doi:10.3389/fnut.2022.1065543engMartínez-Beamonte, RobertoRipalda, MarinaHerrero-Continente, TaniaBarranquero, CristinaDávalos, AlbertoLópez de las Hazas, María CarmenÁlvarez-Lanzarote, IgnacioSánchez-Gimeno, Ana CristinaRaso, JavierArnal, CarmenSurra, Joaquín C.Osada, JesúsNavarro, María A.Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological propertiesART-2022-131831Introduction: 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.2022http://zaguan.unizar.es/record/12111410.3389/fnut.2022.1065543http://zaguan.unizar.es/record/121114oai:zaguan.unizar.es:121114info:eu-repo/grantAgreement/ES/DGA/A03-20Rinfo:eu-repo/grantAgreement/ES/DGA/B16-20Rinfo:eu-repo/grantAgreement/EC/H2020/635597/EU/Ecofriendly PROcessing System for the full exploitation of the OLIVE health potential in products of added value/EcoPROLIVEThis project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 635597-EcoPROLIVEinfo:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012info:eu-repo/grantAgreement/ES/MICINN/IJC-2020-044353-Iinfo:eu-repo/grantAgreement/ES/MICINN-ISCIIII-FEDER/PID2019-104915RB-I00Frontiers in Nutrition 9 (2022), 1065543 [10 pp.]byhttp://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccess