Virgin Olive Oil Enriched with Lutein-Zeaxanthin from Spinacia oleraceale

被引：12

作者：

Benito de Valle-Prieto, Maria ^{[1
]}

Delgado-Adamez, Jonathan ^{[1
]}

Victoria Gil, Ma ^{[2
]}

Martillanes, Sara ^{[1
]}

Nieves Franco, Ma ^{[1
]}

Martin-Vertedor, Daniel ^{[1
]}

机构：

[1] Govt Extremadura, Technol Inst Food & Agr INTAEX, Ctr Sci Res & Technol Extremadura CICYTEX, Avda Adolfo Suarez S-N, Badajoz 06007, Spain

[2] Univ Extremadura, Fac Sci, Organ & Inorgan Chem Dept, Avda Elvas S-N, Badajoz 06071, Spain

来源：

JOURNAL OF OLEO SCIENCE | 2017年 / 66卷 / 05期

关键词：

enriched virgin olive oil; lutein-zeaxanthin; spinach; carotenoids; MACULAR CAROTENOIDS; RESONANCE RAMAN; BETA-CAROTENE; CATARACT; RISK;

D O I：

10.5650/jos.ess16189

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work consists of developing a technological process for elaborating a virgin olive oil enriched in lutein-zeaxanthin extracted from spinach, studying different parameters like temperature, time of extraction and different ratios (spinach-oil). It was observed that the amount of carotenoids extracted increased up to a maximum after 24 hours and decreased as the maceration time progressed up to 60 hours, resulting of biological degradation. It was also observed that as more spinach we added, as more lutein-zeaxanthin in the enriched virgin olive oil was obtained. The best results were obtained after 24 hours by using a 75:25 ratio at 30 degrees C. Values of oxidative stability decreased drastically, as well as other parameters such as acidity; peroxides index and Ks were modified when the enriched virgin olive oil was subjected to 45 degrees C for 24 hours of maceration. Thus, the present procedure constitutes a way to achieve an increase in the daily intake of beneficial compounds.

引用

页码：463 / 468

页数：6

共 20 条

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