000121114 001__ 121114
000121114 005__ 20240319081001.0
000121114 0247_ $$2doi$$a10.3389/fnut.2022.1065543
000121114 0248_ $$2sideral$$a131831
000121114 037__ $$aART-2022-131831
000121114 041__ $$aeng
000121114 100__ $$0(orcid)0000-0002-8100-5596$$aMartínez-Beamonte, Roberto$$uUniversidad de Zaragoza
000121114 245__ $$aPulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties
000121114 260__ $$c2022
000121114 5060_ $$aAccess copy available to the general public$$fUnrestricted
000121114 5203_ $$aIntroduction: Pulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not been studied yet.
Materials and methods: EVOO oils from Empeltre variety were prepared by standard (STD) cold pressure method involving crushing of the olives, malaxation and decanting and by this procedure including an additional step of PEF treatment. Chemical analyses of EVOO oils were done. Male and female Apoe-deficient mice received diets differing in both EVOOs for 12 weeks, and their plasma, aortas and livers were analyzed.
Results: PEF application resulted in a 17% increase in the oil yield and minimal changes in chemical composition regarding phytosterols, phenolic compounds and microRNA. Only in females mice consuming PEF EVOO, a decreased plasma total cholesterol was observed, without significant changes in atherosclerosis and liver steatosis.
Conclusion: PEF technology applied to EVOO extraction maintains the EVOO quality and improves the oil yield. The equivalent biological effects in atherosclerosis and fatty liver disease of PEF-obtained EVOO further support its safe use as a food.
000121114 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-20R$$9info:eu-repo/grantAgreement/ES/DGA/B16-20R$$9info:eu-repo/grantAgreement/EC/H2020/635597/EU/Ecofriendly PROcessing System for the full exploitation of the OLIVE health potential in products of added value/EcoPROLIVE$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 635597-EcoPROLIVE$$9info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012$$9info:eu-repo/grantAgreement/ES/MICINN/IJC-2020-044353-I$$9info:eu-repo/grantAgreement/ES/MICINN-ISCIIII-FEDER/PID2019-104915RB-I00
000121114 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000121114 590__ $$a5.0$$b2022
000121114 592__ $$a0.875$$b2022
000121114 591__ $$aNUTRITION & DIETETICS$$b28 / 87 = 0.322$$c2022$$dQ2$$eT1
000121114 593__ $$aFood Science$$c2022$$dQ1
000121114 593__ $$aNutrition and Dietetics$$c2022$$dQ2
000121114 593__ $$aEndocrinology, Diabetes and Metabolism$$c2022$$dQ2
000121114 594__ $$a3.5$$b2022
000121114 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000121114 700__ $$aRipalda, Marina
000121114 700__ $$aHerrero-Continente, Tania
000121114 700__ $$0(orcid)0000-0002-8442-8041$$aBarranquero, Cristina
000121114 700__ $$aDávalos, Alberto
000121114 700__ $$aLópez de las Hazas, María Carmen
000121114 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza
000121114 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Ana Cristina$$uUniversidad de Zaragoza
000121114 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000121114 700__ $$0(orcid)0000-0003-1197-4276$$aArnal, Carmen$$uUniversidad de Zaragoza
000121114 700__ $$0(orcid)0000-0002-5841-0462$$aSurra, Joaquín C.$$uUniversidad de Zaragoza
000121114 700__ $$0(orcid)0000-0002-8251-8457$$aOsada, Jesús$$uUniversidad de Zaragoza
000121114 700__ $$0(orcid)0000-0002-0108-1004$$aNavarro, María A.$$uUniversidad de Zaragoza
000121114 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000121114 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000121114 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole.
000121114 7102_ $$11002$$2050$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Biología Celular
000121114 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000121114 773__ $$g9 (2022), 1065543 [10 pp.]$$pFront. Nutr.$$tFrontiers in Nutrition$$x2296-861X
000121114 8564_ $$s2604245$$uhttps://zaguan.unizar.es/record/121114/files/texto_completo.pdf$$yVersión publicada
000121114 8564_ $$s2339686$$uhttps://zaguan.unizar.es/record/121114/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
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000121114 951__ $$a2024-03-18-14:11:24
000121114 980__ $$aARTICLE