Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion.

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat / Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 109:(2018), pp. 82-90. [10.1016/j.foodres.2018.04.031]

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

Serena Martini;Angela Conte;Davide Tagliazucchi
2018

Abstract

Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion.
2018
16-apr-2018
109
82
90
The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat / Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 109:(2018), pp. 82-90. [10.1016/j.foodres.2018.04.031]
Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1160642
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