Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties

Martínez-Beamonte, Roberto (Universidad de Zaragoza) ; Ripalda, Marina ; Herrero-Continente, Tania ; Barranquero, Cristina ; Dávalos, Alberto ; López de las Hazas, María Carmen ; Álvarez-Lanzarote, Ignacio (Universidad de Zaragoza) ; Sánchez-Gimeno, Ana Cristina (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza) ; Arnal, Carmen (Universidad de Zaragoza) ; Surra, Joaquín C. (Universidad de Zaragoza) ; Osada, Jesús (Universidad de Zaragoza) ; Navarro, María A. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.3389/fnut.2022.1065543

Año: 2022

Publicado en: Frontiers in Nutrition 9 (2022), 1065543 [10 pp.]
ISSN: 2296-861X

Factor impacto JCR: 5.0 (2022)

Categ. JCR: NUTRITION & DIETETICS rank: 28 / 87 = 0.322 (2022) - Q2 - T1

Factor impacto CITESCORE: 3.5 - Agricultural and Biological Sciences (Q2) - Nursing (Q2) - Medicine (Q2)

Factor impacto SCIMAGO: 0.875 - Food Science (Q1) - Nutrition and Dietetics (Q2) - Endocrinology, Diabetes and Metabolism (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A03-20R
Financiación: info:eu-repo/grantAgreement/ES/DGA/B16-20R
Financiación: 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
Financiación: info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012
Financiación: info:eu-repo/grantAgreement/ES/MICINN/IJC-2020-044353-I
Financiación: info:eu-repo/grantAgreement/ES/MICINN-ISCIIII-FEDER/PID2019-104915RB-I00

Tipo y forma: Article (Published version)

Área (Departamento): Área Sanidad Animal (Dpto. Patología Animal)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Bioquímica y Biolog.Mole. (Dpto. Bioq.Biolog.Mol. Celular)
Área (Departamento): Área Biología Celular (Dpto. Bioq.Biolog.Mol. Celular)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)