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

Angélica Quintero-Flórez; Gema Pereira-Caro; Cristina Sánchez-Quezada; José Manuel Moreno-Rojas; José J Gaforio; Antonio Jimenez; Gabriel Beltrán

doi:10.1007/s00394-017-1475-2

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

Eur J Nutr. 2018 Aug;57(5):1925-1946. doi: 10.1007/s00394-017-1475-2. Epub 2017 Jun 5.

Authors

Angélica Quintero-Flórez¹, Gema Pereira-Caro², Cristina Sánchez-Quezada^{3

4

5}, José Manuel Moreno-Rojas², José J Gaforio^{3

4

5

6}, Antonio Jimenez⁷, Gabriel Beltrán⁷

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. angelica.quintero@juntadeandalucia.es.
² Instituto de Investigación y Formación Agraria y Pesquera- IFAPA Centro Alameda del Obispo, Av Menéndez Pidal, S/N, 14004, Córdoba, Spain.
³ Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaen, Campus las Lagunillas s/n, 23071, Jaén, Spain.
⁴ Immunology Division, Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain.
⁵ Agrifood Campus of International Excellence, ceiA3, Córdoba, Spain.
⁶ CIBER-ESP, Instituto de Salud Carlos III., C/Monforte de Lemos 3-5. Pabellón 11. Planta 0., 28029, Madrid, Spain.
⁷ 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.

PMID: 28584895
DOI: 10.1007/s00394-017-1475-2

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 ORAC_FL 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.

Keywords: Antioxidant capacity; Bioaccessibility; Extra virgin olive oil; Phenolic compounds.

MeSH terms

Antioxidants / metabolism*
Biological Availability
Caco-2 Cells
Humans
Olea / chemistry
Olive Oil / chemistry*
Phenols / metabolism*
Plant Oils

Substances

Antioxidants
Olive Oil
Phenols
Plant Oils