Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil
Abstract
:1. Introduction
2. Materials and Methods
2.1. Food Samples
2.2. Chemicals and Standards
2.3. Fortified Samples Preparation-Supercritical Fluid CO2 Extraction (SFE)
2.4. Instrumental Analysis
2.4.1. Sample Preparation for HPLC-UV/MS Analysis
2.4.2. Sample Preparation for Mass Spectrometric Analysis
2.4.3. HPLC-UV/MS
2.4.4. Mass Spectrometry
2.5. Antioxidant Capacity Assays
2.5.1. Sample Preparation
2.5.2. DPPH Radical Scavenging Activity
3. Results
Supercritical CO2 Fluid Extraction to Produce Fortified Foodstuff
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Amount of Hydroxytyrosol (µg) | Transfer Yield % | |
---|---|---|
Olive oil | 82.32 | n/a * |
Flour | 82.24 | 99.90 |
Whole-wheat flour | 81.20 | 98.64 |
Sugar | 81.92 | 99.51 |
Sample | % Inhibition |
---|---|
Flour Enriched flour | 38.80 64.38 |
Whole wheat flour Enriched whole wheat flour | 74.65 86.11 |
Sugar Enriched sugar | 2.55 58.28 |
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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
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 StyleBartella, Lucia, Fabio Mazzotti, Ines Rosita 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