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

卷:175

Limon, Piedad ; Malheiro, Ricardo ; Casal, Susana ; Gabriel Acien-Fernandez, F. ; Fernandez-Sevilla, Jose Ma ; Rodrigues, Nuno ; Cruz, Rebeca ; Bermejo, Ruperto ; Pereira, Jose Alberto

关键词: Carotenoids;    Virgin olive oil;    Microalgae;    Scenedesmus almeriensis;    Nutrition;   

DOI  :  10.1016/j.foodchem.2014.10.150

学科分类：食品科学和技术

【 摘 要 】

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. (c) 2014 Elsevier Ltd. All rights reserved.