Virgin Olive Oil Enriched with Lutein-Zeaxanthin from &lt;i&gt;Spinacia oleracea&lt;/i&gt;

Valle-Prieto, María Benito de; Delgado‐Adámez, Jonathan; Gil, M. Cuesta; Martillanes, Sara; Franco, M. N.; Martín‐Vertedor, Daniel

doi:10.5650/jos.ess16189

Cited by 8 publications

(7 citation statements)

References 15 publications

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“…The main pigment of EVOO is the lutein (3,3′-dihydroxy-α-carotene), followed by β-carotene. The content of lutein observed in the starting EVOO was around 1.0 mg/100 mL, a considerably high value in respect to the values reported in the literature for other EVOO samples [44]. At the end of the storage, the content of β-carotene and lutein in EVOO and EVOOCar showed slight decreases in respect to time zero.…”

Section: Resultsmentioning

confidence: 52%

“…The authors reported that the quality of olive oils was improved, since β-carotene and lutein contents increased considerably [43]. Some researchers obtained a virgin olive oil enriched with lutein and zeaxanthin from Spinacia oleracea as a potential functional food [44]. Carotenoids (β-carotene and astaxanthin) have been added to refined olive oils, and it has been reported that only astaxanthin showed a protective effect on olive oil for up to 10 h of thermal treatment [5].…”

Section: Resultsmentioning

confidence: 99%

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Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

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A carotenoid-rich extract from Lycium barbarum 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 (p < 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 (p < 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.

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Section: Resultsmentioning

confidence: 52%

Section: Resultsmentioning

confidence: 99%

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

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“…In addition to unique sensory attributes, EVOO possesses a number of healthy properties such as preventing heart and degenerative diseases (Alonso & Martínez‐González, 2004; Chiesi et al., 2015; Karkovic Markovic et al., 2019; Nogueira‐de‐Almeida & de Castro, 2018; Pereira et al, 2020; Valle‐Prieto et al., 2017). Unsurprisingly then, this type of oil has become an increasingly important component of Mediterranean diet.…”

Section: Introductionmentioning

confidence: 99%

“…The potential ability of βC as an oil stabilizer against microwave heating and exposure to ultraviolet light was also assessed. The daily dose of virgin olive oil (VOO) recommended by the United States Food and Drug Administration (US‐FDA; Valle‐Prieto et al., 2017), 23 g, does not suffice to supply the human body with adequate amounts of minor compounds such as carotenoids present in the oil matrix. Given the increasing interest in consuming natural compounds from biological sources, enriching EVOOs with βC may be an effective way of ensuring an optimal intake of carotenoids through Mediterranean diet.…”

Section: Introductionmentioning

confidence: 99%

Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties

Murillo-Cruz

Chova²,

Bermejo

2021

J. Food Process. Preserv.

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Vegetable oils are prone to oxidation, which detracts from their quality and nutritional value, and β‐carotene is a major carotenoid with healthy properties. In this work, fungal β‐carotene was added to extra‐virgin oils from Picual olives in order to prevent their degradation and foster consumption of bioactive substances. The effect of β‐carotene was assessed by comparing various quality‐related physical and chemical properties of the oils in its presence and absence. The oils were also examined for their response to microwave heating and exposure to light. The fact that no substantial changes in free acidity were observed upon addition of the carotenoid suggests the absence of hydrolysis reactions in the oils. Except for free acidity, all physical and quality‐related parameters of extra virgin olive oil were altered by microwave heating and exposure to UV light. The changes, however, were less marked in βC‐enriched samples, which suggest that the carotenoid has a protective effect against degradation. Based on the results, natural antioxidants such as β‐carotene may provide an effective means for increasing the shelf‐life, nutritional value, and resistance to degradation of extra‐virgin olive oil. Novelty impact statement Adding β‐carotene to olive oil increases its nutritional value and improves oil stability against microwave heating and light exposure. Using carotenoid‐enriched olive oils as new functional foods can be useful to increase the daily intake of essential bioactive molecules through human diet, enhance the healthy properties of oils and confer them valuable nutritional assets and additional stability.

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“…Currently, a high proportion of carotenoids is obtained synthetically, since it is cheaper; however, increasingly those of natural origin are used more [4]. Carotenes can be obtained from orange and reddish sources, as carrot waste or tomato pomace, while xanthophylls can be extracted from spinach residues [5].…”

Section: Terpenoidsmentioning

confidence: 99%

Agrifood By-Products as a Source of Phytochemical Compounds

Martillanes¹,

Rocha-Pimienta²,

Delgado‐Adámez³

2018

Descriptive Food Science

Self Cite

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In last years, food by-products and waste valorization practices have gained importance because these processes are sustainable and can increase the profit for local economies. Many compound families of phytochemicals like carotenoids, tocopherols, glucosinolates and phenolic compounds can be obtained through plant by-products coming from agroindustries, such as citric peels, tomato wastes or wine pomace. A number of novel methods like pressured liquid, microwaves or supercritical CO 2 are being used for the extraction of compounds, affecting them in different ways. Phytochemicals obtained can be used in cosmetics, medical uses and dietary supplements or reused in agrifood industries among others, as natural pigments, antioxidants or antimicrobials.

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Virgin Olive Oil Enriched with Lutein-Zeaxanthin from <i>Spinacia oleracea</i>

Cited by 8 publications

References 15 publications

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties

Agrifood By-Products as a Source of Phytochemical Compounds

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