Table of Contents
Foods, Volume 8, Issue 6 (June 2019)
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Cover Story (view full-size image) A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), [...] Read more. A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during a long-term storage at room temperature. At the end of the storage, higher content of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly in EVOOCar during the storage. An UHPLC/QTOF-MS approach allowed to identify the phenolic classes most exposed to significant variations during storage (mainly lignans and flavones). The addition of goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil. View this paper.