Abstract
AbstractPâté is a by‐product of virgin olive oil production presenting a high phenolic content and beneficial health effects. This research aims to evaluate the storage stability of phenolic compounds of pâté and a coated formulation, and to verify the bioaccessibility of the phenolic compounds. An accelerated shelf‐life test at 40 °C/75% relative humidity was carried out for 75 days. Different combinations of degradative and hydrolytic reactions impacted the results. Indeed, at the end of the storage period, 84% of phenols was recovered in pâté with free tyrosol and hydroxytyrosol showing an increase due to secoiridoids hydrolysis. The total phenolic content of coated pâté did not significantly decrease, showing a higher increment of free tyrosol and hydroxytyrosol. Simulated digestion led to the liberation of 15% of phenols by both samples. In conclusion, the coating process improved the stability of pâté phenolic compounds without affecting their bioaccessibility.
Highlights
Phenolic compounds belonging to different chemical classes present in extra virgin olive oil (EVOO) have been studied largely for their health-beneficial effects
The chromatographic profiles of p^ate (P) and coated p^ate (CP) extracts were found to be very similar, assuring that the coating did not cause any change on the phenolic content (Fig. 1)
The results reported by Ahmad-Qasem et al, (2014) reveal that the digestion process significantly (p ≤ 0.05) affected the composition and the total phenolic content of some olive leaf extracts; verbascoside and oleuropein showed a moderate resistance to gastric digestion, but their concentration during the intestinal phase dramatically decreased
Summary
Phenolic compounds belonging to different chemical classes present in extra virgin olive oil (EVOO) have been studied largely for their health-beneficial effects. Numerous studies reported that virgin olive oil phenols provide benefits for plasma lipid levels and contrast oxidative damage (Covas et al, 2006; de la Torre-Carbot et al, 2010; Dinu et al, 2020). Many studies have been aimed at reducing the environmental impact of olive pomace and/or harnessing its potential economic value (Frankel et al, 2013) This by-product is rich in important valueadded compounds among which tyr and OH-tyr, present as free and bound forms, represent a prominent part (Obied et al, 2005). The protein content of the fresh pulp is relatively low, generally between 1% and 3%
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