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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2015

Autores

Piedad Limon (Autor) Outra; Ricardo Malheiro (Autor) Outra; Susana Casal (Autor) FFUP; Gabriel Acien Fernandez, FG (Autor) Outra; Jose Ma Fernandez Sevilla (Autor) Outra; Nuno Rodrigues (Autor) Outra; Rebeca Cruz (Autor) Outra; Ruperto Bermejo (Autor) Outra; Jose Alberto Pereira (Autor) Outra

Revista

Título: Food Chemistry

Vol. 175

Páginas: 203-211

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 31 Citações

Scopus - 35 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-00A-0JB

DOI: 10.1016/j.foodchem.2014.10.150

Abstract (EN): Humans are not capable of synthesizing carotenoids de nova 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. beta-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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9