Publicação
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts
| Resumo: | Humans are not capable of synthesizing carotenoids de novo 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. β-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. |
|---|---|
| Autores principais: | Limón, Piedad |
| Outros Autores: | Malheiro, Ricardo; Casal, Susana; Acién-Fernández, F. Gabriel; Fernández-Sevilla, José María; Rodrigues, Nuno; Cruz, Rebeca; Bermejo‐Román, Ruperto; Pereira, J.A. |
| Assunto: | Carotenoids Virgin olive oil Microalgae Scenedesmus almeriensis Nutrition |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173367194320896 |
|---|---|
| author | Limón, Piedad |
| author2 | Malheiro, Ricardo Casal, Susana Acién-Fernández, F. Gabriel Fernández-Sevilla, José María Rodrigues, Nuno Cruz, Rebeca Bermejo‐Román, Ruperto Pereira, J.A. |
| author2_role | author author author author author author author author |
| author_facet | Limón, Piedad Malheiro, Ricardo Casal, Susana Acién-Fernández, F. Gabriel Fernández-Sevilla, José María Rodrigues, Nuno Cruz, Rebeca Bermejo‐Román, Ruperto Pereira, J.A. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Limón, Piedad\"},{\"Person.name\":\"Malheiro, Ricardo\",\"Person.identifier.orcid\":\"0000-0002-7342-0511\"},{\"Person.name\":\"Casal, Susana\"},{\"Person.name\":\"Acién-Fernández, F. Gabriel\"},{\"Person.name\":\"Fernández-Sevilla, José María\"},{\"Person.name\":\"Rodrigues, Nuno\",\"Person.identifier.orcid\":\"0000-0002-9305-0976\"},{\"Person.name\":\"Cruz, Rebeca\"},{\"Person.name\":\"Bermejo‐Román, Ruperto\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Limón, Piedad Malheiro, Ricardo Casal, Susana Acién-Fernández, F. Gabriel Fernández-Sevilla, José María Rodrigues, Nuno Cruz, Rebeca Bermejo‐Román, Ruperto Pereira, J.A. |
| datacite.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2016-12-21T09:40:14Z |
| datacite.date.embargoed.fl_str_mv | 2016-12-21T09:40:14Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Carotenoids Virgin olive oil Microalgae Scenedesmus almeriensis Nutrition |
| datacite.titles.title.fl_str_mv | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Limón, Piedad Malheiro, Ricardo Casal, Susana Acién-Fernández, F. Gabriel Fernández-Sevilla, José María Rodrigues, Nuno Cruz, Rebeca Bermejo‐Román, Ruperto Pereira, J.A. |
| dc.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2016-12-21T09:40:14Z |
| dc.date.embargoed.fl_str_mv | 2016-12-21T09:40:14Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/13625 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Carotenoids Virgin olive oil Microalgae Scenedesmus almeriensis Nutrition |
| dc.title.fl_str_mv | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Humans are not capable of synthesizing carotenoids de novo 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. β-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. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/ea44d868-946e-4f66-9c3b-71156fa559be/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/13625 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/13625 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Limón, Piedad Malheiro, Ricardo Malheiro, Ricardo http://orcid.org/0000-0002-7342-0511 0000-0002-7342-0511 Casal, Susana Acién-Fernández, F. Gabriel Fernández-Sevilla, José María Rodrigues, Nuno Rodrigues, Nuno https://www.ciencia-id.pt/F41D-B424-5F78 F41D-B424-5F78 http://orcid.org/0000-0002-9305-0976 0000-0002-9305-0976 Cruz, Rebeca Bermejo‐Román, Ruperto Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 |
| publishDate | 2015 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engElsevierpt_PTHumans are not capable of synthesizing carotenoids de novo 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. β-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.application/pdfpt_PTImprovement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extractsLimón, PiedadPersonalMalheiro, RicardoDSpacehttp://dspace.org/items/0fa7974d-abd3-444b-9a7e-16d16530a0f7DSpacehttp://dspace.org/items/0fa7974d-abd3-444b-9a7e-16d16530a0f7MalheiroRicardoORCIDhttp://orcid.org0000-0002-7342-0511Scopus Author IDhttps://www.scopus.com25650218300Casal, SusanaAcién-Fernández, F. GabrielFernández-Sevilla, José MaríaPersonalRodrigues, NunoDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdRodriguesNunoCiência IDhttps://www.ciencia-id.ptF41D-B424-5F78ORCIDhttp://orcid.org0000-0002-9305-0976Scopus Author IDhttps://www.scopus.com55258560600Cruz, RebecaBermejo‐Román, RupertoPersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0308-8146DOIIsPartOf10.1016/j.foodchem.2014.10.1502016-12-21T09:40:14Z20152015-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/13625http://purl.org/coar/access_right/c_16ecrestricted accessCarotenoidsVirgin olive oilMicroalgaeScenedesmus almeriensisNutrition608175 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2015http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/ea44d868-946e-4f66-9c3b-71156fa559be/downloadFood Chemistry175203211 |
| spellingShingle | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts Limón, Piedad Carotenoids Virgin olive oil Microalgae Scenedesmus almeriensis Nutrition |
| status | SINGLETON |
| subject.fl_str_mv | Carotenoids Virgin olive oil Microalgae Scenedesmus almeriensis Nutrition |
| title | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| title_full | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| title_fullStr | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| title_full_unstemmed | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| title_short | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| title_sort | Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts |
| topic | Carotenoids Virgin olive oil Microalgae Scenedesmus almeriensis Nutrition |
| topic_facet | Carotenoids Virgin olive oil Microalgae Scenedesmus almeriensis Nutrition |
| url | http://hdl.handle.net/10198/13625 |
| visible | 1 |