Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil

Y. M’Rabet; K. Hosni; K. Khwaldia

doi:10.3989/gya.0674221

Autores/as

Y. M’Rabet Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP) https://orcid.org/0000-0002-7227-5738
K. Hosni Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP) https://orcid.org/0000-0003-0978-8378
K. Khwaldia Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP) https://orcid.org/0000-0001-9715-5866

DOI:

https://doi.org/10.3989/gya.0674221

Palabras clave:

Antioxidantes, Estabilidad oxidativa de los aceites, Extracto de hojas de olivo, Oleuropeína

Resumen

El objetivo de este estudio es investigar la capacidad del extracto de hoja de olivo (EHO) rico en oleuropeína para mejorar la calidad y la estabilidad oxidativa del aceite de girasol sometido a oxidación térmica acelerada. La oleuropeína fue el compuesto fenólico mayoritario determinado por HPLC-DAD con un contenido que varió de 20,81 a 32,56 mg·g^-1 de extracto seco (ES). La evaluación de la capacidad antioxidante in vitro de EHO mostró una buena capacidad de captura del radical 2,2-difenil-1-picrilhidrazilo (DPPH) y peróxido de hidrógeno (H₂O₂) (1,01 y 0,96 mmol Trolox equivalentes (ET·g^-1 ES, respectivamente). El enriquecimiento de aceite de girasol con 0,1, 0,25 y 0,5 % de EHO (p/v) inhibió significativamente la peroxidación inducida térmicamente de forma dependiente de la dosis. El EHO al 0,25 % fue la concentración más eficaz que mostró una reducción significativa del índice de peróxido y dienos conjugados en un 61,4 % y un 17,4 %. Estos resultados indican que el EHO puede considerarse una buena alternativa natural para prolongar la vida útil de los aceites vegetales poliinsaturados.

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