| QUALITY AND STABILITY OF EDIBLE OILS ENRICHED WITH HYDROPHILIC ANTIOXIDANTS FROM OLIVE TREE: THE ROLE OF ENRICHMENT EXTRACTS AND LIPID COMPOSITION. | |
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MedLine Citation:
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PMID: 21950491 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Phenolic extracts from olive-tree leaves and olive pomace were used to enrich refined oils (viz. maize, soy, high-oleic sunflower, sunflower, olive, and rapeseed oils) at two concentration levels (200 and 400 μg/mL, expressed as gallic acid). The concentration of characteristic olive phenols in these extracts together with the lipidic composition of the oils to be enriched influenced the mass transfer of the target antioxidants, which conferred additional stability and quality parameters to the oils as a result. In general, all the oils experienced either a noticeable or dramatic improvement of their quality-stability parameters (e.g. peroxide index and Rancimat) as compared with their non-enriched counterpasses. The enriched oils were also compared with extra-virgin olive oil with a natural content in phenols of 400 μg/mL. The healthy properties of these phenols and the scarce or nil prices of the raw materials used can convert oils in supplemented foods or even nutraceuticals. |
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Authors:
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Verónica Sánchez de Medina; Feliciano Priego Capote; Carlos Jiménez-Ot; María Dolores Luque De Castro |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-9-27 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Sep |
Date Detail:
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Created Date: 2011-9-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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