Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses
|Author/s||Gallardo Fernández, Marta
González Ramírez, Marina
Cerezo López, Ana Belén
Troncoso González, Ana María
García Parrilla, María del Carmen
|Department||Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal|
|Abstract||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 ...
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.
|Funding agencies||Ministerio de Ciencia e Innovación (MICIN). España
Junta de Andalucía
|Citation||Gallardo Fernández, M., González Ramírez, M., Cerezo López, A.B., Troncoso González, A.M. y García Parrilla, M.d.C. (2022). Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses. Foods, 11 (15). https://doi.org/10.3390/foods11152355.|