ACEITES DE OLIVA VÍRGENES EXTRA ENRIQUECIDOS CON NUEVOS ANTIOXIDANTES PROCEDENTES DE MICROALGAS. CARACTERIZACIÓN FÍSICO-QUÍMICA, COLORIMÉTRICA Y ENSAYOS DE ESTABILIDAD
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2017-07-13
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En esta Tesis Doctoral se han obtenido y caracterizado AOVE´S enriquecidos en antioxidantes (β-caroteno y luteína), por adición de extractos ricos en estos compuestos obtenidos a partir de la microalga Scenedesmus almeriensis. Se han desarrollado estudios de estabilidad, habiendo sido determinado el comportamiento de los mismos frente a variables como el tiempo, la temperatura y la exposición a la luz. Además, se han analizado parámetros químicos: referentes a la calidad de los aceites (acidez libre, compuestos de oxidación primaria y secundaria, índice de peróxidos, K232, K270, p-anisidina,..) y a la propia composición (perfil de ácidos grasos, tocoferoles, pigmentos,…).
En todos los casos ensayados, los aceites enriquecidos son más estables y aguantan mejor la degradación producida por las variables estudiadas.
Del análisis de los resultados, se puede deducir que la incorporación de estos extractos a los AOVE´S es una buena estrategia mejorar las propiedades de los aceites y prevenir la DMAE.
In this Thesis, EVOO's enriched in antioxidants (β-carotene and lutein) have been obtained and characterized by the addition of extracts rich in these compounds obtained from the microalga Scenedesmus almeriensis. Stability studies have been developed, having been determined the behavior of the same against variables such as time, temperature and exposure to light. In addition, chemical parameters have been analyzed: the quality (free acidity, primary and secondary oxidation compounds, peroxide index, K232, K270, p-anisidine, ..) and the composition: fatty acid profile , tocopherols, pigments, ...). Quality of olive oils was improved. In addition, the EVOO´s stability versus time, temperature and light exposure, has been also improved. To sum up, inclusion of carotenoids extracts in EVOO´s is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing. Furthermore, the carotenoids-enriched EVOO´s could be used as an alternative way in the fight against specific human diseases.
In this Thesis, EVOO's enriched in antioxidants (β-carotene and lutein) have been obtained and characterized by the addition of extracts rich in these compounds obtained from the microalga Scenedesmus almeriensis. Stability studies have been developed, having been determined the behavior of the same against variables such as time, temperature and exposure to light. In addition, chemical parameters have been analyzed: the quality (free acidity, primary and secondary oxidation compounds, peroxide index, K232, K270, p-anisidine, ..) and the composition: fatty acid profile , tocopherols, pigments, ...). Quality of olive oils was improved. In addition, the EVOO´s stability versus time, temperature and light exposure, has been also improved. To sum up, inclusion of carotenoids extracts in EVOO´s is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing. Furthermore, the carotenoids-enriched EVOO´s could be used as an alternative way in the fight against specific human diseases.
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AOVE´s (aceites de oliva vírgenes extra), Antioxidantes, microalgas, alimentos, estabilidad, EVOO´s (extra virgin olive oils), Antioxidants, microalgae, food, stability