Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses
2022
Gallardo Fernández, Marta | González Ramírez, Marina | Cerezo López, Ana Belén | Troncoso González, Ana María | García Parrilla, María del Carmen | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | Ministerio de Ciencia e Innovación (MICIN). España | Junta de Andalucía
Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population by compiling scattered literature data on its concentration in foods. The consumption of the involved foods was estimated based on the EFSA Comprehensive European Food Consumption Database. The updated average contents of HT are as follows: 629.1, 5.2 and 2.1 µg/g for olives, olive oil and wine, respectively. The HT estimated intake in the European Union (EU) adult population falls within 0.13–6.82 mg/day/person, with table olives and wine being the main contributors. The estimated mean dietary intake of HT in EU countries is 1.97 ± 2.62 mg/day. Greece showed the highest HT intake (6.82 mg/day), while Austria presented the lowest (0.13 mg/day). Moreover, HT is an authorized novel food ingredient in the EU that can be added to different foods. Since the estimated HT intake is substantially low, the use of HT as a food ingredient seems feasible. This opens new possibilities for revalorizing waste products from olive oil and olive production which are rich HT sources.
Mostrar más [+] Menos [-]Ministerio de Ciencia e Innovación PID2019-108722RB-C32
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