Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties

Author:

Martínez-Beamonte Roberto,Ripalda Marina,Herrero-Continente Tania,Barranquero Cristina,Dávalos Alberto,López de las Hazas María Carmen,Álvarez-Lanzarote Ignacio,Sánchez-Gimeno Ana Cristina,Raso Javier,Arnal Carmen,Surra Joaquín C.,Osada Jesús,Navarro María A.

Abstract

IntroductionPulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not been studied yet.Materials and methodsEVOO oils from Empeltre variety were prepared by standard (STD) cold pressure method involving crushing of the olives, malaxation and decanting and by this procedure including an additional step of PEF treatment. Chemical analyses of EVOO oils were done. Male and female Apoe-deficient mice received diets differing in both EVOOs for 12 weeks, and their plasma, aortas and livers were analyzed.ResultsPEF application resulted in a 17% increase in the oil yield and minimal changes in chemical composition regarding phytosterols, phenolic compounds and microRNA. Only in females mice consuming PEF EVOO, a decreased plasma total cholesterol was observed, without significant changes in atherosclerosis and liver steatosis.ConclusionPEF technology applied to EVOO extraction maintains the EVOO quality and improves the oil yield. The equivalent biological effects in atherosclerosis and fatty liver disease of PEF-obtained EVOO further support its safe use as a food.

Funder

Centro de Investigación Biomédica en Red-Fisiopatología de la Obesidad y Nutrición

Ministerio de Ciencia e Innovación

Gobierno de Aragón

H2020 Societal Challenges

Agencia Estatal de Investigación

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

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