Olive oil : health benefits and application of the GCMS technique and the LCMS technique for the quantification of the important nutritional components®

Polak-Śliwińska, Magdalena

Artykuł - szczegóły

Tytuł artykułu

Olive oil : health benefits and application of the GCMS technique and the LCMS technique for the quantification of the important nutritional components®

Autorzy

Polak-Śliwińska Magdalena

Wybrane pełne teksty z tego czasopisma

https://mans.org.pl/postepy-techniki-przetworstwa-spozywczego/

Identyfikatory

Warianty tytułu

Oliwa z oliwek: korzyści zdrowotne oraz zastosowanie techniki GCMS i LCMS do ilościowego oznaczania ważnych składników odżywczych®

Języki publikacji

Abstrakty

Olive oil is known for its health properties [88], which has translated into dietary patterns favouring higher consumption, especially in Mediterranean countries. Numerous studies support the claim of olive oil consumption and its potential health benefits, especially in the prevention of cardiovascular disease, diabetes and breast cancer. Olive oil is considered a nutritional product because it contains phenolic compounds (for example, oleuropein and hydroxytyrosol present in extra virgin olive oil) whose health benefits are now widely documented. Several studies have reported anti-inflammatory effects of phenolic compounds. In vitro and in vivo studies have shown, for example, that the phenols present in olive oil are potent antioxidants. Omega-6 fatty acids, which are also present in this product, are an important factor for the metabolism of the human body, for bones, healthy skin and hair. As an essential nutrient, it is necessary to take them from outside. They are found in many foods, especially vegetable oils and nuts. Commonly used techniques for the determination of beneficial substances from olive oil are GCMS and LCMS, and many of the applications already developed allow the analysis of different types of this product with a single method, which certainly makes it possible to precisely assess the levels of various compounds, including the fatty acid content of olive oil in a short time. The aim of this work was to present recent reports related to the beneficial effects of olive oil consumption in humans and to present selected methods and applications for the analysis of several important substances responsible for the beneficial properties of this product.

Oliwa z oliwek jest znana ze swoich właściwości zdrowotnych [88], co przełożyło sę na wzorce żywieniowe, preferujące wyższe jej spożycie, zwłaszcza w krajach śródziemnomorskich. Liczne badania potwierdzają słuszność twierdzenia o spożyciu oliwy z oliwek i jej potencjalnych korzyściach zdrowotnych, zwłaszcza w zapobieganiu chorobom układu krążenia, cukrzycy i rakowi piersi. Oliwa z oliwek jest uważana za produkt odżywczy, ponieważ zawiera związki fenolowe (na przykład oleuropeina i hydroksytyrozol obecne w oliwie z oliwek extra virgin), których korzyści zdrowotne są obecnie szeroko udokumentowane. W wielu badaniach stwierdzono działanie przeciwzapalne związków fenolowych. Badania in vitro i in vivo wykazały chociażby, że fenole obecne w oliwie z oliwek są silnymi przeciwutleniaczami. Kwasy tłuszczowe omega-6, które są również obecne w tym produkcie, stanowią ważny czynnik dla metabolizmu organizmu ludzkiego, dla kości, zdrowej skóry i włosów. Jako niezbędny składnik odżywczy konieczne jest ich pobieranie z zewnątrz. Znajdują się w wielu produktach spożywczych, zwłaszcza w olejach roślinnych i orzechach. Powszechnie stosowanymi technikami oznaczania substancji korzystnie wpływających na organizmy ludzkie pochodzących z oliwy z oliwek jest technika GCMS i LCMS, a wiele z już opracowanych aplikacji umożliwia analizę różnych rodzajów tego produktu przy użyciu jednej metody, co na pewno pozwala na precyzyjną ocenę poziomu różnych związków, w tym ocenę zawartości kwasów tłuszczowych w oliwie z oliwek w krótkim czasie. Celem pracy było przedstawienie najnowszych doniesień związanych z korzystnym wpływem spożycia oliwy z oliwek przez człowieka oraz przedstawieniem wybranych metod i aplikacji do analizy kilku ważnych substancji odpowiedzialnych za dobroczynne właściwości tego produktu.

Słowa kluczowe

olive oil health benefits phenolics fatty acids GCMS and LCMS methods

oliwa z oliwek korzyści zdrowotne fenole kwasy tłuszczowe metody GCMS i LCMS

Wydawca

Wyższa Szkoła Menadżerska

Czasopismo

Postępy Techniki Przetwórstwa Spożywczego

Rocznik

2022

Tom

nr 1

Strony

217--232

Opis fizyczny

Bibliogr. 103 poz., tab.

Twórcy

autor

Polak-Śliwińska Magdalena

m.polak@uwm.edu.pl

Uniwersytet Warmińsko – Mazurski w Olsztynie, Polska

https://orcid.org/0000-0001-5425-0804

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).

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Bibliografia

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bwmeta1.element.baztech-cdd3eba2-5e82-4031-90d0-c8ac4d3a237b