ESTUDIO COMPARATIVO DEL PERFIL FENÓLICO, ACTIVIDAD ANTIOXIDANTE Y BIODISPONIBILIDAD EN HOJAS Y FRUTOS DEL OLIVAR
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2022-03-15
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Jaén: Universidad de Jaén
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[ES] Numerosos estudios han puesto de manifiesto que los extractos fenólicos del fruto y hojas de la especie Olea europaea son ricos en compuestos bioactivos y su ingesta puede reducir o prevenir el riesgo de desarrollar ciertas enfermedades crónicas. En este TFM se ha realizado un estudio comparativo del perfil fenólico, actividad antioxidante y biodisponibilidad de extractos de frutos y hojas de diferentes variedades de olivo. Se han revisado primero las técnicas y métodos analíticos empleados para la obtención de extractos fenólicos y la determinación del contenido total en compuestos fenólicos y la actividad antioxidante, así como las estrategias empleadas para evaluar la biodisponibilidad de estos compuestos. Se ha revisado después y comparado: su contenido total en compuestos fenólicos y flavonoides mediante métodos espectrofotométricos; los compuestos fenólicos mayoritarios identificados mediante Cromatografía de Gases acoplada a Espectrometría de Masas; su actividad
antioxidante mediante ensayos frente a radicales; y su biodisponibilidad determinada mediante métodos de digestión simulada in vivo e in vitro.
[EN] Numerous studies have shown that the phenolic extracts of the fruit and leaves of the Olea europaea species are rich in bioactive compounds and their intake can reduce or prevent the risk of developing certain chronic diseases. In this TFM a comparative study of the phenolic profile, antioxidant activity and bioavailability of extracts of fruits and leaves of different varieties of olive tree has been carried out. The analytical techniques and methods used to obtain phenolic extracts and the determination of the total content of phenolic compounds and antioxidant activity, as well as the strategies used to evaluate the bioavailability of these compounds, were first reviewed. The following have been reviewed and compared: its total content of phenolic compounds and flavonoids by spectrophotometric methods; the major phenolic compounds identified by Gas Chromatography coupled to Mass Spectrometry; its antioxidant activity through tests against radicals; and its bioavailability determined by in vivo and in vitro simulated digestion methods.
[EN] Numerous studies have shown that the phenolic extracts of the fruit and leaves of the Olea europaea species are rich in bioactive compounds and their intake can reduce or prevent the risk of developing certain chronic diseases. In this TFM a comparative study of the phenolic profile, antioxidant activity and bioavailability of extracts of fruits and leaves of different varieties of olive tree has been carried out. The analytical techniques and methods used to obtain phenolic extracts and the determination of the total content of phenolic compounds and antioxidant activity, as well as the strategies used to evaluate the bioavailability of these compounds, were first reviewed. The following have been reviewed and compared: its total content of phenolic compounds and flavonoids by spectrophotometric methods; the major phenolic compounds identified by Gas Chromatography coupled to Mass Spectrometry; its antioxidant activity through tests against radicals; and its bioavailability determined by in vivo and in vitro simulated digestion methods.