Potencial bioactivo del aceite de oliva virgen en función de su variedad
- QUINTERO FLÓREZ, ANGÉLICA
- Gabriel Beltrán Maza Director
Defence university: Universidad de Jaén
Fecha de defensa: 14 July 2017
- María Dolores Mesa García Chair
- Javier S. Perona Secretary
- Mª Gema Pereira Caro Committee member
Type: Thesis
Abstract
The aim of this work is to evaluate the bioactive potential of virgin olive oil (VOO) in terms of their variety, a determining factor in their composition, among other agronomic and technological aspects. Possible differences in the bioactive potential with respect to the content of fatty acids, phenolic and volatile compounds of olive oils obtained from different varieties were studied. From the results it can be seen that VOO fatty acids and phenols composition, depending on their variety, could affect their biological properties, and open a door to the possibility of selecting varieties of VOO for specific nutritional uses according to their composition on these compounds. Also a first step has been taken in the investigation of the biological properties of VOO volatile compounds which could be bioaccessible in the organism.