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Food Chem. 2015 May 15;175:203-11. doi: 10.1016/j.foodchem.2014.10.150. Epub 2014 Nov 28.

Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts.

Author information

1
Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL), 23700 Linares, Spain.
2
Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Braganca, Campus de Santa Apolónia, Braganca, Portugal; REQUIMTE/Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
3
REQUIMTE/Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
4
Departament of Chemical Engineering, Almeria University, E-04071 Almeria, Spain.
5
Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Braganca, Campus de Santa Apolónia, Braganca, Portugal.
6
Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL), 23700 Linares, Spain. Electronic address: rbermejo@ujaen.es.
7
Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Braganca, Campus de Santa Apolónia, Braganca, Portugal. Electronic address: jpereira@ipb.pt.

Abstract

Humans are not capable of synthesizing carotenoids de novo and thus, their presence in human tissues is entirely of dietary origin. Consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables. Microalgae are a good source of carotenoids that can be exploited. In the present work, carotenoids rich extracts from Scenedesmus almeriensis were added to extra-virgin olive oils at different concentrations (0.1 and 0.21 mg/mL) in order to enhance the consumption of these bioactives. Extracts brought changes in olive oils color, turning them orange-reddish. Quality of olive oils was improved, since peroxidation was inhibited. Olive oils fatty acids and tocopherols were not affected. β-carotene and lutein contents increase considerably, as well as oxidative stability, improving olive oils shelf-life and nutritional value. Inclusion of S. almeriensis extracts is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing.

KEYWORDS:

Carotenoids; Microalgae; Nutrition; Scenedesmus almeriensis; Virgin olive oil

PMID:
25577071
DOI:
10.1016/j.foodchem.2014.10.150
[Indexed for MEDLINE]

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