Ahmad-Qasem Mateo, MH.; Cánovas De La Nuez, J.; Barrajón-Catalán, E.; Carreres, JE.; Micol Molina, V.; García Pérez, JV. (2014). Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols. Journal of Agricultural and Food Chemistry. 62(26):6190-6198. https://doi.org/10.1021/jf501414h
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66101
Título:
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Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols
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Autor:
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Ahmad-Qasem Mateo, Margarita Hussam
Cánovas de la Nuez, Jaime
Barrajón-Catalán, Enrique
Carreres, José Enrique
Micol Molina, Vicente
García Pérez, José Vicente
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Entidad UPV:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Fecha difusión:
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Resumen:
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[EN] Olive leaves are rich in bioactive compounds, which are beneficial for humans. The objective of this work was to
assess the influence of processing conditions (drying and extraction) of olive leaves on the extract ...[+]
[EN] Olive leaves are rich in bioactive compounds, which are beneficial for humans. The objective of this work was to
assess the influence of processing conditions (drying and extraction) of olive leaves on the extract s bioaccessibility. Thus, extracts
obtained from dried olive leaves (hot air drying at 70 and 120 °C or freeze-drying) by means of conventional or ultrasoundassisted
extraction were subjected to in vitro digestion. Antioxidant capacity, total phenolic content, and HPLC-DAD/MS/MS
analysis were carried out during digestion. The dehydration treatment used for the olive leaves did not have a meaningful
influence on bioaccessibility. The digestion process significantly (p < 0.05) affected the composition of the extracts. Oleuropein
and verbascoside were quite resistant to gastric digestion but were largely degraded in the intestinal phase. Nevertheless, luteolin-
7-O-glucoside was the most stable polyphenol during the in vitro simulation (43% bioaccessibility). Therefore, this compound
may be taken into consideration in further studies that focus on the bioactivity of olive leaf extracts.
KEYWORDS: Olea europaea, drying, in vitro digestion, antioxidant potential, byproduct
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Palabras clave:
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Olea europaea
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Drying
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In vitro digestión
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Antioxidant potential
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Byproduct
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Derechos de uso:
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Cerrado |
Fuente:
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Journal of Agricultural and Food Chemistry. (issn:
0021-8561
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DOI:
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10.1021/jf501414h
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Editorial:
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American Chemical Society
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Versión del editor:
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https://dx.doi.org/10.1021/jf501414h
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Código del Proyecto:
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info:eu-repo/grantAgreement/GVA//PROMETEO%2F2010%2F062/ES/ESTUDIO CONJUNTO DE LOS PROCESOS DE SECADO Y EXTRACCION DE COMPONENTES BIOACTIVOS CONSIDERANDO PARAMETROS DE CALIDAD, CONSUMO ENERGETICO Y ECO-EFICIENCIA/
info:eu-repo/grantAgreement/GVA//PROMETEO%2F2012%2F007/
info:eu-repo/grantAgreement/GVA//ACOMP%2F2013%2F93/
info:eu-repo/grantAgreement/MICINN//AGL2011-29857-C03-03/ES/FOODOMICS EVALUATION OF DIETARY POLYPHENOLS AGAINST COLON CANCER USING IN-VITRO AND IN-VIVO MODELS/
info:eu-repo/grantAgreement/CIBEROBN//GB12%2F03%2F30038/
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Agradecimientos:
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We thank the Generalitat Valenciana (PROMETEO/2010/062, PROMETEO/2012/007, and ACOMP/2013/93) for its financial support. M.H.A.-Q. was the recipient of a fellowship from the Ministerio de Educacion, Cultura y Deporte of ...[+]
We thank the Generalitat Valenciana (PROMETEO/2010/062, PROMETEO/2012/007, and ACOMP/2013/93) for its financial support. M.H.A.-Q. was the recipient of a fellowship from the Ministerio de Educacion, Cultura y Deporte of Spain (Programa de Formacion de Profesorado Universitario del Programa Nacional de Formacion de Recursos Humanos de Investigacion), and J.C. was the recipient of a fellowship from Catedra AINIA (Universitat Politecnica de Valencia). This investigation has also been supported by the Ministerio de Ciencia e Innovacion (AGL2011-29857-C03-03) and CIBERobn (CB12/03/30038, Fisiopatologia de la Obesidad y la Nutricion, CIBERobn, Institut de Salud Carlos III).
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Tipo:
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Artículo
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