Elaboración de aceites de oliva ricos en compuestos bioactivos mediante acidificación de las pastas
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2024-09-10
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[ES] El aceite de oliva es una grasa muy apreciada por su alto valor nutricional y para la salud. En este trabajo se pretende obtener aceites con elevado contenido en compuestos bioactivos, favoreciendo la ruta de la enzima endógena β-glucosidasa.
Experimentalmente se ha empleado un diseño aleatorio en el que se emplean los ácidos acético, ascórbico y cítrico en dosis de 1%, 2% y 4%, y ensayos sin añadir ácido. Todos los ensayos se han realizado por triplicado.
Ácido ascórbico al 1% es el ácido y la dosis que mejor eficacia de extracción presenta y el que más incrementa el contenido de los derivados de la oleuropeina (aglicona de la oleuropeina y oleaceina), los fenoles totales y la capacidad antioxidante de los aceites. Se ha determinado que la oleaceina, el principal antioxidante de los aceites de oliva, presenta una capacidad antioxidante de alrededor de 1,6 mg trolox/mg.
[EN] Olive oil is a highly prized fat for its high nutritional value, and for health. The aim of this work is to obtain oils with a high content of bioactive compounds, favoring the endogenous β-glucosidase enzyme pathway. Experimentally, a randomized design has been used with acetic, ascorbic and citric acids at doses of 1%, 2% and 4%, and trials without acid addition. All trials were performed in triplicate. Ascorbic acid at 1% is the acid and dose with the highest extraction efficiency and the one that most increases the content of oleuropein derivatives (oleuropein aglycone and oleacein), total phenols and antioxidant capacity of the oils. It has been determined that oleacein, the main antioxidant in olive oils, has an antioxidant capacity of about 1.6 mg trolox/mg.
[EN] Olive oil is a highly prized fat for its high nutritional value, and for health. The aim of this work is to obtain oils with a high content of bioactive compounds, favoring the endogenous β-glucosidase enzyme pathway. Experimentally, a randomized design has been used with acetic, ascorbic and citric acids at doses of 1%, 2% and 4%, and trials without acid addition. All trials were performed in triplicate. Ascorbic acid at 1% is the acid and dose with the highest extraction efficiency and the one that most increases the content of oleuropein derivatives (oleuropein aglycone and oleacein), total phenols and antioxidant capacity of the oils. It has been determined that oleacein, the main antioxidant in olive oils, has an antioxidant capacity of about 1.6 mg trolox/mg.