富含微藻类胡萝卜素的特级初榨橄榄油的颜色:紫外线照射和加热的影响

IF 1 4区 农林科学 Q4 CHEMISTRY, APPLIED Grasas y Aceites Pub Date : 2022-06-13 DOI:10.3989/gya.0104211
M. Murillo, A. García, T. Lafarga, M. Melgosa, R. Bermejo
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引用次数: 7

摘要

将含有2.5 mg/mL叶黄素和3.3 mg/mL β-胡萝卜素的almeriensis微藻富含类胡萝卜素的提取物添加到4种不同成熟度的西班牙品种的10种特级初榨橄榄油中,得到叶黄素和β-胡萝卜素浓度分别为0.082和0.11 mg/mL的类胡萝卜素富集油。通过分析紫外、微波和浸浴加热三种不同处理方式对微藻类胡萝卜素橄榄油颜色的影响,研究了微藻类胡萝卜素橄榄油的特级初榨橄榄油。该方法旨在模拟在受控的实验室条件下,家庭处理的效果。然后进行分光光度法颜色测量,以监测富集和非富集特级初榨橄榄油样品的颜色变化。富集油比天然油颜色更丰富,颜色更深,颜色更红。经过55天的紫外线照射、40分钟的微波加热和72小时的恒温加热,天然/浓缩特级初榨橄榄油的平均色差分别为98/117、15/9和57/28 CIELAB单位。一般来说,增加温度和紫外线照射在非富集样品中产生更高的CIELAB色差。在特级初榨橄榄油中添加微藻提取物被发现可以诱导一定程度的颜色稳定性,并可能成为未来增加有益生物活性化合物(如类胡萝卜素)每日摄入量的一种方式。
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Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating
A carotenoid-rich extract containing 2.5 mg/mL of lutein and 3.3 mg/mL of β-carotene from the microalga Scenedesmus almeriensis was added to ten extra virgin olive oils from four Spanish cultivars with differing degrees of ripeness, obtaining carotenoid enriched oils with lutein and β-carotene concentrations of 0.082 and 0.11 mg/mL, respectively. Extra virgin olive oils enriched with carotenoids from microalgae were studied by analyzing the effect on color of three different treatments: ultraviolet exposure, microwave heating and immersion bath heating. The methodology was designed to simulate, in controlled laboratory conditions, the effects of household treatments. Spectrophotometric color measurements were then performed to monitor color changes in the enriched and non-enriched extra virgin olive oil samples. Enriched oils are much more chromatic, darker and redder than natural oils. After 55 days UV irradiation, 40 min microwave heating, and 72 hours thermostatic heating, the average color differences for natural/enriched extra virgin olive oils were 98/117, 15/9 and 57/28 CIELAB units, respectively. In general, increasing temperature and ultraviolet exposure produced higher CIELAB color differences in the non-enriched samples. The addition of microalga extracts to extra virgin olive oils was found to induce some color stability and may constitute a future way of increasing the daily intake of beneficial bioactive compounds such as carotenoids.
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来源期刊
Grasas y Aceites
Grasas y Aceites 工程技术-食品科技
CiteScore
2.50
自引率
0.00%
发文量
50
审稿时长
3 months
期刊介绍: Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality
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