Obtención, caracterización y aplicaciones de nuevos alimentos funcionales basados en aceites de oliva enriquecidos en compuestos bioactivos

Abstract

This project aims to develop a new functional food based on virgin olive oil, enriched on carotenoids. Currently, there is a growing interest in these compounds, with natural character, due to studies that suggest their antioxidant activity. In addition, there are several health benefits associated with the consumption of virgin olive oil. In this thesis we have used extra virgin olive oils of arbequina, picual and royal cultivar variety, and at the same time of different ripening index. These olive oils, have been characterized physic-chemically, by determining parameters of color, composition, quality and oxidative stability. Additionally, it has been studied the evolution of the different samples against degradation parameters, commonly to this type of food matrices, such as temperature, exposure to light and time.