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Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi

Murillo-Cruz, Mª Carmen ; García-Ruíz, Ana Belén ; Chova-Martínez, Mariela ; Bermejo-Román, Ruperto

Journal of Oleo Science, 2021, Vol.70(4), pp.459-469

Japan: Japan Oil Chemists' Society

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Título:
Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi
Autor: Murillo-Cruz, Mª Carmen ; García-Ruíz, Ana Belén ; Chova-Martínez, Mariela ; Bermejo-Román, Ruperto
Assuntos: Anisidine ; Anticancer properties ; Antioxidants ; Carotene ; Carotenoids ; Chemical properties ; Chemical synthesis ; Enrichment ; extra virgin olive oil industry ; functional food industry ; Functional foods & nutraceuticals ; Fungi ; Olive oil ; Oxidation ; quality parameters ; β-carotene
É parte de: Journal of Oleo Science, 2021, Vol.70(4), pp.459-469
Descrição: Nowadays the consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables, being humans not capable of synthesizing these molecules. β-carotene is one of the most important carotenoids possessing anti-oxidation, anti-inflammation and anti-cancer properties. The aim of this work consists of preparing virgin olive oils enriched in β-carotene from fungi at different concentrations (0.041 and 0.082 mg/mL) in order to obtain new functional foods. Values of quality parameters (free acidity, peroxide value, coefficients of specific extinction and p-anisidine) have been obtained, showing that quality of olive oils was improved. Furthermore, the effect of β-carotene was evaluated as possible oxidative stabilizer during microwave heating and ultra violet-light exposure of the oils. As expected, the enrichment process brought changes in olive oils color, turning them orange-reddish. The use of natural antioxidants, in particular β-carotene could be an effective way to protect virgin olive oils from degradation and is a good strategy also to enhance the consumption of bioactive compounds improving olive oils shelf-life and nutritional value.
Editor: Japan: Japan Oil Chemists' Society
Idioma: Inglês

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Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi

Murillo-Cruz, Mª Carmen ; García-Ruíz, Ana Belén ; Chova-Martínez, Mariela ; Bermejo-Román, Ruperto

Japan: Japan Oil Chemists' Society

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