Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications

R. D’Amato; P. Proietti; L. Nasini; D. Del Buono; E. Tedeschini; D. Businelli

doi:10.3989/gya.097313

Autores/as

R. D’Amato Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia
P. Proietti Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia
L. Nasini Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia
D. Del Buono Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia
E. Tedeschini Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia
D. Businelli Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia

DOI:

https://doi.org/10.3989/gya.097313

Palabras clave:

Aceite de oliva virgen extra (AOVE), Biofortificación, Calidad sensorial, Características de los frutos, Parámetros químicos, Selenio (Se), Valor nutracéutico

Resumen

La biofortificación de cultivos alimenticios para el consumo humano es una estrategia directa para aumentar la ingesta de selenio (Se) en la dieta. El objetivo de este estudio fue evaluar la posibilidad de aumentar el contenido de Se en aceites de oliva virgen extra (AOVE) pulverizando la copa de los olivos con selenato de sodio y el efecto del aumento en el contenido de Se en las propiedades químicas y características sensoriales del AOVE. Los tratamientos con Se fueron muy eficaces consiguiendo aumentar el contenido de Se en el AOVE hasta 50 veces más en comparación con los controles no tratados. La concentración de Se en todas las muestras EVOO puede considerarse adecuada y útil para proporcionar a la dieta humana con la dosis correcta de Se. EVOO-Se enriquecido mostró un aumento significativo en pigmentos y contenido de fenoles. Además, el tratamiento de Se no implica efectos negativos sobre caracteristicas frutales ni sobre la calidad sensorial de AOVE.

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