Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

作者：Dairi Sofiane; Carbonneau Marie Annette; Galeano Diaz Teresa; Remini Hocine; Dahmoune Farid^*; Aoun Omar; Belbahi Amine; Lauret Celine; Cristol Jean Paul; Madani Khodir

来源：Food Chemistry, 2017, 237: 297-304.

DOI：10.1016/j.foodchem.2017.04.106

• Myrtus communis
• Lipid dispersion
• Antioxidant activity
• Functional food
• Iron (III)/ascorbic acid system

Chelating and free radicals scavenging activities of extra virgin olive oil (EVOO) enriched by Myrtus communis phenolic compounds (McPCs), alpha-tocopherol and Butylated hydroxytoluene (BHT) were evaluated using chemical assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Oxygen radical absorbance capacity (ORAC), and biological model as 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH) or Fe+3/Ascorbic acid (Fe+3/AsA) system mediated peroxidation of L-alpha-phosphatidylcholine aqueous dispersions stabilized by bile salts (BS) under simulated intestinal conditions (pH 7.4). McPC-EEVOO increased significantly the neutralization of DPPH radical and AAPH-derived radicals in ORAC assay more than alpha-tocopherol and BHT. The phospholipid stability increased by a factor of 33.6%, 34.8%, 19.3% and 10.7% for myrtle microwave assisted extraction (MAE) and conventional extraction (CE) extracts, alpha-tocopherol and BHT, respectively, as compared to the control (EVOO without enrichment) in Fe+3/AsA system. But a slightly additive effect was observed when AAPH system was used. Our observation showed that McPCs may interact positively with EVOO to inhibit phospholipid peroxidation, and thus, McPC-EEVOO could be a potential functional food.

• 出版日期2017-12-15