A suitable method for defining the nutritional quality of virgin olive oil

S. Ciappellano; P. Simonetti; G. Bermano; E. Leopardi; G. Testolin

doi:10.3989/gya.1994.v45.i1-2.975

A suitable method for defining the nutritional quality of virgin olive oil

Authors

S. Ciappellano Department of Food Science and Technology, Division of Human Nutrition, University of Milan
P. Simonetti Department of Food Science and Technology, Division of Human Nutrition, University of Milan
G. Bermano Department of Food Science and Technology, Division of Human Nutrition, University of Milan
E. Leopardi Department of Food Science and Technology, Division of Human Nutrition, University of Milan
G. Testolin Department of Food Science and Technology, Division of Human Nutrition, University of Milan

DOI:

https://doi.org/10.3989/gya.1994.v45.i1-2.975

Keywords:

Erythrocyte, Globular fragility, Nutritional quality, Tocopherol, Virgin olive oil

Abstract

Modification of the membrane fatty acids affects the structure of the surrounding environment causing a variation in membrane stability, fluidity and permeability. In this study we developed a red blood cells fragility measurement to evaluate the influence of antioxidant intake on membrane functionality. Rats were fed diets differing in oxidized (peroxide value 400 mEq/kg fat) and antioxidant (vitamin E 7.8mg/kg diet) compounds. The results indicate that the resistance of red blood cells to the oxidative stress test was related to the tocopherols present in diets. The main effect on red blood cells fragility was due to the tocopherols which produced the greatest antioxidant response. The fluidity and resistance of red blood cell membranes were determined by their lipid and antioxidant composition. The higher the antioxidant, the more efficient the red blood cell resistance.

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Published

1994-04-30

How to Cite

Ciappellano S, Simonetti P, Bermano G, Leopardi E, Testolin G. A suitable method for defining the nutritional quality of virgin olive oil. Grasas aceites [Internet]. 1994Apr.30 [cited 2025Jan.21];45(1-2):71-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/975

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Issue

Vol. 45 No. 1-2 (1994)

Section

NO_Seccion_SI_resumen

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