An Innovative Olive Pâté with Nutraceutical Properties

Abstract

<jats:p>Food plays a central role in health, especially through consumption of plant-derived foods. Functional foods, supplements, and nutraceuticals are increasingly entering the market to respond to consumer demand for healthy products. They are foods, supplements, and ingredients which offer health benefits beyond the standard nutritional value. Some benefits are associated with phenolic compounds and phytochemicals with antioxidant properties. An olive pâté (OP) was added with antioxidants derived from olive mill wastewater (OMWW) to obtain a functional product rich in phenolic compounds. The olive pâté is produced from the ground olive pericarp, which shows an excellent natural antioxidant content. The OMWW is a waste product from oil processing, which is also rich in phenolic compounds. The result was a product rich in trans-resveratrol, OH tyrosol, and tyrosol in concentrations such as satisfying the European community’s claims regarding the possible antioxidant action on plasma lipids with excellent shelf-life stability. The total phenolic content was assayed by a colorimetric method, the antioxidant activity by the ABTS [(2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] test, the phenolic profile by Q Exactive Orbitrap LC-MS/MS. The shelf-life stability was confirmed by yeast, molds, and total microbial count, pH, and water activity determinations, and the best pasteurization parameters were determined. The palatability was judged as excellent.</jats:p>

Phytochemical Screening, Antioxidant and Sperm Viability of Nelumbo nucifera Petal Extracts

“…Quercetin was used for positive control, and the results were calculated and expressed in percentage of inhibition according to: % inhibition = (A DPPH − A sample )/A DPPH × 100 4.8.2. 2,2 -Azino-di-[3-Ethylbenzthiazoline Sulfonate] (ABTS) Radical Scavenging Assay ABTS radical cation decolorization assay was determined the free radical scavenging activity of NAE and NEE [40]. ABTS was prepared and stored in the dark at 4 • C. The stock solution was diluted with distilled water to obtain an absorbance of 0.7 at 734 nm.…”

The Application of Trichoderma Strains or Metabolites Alters the Olive Leaf Metabolome and the Expression of Defense-Related Genes

“…These include phenolic compounds, which have shown numerous positive effects on human health (i.e., antihypertensive, antiinflammatory, hypoglycemic, antimicrobial, and hypocholesterolemic) that were mainly related to an antioxidative action (see [ 7 ] for a review). Olive tree leaf extracts are also used in antiaging cosmetics due to their pronounced antioxidant activity, and in the food industry as integrators, preservers or flavorings, thus opening multiple opportunities in the field of functional foods [ 8 , 9 , 10 ].…”

The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants

“…In the EVOO, there are five different classes of phenolic compounds (secoiridoid, phenolic alcohols, phenolic acids, and flavonoids) [ 37 ]. Of these, the secoiridoid were the most abundant [ 39 ]. During the cooking, the secoiridoids hydrolyzed.…”