期刊
FOOD RESEARCH INTERNATIONAL
卷 130, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.108987
关键词
Antioxidant; Carotenoid; Digestion; EVOO; Lycopene; Oxidation; Phenolics
资金
- Spanish Ministry of Economy and Competitiveness (MINECO) (AEI/FEDER,UE) [AGL2015-65450-R]
- Basque Government (EJ-GV) and its Departments of Universities and Research [IT-916-16]
- Economic Development and Infrastructures, Area of Agriculture, Fisheries and Food Policy [PA19/02]
The performance of commercial non-enriched and lycopene-enriched extra-virgin olive oils (EVOO) during in vitro gastrointestinal digestion was studied in order to elucidate potential benefits of lycopene addition. Samples were analyzed before and after digestion by Proton Nuclear Magnetic Resonance CH NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). EVOO samples differed in both main (oleic and linoleic acyl groups) and minor components (phenolic and oxidation compounds). Regardless of the presence of lycopene, all the samples reached a high degree of lipolysis and showed high stability towards oxidation under digestion conditions. Rather than oxidation reactions, the hydroperoxides initially present in the oil were reduced to more stable hydroxides. Likewise, hydroxy-diene isomerization from cis,trans to trans,trans occurred. Hence, the presumed antioxidant effect of lycopene was not noticed during in vitro digestion of EVOO. Similar experiments carried out with a more polyunsaturated oil (sunflower oil) indicated that lycopene slowed down the advance of oxidation slightly. However, in the case of EVOO, its initial quality prevailed over the slight antioxidant effect exerted by lycopene at the concentration present in commercial samples, determining the oxidation compound profile of the digests.
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