Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Titre : Aprovechamiento de subproductos de la oliva : Uso del hidroxitirosol para mejorar la actividad antioxidante y la estabilización de la vitamina C en zumos.

Auteur : Bouchal Yougourthane

Université de soutenance : Université de Cordoba

Le programme du Master est organisé conjointement par Universidad de Córdoba (UCO), Consejería de Agricultura, Pesca y Medio Ambiente de la Junta de Andalucía (CAP), Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centre International de Hautes Etudes Agronomiques Méditerranéennes (CIHEAM) à travers l’Institut Agronomique Méditerranéen de Zaragoza (IAMZ), Consejo Superior de Investigaciones Científicas (CSIC) et Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)

Grade : Master Universitaire en Oliviculture et Oléotechnie 2019

Résumé en Espagnol – Anglais
Hydroxytyrosol (HT) is one of the main natural phenolic compounds present in olives, virgin olive oil, table olives and residues generated during olive processing. It is of great interest due to its antioxidant properties and its role in the prevention of various diseases associated with oxidative stress (cancer, type 2 diabetes, cardiovascular disease). Keeping in mind the antioxidant properties of HT, the evolution of vitamin C within standard solutions has been studied, as well as within a food matrix rich in this vitamin C as a strawberry puree. These matrices were enriched with HT at different concentrations. In view of the sensitivity of vitamin C and its rapid oxidation, the colorimetric method was chosen faster and simpler than the HPLC method for determining the two bioactive forms, and its evolution over time was studied. Who reveals a more important degradation of vitamin C at room temperature than at 4 ºC in the case of standard solution. While for strawberry puree a rapid diminution of vitamin C (AA+ ADHA) at 4ºC storage is observed, in the control assay (without hydroxytyrosol), On the other hand, if we analyze the effect of HT on vitamin C, HT does not protect the degradation of vitamin C at any of the concentration and temperature conditions used for samples in standard solution. Observing that at a low concentration of HT (0.05 mg/mL) in the case of strawberry purée, it prevents the decrease of vitamin C content. In addition, we studied the interaction between HT and vitamin C on antioxidant activity, DPPH and FRAP in strawberry purée and the effects (synergic, additive, or antagonistic) which can exist between strawberry purée and HT using combination index using the compuSyn software. Revealing values around 1, indicating an additive effect of the interaction.

Source : Master of Oliviculture et Oleotechnie