@misc{10481/75891,
year = {2022},
month = {6},
url = {http://hdl.handle.net/10481/75891},
abstract = {A carotenoid-rich extract containing 2.5 mg/mL of lutein and 3.3 mg/mL of β-carotene from the microalga Scenedesmus
almeriensis was added to ten extra virgin olive oils from four Spanish cultivars with differing degrees of ripeness, obtaining carotenoid
enriched oils with lutein and β-carotene concentrations of 0.082 and 0.11 mg/mL, respectively. Extra virgin olive oils enriched with carotenoids
from microalgae were studied by analyzing the effect on color of three different treatments: ultraviolet exposure, microwave
heating and immersion bath heating. The methodology was designed to simulate, in controlled laboratory conditions, the effects of household
treatments. Spectrophotometric color measurements were then performed to monitor color changes in the enriched and non-enriched
extra virgin olive oil samples. Enriched oils are much more chromatic, darker and redder than natural oils. After 55 days UV irradiation,
40 min microwave heating, and 72 hours thermostatic heating, the average color differences for natural/enriched extra virgin olive oils
were 98/117, 15/9 and 57/28 CIELAB units, respectively. In general, increasing temperature and ultraviolet exposure produced higher
CIELAB color differences in the non-enriched samples. The addition of microalga extracts to extra virgin olive oils was found to induce
some color stability and may constitute a future way of increasing the daily intake of beneficial bioactive compounds such as carotenoids.},
abstract = {Añadimos un extracto rico en carotenoides, que contiene 2,5 mg/mL de luteína y
3,3 mg/mL de β-caroteno, procedente de la microalga Scenedesmus almeriensis, a diez aceites de oliva virgen extra de cuatro variedades
con diferentes grados de maduración, obteniéndose aceites enriquecidos en carotenoides con concentraciones de luteína y β-caroteno
de 0,082 y 0,11 mg/mL respectivamente. Se han estudiado aceites de oliva virgen extra enriquecidos con carotenoides procedentes de
microalgas, estudiando el efecto producido sobre el color de los mismos como consecuencia de irradiación ultravioleta, calentamiento
en microondas y en baño termostático, reproduciendo en el laboratorio los efectos de los tratamientos domésticos. Se ha determinado el
color para monitorizar los cambios de las muestras control y enriquecidas de los diferentes aceites. Los aceites enriquecidos son mucho
más cromáticos, oscuros y rojizos que los naturales. Tras 55 días de irradiación UV, 40 minutos de calentamiento por microondas y 72
horas de calentamiento termostático, las diferencias medias de color para los aceites de oliva virgen extra naturales/enriquecidos fueron
de 98/117, 15/9 y 57/28 unidades CIELAB, respectivamente. En término generales, el incremento en la temperatura y la exposición a la
radiación ultravioleta produce diferencias de color más grandes en las muestras no enriquecidas. El enriquecimiento de los aceites virgen
extra con extractos procedentes de microalgas, induce estabilidad en el color y puede constituir una vía para incrementar la ingesta diaria
de compuestos bioactivos beneficiosos como son los carotenoides.},
organization = {University of Jaen},
organization = {Castillo de Canena Olive Juice company},
organization = {Ministry of Science and Innovation of the National Government of Spain	PID2019107816GB-I00 / AEI / 10.13039/501100011033},
publisher = {CSIC},
keywords = {Extra virgin oil},
keywords = {Scenedesmus almeriensis},
keywords = {CIELAB system},
keywords = {Carotenoids},
keywords = {Aceite de oliva virgen extra},
keywords = {Carotenoides},
keywords = {Sistema CIELAB},
title = {Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating},
doi = {10.3989/gya.0104211},
author = {Murillo, M. C. and Melgosa Latorre, Manuel},
}