Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers
| Autor: | Isabel Seiquer, Thays H. Borges, Carmen Cabrera–Vique, José Alberto Pereira |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Antioxidant DPPH medicine.medical_treatment Antioxidant properties Medicine (miscellaneous) 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Extra virgin olive oil medicine TX341-641 Viability assay Food science Caco-2 cells chemistry.chemical_classification Reactive oxygen species 030109 nutrition & dietetics Nutrition and Dietetics ABTS Chemistry Nutrition. Foods and food supply Polyphenols ROS 04 agricultural and veterinary sciences 040401 food science Biochemistry Polyphenol Cell culture Digestion Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Journal of Functional Foods, Vol 37, Iss, Pp 209-218 (2017) |
| Popis: | A physiological approach to assessing the antioxidant potential of Arbequina EVOO from different zones of Brazil and Spain was performed, applying a combined model of simulated digestion and cell cultures, using the Caco-2 cell line. Our results showed an increasing of total phenolic content (TPC) and antioxidant properties promoted by the in vitro digestion. Preincubating Caco-2 cells with bioaccessible fractions of oils counteracted the cytotoxic effect promoted by an oxidising agent (t-BOOH), preserving cell viability and reducing the generation of reactive oxygen species (ROS). The protective effect on ROS production was associated with the antioxidant activity (DPPH assay), but no relation with the TPC of the digested samples was found. Differences in the parameters evaluated were observed among the samples, which were related to climatic characteristics of the production zones. It was concluded that transformations during the digestive process are important for establishing the antioxidant potential of the oils. We are grateful to the CAPES Foundation, (Ministry of Education, Brazil), for scholarship support provided to the first author (Grant number 6073/13-1). This work is part of the doctoral thesis of Thays Helena Borges, Ph.D. student from the Official Doctoral Program ‘‘Nutrition and Food Sciences” of the Granada University. The authors also would like to thank Consejo Regulador de Denominación de Origen (DOP) Estepa and DOP Les Garrigues; Casas Hualdo, Castillo Canena, Cortijo de Jara, Quaryat Dillara, EPAMIG and Olivas do Sul for the donation of samples. We would like to dedicate to the memory of Carmen Cabrera-Vique. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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