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Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients
The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and t...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337401/ https://www.ncbi.nlm.nih.gov/pubmed/30585205 http://dx.doi.org/10.3390/molecules24010065 |
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author | Ascrizzi, Roberta Taglieri, Isabella Sgherri, Cristina Flamini, Guido Macaluso, Monica Sanmartin, Chiara Venturi, Francesca Quartacci, Mike Frank Pistelli, Luisa Zinnai, Angela |
author_facet | Ascrizzi, Roberta Taglieri, Isabella Sgherri, Cristina Flamini, Guido Macaluso, Monica Sanmartin, Chiara Venturi, Francesca Quartacci, Mike Frank Pistelli, Luisa Zinnai, Angela |
author_sort | Ascrizzi, Roberta |
collection | PubMed |
description | The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and then pressed with the olives. The presence of functional compounds, such as carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the potential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence of tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional value to the two COOs, being these phenolic compounds recognized as good possible therapeutic candidates for the inhibition of neurodegenerative diseases as the Parkinson’s disease. In this perspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste nature in an innovative resource. |
format | Online Article Text |
id | pubmed-6337401 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-63374012019-01-25 Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients Ascrizzi, Roberta Taglieri, Isabella Sgherri, Cristina Flamini, Guido Macaluso, Monica Sanmartin, Chiara Venturi, Francesca Quartacci, Mike Frank Pistelli, Luisa Zinnai, Angela Molecules Article The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and then pressed with the olives. The presence of functional compounds, such as carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the potential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence of tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional value to the two COOs, being these phenolic compounds recognized as good possible therapeutic candidates for the inhibition of neurodegenerative diseases as the Parkinson’s disease. In this perspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste nature in an innovative resource. MDPI 2018-12-25 /pmc/articles/PMC6337401/ /pubmed/30585205 http://dx.doi.org/10.3390/molecules24010065 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ascrizzi, Roberta Taglieri, Isabella Sgherri, Cristina Flamini, Guido Macaluso, Monica Sanmartin, Chiara Venturi, Francesca Quartacci, Mike Frank Pistelli, Luisa Zinnai, Angela Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients |
title | Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients |
title_full | Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients |
title_fullStr | Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients |
title_full_unstemmed | Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients |
title_short | Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients |
title_sort | nutraceutical oils produced by olives and citrus peel of tuscany varieties as sources of functional ingredients |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337401/ https://www.ncbi.nlm.nih.gov/pubmed/30585205 http://dx.doi.org/10.3390/molecules24010065 |
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