Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerfu...

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Autores principales:	Patricia Reboredo-Rodríguez, Carmen González-Barreiro, Elena Martínez-Carballo, Noelia Cambeiro-Pérez, Raquel Rial-Otero, María Figueiredo-González, Beatriz Cancho-Grande
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	olive oil table olives olive byproducts phenolic compounds in-vitro digestion bioaccessibility Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/ea8415927ae741ceb7923166e8969c4b
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spelling	oai:doaj.org-article:ea8415927ae741ceb7923166e8969c4b2021-11-11T18:37:41ZApplicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products10.3390/molecules262166671420-3049https://doaj.org/article/ea8415927ae741ceb7923166e8969c4b2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6667https://doaj.org/toc/1420-3049The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.Patricia Reboredo-RodríguezCarmen González-BarreiroElena Martínez-CarballoNoelia Cambeiro-PérezRaquel Rial-OteroMaría Figueiredo-GonzálezBeatriz Cancho-GrandeMDPI AGarticleolive oiltable olivesolive byproductsphenolic compoundsin-vitro digestionbioaccessibilityOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6667, p 6667 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	olive oil table olives olive byproducts phenolic compounds in-vitro digestion bioaccessibility Organic chemistry QD241-441
spellingShingle	olive oil table olives olive byproducts phenolic compounds in-vitro digestion bioaccessibility Organic chemistry QD241-441 Patricia Reboredo-Rodríguez Carmen González-Barreiro Elena Martínez-Carballo Noelia Cambeiro-Pérez Raquel Rial-Otero María Figueiredo-González Beatriz Cancho-Grande Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products
description	The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
format	article
author	Patricia Reboredo-Rodríguez Carmen González-Barreiro Elena Martínez-Carballo Noelia Cambeiro-Pérez Raquel Rial-Otero María Figueiredo-González Beatriz Cancho-Grande
author_facet	Patricia Reboredo-Rodríguez Carmen González-Barreiro Elena Martínez-Carballo Noelia Cambeiro-Pérez Raquel Rial-Otero María Figueiredo-González Beatriz Cancho-Grande
author_sort	Patricia Reboredo-Rodríguez
title	Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products
title_short	Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products
title_full	Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products
title_fullStr	Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products
title_full_unstemmed	Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products
title_sort	applicability of an in-vitro digestion model to assess the bioaccessibility of phenolic compounds from olive-related products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ea8415927ae741ceb7923166e8969c4b
work_keys_str_mv	AT patriciareboredorodriguez applicabilityofaninvitrodigestionmodeltoassessthebioaccessibilityofphenoliccompoundsfromoliverelatedproducts AT carmengonzalezbarreiro applicabilityofaninvitrodigestionmodeltoassessthebioaccessibilityofphenoliccompoundsfromoliverelatedproducts AT elenamartinezcarballo applicabilityofaninvitrodigestionmodeltoassessthebioaccessibilityofphenoliccompoundsfromoliverelatedproducts AT noeliacambeiroperez applicabilityofaninvitrodigestionmodeltoassessthebioaccessibilityofphenoliccompoundsfromoliverelatedproducts AT raquelrialotero applicabilityofaninvitrodigestionmodeltoassessthebioaccessibilityofphenoliccompoundsfromoliverelatedproducts AT mariafigueiredogonzalez applicabilityofaninvitrodigestionmodeltoassessthebioaccessibilityofphenoliccompoundsfromoliverelatedproducts AT beatrizcanchogrande applicabilityofaninvitrodigestionmodeltoassessthebioaccessibilityofphenoliccompoundsfromoliverelatedproducts
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Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

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