Maria Pérez, Anallely López-Yerena, Mohamed M. Abuhabib, Antònia Ninot, Agustí Romero-Aroca, Anna Vallverdú-Queralt, and Rosa Maria Lamuela-Raventós. 2023. “Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.” MDPI. Multidisciplinary Digital Publishing Institute. September 18. https://www.mdpi.com/2076-3921/12/9/1776.
Número del acuerdo de la subvención
FEDER/ / /EU/ /
MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I y Programa Estatal de I+D+I orientada a los retos de la sociedad/PID2020-114022RB-I00/ES/Desarrollo de productos de tomate sostenibles para mejorar el eje microbiota-intestino-cerebro: de la granja a la mesa y la salud/
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/CEX2021-001234-M/ES/ /
CDTI/ /IDI-20210929/ES/DESARROLLO DE ACEITE CON PROPIEDADES SALUDABLES EN BASE A VARIEDAD DE OLIVA CORBELLA/
Program
Fructicultura
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