Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Olive Leaf Extract
2.3. “Taralli” Preparation
2.4. Sensory Analysis
2.5. In Vitro Bio-Accessibility of Bioactive Compounds from Enriched “Taralli”
2.6. Total Phenolic Compounds, Total Flavonoids, and Antioxidant Activity
2.7. Identification and Quantification of Polyphenols by HPLC-DAD
2.8. Statistical Analysis
3. Results and Discussion
3.1. “Taralli” Characterization
3.2. In Vitro Digestion of “Taralli”
3.3. Degradation Kinetics of Specific Polyphenols During In Vitro Digestion by HPLC-DAD
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Samples | Color | Odor | Taste | Aspect | Friability | Overall Quality |
---|---|---|---|---|---|---|
T-CTRL-W | 8.13 ± 0.23 a | 8.44 ± 0.18 a | 8.13 ± 0.23 a | 8.25 ± 0.27 a | 7.88 ± 0.23 a | 8.25 ± 0.27 a |
T-EXT | 7.44 ± 0.18 b | 7.75 ± 0.27 b | 7.44 ± 0.18 b | 7.75 ± 0.27 b | 7.44 ± 0.18 b | 7.88 ± 0.23 b |
Total Phenols (mg GAE/g dw) | Total Flavonoids (mg QE/g dw) | Antioxidant Capacity (µmol FeSO4·7H2O/g dw) | ||||
---|---|---|---|---|---|---|
Uncooked | Cooked | Uncooked | Cooked | Uncooked | Cooked | |
T-CTRL-W | 0.53 ± 0.01 b | 0.43 ± 0.02 b | 0.09 ± 0.02 b | 0.09 ± 0.01 b | 2.07 ± 0.06 b | 3.48 ± 0.05 b |
T-EXT | 0.72 ± 0.03 a | 0.61 ± 0.02 a | 0.39 ± 0.03 a | 0.36 ± 0.02 a | 3.10 ± 0.17 a | 4.86 ± 0.04 a |
Sample | Total Phenols (mg GAE/mL) | Total Flavonoids (mg QE/mL) | Antioxidant Capacity (µmol FeSO4·7H2O/g dw) |
---|---|---|---|
White wine | 4.97 ± 0.08 b | 1.70 ± 0.03 b | 140.58 ± 0.59 b |
Leaf Extract | 24.08 ± 0.45 a | 33.27 ± 1.93 a | 518.17 ± 9.08 a |
Sample | Before Digestion | After Digestion | ||||
---|---|---|---|---|---|---|
Total Phenols (mg GAE/g) | Total Flavonoids (mg QE/g) | Antioxidant Capacity (µmol FeSO4·7H2O/g) | Total Phenols (mg GAE/g) | Total Flavonoids (mg QE/g) | Antioxidant Capacity (µmol FeSO4·7H2O/g) | |
T-CTRL-W | 0.39 ± 0.02 b | 0.12 ± 0.01 b | 3.48 ± 0.05 b | 2.23 ± 0.07 b | n.i. | 15.14 ± 0.19 b |
T-EXT | 0.54 ± 0.04 a | 0.36 ± 0.02 a | 4.86 ± 0.04 a | 3.23 ± 0.17 a | 0.88 ± 0.04 | 20.98 ± 0.22 a |
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Cedola, A.; Palermo, C.; Centonze, D.; Del Nobile, M.A.; Conte, A. Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”. Foods 2020, 9, 1268. https://doi.org/10.3390/foods9091268
Cedola A, Palermo C, Centonze D, Del Nobile MA, Conte A. Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”. Foods. 2020; 9(9):1268. https://doi.org/10.3390/foods9091268
Chicago/Turabian StyleCedola, Annamaria, Carmen Palermo, Diego Centonze, Matteo Alessandro Del Nobile, and Amalia Conte. 2020. "Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”" Foods 9, no. 9: 1268. https://doi.org/10.3390/foods9091268