Aceites de oliva vírgenes extra enriquecidos con nuevos antioxidantes procedentes de microalgascaracterización físico-química, colorimétrica y ensayos de estabilidad

Resum

In this Thesis, EVOO's enriched in antioxidants (β-carotene and lutein) have been obtained and characterized by the addition of extracts rich in these compounds obtained from the microalga Scenedesmus almeriensis. Stability studies have been developed, having been determined the behavior of the same against variables such as time, temperature and exposure to light. In addition, chemical parameters have been analyzed: the quality (free acidity, primary and secondary oxidation compounds, peroxide index, K232, K270, p-anisidine, ..) and the composition: fatty acid profile , tocopherols, pigments, ...). Quality of olive oils was improved. In addition, the EVOO´s stability versus time, temperature and light exposure, has been also improved. To sum up, inclusion of carotenoids extracts in EVOO´s is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing. Furthermore, the carotenoids-enriched EVOO´s could be used as an alternative way in the fight against specific human diseases.