Abstract
The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance (1H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These changes were compared with those provoked in the lipids of corn oil and of virgin flaxseed oil submitted to the same digestive conditions. Lipolysis and oxidation were the two reactions under consideration. The bioaccessibility of main and minor components of olive oil, of phenolic compounds added, and of compounds formed as consequence of the oxidation, if any, were matters of attention. Enrichment of olive oil with antioxidant phenolic compounds does not affect the extent of lipolysis, but reduces the oxidation degree to minimum values or avoids it almost entirely. The in vitro bioaccessibility of nutritional and bioactive compounds was greater in the olive oil digestate than in those of other oils, whereas that of compounds formed in oxidation was minimal, if any. Very close quantitative relationships were found between the composition of the oils in main components and their in vitro bioaccessibility. These relationships, some of which have predictive value, can help to design lipid diets for different nutritional purposes.
Highlights
Digestion is a very complex process in which the main reactions provoke hydrolysis of proteins, carbohydrates and lipids to yield smaller building blocks, which may be absorbed through the intestinal wall
The results prove that its concentration) is the same in olive oils and in their digestates, which means that 100 % of squalene remains bioaccessible after in vitro digestion
It has been proved that the in vitro bioaccessibility of the oil main components is directly related with the concentration in the oil of saturated and of oleic acyl groups, the weight of the first being almost ten times higher than that of the second
Summary
Digestion is a very complex process in which the main reactions provoke hydrolysis of proteins, carbohydrates and lipids to yield smaller building blocks, which may be absorbed through the intestinal wall. Lipids are an important group of macronutrients which include many different compounds Triglycerides are their main components, and edible oils are the principal food lipid. Lipolysis extent determines the yield of molecules derived from oil main components that are able to be absorbed. Knowledge of the factors that influence the lipolytic process is a subject of great importance in monitoring the digestive process and designing lipids and mixtures of lipids with other components to cover different nutritional needs [4]. In this context, it has been proved that tea polyphenols are able to inhibit pancreatic lipase activity, reducing gastrointestinal
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