Quintero-Florez A.,Institituto Of Investigacion Y Formacion Agraria Y Pesquera Ifapa Centro Venta Del Llanomengibar |
Sanchez-Ortiz A.,Institituto Of Investigacion Y Formacion Agraria Y Pesquera Ifapa Centro Venta Del Llanomengibar |
Gaforio Martinez J.J.,University of Jaén |
Jimenez Marquez A.,Institituto Of Investigacion Y Formacion Agraria Y Pesquera Ifapa Centro Venta Del Llanomengibar |
Beltran Maza G.,Institituto Of Investigacion Y Formacion Agraria Y Pesquera Ifapa Centro Venta Del Llanomengibar
European Journal of Lipid Science and Technology | Year: 2015
Extra virgin olive oil (EVOO) phenolic compounds provide nutritional benefits because of their antioxidant capacity. The interaction between phenolic compounds and proteins may reduce their bioavailability and antioxidant capacity. The objective of this project was to evaluate the interaction between phenolic compounds from EVOO and mucin (protein produced by epithelial tissues). EVOO phenolic extract and a number of commercially available pure phenolics present in EVOO were also used in this study: cinnamic, p-coumaric, caffeic, vanillic and protocatechuic acids, tyrosol, hydroxytyrosol and oleuropein. The interaction between polyphenols and proteins was measured by monitoring the increasing of turbidity of the reaction mixture and expressed in nephelometric turbidity units. Polyphenol solutions at different concentrations were mixed with mucin solutions. Reaction mixtures were measured after 1, 30, 60, 90 and 180min at 37°C. The results suggest that EVOO polyphenols interact with the mucin solution forming an insoluble complex after 1min of reaction. The highest interaction between polyphenols and proteins was observed for the EVOO phenolic extract and cinnamic, p-coumaric and caffeic acids. The interaction between polyphenols and mucin varied depending on the phenols concentration and chemical structure. The importance of the results is to evaluate the possible consequences of EVOO phenolic-protein interactions in the bioavailability and antioxidant capacity of the polyphenols present in the EVOO. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.