Fecha/hora: 12/06/2024 17:05:04

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	18/05/2022	
Fecha de la última actualización: 	18/05/2022	
Autoria: 	SÁNCHEZ-CALVO, B.; MASTROGIOVANNI, M.; SANTOS, M.; PETINGI, S.; CONDE, P.; ARIAS-SIBILLOTTE, M.; IBÁÑEZ, F.; TROSTCHANSKY, A.; RUBBO, H.	
Afiliación: 	BEATRIZ SÁNCHEZ-CALVO, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; Departamento de Nutrición Básica, Escuela de Nutrición, Universidad de la República,; MAURICIO MASTROGIOVANNI, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; MELLANY SANTOS, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; SOFÍA PETINGI, Departamento de Nutrición Básica, Escuela de Nutrición, Universidad de la República, Montevideo, 11800, Uruguay; ANA PAULA CONDE INNAMORATO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MERCEDES ARIAS-SIBILLOTTE, Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de la República, Montevideo, 11800, Uruguay; FACUNDO IBÁÑEZ SILVA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANDRÉS TROSTCHANSKY, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; HOMERO RUBBO, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay.	
Título: 	Detection of nitro-conjugated linoleic acid and nitro-oleic acid in virgin olive oil under gastric conditions: relationship to cultivar, fruit ripening, and polyphenol content.	
Año de publicación: 	2022	
Fuente/Imprenta: 	ACS Food Science and Technology, 2022, Volume 2, Issue 4, Pages 673-681. doi: https://doi.org/10.1021/acsfoodscitech.1c00477	
ISSN: 	2692-1944	
DOI: 	polyphenols	
Idioma: 	Inglés	
Notas: 	Article history: Received 28 December 2021; Accepted 22 March 2022; Revised 9 March 2022; Published online 5 April 2022; Published in issue 15 April 2022.
Corresponding author: Rubbo, H.; Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, Uruguay; email:hrubbo@fmed.edu.uy -- This work was supported by grants from ANII-Innovagro FSA 1 2013 1 12622 and CSIC-Grupos N° 536 to H.R. and CSIC I+D to A.T. B.S-C was supported by a postdoctoral fellowship by ANII-Uruguay. M.M. was partially supported by Programa de Alimentos y Salud Humana (PAyS) IDB&#9472;R.O.U. (4950/OC-UR). The authors are grateful to Juan José Villamil and David Bianchi for their support in processing samples and olive oil elaboration and to Juliana Bruzzone and Cecilia Martínez for their contribution in the quality olive oil analysis. The authors also thank Bruce Freeman from the University of Pittsburgh, USA for the synthesis of NO-FA internal standards. 2	
Contenido: 	ABSTRACT.- Nitro-fatty acids (NO2-FAs) are being formed in virgin olive oil (VOO), exhibiting pleiotropic anti-inflammatory responses. We analyzed the fatty acid profile, polyphenols, pigments, and NO2-FA levels in two contrasting olive cultivars, Arbequina and Coratina, under two ripening conditions. During in vitro gastric conditions, the extent of nitro-conjugated linoleic acid and nitro-oleic acid in Coratina VOO was higher at the intermediate stage. In contrast, Arbequina VOO did not present changes on NO2-FA formation. The presence of polyphenols in Arbequina VOO promoted fatty acid nitration, while their absence switched nitration to lipid oxidation processes. In Coratina, the absence of polyphenolic compounds did not affect the NO2-FA levels. This is because Coratina contains greater levels of other bioactive constituents such as pigments that could protect VOO from oxidation. Based on these results, we set the conditions where the composition of VOO promotes the formation of NO2-FA to enhance its health beneficial properties. © 2022 American Chemical Society. All rights reserved.	
Palabras-Clave: 	Arbequina; Coratina; Nitro-conjugated linoleic acid; Nitro-fatty acids; Nitrooleic acid; Olive oil; Pigments; Polyphenols.	
Thesagro: 	OLIVOS.	
Categoría del tema: 	F01 Cultivo	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (103076-1) - PXI - AP - DD - ACS Food Sci.&Tech./2022 -  -  - DIS