121114 20240319081001.0 doi 10.3389/fnut.2022.1065543 sideral 131831 ART-2022-131831 eng Martínez-Beamonte, Roberto Universidad de Zaragoza (orcid)0000-0002-8100-5596 Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties 2022 Access copy available to the general public Unrestricted Introduction: 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. info:eu-repo/grantAgreement/ES/DGA/A03-20R info:eu-repo/grantAgreement/ES/DGA/B16-20R info: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 This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 635597-EcoPROLIVE info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012 info:eu-repo/grantAgreement/ES/MICINN/IJC-2020-044353-I info:eu-repo/grantAgreement/ES/MICINN-ISCIIII-FEDER/PID2019-104915RB-I00 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.0 2022 NUTRITION & DIETETICS 28 / 87 = 0.322 2022 Q2 T1 0.875 2022 Food Science 2022 Q1 Nutrition and Dietetics 2022 Q2 Endocrinology, Diabetes and Metabolism 2022 Q2 3.5 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Ripalda, Marina Herrero-Continente, Tania Barranquero, Cristina (orcid)0000-0002-8442-8041 Dávalos, Alberto López de las Hazas, María Carmen Álvarez-Lanzarote, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X Sánchez-Gimeno, Ana Cristina Universidad de Zaragoza (orcid)0000-0002-5086-7839 Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 Arnal, Carmen Universidad de Zaragoza (orcid)0000-0003-1197-4276 Surra, Joaquín C. Universidad de Zaragoza (orcid)0000-0002-5841-0462 Osada, Jesús Universidad de Zaragoza (orcid)0000-0002-8251-8457 Navarro, María A. Universidad de Zaragoza (orcid)0000-0002-0108-1004 1009 773 Universidad de Zaragoza Dpto. Patología Animal Área Sanidad Animal 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 1002 060 Universidad de Zaragoza Dpto. Bioq.Biolog.Mol. Celular Área Bioquímica y Biolog.Mole. 1002 050 Universidad de Zaragoza Dpto. Bioq.Biolog.Mol. Celular Área Biología Celular 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 9 (2022), 1065543 [10 pp.] Front. Nutr. Frontiers in Nutrition 2296-861X 2604245 http://zaguan.unizar.es/record/121114/files/texto_completo.pdf Versión publicada 2339686 http://zaguan.unizar.es/record/121114/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:121114 articulos driver 2024-03-18-14:11:24 ARTICLE