`Reducing the Size of Pomace Oil Particles Increases Its Healthy Properties, Study Shows - Olive Oil Times
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Reducing the Size of Pomace Oil Particles Increases Its Healthy Properties, Study Shows

By Paolo DeAndreis
Dec. 7, 2020 09:39 UTC

The microniza­tion – the process of reduc­ing the size of a substance’s mol­e­c­u­lar par­ti­cles – of olive pomace oil may sig­nif­i­cantly increase its polyphe­nol and antiox­i­dant con­tents, accord­ing to new research pub­lished in the jour­nal of Food Chemistry.

The study, which was con­ducted by researchers at the University of Granada, in Spain, and the Federal University of Santa Maria, in Brazil, showed that the bioac­ces­si­bil­ity of phe­no­lic con­tent of olive pomace oil increases with the num­ber of indi­vid­ual par­ti­cles and the decrease in their size.

Micronization can be fur­ther exploited to improve the nutraceu­ti­cal prop­er­ties of olive oil pomace.- researchers, University of Granada and Federal University of Santa Maria

“The effect of microniza­tion of gran­u­lo­met­ri­cally frac­tion­ated olive pomace on the bioac­ces­si­bil­ity of polyphe­nols and the antiox­i­dant capac­ity was inves­ti­gated dur­ing sequen­tial in vitro sta­tic diges­tion,” the researchers wrote.

During these tests, the researchers observed how microniza­tion increased ​“the release of hydrox­y­ty­rosol, oleu­ropein, caf­feic acid, and decar­boxymethyl oleu­ropein agly­cone in the sali­vary and gas­tric phase [as well as] lute­olin in the gas­tric phase” of diges­tion.

See Also:Research Examines Functional Ingredients in Olive Pomace

The researchers also noted how the intesti­nal bioac­ces­si­bil­ity of hydrox­y­ty­rosol, decar­boxymethyl oleu­ropein agly­cone, oleu­ropein, lute­olin and api­genin was also increased by microniza­tion, with the best results obtained by the smaller micronized sam­ples (the F2AG, at 15.6 μm).

“Micronized sam­ples increased antiox­i­dant capac­ity in the gas­tric phase,” the researchers wrote. ​“F2AG exhib­ited the high­est antiox­i­dant capac­ity in the insol­u­ble intesti­nal frac­tion. Thus, microniza­tion can be fur­ther exploited to improve the nutraceu­ti­cal prop­er­ties of olive pomace oil by increas­ing the bioac­ces­si­bil­ity and antiox­i­dant capac­ity of phe­no­lic com­pounds.”

The cur­rent research comes on top of a pre­vi­ous study car­ried out by the same team, which inves­ti­gated the effects of the microniza­tion of olive pomace oil on the amount of extractable and non-extractable polyphe­nols and its antiox­i­dant capac­ity.

In that case, microniza­tion increased the con­tents of extractable polyphe­nols and of hydrolyz­able tan­nins. The researchers con­cluded that ​“gran­u­lo­met­ric frac­tion­a­tion and microniza­tion were effec­tive to increase extractable polyphe­nols con­tent and antiox­i­dant capac­ity of olive pomace oil.”

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