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Jukić Špika M, Liber Z, Montemurro C, Miazzi MM, Ljubenkov I, Soldo B, Žanetić M, Vitanović E, Politeo O, Škevin D. Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability. Antioxidants (Basel) 2022; 11:antiox11030594. [PMID: 35326244 PMCID: PMC8945558 DOI: 10.3390/antiox11030594] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.
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Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-21-434-482
| | - Zlatko Liber
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Department of Biology, Faculty of Science, University of Zagreb, Marulićev Trg 9a, 10000 Zagreb, Croatia
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
- Spin Off Sinagri s.r.l., University of Bari Aldo Moro, 70125 Bari, Italy
- Support Unit Bari, Institute for Sustainable Plant Protection, National Research Council of Italy (CNR), 70125 Bari, Italy
| | - Monica Marilena Miazzi
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
| | - Ivica Ljubenkov
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Barbara Soldo
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Elda Vitanović
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
| | - Olivera Politeo
- Faculty of Chemical Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia;
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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52
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Mancebo-Campos V, Salvador MD, Fregapane G. Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress. Antioxidants (Basel) 2022; 11:antiox11030539. [PMID: 35326189 PMCID: PMC8944963 DOI: 10.3390/antiox11030539] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/01/2022] [Accepted: 03/09/2022] [Indexed: 01/25/2023] Open
Abstract
The development of effective shelf-life prediction models is extremely important for the olive oil industry. This research is the continuation of a previous accelerated shelf-life test at mild temperature (40–60 °C), applied in this case to evaluate the oxidation effect of temperature on minor components (phenols, tocopherol, pigments) to properly complete a shelf-life predictive model. The kinetic behaviour of phenolic compounds, α-tocopherol and pigments during storage of different virgin olive oil samples at different temperatures (25–60 °C) is reported. Hydroxytyrosol, tyrosol and α-tocopherol fitted to pseudo-zero-order kinetics, whereas secoiridoid derivatives of hydroxytyrosol and tyrosol, o-diphenols and total phenols apparently followed pseudo-first-order kinetics. The temperature-dependent kinetic of phenolic compounds and α-tocopherol were well described by the linear Arrhenius model. The apparent activation energy was calculated. Principal component analysis was used to transform the considered compositional and degradation variables into fewer uncorrelated principal components resulting in 4: “no oxidizable substrate”, “initial oxidation state and conditions”, “free simple phenols”, and “degradation rates”. In addition, multivariate linear regression was used to yield several modelling equations for shelf-life prediction, considering initial composition and experimental variables easily determined in accelerated storage.
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Angeloni G, Guerrini L, Corti F, Spadi A, Calamai L, Parenti A, Masella P. Demonstration of the Effectiveness of a Pilot, Variable Speed Crusher Featuring an in‐line Oxygen Dosing System. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Giulia Angeloni
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Lorenzo Guerrini
- TESAF, Department of Land, Environment, Agriculture and Forestry University of Padova. Viale dell'Università 16 Legnaro 35020 Italy
| | - Ferdinando Corti
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Agnese Spadi
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Luca Calamai
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Alessandro Parenti
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Piernicola Masella
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
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54
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Oleocanthalic acid from extra-virgin olive oil: Analysis, preparative isolation and radical scavenging activity. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104160] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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55
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Barbieri S, Mercatante D, Balzan S, Esposto S, Cardenia V, Servili M, Novelli E, Taticchi A, Rodriguez-Estrada MT. Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water. Antioxidants (Basel) 2021; 10:antiox10121969. [PMID: 34943072 PMCID: PMC8750197 DOI: 10.3390/antiox10121969] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/02/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022] Open
Abstract
This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.
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Affiliation(s)
- Sara Barbieri
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy;
| | - Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Stefania Balzan
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
- Correspondence: ; Tel.: +39-075-585-7909
| | - Maria Teresa Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-University of Bologna, 47521 Cesena, Italy
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56
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110493] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
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Reboredo-Rodríguez P, González-Barreiro C, Martínez-Carballo E, Cambeiro-Pérez N, Rial-Otero R, Figueiredo-González M, Cancho-Grande B. Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products. Molecules 2021; 26:6667. [PMID: 34771074 PMCID: PMC8588322 DOI: 10.3390/molecules26216667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/24/2021] [Accepted: 10/29/2021] [Indexed: 12/26/2022] Open
Abstract
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
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Affiliation(s)
| | | | | | | | | | - María Figueiredo-González
- Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, 32004-Ourense, Spain; (P.R.-R.); (C.G.-B.); (E.M.-C.); (N.C.-P.); (R.R.-O.); (B.C.-G.)
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59
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Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03870-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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60
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Tyrosol and Hydroxytyrosol Determination in Extra Virgin Olive Oil with Direct Liquid Electron Ionization-Tandem Mass Spectrometry. SEPARATIONS 2021. [DOI: 10.3390/separations8100173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Extra virgin olive oil (EVOO) is one of the main ingredients of the Mediterranean diet. It is claimed as a functional food for its unique content of health-promoting compounds. Tyrosol (Tyr), Hydroxytyrosol (Htyr), and their phenolic derivatives present in EVOO show beneficial properties, and their identification and quantification, both in their free form and after the hydrolysis of more complex precursors, are important to certify its quality. An alternative method for quantifying free and total Tyr and Htyr in EVOO is presented using an LC–MS interface based on electron ionization (EI), called liquid electron ionization (LEI). This method requires neither sample preparation nor chromatography; the sample is diluted and injected. The selectivity and sensitivity were assessed in multiple reaction monitoring mode (MRM), obtaining confirmation and quantification in actual samples ranging from 5 to 11 mg/Kg for the free forms and from 32 to 80 mg/Kg for their total amount after hydrolysis. Two MS/MS transitions were acquired for both compounds using the Q/q ratios as confirmatory parameters. Standard addition calibration curves demonstrated optimal linearity and negligible matrix effects, allowing a correct quantification even without expensive and difficult to find labeled internal standards. After several weeks of operation, the system’s repeatability was excellent, with an intraday RSD (%) spanning from five to nine and an interday RSD (%) spanning from 9 to 11.
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61
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Otero P, Garcia-Oliveira P, Carpena M, Barral-Martinez M, Chamorro F, Echave J, Garcia-Perez P, Cao H, Xiao J, Simal-Gandara J, Prieto M. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Pagliarini E, Proserpio C, Spinelli S, Lavelli V, Laureati M, Arena E, Di Monaco R, Menghi L, Gallina Toschi T, Braghieri A, Torri L, Monteleone E, Dinnella C. The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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63
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Caipo L, Sandoval A, Sepúlveda B, Fuentes E, Valenzuela R, Metherel AH, Romero N. Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles). Foods 2021; 10:foods10092161. [PMID: 34574270 PMCID: PMC8466157 DOI: 10.3390/foods10092161] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 01/18/2023] Open
Abstract
Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its 'extra virgin' category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.
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Affiliation(s)
- Leeanny Caipo
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Ana Sandoval
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Betsabet Sepúlveda
- Centro Para el Desarrollo de la Química, CEPEDEQ, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Edwar Fuentes
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Rodrigo Valenzuela
- Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380000, Chile;
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Adam H. Metherel
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Nalda Romero
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
- Correspondence:
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64
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Floris B, Galloni P, Conte V, Sabuzi F. Tailored Functionalization of Natural Phenols to Improve Biological Activity. Biomolecules 2021; 11:1325. [PMID: 34572538 PMCID: PMC8467377 DOI: 10.3390/biom11091325] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 12/11/2022] Open
Abstract
Phenols are widespread in nature, being the major components of several plants and essential oils. Natural phenols' anti-microbial, anti-bacterial, anti-oxidant, pharmacological and nutritional properties are, nowadays, well established. Hence, given their peculiar biological role, numerous studies are currently ongoing to overcome their limitations, as well as to enhance their activity. In this review, the functionalization of selected natural phenols is critically examined, mainly highlighting their improved bioactivity after the proper chemical transformations. In particular, functionalization of the most abundant naturally occurring monophenols, diphenols, lipidic phenols, phenolic acids, polyphenols and curcumin derivatives is explored.
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Affiliation(s)
- Barbara Floris
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Pierluca Galloni
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Valeria Conte
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Federica Sabuzi
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
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65
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Ríos‐Reina R, Camacho F, Morales ML, Jiménez‐Herrera B, Callejón RM. Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000375] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rocio Ríos‐Reina
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Francisco Camacho
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - M. Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Brígida Jiménez‐Herrera
- Department of Technology, Postharvest, and Food Industries, IFAPA “Cabra” Centre Institute for Research and Training in Agriculture and Fisheries Ctra. Cabra‐Doña Mencía, KM. 2.5 Cabra Córdoba 14940 Spain
| | - Raquel M. Callejón
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
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Dimitriadis SI, Lyssoudis C, Tsolaki AC, Lazarou E, Kozori M, Tsolaki M. Greek High Phenolic Early Harvest Extra Virgin Olive Oil Reduces the Over-Excitation of Information-Flow Based on Dominant Coupling Mode (DoCM) Model in Patients with Mild Cognitive Impairment: An EEG Resting-State Validation Approach. J Alzheimers Dis 2021; 83:191-207. [PMID: 34308906 DOI: 10.3233/jad-210454] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND Extra virgin olive oil (EVOO) constitutes a natural compound with high protection over cognitive function that could positively alter brain dynamics and the mixture of within and between-frequency connectivity. OBJECTIVE The balance of cross-frequency coupling over within-frequency coupling can build a nonlinearity index (NI) that encapsulates the over-excitation of information flow between brain areas and across experimental time. The present study investigated for the very first time how the Greek High Phenolic Early Harvest Extra Virgin Olive Oil (HP-EH-EVOO) versus Moderate Phenolic (MP-EVOO) and Mediterranean Diet (MeDi) intervention in people with mild cognitive impairment (MCI) could affect their spontaneous EEG dynamic connectivity. METHODS Forty-three subjects (14 in MeDi, 16 in MP-EVOO, and 13 in HP-EH-EVOO) followed an EEG resting-state recording session (eyes-open and closed) before and after the treatment. Following our dominant coupling mode model, we built a dynamic integrated dynamic functional connectivity graph that tabulates the functional strength and the dominant coupling mode model of every pair of brain areas. RESULTS Signal spectrum within 1-13 Hz and theta/beta ratio have decreased in the HP-EH-EVOO group in the eyes-open condition. The intervention improved the FIDoCM across groups and conditions but was more prominent in the HP-EH-EVOO group (p < 0.001). Finally, we revealed a significant higher post-intervention reduction of NI (ΔNITotal and α) for the HP-EH-EVOO compared to the MP-EVOO and MeDi groups (p < 0.0001). CONCLUSION Long-term intervention with HP-EH-EVOO reduced the over-excitation of information flow in spontaneous brain activity and altered the signal spectrum of EEG rhythms.
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Affiliation(s)
- Stavros I Dimitriadis
- 1st Department of Neurology, G.H. "AHEPA, " School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki (AUTH), Thessaloniki, Greece.,Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece.,Integrative Neuroimaging Lab, Thessaloniki, Greece.,Cardiff University Brain Research Imaging Centre (CUBRIC), School of Psychology, College of Biomedical and Life Sciences, Cardiff University, Cardiff, Wales, United Kingdom.,Neuroinformatics Group, Cardiff University Brain Research Imaging Centre (CUBRIC), School of Psychology, College of Biomedical and Life Sciences, Cardiff, Wales, United Kingdom.,Division of Psychological Medicine and Clinical Neurosciences, School of Medicine, College of Biomedical and Life Sciences, Cardiff University, Cardiff, Wales, United Kingdom.,School of Psychology, College of Biomedical and Life Sciences, Cardiff University, Cardiff, Wales, United Kingdom.,Neuroscience and Mental Health Research Institute, School of Medicine, College of Biomedical and Life Sciences, Cardiff University, Cardiff, Wales, United Kingdom.,MRC Centre for Neuropsychiatric Genetics and Genomics, School of Medicine, College of Biomedical and Life Sciences, Cardiff University, Cardiff, Wales, United Kingdom
| | - Christos Lyssoudis
- Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Anthoula C Tsolaki
- 1st Department of Neurology, G.H. "AHEPA, " School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki (AUTH), Thessaloniki, Greece
| | - Eftychia Lazarou
- Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Mahi Kozori
- Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Magda Tsolaki
- 1st Department of Neurology, G.H. "AHEPA, " School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki (AUTH), Thessaloniki, Greece.,Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
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Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product. BIOMED RESEARCH INTERNATIONAL 2021; 2021:1057531. [PMID: 34435040 PMCID: PMC8380496 DOI: 10.1155/2021/1057531] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/12/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022]
Abstract
Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% (w/v) inulin has been investigated. The yogurt was fermented with Lactobacillus brevis PML1 derived from Tarkhineh, an Iranian cereal-dairy fermented food. Furthermore, the physicochemical properties, antioxidant activity, sensory attributes, and microbial viability properties were investigated on the 0th, 7th, and 14th days of storage after fermentation. The viable cells of L. brevis PML1 reached 108 CFU/g, and the product resisted to simulated digestive juices. Moreover, the synbiotic yogurt impressively increased the production of antimicrobial compounds and had the most profound antimicrobial effect on S. typhimurium. The physiochemical properties were in the normal range, and the fat content of the synbiotic yogurt was reduced remarkably. The antioxidant capacity of the fermented yogurt was significantly increased (p < 0.05), which was equal to those of DPPH (69.18 ± 1.00%) and BHA (89.16 ± 2.00%). The viability of L. brevis PML1 was increased during storage. Sensory analysis showed that there were significant differences in terms of the impressive parameters between the samples and the control (p < 0.05). Addition of 2.5% inulin not only improved the physical properties but also retained the viability of the probiotic after 14 days of storage, in addition to the viability of L. brevis with a viability count above 6 log CFU/g in the yogurt. Therefore, a novel synbiotic product containing L. brevis PML1, which can exert the desired properties, can be used as a suitable carrier for the delivery of the probiotic strain, exerting its beneficial health effects.
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Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111542] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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69
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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70
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Polyphenols and IUGR Pregnancies: Effects of the Antioxidant Hydroxytyrosol on Brain Neurochemistry and Development in a Porcine Model. Antioxidants (Basel) 2021; 10:antiox10060884. [PMID: 34073097 PMCID: PMC8227239 DOI: 10.3390/antiox10060884] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/19/2021] [Accepted: 05/22/2021] [Indexed: 12/30/2022] Open
Abstract
Supplementation of a mother’s diet with antioxidants, such as hydroxytyrosol (HTX), has been proposed to ameliorate the adverse phenotypes of fetuses at risk of intrauterine growth restriction. In the present study, sows were treated daily with or without 1.5 mg of HTX per kilogram of feed from day 35 of pregnancy (at 30% of total gestational period), and individuals were sampled at three different ages: 100-day-old fetuses and 1-month- and 6-month-old piglets. After euthanasia, the brain was removed and the hippocampus, amygdala, and prefrontal cortex were dissected. The profile of the catecholaminergic and serotoninergic neurotransmitters (NTs) was characterized and an immunohistochemical study of the hippocampus was performed. The results indicated that maternal supplementation with HTX during pregnancy affected the NT profile in a brain-area-dependant mode and it modified the process of neuron differentiation in the hippocampal CA1 and GD areas, indicating that cell differentiation occurred more rapidly in the HTX group. These effects were specific to the fetal period, concomitantly with HTX maternal supplementation, since no major differences remained between the control and treated groups in 1-month- and 6-month-old pigs.
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71
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Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes. Processes (Basel) 2021. [DOI: 10.3390/pr9060953] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.
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72
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Situmorang PC, Ilyas S, Hutahaean S, Rosidah R. Histological changes in placental rat apoptosis via FasL and cytochrome c by the nano-herbal Zanthoxylum acanthopodium. Saudi J Biol Sci 2021; 28:3060-3068. [PMID: 34025182 PMCID: PMC8117027 DOI: 10.1016/j.sjbs.2021.02.047] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/15/2020] [Accepted: 02/10/2021] [Indexed: 12/03/2022] Open
Abstract
The administration of nanoherbal andaliman reduced apoptosis via cytochrome c and FasL. EVOO reduces apoptosis via cytochrome c and FasL better than andaliman. Combination Nano herbal andaliman and EVOO reduce reduced apoptosis via cytochrome c and FasL on placental histology of hypertension rats. Combination Nano herbal andaliman and EVOO reduce MDA levels in hypertension rats. Nano herbal andaliman and combined with EVOO increase HSP-70 expression in hypertension rats.
Zanthoxylum acanthopodium has several biological activities, such as antimicrobial, anti-inflammatory, and antioxidant properties. This strong antioxidant herb can be used as a drug for hypertension. FasL and cytochrome c expression play roles in the apoptotic pathway in the placenta. This study focused on the histological change in apoptosis via cytochrome c and Fas ligand expression by investigating whether Zanthoxylum acanthopodium (ZA) fruits affect apoptosis. The present study consisted of five treatments: Normal pregnant rats (C), Hypertension rats (C + ), hypertension rats + extra virgin olive oil (EVOO) (T1), Hypertension rats + ZA (T2), and hypertension rats + EVOO + ZA (T3). Hypertension was induced in rats by injecting 3 mlml of 6% NaCl. Nanoherbal of ZA (100 mg/kg BW) and EVOO (1 ml) were given on the 13th–19th days of pregnancy. Pregnant rats were dissected on the 20th day of pregnancy by cervical dislocation. ELISA assays were performed for the analysis of HSP-70 expression. Immunohistochemistry and TUNEL assays were used to analyse the histological changes in placental tissue. The results showed that cytochrome c and FasL protein exposure levels in the labyrinth, basal, and yolk sac zones were increased during hypertensive pregnancy (P < 0.0001) in rats. The administration of nanoherbal of ZA decreased the expression of cytochrome c and FasL. A significant difference was found in the combination of nanoherbal of ZA and EVOO.
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Affiliation(s)
- Putri Cahaya Situmorang
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
| | - Syafruddin Ilyas
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
| | - Salomo Hutahaean
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
| | - Rosidah Rosidah
- Faculty of Pharmacy, Department of Pharmacology, Universitas Sumatera Utara, Medan, Indonesia
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Tsolaki M, Lazarou E, Kozori M, Petridou N, Tabakis I, Lazarou I, Karakota M, Saoulidis I, Melliou E, Magiatis P. A Randomized Clinical Trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: The MICOIL Pilot Study. J Alzheimers Dis 2021; 78:801-817. [PMID: 33044178 DOI: 10.3233/jad-200405] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
BACKGROUND Extra virgin olive oil (EVOO) constitutes a natural compound with high protection over cognitive function. OBJECTIVE To investigate for the first time the effect of Greek High Phenolic Early Harvest Extra Virgin Olive Oil (HP-EH-EVOO) versus Moderate Phenolic (MP-EVOO) and Mediterranean Diet (MeDi) in people with mild cognitive impairment (MCI). METHODS We conducted a randomized prospective study so as to examine the HP-EH-EVOO and MP-EVOO versus MeDi in MCI. Genetic predisposition (APOEɛ4) to Alzheimer's disease (AD) was tested and an extensive neuropsychological battery was administered at baseline and after 12 months. Each participant was randomized and assigned one of three groups: 1) Group 1 received the HP-EH-EVOO (50 mL/day); 2) Group 2 received the MP-EVOO (50 mL/day), and 3) Group 3 received only the MeDi instructions. RESULTS Better follow-up performance was found in Group 1 compared to Group 2 and Group 3 in the almost all cognitive domains. Moreover, Group 2 showed also significant improvement compared to Group 3 in ADAS-cog (p = 0.001) and MMSE (p = 0.05), whereas Group 3 exhibited worse or similar to baseline performance in almost all domains. In particular, Group 1 and Group 2 had better outcomes with regards to ADAS-cog (p = 0.003), Digit Span (p = 0.006), and Letter fluency (p = 0.003). Moreover, there was a significant difference (p = 0.001) in the presence of APOEɛ4 between the Groups 1 and 2 versus Group 3. CONCLUSION Long-term intervention with HP-EH-EVOO or MP-EVOO was associated with significant improvement in cognitive function compared to MeDi, independent of the presence of APOEɛ4.
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Affiliation(s)
- Magda Tsolaki
- Department of Neurology General University Hopsital "AHEPA", Medical School, Faculty of Health Sciences, Aristotle University of Thessaloniki, Makedonia, Greece.,Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Eftychia Lazarou
- Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Mahi Kozori
- Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Niki Petridou
- Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Irene Tabakis
- Department of Neurology General University Hopsital "AHEPA", Medical School, Faculty of Health Sciences, Aristotle University of Thessaloniki, Makedonia, Greece
| | - Ioulietta Lazarou
- Department of Neurology General University Hopsital "AHEPA", Medical School, Faculty of Health Sciences, Aristotle University of Thessaloniki, Makedonia, Greece
| | - Maria Karakota
- Greek Association of Alzheimer's Disease and Related Disorders, Thessaloniki, Makedonia, Greece
| | - Iordanis Saoulidis
- Department of Neurology General University Hopsital "AHEPA", Medical School, Faculty of Health Sciences, Aristotle University of Thessaloniki, Makedonia, Greece
| | - Eleni Melliou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, Athens, Greece
| | - Prokopios Magiatis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, Athens, Greece
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Senesi R, Andreani C, Baglioni P, Batista de Carvalho LAE, Licoccia S, Marques MPM, Moretti G, Noce A, Paolesse R, Parker SF, Preziosi E, Romanelli G, Romani A, Di Daniele N. Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron and Raman Spectroscopies. Antioxidants (Basel) 2021; 10:antiox10050643. [PMID: 33922163 PMCID: PMC8145310 DOI: 10.3390/antiox10050643] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 12/11/2022] Open
Abstract
Extra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is largely determined by intra- and intermolecular H-bond interactions. While the vibrational dynamics of isolated compounds have been studied in a number of recent investigations, their signal in a real-life sample of EVOO is overwhelmed by the major constituent acids. Here, we provide a full characterization of the vibrational spectroscopic signal from commercially available EVOO samples using Inelastic Neutron Scattering (INS) and Raman spectroscopies. The spectra are dominated by CH2 vibrations, especially at about 750 cm−1 and 1300 cm−1. By comparison with the spectra from hydroxytyrosol and other minor phenolic compounds, we show that the best regions in which to look for the structure–activity information related to the minor polar compounds is at 675 and 1200 cm−1 for hydroxytyrosol, and around 450 cm−1 for all minor polar compounds used as reference, especially if a selectively deuterated sample is available. The regional origin of the EVOO samples investigated appears to be related to the different amount of phenolic esters versus acids as reflected by the relative intensities of the peaks at 1655 and 1747 cm−1.
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Affiliation(s)
- Roberto Senesi
- NAST Centre, Physics Department, Università degli Studi di Roma “Tor Vergata”, Via della Ricerca, Scientifica 1, 00133 Rome, Italy; (R.S.); (C.A.); (E.P.)
- CNR-IPCF Sezione di Messina, Viale Ferdinando Stagno d’Alcontres 37, 98158 Messina, Italy
| | - Carla Andreani
- NAST Centre, Physics Department, Università degli Studi di Roma “Tor Vergata”, Via della Ricerca, Scientifica 1, 00133 Rome, Italy; (R.S.); (C.A.); (E.P.)
| | - Piero Baglioni
- CSGI and Chemistry Department, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Florence, Italy; (P.B.); (G.M.)
| | | | - Silvia Licoccia
- NAST Centre, Chemical Science and Technologies Department, Università degli Studi di Roma “Tor Vergata”, Via della Ricerca Scientifica 1, 00133 Rome, Italy; (S.L.); (R.P.)
| | - Maria P. M. Marques
- Molecular Physical-Chemistry R&D Unit, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal;
- Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal
- Correspondence: (M.P.M.M.); (G.R.)
| | - Giulia Moretti
- CSGI and Chemistry Department, University of Florence, Via della Lastruccia 3, Sesto Fiorentino, 50019 Florence, Italy; (P.B.); (G.M.)
| | - Annalisa Noce
- UOC of Internal Medicine-Center of Hypertension, Nephrology Unit, Department of Systems Medicine, Università degli Studi di Roma “Tor Vergata”, Via Montpellier 1, 00133 Rome, Italy; (A.N.); (N.D.D.)
| | - Roberto Paolesse
- NAST Centre, Chemical Science and Technologies Department, Università degli Studi di Roma “Tor Vergata”, Via della Ricerca Scientifica 1, 00133 Rome, Italy; (S.L.); (R.P.)
| | - Stewart F. Parker
- ISIS Facility, STFC Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire OX11 0QX, UK;
| | - Enrico Preziosi
- NAST Centre, Physics Department, Università degli Studi di Roma “Tor Vergata”, Via della Ricerca, Scientifica 1, 00133 Rome, Italy; (R.S.); (C.A.); (E.P.)
| | - Giovanni Romanelli
- ISIS Facility, STFC Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire OX11 0QX, UK;
- Correspondence: (M.P.M.M.); (G.R.)
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Italy;
| | - Nicola Di Daniele
- UOC of Internal Medicine-Center of Hypertension, Nephrology Unit, Department of Systems Medicine, Università degli Studi di Roma “Tor Vergata”, Via Montpellier 1, 00133 Rome, Italy; (A.N.); (N.D.D.)
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75
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Tzekaki EE, Tsolaki M, Pantazaki ΑA, Geromichalos G, Lazarou E, Kozori M, Sinakos Z. The pleiotropic beneficial intervention of olive oil intake on the Alzheimer's disease onset via fibrinolytic system. Exp Gerontol 2021; 150:111344. [PMID: 33836262 DOI: 10.1016/j.exger.2021.111344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/17/2021] [Accepted: 03/31/2021] [Indexed: 12/31/2022]
Abstract
The daily consumption of Extra Virgin Olive Oil (EVOO) in Mediterranean nutrition is tightly associated with lower frequency of many diseases' appearance, including Alzheimer's disease (AD). Fibrinolytic system is already assumed to be involved in AD pathophysiology through various factors, especially plasminogen activator inhibitor-1 (PAI-1), a2-antiplasmin (α2ΑP) and tissue plasminogen activator (tPA). We, here, present a biochemical study, as a continuation of a clinical trial of a cohort of 84 participants, focusing on the pleiotropic effect of the annual EVOO consumption on the fibrinolytic factors of Mild Cognitive Impairment (MCI) patients. The levels of all these fibrinolytic factors, measured by Enzyme-Linked Immunosorbent Assay (ELISA) method, were reduced in the serum of MCI patients annually administered with EVOO, versus not treated MCI patients, as well as AD patients. The well-established AD hallmarks (Aβ1-40 and Aβ1-42 species, tau, and p-tau) of MCI patients' group, annually administered with EVOO, were restored to levels equal to those of the cognitively-healthy group; in contrast to those patients not being administered, and their AD hallmarks levels increased at the end of the year. Moreover, one of the EVOO annual consumption multimodal effects on the MCI patients focused on the levels of an oxidative stress trademark, malondialdehyde (MDA), which displayed also a visible quenching; On the other hand, an increase exhibited in the MCI patients not consuming EVOO one year after, was attributed to the lack of the EVOO anti-oxidative properties. These outcomes are exploitable towards the establishment of natural products like EVOO, as a preventive remedy fighting this neurodegenerative disorder, AD. CLINICAL TRIAL REGISTRATION: https://clinicaltrials.gov/ct2/show/NCT03362996 MICOIL gov Identifier: NCT03362996.
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Affiliation(s)
- Elena E Tzekaki
- Laboratory of Biochemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Makedonia, Greece
| | - Magda Tsolaki
- 1(st) Department of Neurology, Medical School, "AHEPA" General Hospital Medical School, Aristotle University of Thessaloniki, Faculty of Health Sciences, 54124 Thessaloniki, Makedonia, Greece; Greek Association of Alzheimer's Disease and Related Disorders - GAADRD, Greece.
| | - Αnastasia A Pantazaki
- Laboratory of Biochemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Makedonia, Greece.
| | - George Geromichalos
- Laboratory of Biochemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Makedonia, Greece
| | - Eftychia Lazarou
- Greek Association of Alzheimer's Disease and Related Disorders - GAADRD, Greece
| | - Mahi Kozori
- Greek Association of Alzheimer's Disease and Related Disorders - GAADRD, Greece
| | - Zacharias Sinakos
- Emeritus Professor of Hematology, Medical School, Aristotle University of Thessaloniki, Faculty of Health Sciences, Greece
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Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
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77
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Murillo-Cruz MC, García-Ruíz AB, Chova-Martínez M, Bermejo-Román R. Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi. J Oleo Sci 2021; 70:459-469. [PMID: 33692234 DOI: 10.5650/jos.ess20195] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Nowadays the consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables, being humans not capable of synthesizing these molecules. β-carotene is one of the most important carotenoids possessing anti-oxidation, anti-inflammation and anti-cancer properties. The aim of this work consists of preparing virgin olive oils enriched in β-carotene from fungi at different concentrations (0.041 and 0.082 mg/mL) in order to obtain new functional foods. Values of quality parameters (free acidity, peroxide value, coefficients of specific extinction and p-anisidine) have been obtained, showing that quality of olive oils was improved. Furthermore, the effect of β-carotene was evaluated as possible oxidative stabilizer during microwave heating and ultra violet-light exposure of the oils. As expected, the enrichment process brought changes in olive oils color, turning them orange-reddish. The use of natural antioxidants, in particular β-carotene could be an effective way to protect virgin olive oils from degradation and is a good strategy also to enhance the consumption of bioactive compounds improving olive oils shelf-life and nutritional value.
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Affiliation(s)
- Mª Carmen Murillo-Cruz
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
| | - Ana Belén García-Ruíz
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
| | | | - Ruperto Bermejo-Román
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
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78
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Bioguided design of new black truffle (Tuber aestivum Vittad.) product enriched with herbs and spices. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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79
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Esposto S, Taticchi A, Servili M, Urbani S, Sordini B, Veneziani G, Daidone L, Selvaggini R. Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers. Food Chem 2021; 351:129297. [PMID: 33647692 DOI: 10.1016/j.foodchem.2021.129297] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 12/03/2020] [Accepted: 02/02/2021] [Indexed: 11/16/2022]
Abstract
Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated paperboard aluminium foil) (MLP) packagings were used for storing two commercially extra virgin olive oils (EVOOs) with different phenolic and volatile compound contents to evaluate their effect on oil quality evolution over 10 months of light exposure. Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant and volatile compositions as well as sensory characteristics were evaluated; packaging material type and initial antioxidant composition significantly influenced EVOOs' resistance to oxidation, and consequently their quality. Compared with GG or UVAGG, MLP provided superior protection against oxidation; oils stored in MLP containers retained their characteristics within the regulatory limits and contained more antioxidants and fewer 'rancid' defect and related volatile compounds.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
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Millman JF, Okamoto S, Teruya T, Uema T, Ikematsu S, Shimabukuro M, Masuzaki H. Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health. Nutr Rev 2021; 79:1362-1374. [PMID: 33576418 PMCID: PMC8581649 DOI: 10.1093/nutrit/nuaa148] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Extra-virgin olive oil (EVOO), a popular functional food and major source of fat in the Mediterranean diet, possesses a variety of healthful components, including monounsaturated fatty acids and bioactive phenolic compounds that, individually and collectively, exert beneficial effects on cardiometabolic markers of health and act as neuroprotective agents through their anti-inflammatory and antioxidant activities. The gut microbiota and health of the intestinal environment are now considered important factors in the development of obesity, metabolic disease, and even certain neurodegenerative conditions via the gut-brain axis. Recently, data are emerging which demonstrate that the health-promoting benefits of EVOO may also extend to the gut microbiota. In this review, we aimed to examine findings from recent studies regarding the impact of EVOO on gut microbiota and intestinal health and explore how modulations in composition of gut microbiota, production of microbially produced products, and activity and functioning of the mucosal immune system may lead to favorable outcomes in cardiovascular, metabolic, and cognitive health.
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Affiliation(s)
- Jasmine F Millman
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Shiki Okamoto
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Taiki Teruya
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Tsugumi Uema
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Shinya Ikematsu
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Michio Shimabukuro
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Hiroaki Masuzaki
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
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Pedret A, Catalán Ú, Rubió L, Baiges I, Herrero P, Piñol C, Rodríguez-Calvo R, Canela N, Fernández-Castillejo S, Motilva MJ, Solà R. Phosphoproteomic Analysis and Protein-Protein Interaction of Rat Aorta GJA1 and Rat Heart FKBP1A after Secoiridoid Consumption from Virgin Olive Oil: A Functional Proteomic Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1536-1554. [PMID: 33502189 DOI: 10.1021/acs.jafc.0c07164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Protein functional interactions could explain the biological response of secoiridoids (SECs), main phenolic compounds in virgin olive oil (VOO). The aim was to assess protein-protein interactions (PPIs) of the aorta gap junction alpha-1 (GJA1) and the heart peptidyl-prolyl cis-trans isomerase (FKBP1A), plus the phosphorylated heart proteome, to describe new molecular pathways in the cardiovascular system in rats using nanoliquid chromatography coupled with mass spectrometry. PPIs modified by SECs and associated with GJA1 in aorta rat tissue were calpain, TUBA1A, and HSPB1. Those associated with FKBP1A in rat heart tissue included SUCLG1, HSPE1, and TNNI3. In the heart, SECs modulated the phosphoproteome through the main canonical pathways PI3K/mTOR signaling (AKT1S1 and GAB2) and gap junction signaling (GAB2 and GJA1). PPIs associated with GJA1 and with FKBP1A, the phosphorylation of GAB2, and the dephosphorylation of GJA1 and AKT1S1 in rat tissues are promising protein targets promoting cardiovascular protection to explain the health benefits of VOO.
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Affiliation(s)
- Anna Pedret
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Universitat Rovira i Virgili, Reus 43201, Spain
- Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus 43204, Spain
| | - Úrsula Catalán
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Universitat Rovira i Virgili, Reus 43201, Spain
- Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus 43204, Spain
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus 43204, Spain
| | - Laura Rubió
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Universitat Rovira i Virgili, Reus 43201, Spain
- Food Technology Department, Universitat de Lleida-AGROTECNIO Center, Lleida 25198, Spain
| | - Isabel Baiges
- Eurecat, Centre Tecnològic de Catalunya, Centre for Omic Sciences (COS), Joint Unit Universitat Rovira i Virgili-EURECAT, Reus 43204, Spain
| | - Pol Herrero
- Eurecat, Centre Tecnològic de Catalunya, Centre for Omic Sciences (COS), Joint Unit Universitat Rovira i Virgili-EURECAT, Reus 43204, Spain
| | - Carme Piñol
- Department of Medicine, Universitat de Lleida, Lleida 25008, Catalonia, Spain
- Institut de Recerca Biomèdica de Lleida Fundació Dr. Pifarré-IRBLLeida, Lleida 25198, Spain
| | - Ricardo Rodríguez-Calvo
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus 43204, Spain
- Research Unit on Lipids and Atherosclerosis, Vascular Medicine and Metabolism Unit, Universitat Rovira i Virgili, Reus 43204, Spain
- Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Institute of Health Carlos III, Madrid 28029, Spain
- Hospital Universitari Sant Joan de Reus (HUSJR), Reus 43204, Spain
| | - Núria Canela
- Eurecat, Centre Tecnològic de Catalunya, Centre for Omic Sciences (COS), Joint Unit Universitat Rovira i Virgili-EURECAT, Reus 43204, Spain
| | - Sara Fernández-Castillejo
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Universitat Rovira i Virgili, Reus 43201, Spain
- Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus 43204, Spain
| | - Maria-Jose Motilva
- Instituto de Ciencias de la Vid y del Vino-ICVV CSIC, Gobierno de La Rioja, Universidad de La Rioja, Logroño 26006, Spain
| | - Rosa Solà
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Universitat Rovira i Virgili, Reus 43201, Spain
- Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus 43204, Spain
- Hospital Universitari Sant Joan de Reus (HUSJR), Reus 43204, Spain
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82
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Murillo‐Cruz MC, Chova M, Bermejo‐Román R. Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Mª Carmen Murillo‐Cruz
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
| | - Mariela Chova
- Cortijo de la Loma S.L. (Castillo de Canena Olive Juice) Jaén Spain
| | - Ruperto Bermejo‐Román
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
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83
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D’Agostino R, Barberio L, Gatto M, Tropea T, De Luca M, Mandalà M. Extra Virgin Olive Oil Phenols Vasodilate Rat MesentericResistance Artery via Phospholipase C (PLC)-CalciumMicrodomains-Potassium Channels (BK Ca) Signals. Biomolecules 2021; 11:137. [PMID: 33494474 PMCID: PMC7912046 DOI: 10.3390/biom11020137] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/12/2021] [Accepted: 01/18/2021] [Indexed: 11/17/2022] Open
Abstract
Recent evidence suggests that the reason Extra Virgin Olive Oil (EVOO) lowers blood pressure and reduces the risk of developing hypertension is partly due to minor components of EVOO, such as phenols. However, little is still known about the mechanism(s) through which EVOO phenols mediate anti-hypertensive effects. The aim of the present study was to investigate the mechanisms of action of EVOO phenols on mesenteric resistance arteries. A pressure myograph was used to test the effect of EVOO phenols on isolated mesenteric arteries in the presence of specific inhibitors of: 1) BKca channels (Paxillin, 10-5 M); 2) L-type calcium channels (Verapamil, 10-5 M); 3) Ryanodine receptor, RyR (Ryanodine, 10-5 M); 4) inositol 1,4,5-triphosphate receptor, IP3R, (2-Aminoethyl diphenylborinate, 2-APB, 3 × 10-3 M); 5) phospholipase C, PLC, (U73122, 10-5 M), and 6) GPCR-Gαi signaling, (Pertussis Toxin, 10-5 M). EVOO phenols induced vasodilation of mesenteric arteries in a dose-dependent manner, and this effect was reduced by pre-incubation with Paxillin, Verapamil, Ryanodine, 2-APB, U73122, and Pertussis Toxin. Our data suggest that EVOO phenol-mediated vasodilation requires activation of BKca channels potentially through a local increase of subcellular calcium microdomains, a pivotal mechanism on the base of artery vasodilation. These findings provide novel mechanistic insights for understanding the vasodilatory properties of EVOO phenols on resistance arteries.
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Affiliation(s)
- Rossana D’Agostino
- Department of Biology, Ecology and Earth Sciences, University of Calabria, 87036 Rende, Italy; (R.D.); (L.B.); (M.G.); (T.T.)
| | - Laura Barberio
- Department of Biology, Ecology and Earth Sciences, University of Calabria, 87036 Rende, Italy; (R.D.); (L.B.); (M.G.); (T.T.)
| | - Mariacarmela Gatto
- Department of Biology, Ecology and Earth Sciences, University of Calabria, 87036 Rende, Italy; (R.D.); (L.B.); (M.G.); (T.T.)
| | - Teresa Tropea
- Department of Biology, Ecology and Earth Sciences, University of Calabria, 87036 Rende, Italy; (R.D.); (L.B.); (M.G.); (T.T.)
- Maternal and Fetal Health Research Centre, Division of Developmental Biology and Medicine, Faculty of Biology, Medicine and Health, University of Manchester, Manchester M13 9WL, UK
- Manchester Academic Health Science Centre, Manchester University NHS Foundation Trust, St. Mary’s Hospital, Manchester M13 9WL, UK
| | - Maria De Luca
- Department of Nutrition Sciences, University of Alabama at Birmingham, Birmingham, AL 35294, USA;
| | - Maurizio Mandalà
- Department of Biology, Ecology and Earth Sciences, University of Calabria, 87036 Rende, Italy; (R.D.); (L.B.); (M.G.); (T.T.)
- Department of Obstetrics, Gynecology and Reproductive Science, University of Vermont, Burlington, VT 05405, USA
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84
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QSAR Assessing the Efficiency of Antioxidants in the Termination of Radical-Chain Oxidation Processes of Organic Compounds. Molecules 2021; 26:molecules26020421. [PMID: 33466934 PMCID: PMC7830365 DOI: 10.3390/molecules26020421] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/07/2021] [Accepted: 01/09/2021] [Indexed: 11/16/2022] Open
Abstract
Using the GUSAR 2013 program, the quantitative structure–antioxidant activity relationship has been studied for 74 phenols, aminophenols, aromatic amines and uracils having lgk7 = 0.01–6.65 (where k7 is the rate constant for the reaction of antioxidants with peroxyl radicals generated upon oxidation). Based on the atomic descriptors (Quantitative Neighborhood of Atoms (QNA) and Multilevel Neighborhoods of Atoms (MNA)) and molecular (topological length, topological volume and lipophilicity) descriptors, we have developed 9 statistically significant QSAR consensus models that demonstrate high accuracy in predicting the lgk7 values for the compounds of training sets and appropriately predict lgk7 for the test samples. Moderate predictive power of these models is demonstrated using metrics of two categories: (1) based on the determination coefficients R2 (R2TSi, R20, Q2(F1), Q2(F2), RmTSi2¯) and based on the concordance correlation coefficient (CCC)); or (2) based on the prediction lgk7 errors (root mean square error (RMSEP), mean absolute error (MAE) and standard deviation (S.D.)) The RBF-SCR method has been used for selecting the descriptors. Our theoretical prognosis of the lgk7 for 8-PPDA, a known antioxidant, based on the consensus models well agrees with the experimental value measure in the present work. Thus, the algorithms for calculating the descriptors implemented in the GUSAR 2013 program allow simulating kinetic parameters of the reactions underling the liquid-phase oxidation of hydrocarbons.
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85
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Abstract
PURPOSE OF REVIEW The olive tree (Olea europaea L.) has featured as a significant part of medicinal history, used to treat a variety of ailments within folk medicine. The Mediterranean diet, which is rich in olive products, is testament to Olea europaeas positive effects on health, associated with reduced incidences of cancer and cardiovascular disease. This review aims to summarise the current literature regarding the therapeutic potential of Olea europaea products in cancer, detailing the possible compounds responsible for its chemotherapeutic effects. RECENT FINDINGS Much of the existing research has focused on the use of cell culture models of disease, demonstrating Olea europaea extracts, and specific compounds within these extracts, have efficacy in a range of in vitro and in vivo cancer models. The source of Olea europaeas cytotoxicity is yet to be fully defined; however, compounds such as oleuropein and verbascoside have independent cytotoxic effects on animal models of cancer. Initial results from animal models are promising but need to be translated to a clinical setting. Treatments utilising these compounds are likely to be well tolerated and represent a promising direction for future research.
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Affiliation(s)
- Chrystalla Antoniou
- grid.6518.a0000 0001 2034 5266Faculty of Health and Life Sciences, University of the West of England, Coldharbour Lane, Bristol, BS16 1QY UK
| | - Jonathon Hull
- grid.6518.a0000 0001 2034 5266Faculty of Health and Life Sciences, University of the West of England, Coldharbour Lane, Bristol, BS16 1QY UK
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86
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Elaasser MM, Morsi MK, Galal SM, Abd El-Rahman MK, Katry MA. Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0916192] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The health benefits of olive oil are well-known. In this study, the unsaponifiable fraction of extra virgin olive oil (Unsap) was investigated for reducing power capacity, ferric reducing antioxidant power, fer-rous chelating activity and nitric oxide inhibition. The present study was also designed to evaluate the in vitro cytotoxic effect of the Unsap against human carcinoma cells. The anti-inflammatory potential of Unsap has been determined via the inhibition of Human Cyclooxygenases. The results showed that Unsap is efficient for ferric reducing antioxidant power and nitric oxide inhibition. Unsap has a selective effect as anti-inflammatory agent. The results showed moderate to good in vitro antitumor activities of Unsap against human liver, lung and pancreas cancer cells with IC50 ranging from 19.6 to 30.4 μg/mL and good selectivity index (≥ 2). In conclusion, Unsap represents a promising and safe antitumor and antioxidant material that supports the need for further investigation.
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87
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Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants. Foods 2020; 9:foods9121831. [PMID: 33317079 PMCID: PMC7764665 DOI: 10.3390/foods9121831] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. METHODS in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. RESULTS HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. CONCLUSIONS obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds.
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88
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Reboredo-Rodríguez P, Olmo-García L, Figueiredo-González M, González-Barreiro C, Carrasco-Pancorbo A, Cancho-Grande B. Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils. Food Res Int 2020; 137:109427. [PMID: 33233109 DOI: 10.1016/j.foodres.2020.109427] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 05/28/2020] [Accepted: 06/06/2020] [Indexed: 11/16/2022]
Abstract
The diet management is imperative to anticipate risk factors that favour the development of diseases; indeed, the intake of virgin olive oil could be an alternative natural source of α-glucosidase enzyme inhibitors, which delay the digestion rate of carbohydrates. Consequently, the impact of diabetes mellitus (DM) could be diminished. Extra Virgin Olive Oils (EVOO) were elaborated from Galician autochthonous variety 'Brava Gallega' with olives selected at three different degree of ripeness (ripening index, RI: 1.4, 3.0, 5.5) in order to assess the effect of maturation on overall chemical composition, sensory quality, and enzyme inhibition. The phenolic profile of the EVOOs determined by LC-ESI-IT-MS exhibited quantitative differences as ripening advanced; for example oleocanthal, tyrosol, luteolin and apigenin concentrations were higher in the overripe olive oil (RI 5.5). Anyway, the phenolic extracts (from every tested RI) were more active than acarbose. In particular, those obtained from the most mature olives displayed the most powerful inhibitory activity (IC50 value of 143 µg of dry extract/mL). In addition, the significant effect of these compounds (i.e. luteolin, apigenin, tyrosol and oleocanthal) on the inhibitory activity of the olive oil extracts was demonstrated. Our results suggest that, regardless of RI, the inhibitory activity of 'Brava Gallega' olive oils could represent a valuable strategy for reinforcing the health claim of olive oil for phenolic compounds.
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Affiliation(s)
- P Reboredo-Rodríguez
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain
| | - L Olmo-García
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
| | - M Figueiredo-González
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain.
| | - C González-Barreiro
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain
| | - A Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - B Cancho-Grande
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain
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Qusa MH, Abdelwahed KS, Meyer SA, El Sayed KA. Olive Oil Lignan (+)-Acetoxypinoresinol Peripheral Motor and Neuronal Protection against the Tremorgenic Mycotoxin Penitrem A Toxicity via STAT1 Pathway. ACS Chem Neurosci 2020; 11:3575-3589. [PMID: 32991800 DOI: 10.1021/acschemneuro.0c00458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Penitrem A, PA, is an indole diterpene alkaloid produced by several fungal species. PA acts as a selective Ca2+-dependent K-channels (Maxi-K, BK) antagonist in brain, causing motor system dysfunctions including tremors and seizures. However, its molecular mechanism at the peripheral nervous system (PNS) is still ambiguous. The Mediterranean diet key ingredient extra-virgin olive oil (EVOO) provides a variety of minor bioactive phenolics. (+)-Pinoresinol (PN) and (+)-1-acetoxypinoresinol (AC) are naturally occurring lignans in EVOO with diverse biological activities. AC exclusively occurs in EVOO, unlike PN, which occurs in several plants. Results suggest that PA neurotoxicity molecular mechanism is mediated, in part, through distortion of the Janus kinase (JAK)/signal transducer and activator of transcription (STAT) pathway. PA selectively activated the STAT1 pathway, independently of the interferon-γ (IFN-γ) pathway, in vitro in Schwann cells and in vivo in Swiss albino mice sciatic nerves. Preliminary in vitro screening of an EVOO phenolic compounds library for the ability to reverse PA toxicity on Schwann cells revealed PN and AC as potential hits. In a Swiss albino mouse model, AC significantly minimized the fatality after intraperitoneal administration of PA fatal doses and normalized most biochemical factors by modulating the STAT1 expression. The olive lignan AC is a novel lead that can prevent the neurotoxicity of food-contaminating tremorgenic indole alkaloid mycotoxins.
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Affiliation(s)
- Mohammed H. Qusa
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, 1800 Bienville Drive, Monroe, Louisiana 71201, United States
| | - Khaldoun S. Abdelwahed
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, 1800 Bienville Drive, Monroe, Louisiana 71201, United States
| | - Sharon A. Meyer
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, 1800 Bienville Drive, Monroe, Louisiana 71201, United States
| | - Khalid A. El Sayed
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, 1800 Bienville Drive, Monroe, Louisiana 71201, United States
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90
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Nguyen VB, Ton TQ, Nguyen DN, Nguyen TT, Ngu TN, Nguyen TH, Doan CT, Tran TN, Nguyen MT, Ho ND, Nguyen AD, Kuo YH, Wang SL. Reclamation of beneficial bioactivities of herbal antioxidant condensed tannin extracted from Euonymus laxiflorus. RESEARCH ON CHEMICAL INTERMEDIATES 2020. [DOI: 10.1007/s11164-020-04251-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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91
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Miho H, Moral J, Barranco D, Ledesma-Escobar CA, Priego-Capote F, Díez CM. Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils. Food Chem 2020; 342:128357. [PMID: 33508902 DOI: 10.1016/j.foodchem.2020.128357] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/05/2020] [Accepted: 10/07/2020] [Indexed: 11/25/2022]
Abstract
Phenolic compounds in virgin olive oil (VOO) contribute to its health properties, organoleptic features and oxidative stability. In this study, a total of 44 olive tree cultivars categorized by the International Olive Council to be among the most internationally widespread varieties were exhaustively and homogenously evaluated by analysis of the VOO phenolic profile during three consecutive crop seasons. Differences among cultivars resulted in up to 15-fold variations in the total phenol concentration. The 'cultivar' factor contributed the most to the variance (66.8% for total phenolic concentration) for almost all the phenols. However, the 'interannual variability' factor and the interaction 'cultivar x interannual variability' exhibited significant influences on specific phenols. According to the phenolic profile of the VOOs, we determined the presence of three groups of cultivars marked by the predominance of secoiridoid derivatives, which supports the phenolic profile as a criterion to be considered in olive breeding programs.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - D Barranco
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C A Ledesma-Escobar
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
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92
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Di Sotto A, Vitalone A, Di Giacomo S. Plant-Derived Nutraceuticals and Immune System Modulation: An Evidence-Based Overview. Vaccines (Basel) 2020; 8:E468. [PMID: 32842641 PMCID: PMC7563161 DOI: 10.3390/vaccines8030468] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 12/15/2022] Open
Abstract
Immunomodulators are agents able to affect the immune system, by boosting the immune defences to improve the body reaction against infectious or exogenous injuries, or suppressing the abnormal immune response occurring in immune disorders. Moreover, immunoadjuvants can support immune system acting on nonimmune targets, thus improving the immune response. The modulation of inflammatory pathways and microbiome can also contribute to control the immune function. Some plant-based nutraceuticals have been studied as possible immunomodulating agents due to their multiple and pleiotropic effects. Being usually more tolerable than pharmacological treatments, their adjuvant contribution is approached as a desirable nutraceutical strategy. In the present review, the up to date knowledge about the immunomodulating properties of polysaccharides, fatty acids and labdane diterpenes have been analyzed, in order to give scientific basic and clinical evidence to support their practical use. Since promising evidence in preclinical studies, limited and sometimes confusing results have been highlighted in clinical trials, likely due to low methodological quality and lacking standardization. More investigations of high quality and specificity are required to describe in depth the usefulness of these plant-derived nutraceuticals in the immune system modulation, for health promoting and disease preventing purposes.
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Affiliation(s)
- Antonella Di Sotto
- Department of Physiology and Pharmacology, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy;
| | - Annabella Vitalone
- Department of Physiology and Pharmacology, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy;
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93
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Francioso A, Federico R, Maggiore A, Fontana M, Boffi A, D’Erme M, Mosca L. Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil. Molecules 2020; 25:molecules25163654. [PMID: 32796621 PMCID: PMC7464626 DOI: 10.3390/molecules25163654] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/29/2020] [Accepted: 08/10/2020] [Indexed: 11/16/2022] Open
Abstract
Extra virgin olive oil (EVOO) phenols represent a significant part of the intake of antioxidants and bioactive compounds in the Mediterranean diet. In particular, hydroxytyrosol (HTyr), tyrosol (Tyr), and the secoiridoids oleacein and oleocanthal play central roles as anti-inflammatory, neuro-protective and anti-cancer agents. These compounds cannot be easily obtained via chemical synthesis, and their isolation and purification from EVOO is cumbersome. Indeed, both processes involve the use of large volumes of organic solvents, hazardous reagents and several chromatographic steps. In this work we propose a novel optimized procedure for the green extraction, isolation and purification of HTyr, Tyr, oleacein and oleocanthal directly from EVOO, by using a Natural Deep Eutectic Solvent (NaDES) as an extracting phase, coupled with preparative high-performance liquid chromatography. This purification method allows the total recovery of the four components as single pure compounds directly from EVOO, in a rapid, economic and ecologically sustainable way, which utilizes biocompatible reagents and strongly limits the use or generation of hazardous substances.
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Affiliation(s)
- Antonio Francioso
- Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (A.M.); (M.F.); (A.B.); (M.D.); (L.M.)
- Correspondence: ; Tel.: +39-06-4991-0987
| | - Rodolfo Federico
- MOLIROM s.r.l, via Carlo Bartolomeo Piazza 8, 00161 Rome, Italy;
| | - Anna Maggiore
- Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (A.M.); (M.F.); (A.B.); (M.D.); (L.M.)
| | - Mario Fontana
- Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (A.M.); (M.F.); (A.B.); (M.D.); (L.M.)
| | - Alberto Boffi
- Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (A.M.); (M.F.); (A.B.); (M.D.); (L.M.)
- MOLIROM s.r.l, via Carlo Bartolomeo Piazza 8, 00161 Rome, Italy;
| | - Maria D’Erme
- Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (A.M.); (M.F.); (A.B.); (M.D.); (L.M.)
| | - Luciana Mosca
- Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (A.M.); (M.F.); (A.B.); (M.D.); (L.M.)
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94
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Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. Food Chem 2020; 337:127726. [PMID: 32795854 DOI: 10.1016/j.foodchem.2020.127726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 07/24/2020] [Accepted: 07/29/2020] [Indexed: 12/16/2022]
Abstract
Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only support a health claim concerning the protection against oxidative stress depending on the polyphenolic concentration, requiring effective measures during extraction to preserve/enhance their concentrations. The effect of the malaxation temperature (22, 28 and 34 °C) on the phenolic profile was studied for industrially extracted cv. Cobrançosa oils. Higher malaxation temperatures decreased the contents of the majority of the chromatographically detected compounds (P < 0.05, one-way ANOVA), enabling oils' differentiation. This decreasing trend was observed for hydroxytyrosol and tyrosol bound forms, determinant for the health claim, which were also negatively affected by temperature, despite revealing that all the industrially extracted oils tested supported the health claim. The observed constant free to bound forms ratio showed that the temperature range tested had a minor effect on bound-forms hydrolysis, being both free and bound forms equally affected by temperature.
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95
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Casadey R, Challier C, Altamirano M, Spesia MB, Criado S. Antioxidant and antimicrobial properties of tyrosol and derivative-compounds in the presence of vitamin B2. Assays of synergistic antioxidant effect with commercial food additives. Food Chem 2020; 335:127576. [PMID: 32739805 DOI: 10.1016/j.foodchem.2020.127576] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 07/09/2020] [Accepted: 07/12/2020] [Indexed: 11/16/2022]
Abstract
The main causes of food spoilage come from the process of oxidation and the contamination by microorganisms. For the purpose of increasing food shelf-life the industries employ different techniques, being the addition of preservatives, one of the most used. The aim of this contribution was to investigate the potential antioxidant properties of tyrosol (4-hydroxyphenethyl alcohol, 4-OH) and tyrosol derived isomers (2-hydroxyphenethyl alcohol, 2-OH and 3-hydroxyphenethyl alcohol, 3-OH) against reactive oxygen species (ROS) and the antimicrobial effect on Staphylococcus aureus and Escherichia coli. Furthermore, the type of antioxidant effect of substrates and commercial antioxidants mixtures was studied. Upon visible-light, the substrates interacted with the vitamin B2 and different ROS were generated. All the compounds deactivated O2(1Δg) and O2●-, whereas only 2-OH and 3-OH inhibited H2O2 and HO●. The substrates exhibited a synergistic antioxidant effect when combined with commercial antioxidants. 2-OH showed antimicrobial activity against strains tested.
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Affiliation(s)
- Rocío Casadey
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Cecilia Challier
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Marcela Altamirano
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Mariana B Spesia
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Susana Criado
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina.
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96
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Proserpio C, Fia G, Bucalossi G, Zanoni B, Spinelli S, Dinnella C, Monteleone E, Pagliarini E. Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants (Basel) 2020; 9:E661. [PMID: 32722311 PMCID: PMC7465955 DOI: 10.3390/antiox9080661] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 11/16/2022] Open
Abstract
One of the food industry's priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree-BP); (2) evaluate consumers' acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers' responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0-1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.
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Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ginevra Bucalossi
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
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97
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Sarikaki G, Christoforidou N, Gaboriaud-Kolar N, Smith AB, Kostakis IK, Skaltsounis AL. Biomimetic Synthesis of Oleocanthal, Oleacein, and Their Analogues Starting from Oleuropein, A Major Compound of Olive Leaves. JOURNAL OF NATURAL PRODUCTS 2020; 83:1735-1739. [PMID: 32441936 DOI: 10.1021/acs.jnatprod.0c00086] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Oleocanthal and oleacein are known for a wide range of beneficial activities in human health and the prevention of diseases. The inability to isolate significant and pure amounts of these natural compounds and their demanding synthesis lead to the development of an efficient, five-step, three-pot procedure. The synthesis is performed by a convenient biomimetic approach, starting from oleuropein, an abundant raw material in olive leaves, through the mixed anhydride of oleoside. The method is stereocontrolled and provides an efficient approach to the synthesis of various oleocanthal analogues; thus, a small library of four compounds was prepared with 35-45% overall yield.
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Affiliation(s)
| | | | | | - Amos B Smith
- Department of Chemistry, School of Arts and Sciences, University of Pennsylvania and the Monell Chemical Senses Center, Philadelphia, Pennsylvania 19104-6323, United States
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98
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Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices. Processes (Basel) 2020. [DOI: 10.3390/pr8060701] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples.
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99
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Hannachi H, Elfalleh W. Enrichment of Olive Oil with Polyphenols from Oleaster Leaves Using Central Composite Design for the Experimental Measurements. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1774599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Hédia Hannachi
- Faculty of Sciences of Tunis, Laboratory of Vegetable Productivity and Environmental Constraint LR18ES04, Department of Biology, University Tunis El Manar, Tunis, Tunisia
| | - Walid Elfalleh
- Laboratory of Energy, Water, Environment and Process, LR18ES35, National Engineering School of Gabes, University of Gabes, Gabes, Tunisia
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100
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Klikarová J, Česlová L, Kalendová P, Dugo P, Mondello L, Cacciola F. Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03484-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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