WO1997032947A1 - Produit a base d'huile d'olive, enrichi et complete par des antioxydants - Google Patents

Produit a base d'huile d'olive, enrichi et complete par des antioxydants Download PDF

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Publication number
WO1997032947A1
WO1997032947A1 PCT/IT1997/000046 IT9700046W WO9732947A1 WO 1997032947 A1 WO1997032947 A1 WO 1997032947A1 IT 9700046 W IT9700046 W IT 9700046W WO 9732947 A1 WO9732947 A1 WO 9732947A1
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WO
WIPO (PCT)
Prior art keywords
oil
olive oil
product
added
vitamin
Prior art date
Application number
PCT/IT1997/000046
Other languages
English (en)
Inventor
Alessandro Baldi
Annalisa Romani
Nadia Mulinacci
Franco Francesco Vincieri
Original Assignee
Comiter Trading & Services S.R.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Comiter Trading & Services S.R.L. filed Critical Comiter Trading & Services S.R.L.
Priority to CA002246800A priority Critical patent/CA2246800A1/fr
Priority to EP97908481A priority patent/EP0896612A1/fr
Publication of WO1997032947A1 publication Critical patent/WO1997032947A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/06—Preservation of finished products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0092—Mixtures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a product based on olive oil, virgin olive oil or ex ra-virgin olive ' oil, which is enriched and supplemented with additives including organic and inorganic antioxidants.
  • the organic antioxidants include plan -derived polyphenols which are preferably different from those naturally present in olive oil, and optionally vitamins.
  • Said vitamins include one or more of the following vitamins: A, E and C, it being possible for vitamin C to be in the form of a semi-synthetic product such as ascorbyl 6-palmitate (vitamin C palmitate) .
  • Said inorganic antioxidants include selenium-based derivatives such as selenium oxide or sodium selenite.
  • the invention also relates to a process for the production of olive oil or virgin olive oil or extra- virgin olive oil, which are enriched with complexes as above, this process including the following stages:
  • Fig. 1 is a histogram representing the antioxidant activity of certain phenols of extra-virgin olive oil, compared with that of standard polyphenols and synthetic antioxidants, such as BHT (Perrin 1992) ; and Fig. 2 represents the chemical structure of the main procyanidins present in extract of green tea.
  • virgin and extra-virgin olive oil is the only plant oil which naturally contains appreciable amounts of polyphenol substances for consumption. According to recent studies aimed at the qualitative and quantitative determination of the polyphenol compounds present in virgin and extra-virgin olive oil, the total polyphenol content may vary significantly as a function of many factors such as the type of cultivar, the area of cultivation, how long the olives have been ripening, the storage times and methods, the methods of pressing and squeezing, etc.
  • the polyphenol content ranges between 150 and 200 mg/kg, while for samples harvested in December this value is about 135 mg/kg, and for oils obtained from specific areas and/or selected cultivars, the value of total polyphenols can be up to 600 mg/kg (G. Montedoro, "I componenti minori degli oli vergini di oliva e la loro i portanza qualitativa” , Atti Tavola Rotonda Caratteristiche e Qualita olio Extravergine d 1 oliva ["Minor components of virgin olive oil and their qualitative importance", Round Table Proceedings on Characteristics and Quality of Extra-Virgin Olive Oil] page 41, pub. IVOT 1994) .
  • the main polyphenol compounds present in extra- virgin olive oil, virgin olive oil and olive oil are: tyrosol, hydroxytyrosol and derivatives thereof, while phenolic acids such as caffeic acid and derivatives thereof, flavones such as apigenin, luteolin and glycosides thereof and oleuropein and related hydrolysis products can also be found in smaller amounts. It has been demonstrated in recent years that besides imparting a pleasant taste, these molecules are largely responsible for the stability of extra-virgin olive oil and virgin olive oil, to which they impart great resistance both to autoxidation and to thermal oxidation, thereby also contributing toward increasing the life of the product.
  • Oleuropein is of advantageous biological activity, having recently been shown to have coronarodilatory, hypoglycaemic and anticholesterolaemic actions (Ficarra P., Ficarra L. , De Pasquae A., Monteforte M.T., Calabr ⁇ M.L. "HPLC analysis of oleuropein and some flavonoids in leaf and bud of Olea europaea L.”, II Farmaco, 1991, 46, 803- 815) .
  • the antioxidant effect of oleuropein together with hydroxytyrosol has been studied in vitro also with respect to one of the atherogenetic risk factors such as the oxidation of low density proteins (LDL) .
  • LDL low density proteins
  • Polyphenol compounds Many plants such as: Vitis vinifera , Camellia sinensis , Camomilla ma tri caria , Camomilla recuti ta , plants of the Ci trus genus, Cynara scolymus , Origanum vulgaris, Origanum majorana , Men ta piperi ta, Rosmarinu ⁇ officinalis, Sal via officinalis , Rosa canina , Thymus vulgaris , Giycine soja and Giycine max, are used for the preparation of natural extracts containing polyphenol compounds with high antioxidant power.
  • antioxidant action of this extract was tested recently by the active oxygen method (AOM) by evaluating the level of rancidity of samples of food fats (lard) in comparison with the action of -tocopherol (vitamin E) and butyl hydroxyanisole
  • Vitamins Information relating to the liposoluble vitamins has not been reported in the present description since their biological activity is widely known, in particular for vitamins A and E which may be incorporated into the formulations according to the invention.
  • vitamin C palmitate represents an innovative feature since it allows the dissolution in oil of a water-soluble vitamin known for its antioxidant actions (vitamin C) .
  • Vitamin C palmitate is moreover present in the list of antioxidants used in the food sector (Tecnoalimenti "Tox Data Food” page 24, pub. OEMF, 1991) .
  • the process includes the following stages, with reference to the products which are used in the various formulations according to the invention: - dehydrating the polyphenols for 24 hours in a desiccator; dissolving the dehydrated polyphenol in glycerol; mixing with a mixer with asymmetrical paddles for 6-8 hours under vacuum and at a suitable temperature depending on the formulation chosen; preparing the oily solutions of the vitamins in proportions which are suitable for the final mass to be produced;
  • vitamin C palmitate vitamin C palmitate
  • Glycerol was used as technological coadjuvant to solubilize the less liposoluble compounds.
  • the base formulation was prepared in the following way: the extract of procyanidin from the tea was kept in a desiccator for 24 hours; 40 mg of this extract were dissolved in 0.5-1.0 ml of glycerol and this solution was added to 1 liter of virgin oil, filtered beforehand through a cellulose filter, and maintained under mechanical stirring, at a suitable temperature. 2 ml of oily solution of vitamin E, equal to 300.mg of d, l- ⁇ -tocopheryl acetate, and 1 ml of oily solution of vitamin A, equal to 300,000 I.U., were then added. Lastly, 1.6 mg of selenium dioxide (equivalent to 1.14 mg of selenium) was added and the oil was maintained under mechanical stirring at a suitable temperature until dissolution was complete.
  • Caffeic acid powder (predried) was added to the base formulation in concentrations within the range between 5 and 10 mg/1.
  • the caffeic acid was added to - li ⁇ the glycerol together with the extract of procyanidin from tea and this mixture was subsequently added to the sample of extra-virgin olive oil.
  • Example of the preparation of Formulation No. 3. A commercial dry extract of procyanidin from grapes, which had been predried, was added to the base formulation in concentrations within the range between 5 and 10 mg/1. This extract was added to the glycerol solution of the extract of procyanidin from tea and this mixture was subsequently added to the sample of extra-virgin olive oil.
  • Ascorbyl 6-palmitate (vitamin C palmitate) was added to the base formulation in concentrations within the range between 10 and 60 mg/1. This product was added to the base formulation of extra-virgin olive oil and the sample was maintained under mechanical stirring at a suitable temperature.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Fats And Perfumes (AREA)

Abstract

Ce produit est enrichi et complété par des additifs comprenant des antioxydants organiques et minéraux. Les antioxydants organiques comportent des polyphénols dérivés de plantes et, de préférence, différents de ceux existant naturellement dans l'huile d'olive, ainsi qu'éventuellement des vitamines, et les antioxydants minéraux se composent de dérivés à base de sélénium. Le procédé de production comprend les étapes consistant: à déshydrater les polyphénols, à dissoudre ceux-ci dans du glycérol, à mélanger, à préparer des solutions huileuses des vitamines, à mélanger les composés ci-dessus mentionnés ainsi que les antioxydants minéraux avec une quantité d'huile telle que celle-ci supporte une dispersion des substances d'enrichissement qui soit vingt fois supérieure à la teneur en ces substance que le produit fini doit présenter.
PCT/IT1997/000046 1996-03-05 1997-03-04 Produit a base d'huile d'olive, enrichi et complete par des antioxydants WO1997032947A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CA002246800A CA2246800A1 (fr) 1996-03-05 1997-03-04 Produit a base d'huile d'olive, enrichi et complete par des antioxydants
EP97908481A EP0896612A1 (fr) 1996-03-05 1997-03-04 Produit a base d'huile d'olive, enrichi et complete par des antioxydants

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT96FI000041A IT1286564B1 (it) 1996-03-05 1996-03-05 Un prodotto a base di olio extravergine di oliva,olio vergine di oliva od olio di oliva arricchito ed integrato,ed un procedimento per
ITFI96A000041 1996-03-05

Publications (1)

Publication Number Publication Date
WO1997032947A1 true WO1997032947A1 (fr) 1997-09-12

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EP (1) EP0896612A1 (fr)
IT (1) IT1286564B1 (fr)
WO (1) WO1997032947A1 (fr)

Cited By (38)

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WO1998038268A1 (fr) * 1997-02-27 1998-09-03 Umbria Vigor S.R.L. Procede d'extraction d'un melange huileux et melange huileux obtenu selon ce procede
JPH1192410A (ja) * 1997-09-25 1999-04-06 Naohiko Sato 抗酸化活性物質
WO1999032589A1 (fr) * 1997-12-19 1999-07-01 Unilever N.V. Composition alimentaire contenant de l'huile d'olive
EP0933419A1 (fr) * 1998-01-28 1999-08-04 Unilever N.V. Désamérisation d'huile d'olive
EP0937455A1 (fr) * 1998-02-19 1999-08-25 B & T S.r.l. Utilisation d'un extrait de feuilles de olea europaea comme antiradicalaire
WO1999052377A1 (fr) * 1998-04-14 1999-10-21 Unilever N.V. Enrichissement d'une graisse vegetale avec des antioxydants
TR199900189A3 (tr) * 1998-01-28 1999-10-21 Unilever N.V. Zeytin yaginin aciliginin giderilmesi
EP0953337A1 (fr) * 1998-04-10 1999-11-03 Ioannis Papadakos Préparation d'une huile antisolaire
EP1013752A1 (fr) * 1998-12-23 2000-06-28 Unilever N.V. Procédé de préparation de produits alimentaires fortifiés avec de l'acide oléanolique
WO2000036936A2 (fr) * 1998-12-22 2000-06-29 Unilever N.V. Compositions alimentaires enrichies en anti-oxydants
WO2000038541A1 (fr) * 1998-12-23 2000-07-06 Unilever N.V. Enrichissement de produits alimentaires a l'aide d'ingredients tires des olives
US6338865B1 (en) 1998-12-23 2002-01-15 Unilever Patent Holdings Bv Process for preparing food products fortified with oleanolic acid
US6375992B1 (en) 2000-02-23 2002-04-23 The Procter & Gamble Co. Methods of hydrating mammalian skin comprising oral administration of a defined composition
EP1221286A1 (fr) * 2000-12-22 2002-07-10 Unilever N.V. Huile avec un taux de polyphénoles augmenté
ES2169990A1 (es) * 2000-03-27 2002-07-16 Compania Alimentaria Del Sur D Procedimiento para obtencion de aceite virgen extra enriquecido con vitamina e.
ES2169989A1 (es) * 2000-03-27 2002-07-16 Compania Alimentaria Del Sur D Procedimiento para obtencion de aceite virgen extra enriquecido con vitaminas.
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WO2004002234A1 (fr) * 2002-06-27 2004-01-08 Salov, S.P.A. Huile d'olive alimentaire extra-vierge contenant des acides gras omega-3 et technique de production associee
WO2004066754A1 (fr) * 2003-01-31 2004-08-12 Leonida Petrini Huile comestible enrichie en vitamines favorisant l'assimilation du calcium
EP1267901B1 (fr) * 2000-03-22 2006-01-25 N.V. Nutricia Compositions concues pour le traitement de lesions provoquees par l'ischemie/reperfusion ou le stress oxydatif
WO2006087748A1 (fr) * 2005-02-21 2006-08-24 Goya Holding S.A. Procede d'enrichissement et de supplementation d'huiles d'olive au moyen d'antioxydants organiques, produit ainsi obtenu et systeme de mise en oeuvre dudit procede
WO2006109340A1 (fr) * 2005-04-13 2006-10-19 Goya Holding S.A. Enrichissement et integration d'huiles vegetales monograines et a graines multiples, d'huile de palme, de noix de coco, d'argan et d'autres huiles avec des antioxydants organiques et procedes de fabrication
WO2007102122A2 (fr) * 2006-03-08 2007-09-13 Università Degli Studi di Udine Utilisation de matière non saponifiable d'huile de pépins de raisin comme additif antioxydant pour biodiesel
WO2007141352A1 (fr) * 2006-06-05 2007-12-13 Furfural Español, S.A. Composition alimentaire fonctionnelle riche en composés phénoliques et utilisation de cette composition
FR2905827A1 (fr) * 2006-09-19 2008-03-21 Agronomique Inst Nat Rech Additif antioxydant naturel d'origine vegetale destine a la nutrition animale
EP1993382A2 (fr) * 2006-02-10 2008-11-26 Mannatech, Inc. Formulations de compléments diététiques multivitamines et multiminéraux 100% naturels pour renforcer l'absorption et l'utilisation biologique
WO2009007964A2 (fr) * 2007-07-09 2009-01-15 Yeda Research And Development Co. Ltd. Flavonoïdes polyphénoliques inhibant la pectine méthylestérase et leur utilisation
WO2010000373A1 (fr) * 2008-06-30 2010-01-07 Lachifarma S.R.L. Laboratorio Chimico Farmaceutico Salentino Huile contenant de l'hydroxytyrosol et d'autres biophénols avec une activité nutritionnelle préventive bénéfique
ITMI20081964A1 (it) * 2008-11-07 2010-05-08 Amico Piero D Prodotto alimentare a base di olio extra vergine di oliva
US20110038991A1 (en) * 2008-05-22 2011-02-17 Jose Antonio Novejarque Conde System for nutritionally improving, preparing and introducing innovations into oils for food use
WO2011045757A1 (fr) * 2009-10-15 2011-04-21 Danisco A/S Composition antioxydante
WO2012114133A1 (fr) * 2011-02-25 2012-08-30 A. Pitenis Bros S.A. Food Industry Production d'une huile d'olive présentant des propriétés antioxydantes accrues, enrichie par l'extraction de safran (crocus sativus l.)
WO2012163590A1 (fr) * 2011-05-27 2012-12-06 Unilever Plc Composition anti-inflammatoire
WO2020038737A1 (fr) * 2018-08-23 2020-02-27 Klueber Lubrication Muenchen Se & Co. Kg Composition de lubrifiant
CN111254012A (zh) * 2018-12-03 2020-06-09 南昌大学 一种天然多酚复配剂添加到油脂中作抗氧化剂的方法
CN111876231A (zh) * 2020-08-07 2020-11-03 深圳龙唛粮油有限公司 菜籽油及其制备方法
CN113826709A (zh) * 2020-12-24 2021-12-24 丰益(上海)生物技术研发中心有限公司 油脂添加剂、煎炸油组合物及煎炸食品

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Cited By (65)

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