Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Abstract

a b s t r a c tA physiological approach to assessing the antioxidant potential of Arbequina EVOO from different zones of Brazil and Spain was performed, applying a combined model of simulated digestion and cell cultures, using the Caco-2 cell line. Our results showed an increasing of total phenolic content (TPC) and antioxidant properties promoted by the in vitro digestion. Preincubating Caco-2 cells with bioaccessible fractions of oils counteracted the cytotoxic effect promoted by an oxidising agent (t-BOOH), preserving cell viability and reducing the generation of reactive oxygen species (ROS). The protective effect on ROS production was associated with the antioxidant activity (DPPH assay), but no relation with the TPC of the digested samples was found. Differences in the parameters evaluated were observed among the samples, which were related to climatic characteristics of the production zones. It was concluded that transformations during the digestive process are important for establishing the antioxidant potential of the oils.

Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils

“…As reported and discussed by Borges et al (2017bBorges et al ( , 2017c, it was possible to quantify the concentration of the total phenols content (74-335 mg …”

“…Total phenol content was assessed by the Folin-Ciocalteau method, as described by Borges, Pereira, Cabrera-Vique, and Seiquer (2017b). The final results were expressed as mg of caffeic acid equivalents per kg of olive oil (mg CAE/kg).…”

“…The highest concentrations of these individual compounds are linked to desirable odour descriptors such as green, green astringent, bitter, apple-like, bananalike and fruity (Aparicio & Morales, 1998; García-González, Romero, & Table 2 Predictive capability of the E-tongue-MLR-SA models established to quantify the concentration of the major volatile and phenolic compounds detected in the 11 Arbequina olive oils evaluated, 9 from Spain and 2 from Brazil (n = 33: 11 olive oils × 3 independent samples). a Experimental concentration range levels found in the Arbequina olive oil (Borges et al, 2017c(Borges et al, , 2017b. e Repeated K-fold-CV: cross-validation procedure with 4 folds, ensuring that at least 25% of the original data are used for internal validation, and 10 repetitions.…”

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

“…Cobrançosa oils (Casal et al, ; Sousa et al, ) and from 75 to 300 mg CAE/kg for cv . Arbequina oils (Borges et al, , ), being hydroxytyrosol and tyrosol the most abundant phenolic compounds.…”

Polyphenols bioaccessibility and bioavailability assessment in ipecac infusion using a combined assay of simulated in vitro digestion and Caco‐2 cell model

“…The capacity of the samples to inhibit ROS generation was tested using the dichlorofluorescein (DCF) assay described by Borges et al . (). Cells were plated in 24‐well multiwell plates at a density of 2 × 10 5 cells per well in 1 mL of DMEM and allowed to adhere for 48 h at 37 °C.…”