Preprint Article Version 1 This version is not peer-reviewed

Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System

Version 1 : Received: 23 April 2020 / Approved: 24 April 2020 / Online: 24 April 2020 (03:03:29 CEST)

A peer-reviewed article of this Preprint also exists.

Flori, L.; Macaluso, M.; Taglieri, I.; Sanmartin, C.; Sgherri, C.; Leo, M.D.; Ciccone, V.; Donnini, S.; Venturi, F.; Pistelli, L.; Martelli, A.; Calderone, V.; Testai, L.; Zinnai, A. Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System. Nutrients 2020, 12, 1557. Flori, L.; Macaluso, M.; Taglieri, I.; Sanmartin, C.; Sgherri, C.; Leo, M.D.; Ciccone, V.; Donnini, S.; Venturi, F.; Pistelli, L.; Martelli, A.; Calderone, V.; Testai, L.; Zinnai, A. Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System. Nutrients 2020, 12, 1557.

Journal reference: Nutrients 2020, 12, 1557
DOI: 10.3390/nu12061557

Abstract

Recently the use of food by products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, Citrus peels could be suitable to formulate enriched olive oils able to boost a healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of the Citrus olive oil and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced-metabolic syndrome and oxidative stress. The results obtained show the potential of using the Citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of C. aurantium olive oil and C. limon olive oil improves their organoleptic properties without altering their beneficial effects, which, like control extra virgin olive oil, showed protective effects on glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

Subject Areas

extravirgin olive oil; cryogen; Citrus genus; phytochemical; nutraceutical value; Citrus x aurantium; Citrus limon; cardiovascular protection

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