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Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts

2015Journal article Restricted access
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dc.contributor.authorLimón, Piedad
dc.contributor.authorMalheiro, Ricardo
dc.contributor.authorCasal, Susana
dc.contributor.authorAcién-Fernández, F. Gabriel
dc.contributor.authorFernández-Sevilla, José María
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorCruz, Rebeca
dc.contributor.authorBermejo‐Román, Ruperto
dc.contributor.authorPereira, J.A.
dc.date.accessioned2016-12-21T09:40:14Z
dc.date.available2016-12-21T09:40:14Z
dc.date.issued2015
dc.description.abstractHumans are not capable of synthesizing carotenoids de novo and thus, their presence in human tissues is entirely of dietary origin. Consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables. Microalgae are a good source of carotenoids that can be exploited. In the present work, carotenoids rich extracts from Scenedesmus almeriensis were added to extra-virgin olive oils at different concentrations (0.1 and 0.21 mg/mL) in order to enhance the consumption of these bioactives. Extracts brought changes in olive oils color, turning them orange-reddish. Quality of olive oils was improved, since peroxidation was inhibited. Olive oils fatty acids and tocopherols were not affected. β-carotene and lutein contents increase considerably, as well as oxidative stability, improving olive oils shelf-life and nutritional value. Inclusion of S. almeriensis extracts is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLimón, Piedad; Malheiro, Ricardo; Casal, Susana; Acién-Fernández, F. Gabriel; Fernández-Sevilla, José Mª; Rodrigues, Nuno; Cruz, Rebeca; Bermejo, Ruperto; Pereira, J.A. (2015). Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts. Food Chemistry. ISSN 0308-8146. 175, p. 203-211pt_PT
dc.identifier.doi10.1016/j.foodchem.2014.10.150pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/13625
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPest-C/EQB/LA0006/2012pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCarotenoidspt_PT
dc.subjectVirgin olive oilpt_PT
dc.subjectMicroalgaept_PT
dc.subjectScenedesmus almeriensispt_PT
dc.subjectNutritionpt_PT
dc.titleImprovement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extractspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage211pt_PT
oaire.citation.startPage203pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume175pt_PT
person.familyNameMalheiro
person.familyNameRodrigues
person.familyNamePereira
person.givenNameRicardo
person.givenNameNuno
person.givenNameJosé Alberto
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-7342-0511
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id25650218300
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication0fa7974d-abd3-444b-9a7e-16d16530a0f7
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857

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