title: Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts.
abstract: Humans are not capable of synthesizing carotenoids de novo and thus, their presence in human tissues is entirely of dietary origin. Consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables. Microalgae are a good source of carotenoids that can be exploited. In the present work, carotenoids rich extracts from Scenedesmus almeriensis were added to extra-virgin olive oils at different concentrations (0.1 and 0.21 mg/mL) in order to enhance the consumption of these bioactives. Extracts brought changes in olive oils color, turning them orange-reddish. Quality of olive oils was improved, since peroxidation was inhibited. Olive oils fatty acids and tocopherols were not affected. β-carotene and lutein contents increase considerably, as well as oxidative stability, improving olive oils shelf-life and nutritional value. Inclusion of S. almeriensis extracts is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing.
authors.affiliation: Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL), 23700 Linares, Spain.
authors.forename: Piedad
authors.initials: P
authors.lastname: Limón
authors.affiliation: Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Braganca, Campus de Santa Apolónia, Braganca, Portugal; REQUIMTE/Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Ricardo
authors.initials: R
authors.lastname: Malheiro
authors.affiliation: REQUIMTE/Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Susana
authors.initials: S
authors.lastname: Casal
authors.affiliation: Departament of Chemical Engineering, Almeria University, E-04071 Almeria, Spain.
authors.forename: F Gabriel
authors.initials: FG
authors.lastname: Acién-Fernández
authors.affiliation: Departament of Chemical Engineering, Almeria University, E-04071 Almeria, Spain.
authors.forename: José M
authors.initials: JM
authors.lastname: Fernández-Sevilla
authors.affiliation: Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Braganca, Campus de Santa Apolónia, Braganca, Portugal.
authors.forename: Nuno
authors.initials: N
authors.lastname: Rodrigues
authors.affiliation: REQUIMTE/Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Rebeca
authors.initials: R
authors.lastname: Cruz
authors.affiliation: Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL), 23700 Linares, Spain. Electronic address: rbermejo@ujaen.es.
authors.forename: Ruperto
authors.initials: R
authors.lastname: Bermejo
authors.affiliation: Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Braganca, Campus de Santa Apolónia, Braganca, Portugal. Electronic address: jpereira@ipb.pt.
authors.forename: José Alberto
authors.initials: JA
authors.lastname: Pereira
mesh_terms: D002338:Carotenoids / Q000008:administration & dosage / Q000032:analysis*; D004032:Diet; D004355:Drug Stability; D005227:Fatty Acids / Q000032:analysis; D005527:Food, Fortified; D006801:Humans; D014975:Lutein / Q000032:analysis; D058086:Microalgae / Q000737:chemistry*; D009753:Nutritive Value; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D044444:Scenedesmus / Q000737:chemistry*; D024505:Tocopherols / Q000032:analysis; D019207:beta Carotene / Q000032:analysis
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D019207:beta Carotene; D002338:Carotenoids; D024505:Tocopherols; D014975:Lutein
keywords: Carotenoids; Microalgae; Nutrition; Scenedesmus almeriensis; Virgin olive oil