Phenolic enrichment of foods curated in olive oil: Kinetics and chemical evaluation

• Published in: Food Chemistry: X Vol. 22; p. 101398
• Main Authors: Castillo-Luna, A., Priego-Capote, F.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30-06-2024; Elsevier
• Subjects: Curation; Enrichment; Foods; Phenolic compounds; Secoiridoids; Virgin olive oil; Enrichment; Secoiridoids; Virgin olive oil; Curation; (E)VOO; Phenolic compounds; LC–MS/MS; EFSA; EVOO; MeOH; LC; VOO; Foods; PUFAS
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101398

Since ancient times food has been preserved in vegetable oils for curation. Nevertheless, the transfer of bioactive compounds from these oils to curated foods has not been studied. This research has evaluated the phenolic enrichment of foods curated in olive oil. For this purpose, six foods (fish, vegetables, and cheese) were immersed in olive oil for 30 days and analyzed to determine these antioxidant phenols by LC–MS/MS. Oleuropein aglycone, hydroxytyrosol and tyrosol were the main phenols quantitatively enriched in the foods (up to 42.1, 26.2 and 53.0 mg/kg, respectively). The total phenolic content ranged from 5.8 to 12.1 mg in the evaluated foods taking as reference the recommended daily intake (150 g for fish, 200 g for vegetables, and 50 g for cheese). This research proves the phenolic enrichment of foods curated in olive oil, which can hypothetically increase their antioxidant and bioactive properties.
•Phenolic compounds were quantitatively transferred to foods curated in virgin olive oil.•The main enriched phenols were hydroxytyrosol, tyrosol and oleuropein aglycone.•Phenolic enrichment depends on the type of food and phenol.•Intake of foods curated in EVOO provides a source of bioactive phenols.