Oleuropein is a phenolic compound that is present in fruits and olive tree leaves, which has shown enormous health benefits. This study aimed to assess the effects of the baking and boiling cooking methods and the inclusion of extract of olive leaf and inulin microparticles on oleuropein retention and bioaccessibility in a food matrix. Retention was measured after cooking, and bioaccessibility was measured in cooked samples subjected to in vitro digestion. Our findings showed that oven cooking generated matrices that possess oleuropein retention 15% higher than those presented by food cooked in boiling water, while bioaccessibility at small intestine conditions was 27.5% lower when microparticles, rather than an extract in the starchy matrix, were included, which proves the benefits of using inulin microcapsules to enhance the amount of oleuropein that reaches the colon.

橄榄苦苷是一种存在于水果和橄榄树叶子中的酚类化合物，已显示出巨大的健康益处。这项研究旨在评估烘烤和煮沸方法的影响，以及橄榄叶和菊粉微粒的提取物对橄榄苦苷在食物基质中的保留和生物利用度的影响。在蒸煮后测量保留度，并在体外进行蒸煮的样品中测量生物利用度消化。我们的研究结果表明，烤箱烹饪产生的基质中橄榄苦苷的保留率比沸水煮熟的食物高15％，而当包含微粒而不是淀粉状基质的提取物时，小肠条件下的生物可及性降低了27.5％，这证明了使用菊粉微胶囊来增加到达结肠的橄榄苦苷的数量的好处。