Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil.

Lucia Bartella,Ilaria Santoro,Ines Rosita Talarico,Leonardo Di Donna,Fabio Mazzotti

doi:10.3390/antiox10101619

Abstract

A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO2 supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contact with olive oil (which is known to contain this phenol) under controlled temperature and pressure conditions of supercritical CO2. The transfer of the nutraceutical to the foodstuff was initially evaluated using a fortified olive oil model and was then applied to commercial olive oil and foodstuff. The yield of the hydroxytyrosol transfer was demonstrated to be quantitative. In order to prove the suitability of the final products, hydroxytyrosol-enriched flour was used to prepare a bread roll, which maintained the nutraceutical characteristics after the cooking. Finally, DPPH based experiments were performed to prove the radical scavenging activity of the functionalized foodstuff.

Highlights

Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P
We present a simple process, based on CO2 supercritical fluid extraction (SFE), which allows for the selective transfer of the nutraceutical hydroxytyrosol from olive oil to selected foodstuffs, aiming at the design of enriched foods with radical scavenging activity
We present a novel methodology to obtain new functional foods containing hydroxytyrosol, a nutraceutical component naturally found in olive oil, which is well known for its antioxidant properties

Summary

Introduction

Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. A functionalized food is obtained by adding to the traditional foodstuff a natural or synthetic extract containing active principles such as vitamins, antioxidants, bioactive peptides, probiotics, or, oligoelements [3]. As an example, according to the latter regulation, the olive oil phenols (hydroxytyrosol-based compounds) may “contribute to the protection of blood lipids from oxidative stress” only if the concentration of these active molecules are above 5 mg per 20 g of olive oil; the olive oils rich in those phenols become a full-fledged functional food. It has been demonstrated that hydroxytyrosol possesses several beneficial effects on human health: numerous studies have shown its protection activity against metabolic diseases [7] and digestive disorders [8] and its anti-carcinogenic [9], Academic Editors: Michał Swieca and Ireneusz Kapusta. The aging of the olive oil causes important deteriorative changes in its chemical, sensory, and nutritional properties, affecting the shelf life of the olive oil, which is less than

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