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Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

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Abstract

Aim

This study aims to characterize the phenolic profile and antioxidant capacity of seven monovarietal virgin olive oils (VOOs) and evaluate their in vitro gastrointestinal stability.

Methods

‘Picual’, ‘Blanqueta’, ‘Sevillana’, ‘Habichuelero’, and ‘Chetoui’ olive cultivars were selected for VOO extraction. The oils were subjected to in vitro digestion. The recovery index (RI) of phenolic compounds after each digestion step and the bioaccessibility index (BI) were evaluated. In addition, the antioxidant activity of the bioaccessible fraction (BF) of VOOs was determined by DPPH, ABTS, and ORAC assays, as well as by studying the intracellular reactive oxygen species in Caco-2 cells.

Results

Differences were found in the composition of phenolic compounds in VOOs depending on cultivars. During the digestive process, important losses of phenolic compounds were observed between the buccal and duodenal steps, unlike HTy and Ty, which presented increased recovery due to the hydrolysis of secoiridoid derivatives. Differences in the bioaccessibility of phenolic compounds were found between varieties of VOOs. ‘Sevillana’ VOO had the highest total bioaccessibility (36%), followed by the ‘Picual’ (19%), ‘Chetoui’ (17%), ‘Habichuelero’ (10%), and ‘Blanqueta’ (8%) varieties. The BF of all the varieties of VOO showed similar radical ABTS scavenging capacity, ‘Chetoui’, and ‘Blanqueta’-BF having the highest radical DPPH scavenging capacity, and ‘Habichuelero’ and ‘Picual’-BF showing protective effects against the peroxyl radical measured by ORACFL assay. All VOO-BFs presented decreases in ROS levels in Caco-2 cells.

Conclusions

Our results suggest differences in the bioaccessibility of phenolics from diverse VOO varieties, which could lead to different biological properties. Therefore, this study represents a first step toward the development of novel dietary strategies focusing on the phenolic supplementation of different VOOs to preserve human health.

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Abbreviations

3,4-DHPEA:

Hydroxytyrosol

3,4-DHPEA-EDA:

Dialdehydic form of elenoic acid linked to HTy

3,4-DHPEA-EA:

Aldehydic form of elenoic acid linked to HTy

3,4-DHPEA-AC:

HTy acetate

AAPH:

2,2′-Azobis(2-methylpropionamidine) dihydrochloride

AUC:

Fluorescence decay curve

BI:

Bioaccessibility index

BF:

Bioaccessible fraction

DCFH-DA:

2,7-Dichloroflurosceindiacetate

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

FL:

Fluorescein

HTy:

Hydroxytyrosol

LA:

Ligustroside aglycone

LDL:

Low density lipoprotein

MEM:

Iron-free medium

OA:

Oleuropein aglycone

Op:

Oily phase of digestion

p-DHPEA:

Tyrosol

p-DHPEA-EDA:

Dialdehydic form of elenoic acid linked to Ty

p-DHPEA-EA:

Aldehydic form of elenoic acid linked to Ty

p-DHPEA-AC:

Ty acetate

RI:

Recovery index

ROS:

Reactive oxygen species

RSA:

Radical scavenging activity

TAG:

Triacylglycerols

TE:

Trolox equivalents

TOC:

α-Tochopherol or vitamin E

Ty:

Tyrosol

VOO:

Virgin olive oil

Wp:

Aqueous phase of digestion

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Acknowledgements

This work was supported by the project FEDER-P10-AGR6099 of Junta de Andalucía and FEDER-INIA RTA 2010-00013-C02-01. GP-C was supported by a postdoctoral research contract “Juan de la Cierva-Incorporación” funded by the Spanish Ministry of Economy and Competitiveness (FJCI-2015-26433).

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Authors and Affiliations

  1. Instituto de Investigación y Formación Agraria y Pesquera-IFAPA Centro Venta del Llano, Cart, Bailén-Motril Rd N-323ª Km 18.5, 23620, Mengibar, Spain

    Angélica Quintero-Flórez, Antonio Jimenez & Gabriel Beltrán

  2. Instituto de Investigación y Formación Agraria y Pesquera- IFAPA Centro Alameda del Obispo, Av Menéndez Pidal, S/N, 14004, Córdoba, Spain

    Gema Pereira-Caro & José Manuel Moreno-Rojas

  3. Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaen, Campus las Lagunillas s/n, 23071, Jaén, Spain

    Cristina Sánchez-Quezada & José J. Gaforio

  4. Immunology Division, Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain

    Cristina Sánchez-Quezada & José J. Gaforio

  5. Agrifood Campus of International Excellence, ceiA3, Córdoba, Spain

    Cristina Sánchez-Quezada & José J. Gaforio

  6. CIBER-ESP, Instituto de Salud Carlos III., C/Monforte de Lemos 3-5. Pabellón 11. Planta 0., 28029, Madrid, Spain

    José J. Gaforio

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  1. Angélica Quintero-Flórez
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  2. Gema Pereira-Caro
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Correspondence to Angélica Quintero-Flórez.

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Quintero-Flórez, A., Pereira-Caro, G., Sánchez-Quezada, C. et al. Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil. Eur J Nutr 57, 1925–1946 (2018). https://doi.org/10.1007/s00394-017-1475-2

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