Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells
The antioxidant activity and the total phenolic content (TPC) of six Spanish commercial monovarietal extra virgin olive oils (Arbequina, Cornicabra, Hojiblanca, Manzanilla, Picual and Picudo) were evaluated in chemical extracts and in bioaccessible fractions (BF) obtained after in vitro digestion. M...
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| Veröffentlicht in: | Food & function 2015-07, Vol.6 (7), p.2375-2383 |
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| description | The antioxidant activity and the total phenolic content (TPC) of six Spanish commercial monovarietal extra virgin olive oils (Arbequina, Cornicabra, Hojiblanca, Manzanilla, Picual and Picudo) were evaluated in chemical extracts and in bioaccessible fractions (BF) obtained after
in vitro
digestion. Moreover, the effects of the BF on cell viability and the generation of reactive oxygen species (ROS) were investigated in Caco-2 cell cultures. The
in vitro
digestion process increased the TPC and antioxidant activity evaluated by different methods (ABTS, DPPH and FRAP) compared with chemical extracts. After digestion, the Picual variety showed better beneficial effects in preserving cell integrity than the other varieties studied. Significant reductions of ROS production were observed after incubation of Caco-2 cells with the BF of all the varieties and, moreover, a protective effect against the oxidative stress induced by
t
-BOOH was shown for Arbequina, Cornicabra, Hojiblanca, Manzanilla and Picual. These findings seem to be an additional reason supporting the health benefits of Spanish extra virgin olive oil varieties. Multivariate factor analysis and principal component analysis were applied to assess the contribution of antioxidant activity and TPC, before and after digestion, to the characterization of the different varieties.
The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after
in vitro
digestion. |
| doi_str_mv | 10.1039/c5fo00529a |
| format | Article |
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in vitro
digestion. Moreover, the effects of the BF on cell viability and the generation of reactive oxygen species (ROS) were investigated in Caco-2 cell cultures. The
in vitro
digestion process increased the TPC and antioxidant activity evaluated by different methods (ABTS, DPPH and FRAP) compared with chemical extracts. After digestion, the Picual variety showed better beneficial effects in preserving cell integrity than the other varieties studied. Significant reductions of ROS production were observed after incubation of Caco-2 cells with the BF of all the varieties and, moreover, a protective effect against the oxidative stress induced by
t
-BOOH was shown for Arbequina, Cornicabra, Hojiblanca, Manzanilla and Picual. These findings seem to be an additional reason supporting the health benefits of Spanish extra virgin olive oil varieties. Multivariate factor analysis and principal component analysis were applied to assess the contribution of antioxidant activity and TPC, before and after digestion, to the characterization of the different varieties.
The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after
in vitro
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in vitro
digestion. Moreover, the effects of the BF on cell viability and the generation of reactive oxygen species (ROS) were investigated in Caco-2 cell cultures. The
in vitro
digestion process increased the TPC and antioxidant activity evaluated by different methods (ABTS, DPPH and FRAP) compared with chemical extracts. After digestion, the Picual variety showed better beneficial effects in preserving cell integrity than the other varieties studied. Significant reductions of ROS production were observed after incubation of Caco-2 cells with the BF of all the varieties and, moreover, a protective effect against the oxidative stress induced by
t
-BOOH was shown for Arbequina, Cornicabra, Hojiblanca, Manzanilla and Picual. These findings seem to be an additional reason supporting the health benefits of Spanish extra virgin olive oil varieties. Multivariate factor analysis and principal component analysis were applied to assess the contribution of antioxidant activity and TPC, before and after digestion, to the characterization of the different varieties.
The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after
in vitro
digestion.</description><subject>Antioxidants - chemistry</subject><subject>Antioxidants - metabolism</subject><subject>Caco-2 Cells</subject><subject>Cell Survival</subject><subject>Digestion</subject><subject>Humans</subject><subject>Olea</subject><subject>Olea - chemistry</subject><subject>Olive Oil - chemistry</subject><subject>Olive Oil - metabolism</subject><subject>Oxidative Stress</subject><subject>Phenols - chemistry</subject><subject>Phenols - metabolism</subject><subject>Reactive Oxygen Species - metabolism</subject><issn>2042-6496</issn><issn>2042-650X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1v1DAQhi0EolXphTvI3KpKAX8kjs1ttaIFqVIPgMQtcvxBjRI7eLyr7Z_ht-Jlu-UGvow17zOvRvMi9JKSt5Rw9c50PhHSMaWfoFNGWtaIjnx7evy3Spygc4AfpD6ulFTyOTphgsiei_4U_VrFEtIuWB0LXnJaXC7BAU4emzs3B6Mn7HYla1MA62jxGJI2xgGEcXLY74WQYh0Yiw7R2dpKM4aww58XHQPc4TnFtNU5uHL0wtuQv4eI0xS2DqcwwXu8AtD3gGt3rU1qGDZumuAFeub1BO78oZ6hr1cfvqw_Nje315_Wq5vGcCFLwz1jlved8kpKoj3zXipmqeeEOSMZkVxrYznrqHBWmpaM9RBe9GRUXBDNz9DFwbee4OfGQRnmAPsNdHRpAwPtCW0Vp4T9HxWqo5KLVlT08oCanACy88OSw6zz_UDJsE9vWHdXt3_SW1X49YPvZpydfUSPWVXg1QHIYB7Vv_FX_c2_9GGxnv8G4b2sgQ</recordid><startdate>20150701</startdate><enddate>20150701</enddate><creator>Borges, Thays H</creator><creator>Cabrera-Vique, Carmen</creator><creator>Seiquer, Isabel</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7T5</scope><scope>7U7</scope><scope>C1K</scope><scope>H94</scope></search><sort><creationdate>20150701</creationdate><title>Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells</title><author>Borges, Thays H ; Cabrera-Vique, Carmen ; Seiquer, Isabel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-3f22d3759f9880af2ff892d1f302ec82083aacd32516ed8c40b898f670b9360a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Antioxidants - chemistry</topic><topic>Antioxidants - metabolism</topic><topic>Caco-2 Cells</topic><topic>Cell Survival</topic><topic>Digestion</topic><topic>Humans</topic><topic>Olea</topic><topic>Olea - chemistry</topic><topic>Olive Oil - chemistry</topic><topic>Olive Oil - metabolism</topic><topic>Oxidative Stress</topic><topic>Phenols - chemistry</topic><topic>Phenols - metabolism</topic><topic>Reactive Oxygen Species - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Borges, Thays H</creatorcontrib><creatorcontrib>Cabrera-Vique, Carmen</creatorcontrib><creatorcontrib>Seiquer, Isabel</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Immunology Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>AIDS and Cancer Research Abstracts</collection><jtitle>Food & function</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Borges, Thays H</au><au>Cabrera-Vique, Carmen</au><au>Seiquer, Isabel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells</atitle><jtitle>Food & function</jtitle><addtitle>Food Funct</addtitle><date>2015-07-01</date><risdate>2015</risdate><volume>6</volume><issue>7</issue><spage>2375</spage><epage>2383</epage><pages>2375-2383</pages><issn>2042-6496</issn><eissn>2042-650X</eissn><abstract>The antioxidant activity and the total phenolic content (TPC) of six Spanish commercial monovarietal extra virgin olive oils (Arbequina, Cornicabra, Hojiblanca, Manzanilla, Picual and Picudo) were evaluated in chemical extracts and in bioaccessible fractions (BF) obtained after
in vitro
digestion. Moreover, the effects of the BF on cell viability and the generation of reactive oxygen species (ROS) were investigated in Caco-2 cell cultures. The
in vitro
digestion process increased the TPC and antioxidant activity evaluated by different methods (ABTS, DPPH and FRAP) compared with chemical extracts. After digestion, the Picual variety showed better beneficial effects in preserving cell integrity than the other varieties studied. Significant reductions of ROS production were observed after incubation of Caco-2 cells with the BF of all the varieties and, moreover, a protective effect against the oxidative stress induced by
t
-BOOH was shown for Arbequina, Cornicabra, Hojiblanca, Manzanilla and Picual. These findings seem to be an additional reason supporting the health benefits of Spanish extra virgin olive oil varieties. Multivariate factor analysis and principal component analysis were applied to assess the contribution of antioxidant activity and TPC, before and after digestion, to the characterization of the different varieties.
The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after
in vitro
digestion.</abstract><cop>England</cop><pmid>26087367</pmid><doi>10.1039/c5fo00529a</doi><tpages>9</tpages></addata></record> |
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| source | MEDLINE; Royal Society Of Chemistry Journals; Alma/SFX Local Collection |
| subjects | Antioxidants - chemistry Antioxidants - metabolism Caco-2 Cells Cell Survival Digestion Humans Olea Olea - chemistry Olive Oil - chemistry Olive Oil - metabolism Oxidative Stress Phenols - chemistry Phenols - metabolism Reactive Oxygen Species - metabolism |
| title | Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells |
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