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Article

Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil

1
Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, I-87030 Rende, CS, Italy
2
QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, I-87036 Arcavacata di Rende, CS, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Michał Swieca and Ireneusz Kapusta
Antioxidants 2021, 10(10), 1619; https://doi.org/10.3390/antiox10101619
Received: 17 September 2021 / Revised: 11 October 2021 / Accepted: 12 October 2021 / Published: 14 October 2021
(This article belongs to the Special Issue Fortification of Food Products with Antioxidant-Rich Materials)
A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO2 supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contact with olive oil (which is known to contain this phenol) under controlled temperature and pressure conditions of supercritical CO2. The transfer of the nutraceutical to the foodstuff was initially evaluated using a fortified olive oil model and was then applied to commercial olive oil and foodstuff. The yield of the hydroxytyrosol transfer was demonstrated to be quantitative. In order to prove the suitability of the final products, hydroxytyrosol-enriched flour was used to prepare a bread roll, which maintained the nutraceutical characteristics after the cooking. Finally, DPPH based experiments were performed to prove the radical scavenging activity of the functionalized foodstuff. View Full-Text
Keywords: hydroxytyrosol; functional foods; CO2 supercritical fluid extraction; flour; whole-wheat flour; sugar hydroxytyrosol; functional foods; CO2 supercritical fluid extraction; flour; whole-wheat flour; sugar
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MDPI and ACS Style

Bartella, L.; Mazzotti, F.; Talarico, I.R.; Santoro, I.; Di Donna, L. Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil. Antioxidants 2021, 10, 1619. https://doi.org/10.3390/antiox10101619

AMA Style

Bartella L, Mazzotti F, Talarico IR, Santoro I, Di Donna L. Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil. Antioxidants. 2021; 10(10):1619. https://doi.org/10.3390/antiox10101619

Chicago/Turabian Style

Bartella, Lucia, Fabio Mazzotti, Ines R. Talarico, Ilaria Santoro, and Leonardo Di Donna. 2021. "Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil" Antioxidants 10, no. 10: 1619. https://doi.org/10.3390/antiox10101619

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