Color of extra virgin olive oils enriched with carotenoids from microalgaeinfluence of ultraviolet exposure and heating

  1. Murillo, M.C. 1
  2. García, A.B. 1
  3. Lafarga, T. 2
  4. Melgosa, M. 3
  5. Bermejo, R. 1
  1. 1 Universidad de Jaén
    info

    Universidad de Jaén

    Jaén, España

    ROR https://ror.org/0122p5f64

  2. 2 Almería University
  3. 3 Universidad de Granada
    info

    Universidad de Granada

    Granada, España

    ROR https://ror.org/04njjy449

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Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2022

Volumen: 73

Número: 2

Tipo: Artículo

DOI: 10.3989/GYA.0104211 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

Añadimos un extracto rico en carotenoides, que contiene 2,5 mg/mL de luteína y 3,3 mg/mL de β-caroteno, procedente de la microalga Scenedesmus almeriensis, a diez aceites de oliva virgen extra de cuatro variedades con diferentes grados de maduración, obteniéndose aceites enriquecidos en carotenoides con concentraciones de luteína y β-caroteno de 0,082 y 0,11 mg/mL respectivamente. Se han estudiado aceites de oliva virgen extra enriquecidos con carotenoides procedentes de microalgas, estudiando el efecto producido sobre el color de los mismos como consecuencia de irradiación ultravioleta, calentamiento en microondas y en baño termostático, reproduciendo en el laboratorio los efectos de los tratamientos domésticos. Se ha determinado el color para monitorizar los cambios de las muestras control y enriquecidas de los diferentes aceites. Los aceites enriquecidos son mucho más cromáticos, oscuros y rojizos que los naturales. Tras 55 días de irradiación UV, 40 minutos de calentamiento por microondas y 72 horas de calentamiento termostático, las diferencias medias de color para los aceites de oliva virgen extra naturales/enriquecidos fueron de 98/117, 15/9 y 57/28 unidades CIELAB, respectivamente. En término generales, el incremento en la temperatura y la exposición a la radiación ultravioleta produce diferencias de color más grandes en las muestras no enriquecidas. El enriquecimiento de los aceites virgen extra con extractos procedentes de microalgas, induce estabilidad en el color y puede constituir una vía para incrementar la ingesta diaria de compuestos bioactivos beneficiosos como son los carotenoides.

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Fuente de los datos: Dialnet