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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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Food & Function Vol - 6 Issue - 6

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Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

Content Provider	Royal Society of Chemistry (RSC)
Author	Cabrera-Vique, Carmen Borges, Thays H. Seiquer, Isabel
Copyright Year	2015
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.
Starting Page	2375
Ending Page	2383
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	7
Journal	Food & Function
DOI	10.1039/c5fo00529a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Manzanilla FRAP Arbequina Picual Cornicabra Hojiblanca Antioxidant Spanish language Reactive oxygen species Caco-2 ABTS DPPH Fluorescence recovery after photobleaching Oxidative stress Olive oil Factor analysis Principal component analysis
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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