title: Oleuropein as a bioactive constituent added in milk and yogurt.
abstract: Oleuropein is a bioactive natural product from olives known to display a broad variety of health beneficial properties. However its presence in most edible olives is lowered due to debittering. In this respect, we envisaged the incorporation of oleuropein into dairy products (cow's milk and yogurt) aiming to produce novel functional foods. Additionally, an analytical method for the monitoring of oleuropein in milk and yogurt was also developed and validated. Oleuropein was not affected during heat treatment of milk, while during the milk fermentation process it was not hydrolysed by the produced acids. Oleuropein was not metabolised by lactic acid bacteria, did not inhibit their growth and its stability in the final products was proven. The novel products displayed same taste, colour and texture as the conventional ones. Results herein indicate that oleuropein can be added as an active ingredient in milk and yogurt preparations to provide two novel functional dairy products.
authors.affiliation: Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece; Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, Athens 15771, Greece.
authors.forename: Evangelia
authors.initials: E
authors.lastname: Zoidou
authors.affiliation: Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, Athens 15771, Greece. Electronic address: magiatis@pharm.uoa.gr.
authors.forename: Prokopios
authors.initials: P
authors.lastname: Magiatis
authors.affiliation: Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, Athens 15771, Greece.
authors.forename: Eleni
authors.initials: E
authors.lastname: Melliou
authors.affiliation: Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, Athens 15771, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Constantinou
authors.affiliation: Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
authors.forename: Serkos
authors.initials: S
authors.lastname: Haroutounian
authors.affiliation: Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, Athens 15771, Greece.
authors.forename: Alexios-Leandros
authors.initials: AL
authors.lastname: Skaltsounis
mesh_terms: D000818:Animals; D002417:Cattle; D005285:Fermentation; D005503:Food Additives / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D057888:Iridoid Glucosides; D039823:Iridoids / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D013649:Taste; D015014:Yogurt / Q000032:analysis*
chemical_list: D005503:Food Additives; D057888:Iridoid Glucosides; D039823:Iridoids; C002769:oleuropein
keywords: Functional milk; Functional yogurt; HPLC; Oleuropein; Oleuropein stability