Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Total Antioxidant Capacity, Total Phenolic Content and In Vitro Predicted Bioavailability of Olive Oil Fortified with Herbs and Waste By-Products, towards Sustainable Development

Chrysoula Kaloteraki
ORCID logo ,
Panoraia Bousdouni
ORCID logo ,
Kalliopi Almpounioti
ORCID logo ,
Camille Ouzaid
,
Olga Papagianni
ORCID logo ,
Fotini Sfikti
,
Elina Dimitsa
,
Dimitra Tsami
,
Anastasia-Grammatiki Sarivasilleiou
,
Haralabos C. Karantonis
ORCID logo ,
Dimitrios Skalkos
ORCID logo ,
Aikaterini Kandyliari
,
Antonios E. Koutelidakis
* ORCID logo
Version 1 : Received: 20 July 2023 / Approved: 20 July 2023 / Online: 21 July 2023 (07:47:00 CEST)

A peer-reviewed article of this Preprint also exists.

Kaloteraki, C.; Bousdouni, P.; Almpounioti, K.; Ouzaid, C.; Papagianni, O.; Sfikti, F.; Dimitsa, E.; Tsami, D.; Sarivasilleiou, A.G.; Karantonis, H.C.; Skalkos, D.; Kandyliari, A.; Koutelidakis, A.E. Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability. Appl. Sci. 2023, 13, 8876. Kaloteraki, C.; Bousdouni, P.; Almpounioti, K.; Ouzaid, C.; Papagianni, O.; Sfikti, F.; Dimitsa, E.; Tsami, D.; Sarivasilleiou, A.G.; Karantonis, H.C.; Skalkos, D.; Kandyliari, A.; Koutelidakis, A.E. Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability. Appl. Sci. 2023, 13, 8876.

Abstract

Nowadays, the high demand for healthy foods and sustainable products, has led the food industry to explore innovative food technologies, such as fortification with bioactive compounds like antioxidants and polyphenols, that may be sourced from herbs or by-products. The aim of the present study was to explore the enrichment of refined olive oils with natural bioactive compounds such as the herbs rosemary (salvia rosmarinus), basil (ocimum basil), sage (salvia officinalis), lemon balm (melissa oficinallis), st. john’s wort (hypericum perforatum), pink savory (Thymbra satureja), dittany (origanum dictamnus), and by-products such as pomace from olives, olive leaves (olea europaea tree), orange peel (citrus sinensis), lemon peel (citrus limon), pomegranate peel (punica granatum) and mandarin peel (citrus reticulate). The fortification of the refined olive oils was performed with the use of different methodologies such as Conventional maceration (CM), Incubation shaking maceration (ISM), and Ultrasound assisted maceration (UAM). Their phenolic content and antioxidant capacity were measured with Folin–Ciocalteu assay and Ferric Reducing Antioxidant Power (FRAP) assay respectively. All methods demonstrated that different parameters such as time of maceration, temperature and sample concentration, play an important role in the fortification process of the refined olive oils. The predicyed bioavailability of the antioxidant and phenolic compounds in the fortified oils was determined with in vitro digestion and ranged from 4.84% to 53.11%. Furthermore, the refined olive oils fortified with pomace, basil, st. john's wort, and pomegranate peel presented the highest antioxidant and phenolic predicted bioavailability indices during the in vitro process compared to the control refined olive oil. Finally, fortification with natural herbs or by-products can be considered an innovative method for the improvement of the nutritional value of refined olive oils.

Keywords

refined olive oil fortification; herbs; plant by-products; conventional maceration (CM); incubation shaking maceration (ISM); ultrasound assisted maceration (UAM); in vitro predicted bioavailability

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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