1
|
Sadeghirad M, Soleimanzadeh A, Shalizar-Jalali A, Behfar M. Synergistic protective effects of 3,4-dihydroxyphenylglycol and hydroxytyrosol in male rats against induced heat stress-induced reproduction damage. Food Chem Toxicol 2024; 190:114818. [PMID: 38880467 DOI: 10.1016/j.fct.2024.114818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/07/2024] [Accepted: 06/13/2024] [Indexed: 06/18/2024]
Abstract
Testicular heat stress disrupts spermiogenesis and damages testicular tissue. The study aims to assess 3,4-dihydroxyphenylglycol (DHPG) and hydroxytyrosol (HT) from olive oil as antioxidants to reduce heat-induced testicular damage. Seven groups of 35 male rats were used. Group I got normal saline. Group 2 had HS (43 °C for 20 min/day) and normal saline for 60 days. Groups 3-7 had HS and DHPG/HT doses (0.5 mg/kg DHPG, 1 mg/kg DHPG, 5 mg/kg HT, 0.5 mg/kg DHPG + 5 mg/kg HT, and 1 mg/kg DHPG + 5 mg/kg HT). The evaluation included tests on testicular tissue, sperm quality, oxidative status, gene activity, and fertility after 60 days. After DHPG and HT treatment, sperm motility, viability, and plasma membrane functionality, as well as levels of total antioxidant capacity (TAC), glutathione peroxidase (GPx), superoxide dismutase (SOD), and catalase (CAT), and Bcl-2 gene expression, and in vivo fertility indexes increased. Meanwhile, abnormal morphology and DNA damage decreased, along with levels of glutathione (GSH), nitric oxide (NO), and malondialdehyde (MDA), and Bax, caspase-3, and caspase-9 gene expression, compared to the HS group. The study found that DHPG and HT have a more substantial synergistic effect when used together, improving reproductive health.
Collapse
Affiliation(s)
- Milad Sadeghirad
- Department of Theriogenology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Soleimanzadeh
- Department of Theriogenology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Ali Shalizar-Jalali
- Department of Basic Sciences, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mehdi Behfar
- Department of Surgery and Diagnostic Imaging, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| |
Collapse
|
2
|
Roila R, Primavilla S, Ranucci D, Galarini R, Paoletti F, Altissimi C, Valiani A, Branciari R. The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems. Molecules 2024; 29:1441. [PMID: 38611721 PMCID: PMC11012792 DOI: 10.3390/molecules29071441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Despite the technologies applied to food production, microbial contamination and chemical deterioration are still matters of great concern. In order to limit these phenomena, new natural approaches should be applied. In this context, the present study aimed to assess the antioxidant and anti-Clostridial effects of two different polyphenolic extracts derived from olive mill vegetation water, one liquid (LE) and one encapsulated (EE). The extracts have been preliminary characterized using Liquid Chromatography Quadrupole Time-Of Flight spectrometry. The Oxygen Radical Absorbance Capacity method was used to determine the antioxidant capacity, registering a higher value for EE compared to that for LE (3256 ± 85 and 2446 ± 13 µgTE/g, respectively). The antibacterial activity against C. perfringens, C. botulinum and C. difficile was studied by the agar well diffusion method, MIC and MBC determination and a time-kill test. The results confirm that EE and LE are able to limit microbial growth, albeit with minor effects when the phenolic compounds are encapsulated. Further studies are needed to evaluate the possible application of these extracts in food systems.
Collapse
Affiliation(s)
- Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Roberta Galarini
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Fabiola Paoletti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| |
Collapse
|
3
|
Altissimi C, Roila R, Ranucci D, Branciari R, Cai D, Paulsen P. Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water. Foods 2024; 13:658. [PMID: 38472771 DOI: 10.3390/foods13050658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/12/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (>5 Log cfu/g; mean value = 6.83 ± 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 °C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (<5 Log cfu/g; mean value = 3.58 ± 0.72 standard deviation) in 10% solutions of the polyphenol extracts effectuated significant reductions in all bacteria counts (p < 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed.
Collapse
Affiliation(s)
- Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Dongjie Cai
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Peter Paulsen
- Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, 1012 Vienna, Austria
| |
Collapse
|
4
|
Buzzi R, Gugel I, Costa S, Molesini S, Boreale S, Baldini E, Marchetti N, Vertuani S, Pinelli P, Urciuoli S, Baldisserotto A, Manfredini S. Up-Cycling of Olea europaea L. Ancient Cultivars Side Products: Study of a Combined Cosmetic-Food Supplement Treatment Based on Leaves and Olive Mill Wastewater Extracts. Life (Basel) 2023; 13:1509. [PMID: 37511885 PMCID: PMC10381166 DOI: 10.3390/life13071509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 06/22/2023] [Accepted: 06/28/2023] [Indexed: 07/30/2023] Open
Abstract
In recent years, a reversal of the global economic framework has been taking place: from the linear model, there has been a gradual transition to a circular model where by-products from the agri-food industry are taken and transformed into value products (upcycling) rather than being disposed of. Olive tree pruning represents an important biomass currently used for combustion; however, the leaf part of the olive tree is rich in phenolic substances, including hydroxytyrosol. Mill wastewater is also discarded, but it still contains high amounts of hydroxytyrosol. In this study, cosmetic and food supplement formulations were prepared using biophenols extracted from leaves and wastewater and were tested in a placebo-controlled study on healthy volunteers using a combined cosmetic and food supplement treatment. A significant improvement in skin health indicators (collagen density, elasticity, etc.) and a 17% improvement against Photo-induced Irritative Stimulus was observed.
Collapse
Affiliation(s)
- Raissa Buzzi
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
| | - Irene Gugel
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
| | - Stefania Costa
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
- Department of Chemical, Pharmaceutical and Agricultural Sciences, Via Fossato di Mortara 17, 44121 Ferrara, Italy
| | | | - Silvia Boreale
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
| | - Erika Baldini
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
| | - Nicola Marchetti
- Department of Chemical, Pharmaceutical and Agricultural Sciences, Via Fossato di Mortara 17, 44121 Ferrara, Italy
| | - Silvia Vertuani
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
| | - Patrizia Pinelli
- Department of Statistics, Computer Sciences and Applications DiSIA-PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff, 6, Sesto Fiorentino, 50019 Florence, Italy
| | - Silvia Urciuoli
- Department of Statistics, Computer Sciences and Applications DiSIA-PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff, 6, Sesto Fiorentino, 50019 Florence, Italy
| | - Anna Baldisserotto
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
| | - Stefano Manfredini
- Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
| |
Collapse
|
5
|
Belghith Y, Kallel I, Rosa M, Stathopoulos P, Skaltsounis LA, Allouche N, Chemat F, Tomao V. Intensification of Biophenols Extraction Yield from Olive Pomace Using Innovative Green Technologies. Biomolecules 2022; 13:65. [PMID: 36671450 PMCID: PMC9855426 DOI: 10.3390/biom13010065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/24/2022] [Accepted: 12/15/2022] [Indexed: 01/01/2023] Open
Abstract
Olive pomace is the main by-product generated by the olive oil production process. Although toxic to the environment, olive pomace is an important source of natural antioxidants due to its high content of phenolic compounds. The aim of the current study is to maximize the extraction yields of the main phenolic compounds present in olive pomace using innovative green technologies. For this purpose, the present work is divided into two parts. The first part is based on a solubility study of targeted phenolic compounds in various ethanol/water ratios at two different temperatures (20 °C and 50 °C). A computational prediction using COSMO-RS software was applied for the calculation of eventual solubility, which was subsequently confirmed by practical experiments. The determination of the optimal extraction conditions of solvent ratio (EtOH/H2O) (60:40 v/v) and temperature (50 °C) led to the second part of the work, which concerns the intensification of extraction yields. Furthermore, various green extractions using innovative technologies, including accelerated solvent extraction (ASE), ultrasound with its both system (probe (UAE-P) and bath (UAE-B)), bead milling (BM) and microwave (MAE), were carried out and then compared to conventional maceration (CM). Results showed that ASE was the most effective method for extracting phenolic compounds from dried olive pomace powder (5.3 milligrams of tyrosol equivalent (TE) per gram of dried olive pomace powder (DOP)) compared to CM (3.8 mg TE/g DOP).
Collapse
Affiliation(s)
- Yosra Belghith
- Natural Substances Team, Laboratory of Organic Chemistry LR17ES08, Faculty of Sciences of Sfax, University of Sfax, P.B. 1171, Sfax 3000, Tunisia
- MicroNut Team, INRA, UMR408, Université d’Avignon, F-84000 Avignon, France
| | - Imen Kallel
- Laboratory of Toxicology-Environmental Microbiology and Health Research (LR17ES06), Faculty of Sciences of Sfax, University of Sfax, Sfax 3000, Tunisia
| | - Maxence Rosa
- MicroNut Team, INRA, UMR408, Université d’Avignon, F-84000 Avignon, France
| | - Panagiotis Stathopoulos
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, NKUA, 15771 Athens, Greece
| | - Leandros A. Skaltsounis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, NKUA, 15771 Athens, Greece
| | - Noureddine Allouche
- Natural Substances Team, Laboratory of Organic Chemistry LR17ES08, Faculty of Sciences of Sfax, University of Sfax, P.B. 1171, Sfax 3000, Tunisia
| | - Farid Chemat
- GREEN Team, INRA, UMR408, Université d’Avignon, F-84000 Avignon, France
| | - Valérie Tomao
- MicroNut Team, INRA, UMR408, Université d’Avignon, F-84000 Avignon, France
| |
Collapse
|
6
|
Munteanu IG, Grădinaru VR, Apetrei C. Development of a Chemically Modified Sensor Based on a Pentapeptide and Its Application for Sensitive Detection of Verbascoside in Extra Virgin Olive Oil. Int J Mol Sci 2022; 23:ijms232415704. [PMID: 36555346 PMCID: PMC9778896 DOI: 10.3390/ijms232415704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022] Open
Abstract
In addition to their antioxidant and antimicrobial action in functional foods, beverages, and in some dermato-cosmetic products, olive phenolic compounds are also recognized for their role in the prevention of diabetes and inflammation, treatment of heart disease and, consequently, of the numerous chronic diseases mediated by the free radicals. In recent years, attention has increased, in particular, regarding one of the most important compound in extra virgin olive oil (EVOO) having glycosidic structure, namely verbocoside, due to the existence in the literature of numerous studies demonstrating its remarkable contribution to the prophylaxis and treatment of various disorders of the human body. The purpose of this study was the qualitative and quantitative determination of verbascoside in commercial EVOOs from different regions by means of a newly developed sensor based on a screen-printed carbon electrode (SPCE) modified with graphene oxide (GPHOX), on the surface of which a pentapeptide was immobilized by means of glutaraldehyde as cross-linking agent. The modified electrode surface was investigated using both Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) methods. This newly developed sensor has shown a high sensibility compared to the unmodified electrode, a low detection limit (LOD) of up to 9.38 × 10-8 M, and a wide linearity range between 0.1 µM and 10.55 µM. The applicability of the modified sensor was confirmed by detecting verbascoside in ten different EVOOs samples using the cyclic voltammetry (CV) method, with very good results. The validation of the electroanalytical method was performed by using the standard addition method with very good recoveries in the range of 97.48-103.77%.
Collapse
Affiliation(s)
- Irina Georgiana Munteanu
- Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, “Dunărea de Jos” University of Galaţi, 47 Domneasca Street, 800008 Galaţi, Romania
| | | | - Constantin Apetrei
- Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, “Dunărea de Jos” University of Galaţi, 47 Domneasca Street, 800008 Galaţi, Romania
- Correspondence: ; Tel.: +40-727-580-914
| |
Collapse
|
7
|
Malekjani N, Jafari SM. Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater. Crit Rev Food Sci Nutr 2022; 63:9797-9815. [PMID: 35475951 DOI: 10.1080/10408398.2022.2068123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Olive by-products are rich sources of phenolic compounds and their valorization is a favorable approach in line with sustainable development goals of the United Nations (UN) organization to promote well-being and production of healthier products; also, to deal with the environmental and economic subjects resulting in more profitability in the olive oil industry. The production of value-added ingredients from these by-products is not extensively exploited on the industrial scale. Drying is a critical pretreatment before extraction that can have a direct impact on the recovery and yield of the available bioactive compounds in olive by-products. In order to produce more stable and high quality phenolic products, encapsulation using spray and freeze drying is used. In this study, the effect of the drying process before and after extraction of bioactive compounds from olive by-products as a valuable source of phenolic compounds is reviewed. In addition, fortification using these ingredients and their incorporation in food formulations is also investigated.
Collapse
Affiliation(s)
- Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| |
Collapse
|
8
|
Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2515-2525. [PMID: 34676895 PMCID: PMC9298029 DOI: 10.1002/jsfa.11593] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 10/04/2021] [Accepted: 10/22/2021] [Indexed: 05/27/2023]
Abstract
BACKGROUND Much effort has recently been spent for re-using virgin olive oil by-products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatography-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg-1 ) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBAUniversity of FlorenceFlorenceItaly
| | | | | | - Valentina Canuti
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
| | | | | | - Bruno Zanoni
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
| |
Collapse
|
9
|
Vetuschi A, Battista N, Pompili S, Cappariello A, Prete R, Taticchi A, Selvaggini R, Latella G G, Corsetti A, Sferra R. The antiinflammatory and antifibrotic effect of olive phenols and Lactiplantibacillus plantarum IMC513 in dextran sodium sulfate-induced chronic colitis. Nutrition 2022; 94:111511. [PMID: 34813981 DOI: 10.1016/j.nut.2021.111511] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 09/17/2021] [Accepted: 10/03/2021] [Indexed: 12/19/2022]
Abstract
OBJECTIVES After a chronic intestinal injury, several intestinal cells switch their phenotype to activated myofibroblasts, which in turn release an abnormal amount of extracellular matrix proteins, leading to the onset of the fibrotic process. To date, no resolutive pharmacological treatments are available, and the identification of new therapeutic approaches represents a crucial goal to achieve. The onset, maintenance, and progression of inflammatory bowel disease are related to abnormal intestinal immune responses to environmental factors, including diet and intestinal microflora components. This study aimed to evaluate the potential antiinflammatory and antifibrotic effect of a biologically debittered olive cream and its probiotic oral administration in an experimental model of dextran sodium sulfate (DSS)-induced chronic colitis. METHODS Chronic colitis was induced in mice by three cycles of oral administration of 2.5% DSS (5 d of DSS followed by 7 d of tap water). Mice were randomly divided into five groups: 10 control mice fed with standard diet (SD), 20 mice receiving SD and DSS (SD+DSS), 20 mice receiving an enriched diet (ED) with olive cream and DSS (ED+DSS), 20 mice receiving SD plus probiotics (PB; Lactiplantibacillus plantarum IMC513) and DSS (SD+PB+DSS), and 20 mice receiving ED plus PB and DSS (ED+ PB+DSS). Clinical features and large bowel macroscopic, histologic, and immunohistochemical findings were evaluated. RESULTS The simultaneous administration of ED and PB induced a significant reduction in macroscopic and microscopic colitis scores compared with the other DSS-treated groups. In addition, ED and PB led to a significant decrease in the expression of inflammatory cytokines and profibrotic molecules. CONCLUSIONS The concomitant oral administration of a diet enriched with biologically debittered olive cream and a specific probiotic strain (Lactiplantibacillus plantarum IMC513) can exert synergistic antiinflammatory and antifibrotic action in DSS-induced chronic colitis. Further studies are needed to define the cellular and molecular mechanisms modulated by olive cream compounds and by Lactiplantibacillus plantarum IMC513.
Collapse
Affiliation(s)
- Antonella Vetuschi
- Department of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
| | - Natalia Battista
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Simona Pompili
- Department of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy.
| | - Alfredo Cappariello
- Department of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
| | - Roberta Prete
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Giovanni Latella G
- Department of Life, Health and Environmental Sciences-Gastroenterology, Hepatology and Nutrition Division, University of L'Aquila, L'Aquila, Italy
| | - Aldo Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Roberta Sferra
- Department of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
| |
Collapse
|
10
|
Synthesis of Tyrosol and Hydroxytyrosol Glycofuranosides and Their Biochemical and Biological Activities in Cell-Free and Cellular Assays. Molecules 2021; 26:molecules26247607. [PMID: 34946703 PMCID: PMC8709365 DOI: 10.3390/molecules26247607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/16/2022] Open
Abstract
Tyrosol (T) and hydroxytyrosol (HOT) and their glycosides are promising candidates for applications in functional food products or in complementary therapy. A series of phenylethanoid glycofuranosides (PEGFs) were synthesized to compare some of their biochemical and biological activities with T and HOT. The optimization of glycosylation promoted by environmentally benign basic zinc carbonate was performed to prepare HOT α-L-arabino-, β-D-apio-, and β-D-ribofuranosides. T and HOT β-D-fructofuranosides, prepared by enzymatic transfructosylation of T and HOT, were also included in the comparative study. The antioxidant capacity and DNA-protective potential of T, HOT, and PEGFs on plasmid DNA were determined using cell-free assays. The DNA-damaging potential of the studied compounds for human hepatoma HepG2 cells and their DNA-protective potential on HepG2 cells against hydrogen peroxide were evaluated using the comet assay. Experiments revealed a spectrum of different activities of the studied compounds. HOT and HOT β-D-fructofuranoside appear to be the best-performing scavengers and protectants of plasmid DNA and HepG2 cells. T and T β-D-fructofuranoside display almost zero or low scavenging/antioxidant activity and protective effects on plasmid DNA or HepG2 cells. The results imply that especially HOT β-D-fructofuranoside and β-D-apiofuranoside could be considered as prospective molecules for the subsequent design of supplements with potential in food and health protection.
Collapse
|
11
|
Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167511] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
Collapse
|
12
|
Faccioli LS, Klein MP, Borges GR, Dalanhol CS, Machado ICK, Garavaglia J, Dal Bosco SM. Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Marinelli V, Lucera A, Incoronato AL, Morcavallo L, Del Nobile MA, Conte A. Strategies for fortified sustainable food: the case of watermelon-based candy. Journal of Food Science and Technology 2021; 58:894-901. [PMID: 33678872 DOI: 10.1007/s13197-020-04603-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2020] [Accepted: 06/19/2020] [Indexed: 12/17/2022]
Abstract
The aim of this research was to design a new product, in particular a watermelon-based jelly candy, without generating waste. The study was divided in two steps: (i) optimization of candy formulation in terms of amount of rind, pulp and juice; (ii) fortification of the jelly candy with different concentrations of orange by-products (albedo and flavedo flours). The fortified jelly samples were assessed for sensory quality and chemical properties, before and after digestion. The new candy product was greatly appreciated. The addition of albedo and flavedo flours significantly improved the chemical composition compared to jelly candy without by-products, before and after digestion. A whole quality index was also calculated to determine the best combination of by-products to be added. Fortification with albedo 1.2% and flavedo ranged between 0.6 and 1.2% allowed recording the most interesting jelly candy.
Collapse
Affiliation(s)
- Valeria Marinelli
- Department of Agricultural Sciences, Food and the Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Annalisa Lucera
- Department of Agricultural Sciences, Food and the Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Anna Lucia Incoronato
- Department of Agricultural Sciences, Food and the Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Luigia Morcavallo
- Department of Agricultural Sciences, Food and the Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Matteo A Del Nobile
- Department of Agricultural Sciences, Food and the Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and the Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| |
Collapse
|
14
|
Fernández-Prior Á, Trujillo-Reyes Á, Serrano A, Rodríguez-Gutiérrez G, Reinhard C, Fermoso FG. Biogas Potential of the Side Streams Obtained in a Novel Phenolic Extraction System from Olive Mill Solid Waste. Molecules 2020; 25:molecules25225438. [PMID: 33233611 PMCID: PMC7699709 DOI: 10.3390/molecules25225438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 11/22/2022] Open
Abstract
The olive oil production is an important industrial sector in many Mediterranean areas, but it is currently struggled by the necessity of a proper valorisation of the olive mill solid waste or alperujo. The alperujo is the main by-product generated during the two-phase olive oil extraction, accounting for up to 80% of the initial olive mass. The alperujo is a source of valuable compounds, such as the pomace olive oil or highly interesting phenolic compounds. In the present research, a novel biorefinery approach has been used for phenolic compounds recovery. However, the extraction of these valuables compounds generates different exhausted phases with high organic matter content that are required to be managed. This study consists of the evaluation of the anaerobic biodegradability of the different fractions obtained in a novel biorefinery approach for the integral valorisation of alperujo. The results show that the different phases obtained during the biorefinery of the alperujo can be effectively subjected to anaerobic digestion and no inhibition processes were detected. The highest methane yield coefficients were obtained for the phases obtained after a two-months storages, i.e., suspended solids and liquid phase free of suspended solids, which generated 366 ± 7 mL CH4/g VS and 358 ± 6 mL CH4/g VS, respectively. The phenol extraction process reduced the methane yield coefficient around 25% due to the retention of biodegradable compounds during the extraction process. Regardless of this drop, the anaerobic digestion is a suitable technology for the stabilization of the different generated residual phases, whereas the high market price of the extracted phenols can largely compensate the slight decrease in the methane generation.
Collapse
Affiliation(s)
- África Fernández-Prior
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
| | - Ángeles Trujillo-Reyes
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
| | - Antonio Serrano
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
- School of Civil Engineering, The University of Queensland, Campus St. Lucia—AEB Ed 49, St. Lucia, QLD 4067, Australia
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
| | - Claudio Reinhard
- Laboratory of Food Biochemistry, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Fernando G. Fermoso
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
- Correspondence: ; Tel.: +34-954-611-550
| |
Collapse
|
15
|
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.
Collapse
|
16
|
Russo M, Bonaccorsi IL, Cacciola F, Dugo L, De Gara L, Dugo P, Mondello L. Distribution of bioactives in entire mill chain from the drupe to the oil and wastes. Nat Prod Res 2020; 35:4182-4187. [PMID: 32290688 DOI: 10.1080/14786419.2020.1752208] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Industrial olive oil production generates large amounts of by-products, mainly pomaces and wastewaters. The latter, in particular, represents serious environmental problems requiring special treatments prior to disposal. While olive pomace finds use as alternative energy source, wastewaters still remain a task since it is not reusable, representing an additional cost on olive oil for its treatments. This study is a "comprehensive" overview on the distribution of bioactives in entire mill chain from the drupe to the oil and wastes. Identification was achieved through liquid chromatography coupled with mass spectrometry, spectrofotometric and fluorimetric detection. Phenols resulted the most abundant class of substances, with the highest hydroxytyrosol amounts in wastewater (214 mg/kg). Pomace contained a total of 304 mg/kg in terms of bioactives, thus representing a potential food supplement ingredient for functional foods with high nutritional values.
Collapse
Affiliation(s)
- Marina Russo
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
| | - Ivana Lidia Bonaccorsi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Francesco Cacciola
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Laura Dugo
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
| | - Laura De Gara
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.,Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Luigi Mondello
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy.,Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.,Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.,BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| |
Collapse
|
17
|
Pagliaro M. Italy's nutraceutical industry: a process and bioeconomy perspective into a key area of the global economy. BIOFUELS, BIOPRODUCTS AND BIOREFINING 2020; 14:180-186. [DOI: 10.1002/bbb.2059] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Affiliation(s)
- Mario Pagliaro
- Istituto per lo Studio dei Materiali Nanostrutturati, CNR Palermo Italy
| |
Collapse
|
18
|
Benincasa C, La Torre C, Plastina P, Fazio A, Perri E, Caroleo MC, Gallelli L, Cannataro R, Cione E. Hydroxytyrosyl Oleate: Improved Extraction Procedure from Olive Oil and By-Products, and In Vitro Antioxidant and Skin Regenerative Properties. Antioxidants (Basel) 2019; 8:antiox8070233. [PMID: 31330803 PMCID: PMC6680967 DOI: 10.3390/antiox8070233] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/15/2019] [Accepted: 07/16/2019] [Indexed: 02/05/2023] Open
Abstract
Recently, we identified hydroxytyrosyl oleate (HtyOle) in the by-products of olive oil, pomace and olive mill waste water (OMWW). Herein, we report that HtyOle is more accurately quantified by extracting the phenolic fraction from both matrices by using aqueous methanol (80%). By applying this method, HtyOle was also detected in extra virgin olive oil (EVOO). Since olive oil is used in the preparation of many cosmetic formulations, we explored the antioxidant capacity of HtyOle in human keratinocytes. Formation of reactive oxygen species (ROS) and malondialdehyde (MDA), as well as activity of Glutathione-S-transferase (GST) and superoxide dismutase (SOD) were decreased by HtyOle. In addition to that, microRNAs (miRs) involved in both redox status balance and skin regeneration potential were also tested. The following miRs, hsa-miR-21 and hsa-miR-29a, were increased while has-miR-34a was not affected by HtyOle.
Collapse
Affiliation(s)
- Cinzia Benincasa
- CREA-Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende (CS), Italy
| | - Chiara La Torre
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
| | - Pierluigi Plastina
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy.
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
| | - Enzo Perri
- CREA-Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende (CS), Italy
| | - Maria Cristina Caroleo
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
| | - Luca Gallelli
- Clinical Pharmacology and Pharmacovigilance Operative Unit, Department of Health Science, University of Magna Graecia, Mater Domini Hospital Catanzaro, 88100 Catanzaro, Italy
| | - Roberto Cannataro
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
- Clinical Pharmacology and Pharmacovigilance Operative Unit, Department of Health Science, University of Magna Graecia, Mater Domini Hospital Catanzaro, 88100 Catanzaro, Italy
| | - Erika Cione
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy.
| |
Collapse
|
19
|
Long-Term Evaluation of Mesophilic Semi-Continuous Anaerobic Digestion of Olive Mill Solid Waste Pretreated with Steam-Explosion. ENERGIES 2019. [DOI: 10.3390/en12112222] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Steam-explosion is a promising technology for recovering phenolic compounds from olive mill solid waste (OMSW) due to its high impact on the structure of the fibre. Moreover, the recovery of the phenols, which are well-known microbial inhibitors, could improve the subsequent biomethanization of the dephenolized OMSW to produce energy. However, there is a considerable lack of knowledge about how the remaining phenolic compounds could affect a long-term biomethanization process of steam-exploded OMSW. This work evaluated a semi-continuous mesophilic anaerobic digestion of dephenolized steam-exploited OMSW during a long operational period (275 days), assessing different organic loading rates (OLRs). The process was stable at an OLR of 1 gVS/(L·d), with a specific production rate of 163 ± 28 mL CH4/(gVS·d). However, the increment of the OLR up to 2 gVS/(L·d) resulted in total exhaust of the methane production. The increment in the propionic acid concentration up to 1486 mg/L could be the main responsible factor for the inhibition. Regardless of the OLR, the concentration of phenolic compounds was always lower than the inhibition limits. Therefore, steam-exploited OMSW could be a suitable substrate for anaerobic digestion at a suitable OLR.
Collapse
|
20
|
Evaluation of Phytochemical and Antioxidant Properties of 15 Italian Olea europaea L. Cultivar Leaves. Molecules 2019; 24:molecules24101998. [PMID: 31137706 PMCID: PMC6572269 DOI: 10.3390/molecules24101998] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/15/2019] [Accepted: 05/22/2019] [Indexed: 01/23/2023] Open
Abstract
Olive leaf extracts are of special interest due to their proven therapeutic effects. However, they are still considered a by-product of the table olive and the oil industries. In order to learn possible ways of exploiting this waste for health purposes, we investigated the phytochemical profiles and antioxidant activities in the leaves of 15 Italian Olea europaea L. cultivars grown in the same pedoclimatic conditions. The phenolic profiles and amounts of their seven representative compounds were analyzed using HPLC ESI/MS-TOF. The antioxidant activities were determined using three different antioxidant assays (DPPH, ORAC, and superoxide anion scavenging assay). Wide ranges of total phenolic content (11.39-48.62 g GAE kg-1 dry weight) and antioxidant activities (DPPH values: 8.67-29.89 µmol TE mg-1 dry weight, ORAC values: 0.81-4.25 µmol TE mg-1 dry weight, superoxide anion scavenging activity values: 27.66-48.92 µmol TE mg-1 dry weight) were found in the cultivars. In particular, the cultivars Itrana, Apollo, and Maurino, showed a high amount of total phenols and antioxidant activity, and therefore represent a suitable natural source of biological compounds for use in terms of health benefits.
Collapse
|
21
|
Hodaifa G, Gallardo PAR, García CA, Kowalska M, Seyedsalehi M. Chemical oxidation methods for treatment of real industrial olive oil mill wastewater. J Taiwan Inst Chem Eng 2019. [DOI: 10.1016/j.jtice.2019.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
22
|
Serrano A, Fermoso FG, Alonso-Fariñas B, Rodríguez-Gutiérrez G, López S, Fernandez-Bolaños J, Borja R. Performance evaluation of mesophilic semi-continuous anaerobic digestion of high-temperature thermally pre-treated olive mill solid waste. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 87:250-257. [PMID: 31109524 DOI: 10.1016/j.wasman.2019.02.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 01/03/2019] [Accepted: 02/01/2019] [Indexed: 06/09/2023]
Abstract
The aim of the present work was to evaluate the effects of a thermal pre-treatment of olive mill solid waste (OMSW) and phenol extraction process on the semi-continuous anaerobic digestion of this pre-treated waste during a prolonged operational period (275 days) in order to assess the organic loading rates (OLR) of 1 ad 2 g Volatile Solids (VS)/(L·d). The anaerobic digestion of thermally pre-treated and de-phenolized OMSW was stable at an OLR of 1 g VS/(L·d), which permitted a specific production rate of 172 ± 60 mL CH4/(g VS·d). However, the system was not able to operate at an OLR of 2 g VS/(L·d), which resulted in the total failure of the process. Regardless of the applied OLR, the phenolic compounds were effectively degraded and the inhibition thresholds were not reached. The inhibition of the anaerobic digestion process at an OLR of 2 g VS/(L·d) was probably due to the overloading of the system, indicated by the accumulation of organic matter and volatile fatty acids. The operation of the anaerobic digester under stable conditions allowed for high profitability for the proposed bio-refinery concept, which would still be profitable at a phenol extract price above 51.8 €/kg, which is 90% lower than the current price of 520 €/kg.
Collapse
Affiliation(s)
- Antonio Serrano
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain; School of Civil Engineering, The University of Queensland, Campus St. Lucia - AEB Ed 49, St Lucia 4067, QLD, Australia
| | - Fernando G Fermoso
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain.
| | - Bernabé Alonso-Fariñas
- Department of Chemical and Environmental Engineering, University of Sevilla, Higher Technical School of Engineering, Camino de los Descubrimientos, s/n, Sevilla, Spain
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain
| | - Sergio López
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain; Department of Cell Biology, University of Sevilla, Sevilla, Spain
| | - Juan Fernandez-Bolaños
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain
| | - Rafael Borja
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain
| |
Collapse
|
23
|
Karakaya S, Koca M, Yılmaz SV, Yıldırım K, Pınar NM, Demirci B, Brestic M, Sytar O. Molecular Docking Studies of Coumarins Isolated from Extracts and Essential Oils of Zosima absinthifolia Link as Potential Inhibitors for Alzheimer's Disease. Molecules 2019; 24:molecules24040722. [PMID: 30781573 PMCID: PMC6412260 DOI: 10.3390/molecules24040722] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 01/01/2023] Open
Abstract
Coumarins and essential oils are the major components of the Apiaceae family and the Zosima genus. The present study reports anticholinesterase and antioxidant activities of extracts and essential oils from aerial parts, roots, flowers, fruits and coumarins—bergapten (1); imperatorin (2), pimpinellin (3) and umbelliferone (4)—isolated of the roots from Zosima absinthifolia. The investigation by light and scanning electron microscopy of the structures of secretory canals found different chemical compositions in the various types of secretory canals which present in the aerial parts, fruits and flowers. The canals, present in the aerial parts, are characterized by terpene hydrocarbons, while the secretory canals of roots, flowers and fruits include esters. Novel data of a comparative study on essential oils constituents of aerial parts, roots, flowers and fruits of Z. absinthfolia has been presented. The roots and fruits extract showed a high content of total phenolics and antioxidant activity. The GC-FID and GC-MS analysis revealed that the main components of the aerial parts, roots, flowers and fruits extracts were octanol (8.8%), octyl octanoate (7.6%), octyl acetate (7.3%); trans-pinocarvyl acetate (26.7%), β-pinene (8.9%); octyl acetate (19.9%), trans-p-menth-2-en-1-ol (4.6%); octyl acetate (81.6%), and (Z)-4-octenyl acetate (5.1%). The dichloromethane fraction of fruit and flower essential oil was characterized by the highest phenolics level and antioxidant activity. The dichloromethane fraction of fruit had the best inhibition against butyrylcholinesterase enzyme (82.27 ± 1.97%) which was higher then acetylcholinesterase inhibition (61.09 ± 4.46%) of umbelliferone. This study shows that the flowers and fruit of Z. absinthifolia can be a new potential resource of natural antioxidant and anticholinesterase compounds.
Collapse
Affiliation(s)
- Songul Karakaya
- Department of Pharmacognosy, Faculty of Pharmacy, Ataturk University, 25240 Erzurum, Turkey.
| | - Mehmet Koca
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Ataturk University, 25240 Erzurum, Turkey.
| | - Serdar Volkan Yılmaz
- Department of Pharmacognosy, Faculty of Pharmacy, Ataturk University, 25240 Erzurum, Turkey.
| | - Kadir Yıldırım
- Department of Pharmacognosy, Faculty of Pharmacy, Ataturk University, 25240 Erzurum, Turkey.
| | - Nur Münevver Pınar
- Department of Biology, Faculty of Science, Ankara University, 06560 Ankara, Turkey.
| | - Betül Demirci
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, 26210 Eskisehir, Turkey.
| | - Marian Brestic
- Department of Plant Physiology, Slovak Agricultural University in Nitra, 94976 Nitra, Slovak.
| | - Oksana Sytar
- Department of Plant Physiology, Slovak Agricultural University in Nitra, 94976 Nitra, Slovak.
- Department of Plant Biology, Educational and Scientific Center "Institute of Biology and Medicine", Kiev National University of Taras Shevchenko, Hlushkova Avenue, 2, 03127 Kyiv, Ukraine.
| |
Collapse
|
24
|
Tufariello M, Durante M, Veneziani G, Taticchi A, Servili M, Bleve G, Mita G. Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications. Front Nutr 2019; 6:3. [PMID: 30805344 PMCID: PMC6371699 DOI: 10.3389/fnut.2019.00003] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/10/2019] [Indexed: 12/15/2022] Open
Abstract
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8-12% residual olive oil. We characterized the main bioactive compounds in POC from black olives (cv. Leccino and Cellina di Nardò) and also verified the biotechnological aptitude of selected yeast and lactic acid bacteria from different sources, in transforming POC into a new fermented product. The strategy of sequential inoculum of Saccharomyces cerevisiae and Leuconostoc mesenteroides was successful in driving the fermentation process. In fermented POC total levels of phenols were slightly reduced when compared with a non-fermented sample nevertheless the content of the antioxidant hydroxytyrosol showed increased results. The total levels of triterpenic acids, carotenoids, and tocochromanols results were almost unchanged among the samples. Sensory notes were significantly improved after fermentation due to the increase of superior alcohols, esters, and acids. The results reported indicate a possible valorisation of this by-product for the preparation of food products enriched in valuable healthy compounds.
Collapse
Affiliation(s)
- Maria Tufariello
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Miriana Durante
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Agnese Taticchi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| |
Collapse
|
25
|
Plastina P, Benincasa C, Perri E, Fazio A, Augimeri G, Poland M, Witkamp R, Meijerink J. Identification of hydroxytyrosyl oleate, a derivative of hydroxytyrosol with anti-inflammatory properties, in olive oil by-products. Food Chem 2018; 279:105-113. [PMID: 30611468 DOI: 10.1016/j.foodchem.2018.12.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/16/2018] [Accepted: 12/04/2018] [Indexed: 12/17/2022]
Abstract
Hydroxytyrosyl esters with short, medium and long acyl chains were evaluated for their ability to reduce nitric oxide (NO) production by lipopolysaccharide-stimulated RAW264.7 macrophages. Among the compounds tested, C18 esters, namely hydroxytyrosyl stearate (HtySte) and hydroxytyrosyl oleate (HtyOle), were found to decrease NO production in a concentration-dependent manner, while the other compounds, including the parent hydroxytyrosol, were ineffective in the tested concentration range (0.5-5 μM). Further study of the potential immune-modulating properties of HtyOle revealed a significant and concentration-dependent suppression of prostaglandin E2 production. At a transcriptional level, HtyOle inhibited the expression of inducible NO synthase, cyclooxygenase-2 and interleukin-1β. Moreover, HtyOle was identified for the first time in olive oil by-products by means of high performance liquid chromatography coupled with mass spectrometry. By contrast, HtyOle was not found in intact olives. Our results suggest that HtyOle is formed during oil processing and represents a significant form in which hydroxytyrosol occurs.
Collapse
Affiliation(s)
- Pierluigi Plastina
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, CS, Italy.
| | - Cinzia Benincasa
- CREA - Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende, CS, Italy
| | - Enzo Perri
- CREA - Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende, CS, Italy
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, CS, Italy
| | - Giuseppina Augimeri
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; Health Center, University of Calabria, 87036 Arcavacata di Rende, CS, Italy
| | - Mieke Poland
- Division of Human Nutrition and Health, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Renger Witkamp
- Division of Human Nutrition and Health, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Jocelijn Meijerink
- Division of Human Nutrition and Health, Wageningen University, 6700 AA Wageningen, The Netherlands
| |
Collapse
|
26
|
Míguez N, Ramírez‐Escudero M, Gimeno‐Pérez M, Poveda A, Jiménez‐Barbero J, Ballesteros AO, Fernández‐Lobato M, Sanz‐Aparicio J, Plou FJ. Fructosylation of Hydroxytyrosol by the β‐Fructofuranosidase from
Xanthophyllomyces dendrorhous
: Insights into the Molecular Basis of the Enzyme Specificity. ChemCatChem 2018. [DOI: 10.1002/cctc.201801171] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Noa Míguez
- Biocatalysis DepartmentInstitute of Catalysis and Petrochemistry (CSIC) Madrid 28049 Spain
| | - Mercedes Ramírez‐Escudero
- Macromolecular Crystallography and Structural Biology Department Institute of Physical-Chemistry Rocasolano (CSIC) Madrid 28006 Spain
| | - María Gimeno‐Pérez
- Molecular Biology Department Centre of Molecular Biology Severo Ochoa (CSIC-UAM)Autonomous University of Madrid Madrid 28049 Spain
| | - Ana Poveda
- CIC bioGUNE: Center for Cooperative Research in Biosciences Basque Network of Science Technology and InnovationBiscay Science and Technology Park Derio 48160 Spain
| | - Jesús Jiménez‐Barbero
- CIC bioGUNE: Center for Cooperative Research in Biosciences Basque Network of Science Technology and InnovationBiscay Science and Technology Park Derio 48160 Spain
| | - Antonio O. Ballesteros
- Biocatalysis DepartmentInstitute of Catalysis and Petrochemistry (CSIC) Madrid 28049 Spain
| | - María Fernández‐Lobato
- Molecular Biology Department Centre of Molecular Biology Severo Ochoa (CSIC-UAM)Autonomous University of Madrid Madrid 28049 Spain
| | - Julia Sanz‐Aparicio
- Macromolecular Crystallography and Structural Biology Department Institute of Physical-Chemistry Rocasolano (CSIC) Madrid 28006 Spain
| | - Francisco J. Plou
- Biocatalysis DepartmentInstitute of Catalysis and Petrochemistry (CSIC) Madrid 28049 Spain
| |
Collapse
|
27
|
Unravelling the Distribution of Secondary Metabolites in Olea europaea L.: Exhaustive Characterization of Eight Olive-Tree Derived Matrices by Complementary Platforms (LC-ESI/APCI-MS and GC-APCI-MS). Molecules 2018; 23:molecules23102419. [PMID: 30241383 PMCID: PMC6222318 DOI: 10.3390/molecules23102419] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 09/12/2018] [Accepted: 09/19/2018] [Indexed: 12/31/2022] Open
Abstract
In order to understand the distribution of the main secondary metabolites found in Olea europaea L., eight different samples (olive leaf, stem, seed, fruit skin and pulp, as well as virgin olive oil, olive oil obtained from stoned and dehydrated fruits and olive seed oil) coming from a Picudo cv. olive tree were analyzed. All the experimental conditions were selected so as to assure the maximum coverage of the metabolome of the samples under study within a single run. The use of LC and GC with high resolution MS (through different ionization sources, ESI and APCI) and the annotation strategies within MetaboScape 3.0 software allowed the identification of around 150 compounds in the profiles, showing great complementarity between the evaluated methodologies. The identified metabolites belonged to different chemical classes: triterpenic acids and dialcohols, tocopherols, sterols, free fatty acids, and several sub-types of phenolic compounds. The suitability of each platform and polarity (negative and positive) to determine each family of metabolites was evaluated in-depth, finding, for instance, that LC-ESI-MS (+) was the most efficient choice to ionize phenolic acids, secoiridoids, flavonoids and lignans and LC-APCI-MS was very appropriate for pentacyclic triterpenic acids (MS (−)) and sterols and tocopherols (MS (+)). Afterwards, a semi-quantitative comparison of the selected matrices was carried out, establishing their typical features (e.g., fruit skin was pointed out as the matrix with the highest relative amounts of phenolic acids, triterpenic compounds and hydroxylated fatty acids, and seed oil was distinctive for its high relative levels of acetoxypinoresinol and tocopherols).
Collapse
|
28
|
Khemakhem I, Fuentes A, Lerma-García MJ, Ayadi MA, Bouaziz M, Barat JM. Olive leaf extracts for shelf life extension of salmon burgers. FOOD SCI TECHNOL INT 2018; 25:91-100. [DOI: 10.1177/1082013218795816] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.
Collapse
Affiliation(s)
- Ibtihel Khemakhem
- Laboratoire d’Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Ana Fuentes
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
| | - María Jesús Lerma-García
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
| | - Mohamed Ali Ayadi
- Laboratoire d’Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - José Manuel Barat
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
| |
Collapse
|
29
|
Cecchi L, Migliorini M, Zanoni B, Breschi C, Mulinacci N. An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3636-3643. [PMID: 29250777 DOI: 10.1002/jsfa.8841] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 12/12/2017] [Accepted: 12/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Several studies demonstrate a strong interest in learning more about phenolic transfer during oil extraction, with the main goal of increasing the phenolic concentration in olive oils. We aimed to propose and apply a new methodological approach for evaluating phenolic transfer from olives into oil during milling, based on the quantification of phenolic content in whole lyophilized fruits and the corresponding oils and considering the oil extraction yields. RESULTS We investigated the phenols transferred into the oil during olive milling in continuous extraction systems in Tuscany. In 2012, oils were extracted from cultivar Frantoio by a two-phase extraction system; in 2016, oils were extracted from cultivars Leccio del Corno and Arbequina by a three-phase extraction system. Results highlighted very low percentages of extracted phenols: up to 0.40% by the two-phase system and up to 0.19% by the three-phase system (0.08% for cultivar Arbequina and 0.19% for cultivar Leccio del Corno). CONCLUSION The usefulness of a simple and effective methodological approach for evaluating the extracted phenols was highlighted. Values of extracted phenols were up to 25 times lower than previous literature data. The proposed approach is applicable in all types of milling processes. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), Università degli Studi di Firenze, Sesto Fiorentino, Florence, Italy
- Multidisciplinary Center of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Florence, Italy
| | | | - Bruno Zanoni
- Department of Agricultural, Food and Forestry System Management (GESAAF) and Food Science and Technology and Microbiology Section, Università degli Studi di Firenze, Florence, Italy
| | - Carlotta Breschi
- Department of Agricultural, Food and Forestry System Management (GESAAF) and Food Science and Technology and Microbiology Section, Università degli Studi di Firenze, Florence, Italy
| | - Nadia Mulinacci
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), Università degli Studi di Firenze, Sesto Fiorentino, Florence, Italy
- Multidisciplinary Center of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Florence, Italy
| |
Collapse
|
30
|
Bermúdez-Oria A, Rodríguez-Gutiérrez G, Rubio-Senent F, Fernández-Prior Á, Fernández-Bolaños J. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage. Meat Sci 2018; 148:213-218. [PMID: 30025964 DOI: 10.1016/j.meatsci.2018.07.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 06/06/2018] [Accepted: 07/03/2018] [Indexed: 11/30/2022]
Abstract
The objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeability. Results showed that the meat samples wrapped with film containing antioxidants reduced the formation of oxidation products in the form of thiobarbituric acid reaction substances (TBARS) compared with control film without antioxidants. HT added at 0.5% to the film with beeswax suppressed the lipid oxidation of beef meat during 7 days of storage at 4 °C, possibly by the combined effect of acting as an oxygen barrier and the specific antioxidant activity. The interference of plasticizer agents (glycerol and sorbitol) incorporated to the film on the TBARS method was showed for the first time.
Collapse
Affiliation(s)
- Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| | - Guillermo Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| | - Fátima Rubio-Senent
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - África Fernández-Prior
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| |
Collapse
|
31
|
Ziosi P, Paolucci C, Santarelli F, Tabanelli T, Passeri S, Cavani F, Righi P. A Two-Step Process for the Synthesis of Hydroxytyrosol. CHEMSUSCHEM 2018; 11:2202-2210. [PMID: 29761656 DOI: 10.1002/cssc.201800684] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 05/06/2018] [Indexed: 06/08/2023]
Abstract
A new process for the synthesis of hydroxytyrosol (3,4-dihydroxyphenylethanol), the most powerful natural antioxidant currently known, by means of a two-step approach is reported. Catechol is first reacted with 2,2-dimethoxyacetaldehyde in basic aqueous medium to produce the corresponding mandelic derivative with >90 % conversion of the limiting reactant and about 70 % selectivity to the desired para-hydroxyalkylated compound. Thereafter, the intermediate is hydrogenated to hydroxytyrosol by using a Pd/C catalyst, with total conversion of the mandelic derivative and 68 % selectivity. This two-step process is the first example of a synthetic pathway for hydroxytyrosol that does not involve the use of halogenated components or reduction methodologies that produce stoichiometric waste. It also avoids the complex procedure currently used for hydroxytyrosol purification when it is extracted from wastewater of olive oil production.
Collapse
Affiliation(s)
- Paolo Ziosi
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
- Consorzio INSTM, Research Unit of Bologna, Via G. Giusti 9, 50121, Firenze, Italy
| | - Claudio Paolucci
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
| | - Francesco Santarelli
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
| | - Tommaso Tabanelli
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
| | - Sauro Passeri
- CFS Europe SpA, Via Depretis 6, 48123, Ravenna, Italy
| | - Fabrizio Cavani
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
- Consorzio INSTM, Research Unit of Bologna, Via G. Giusti 9, 50121, Firenze, Italy
| | - Paolo Righi
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
| |
Collapse
|
32
|
Voltes A, Bermúdez A, Rodríguez-Gutiérrez G, Reyes ML, Olano C, Fernández-Bolaños J, Portilla FDL. Anti-Inflammatory Local Effect of Hydroxytyrosol Combined with Pectin-Alginate and Olive Oil on Trinitrobenzene Sulfonic Acid-Induced Colitis in Wistar Rats. J INVEST SURG 2018; 33:8-14. [DOI: 10.1080/08941939.2018.1469697] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- A. Voltes
- Colorectal Surgery Units, Department of General and Digestive Surgery, “Virgen del Rocío” University Hospital/IBiS/CSIC/University of Seville, Seville, Spain
| | - A. Bermúdez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo de Olavide University Campus, Seville, Spain
| | - G. Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo de Olavide University Campus, Seville, Spain
| | - M. L. Reyes
- Colorectal Surgery Units, Department of General and Digestive Surgery, “Virgen del Rocío” University Hospital/IBiS/CSIC/University of Seville, Seville, Spain
| | - C. Olano
- National Institute of Toxicology and Forensic Sciences, Seville, Spain
| | - J. Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo de Olavide University Campus, Seville, Spain
| | - F. de la Portilla
- Colorectal Surgery Units, Department of General and Digestive Surgery, “Virgen del Rocío” University Hospital/IBiS/CSIC/University of Seville, Seville, Spain
| |
Collapse
|
33
|
Bellumori M, Cecchi L, Romani A, Mulinacci N, Innocenti M. Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three-year study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2761-2769. [PMID: 29105769 DOI: 10.1002/jsfa.8772] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 10/31/2017] [Accepted: 10/31/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The recovery of phenolic compounds from olive milling is recognized as strategic for producers. The aim of this work was to evaluate the quality and stability of retentates obtained from olive mill wastewaters treated with a membrane filtration system constituted by a micro-, ultra- and nanofiltration, followed by a final reverse osmosis, over three crop seasons. Efficiency was evaluated in terms of phenolic amount in the retentates and of organic load in the final discarded waters. Phenolic compounds were quantified using tyrosol as external standard. RESULTS Our study highlighted a reproducibility of the process over years and a low organic load in permeates from reverse osmosis. Hydroxytyrosol was very stable in the liquid products at 18-28 °C over 24 months of storage. The retentates from reverse osmosis showed the highest phenolic content (78.6 mg g-1 dry matter in 2015), associated with a potassium content of 22 g kg-1 . CONCLUSIONS The liquid concentrated retentates showed an unexpected stability over time of their bioactive phenolic compounds, particularly of hydroxytyrosol. These samples recovered from olive mill wastewaters can be good sources of natural antioxidants and potassium to guarantee the correct intake and to formulate new food ingredients or food products. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| | - Annalisa Romani
- Department of Statistics, Informatics and Applications, 'G Parenti', University of Florence, Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| | - Marzia Innocenti
- Department of Neuroscience, Psychology, Drug and Child Health (NEUROFARBA), University of Florence, Florence, Italy
| |
Collapse
|
34
|
Cecchi L, Bellumori M, Cipriani C, Mocali A, Innocenti M, Mulinacci N, Giovannelli L. A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
|
35
|
Serrano A, Fermoso FG, Alonso-Fariñas B, Rodríguez-Gutierrez G, Fernandez-Bolaños J, Borja R. Phenols recovery after steam explosion of Olive Mill Solid Waste and its influence on a subsequent biomethanization process. BIORESOURCE TECHNOLOGY 2017; 243:169-178. [PMID: 28662386 DOI: 10.1016/j.biortech.2017.06.093] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 06/14/2017] [Accepted: 06/17/2017] [Indexed: 06/07/2023]
Abstract
A promising source of high added value compounds is the Olive Mill Solid Waste (OMSW). The aim of this research was to evaluate the viability of a biorefinery approach to valorize OMSW through the combination of steam explosion, phenols extraction, and anaerobic digestion. Steam explosion treatment increased the total phenol content in the steam exploited OMSW, which was twice than that the total phenol content in raw OMSW, although some undesirable compounds were also formed. Phenol extraction allowed the recovery of 2098mg hydroxytyrosol per kg of OMSW. Anaerobic digestion allowed the partial stabilization of the different substrates, although it was not improved by the steam explosion treatment. The economic suitability of the proposed biorefinery approach is favorable up to a phenol extract price 90.7% lower than the referenced actual price of 520€/kg.
Collapse
Affiliation(s)
- Antonio Serrano
- Instituto de Grasa, Spanish National Research Council (CSIC), Campus Universitario Pablo de Olavide - Ed. 46, Ctra. de Utrera, km. 1, Seville, Spain
| | - Fernando G Fermoso
- Instituto de Grasa, Spanish National Research Council (CSIC), Campus Universitario Pablo de Olavide - Ed. 46, Ctra. de Utrera, km. 1, Seville, Spain.
| | - Bernabé Alonso-Fariñas
- University of Seville, Higher Technical School of Engineering, Department of Chemical and Environmental Engineering, Camino de los Descubrimientos, s/n, Seville, Spain
| | - Guillermo Rodríguez-Gutierrez
- Instituto de Grasa, Spanish National Research Council (CSIC), Campus Universitario Pablo de Olavide - Ed. 46, Ctra. de Utrera, km. 1, Seville, Spain
| | - Juan Fernandez-Bolaños
- Instituto de Grasa, Spanish National Research Council (CSIC), Campus Universitario Pablo de Olavide - Ed. 46, Ctra. de Utrera, km. 1, Seville, Spain
| | - Rafael Borja
- Instituto de Grasa, Spanish National Research Council (CSIC), Campus Universitario Pablo de Olavide - Ed. 46, Ctra. de Utrera, km. 1, Seville, Spain
| |
Collapse
|
36
|
Guermazi Z, Gharsallaoui M, Perri E, Gabsi S, Benincasa C. Integrated approach for the eco design of a new process through the life cycle analysis of olive oil: Total use of olive by-products. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zina Guermazi
- National School of Engineering; University of Sfax; Sfax Tunisia
| | | | - Enzo Perri
- Council for Agricultural Research and Economics − Olive Growing and Olive Oil Industry Research Centre; Rende (CS) Italy
| | - Slimane Gabsi
- National School of Engineering; University of Sfax; Sfax Tunisia
| | - Cinzia Benincasa
- Council for Agricultural Research and Economics − Olive Growing and Olive Oil Industry Research Centre; Rende (CS) Italy
| |
Collapse
|
37
|
Serrano A, Fermoso FG, Rodríguez-Gutierrez G, Fernandez-Bolaños J, Borja R. Biomethanization of olive mill solid waste after phenols recovery through low-temperature thermal pre-treatment. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 61:229-235. [PMID: 28081993 DOI: 10.1016/j.wasman.2016.12.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 12/12/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
Abstract
Due to the high polluting potential of Olive Mill Solid Waste (OMSW), it is necessary to develop an economical and environmental-friendly sustainable management method. OMSW anaerobic digestion has been shown to be an interesting management alternative, although it should be optimized to improve its economic viability. In the present study, low-temperature thermal pre-treatment of OMSW is proposed to allow the extraction of high added-value compounds, such as phenols, and to enhance the subsequent biomethanization of the substrate. OMSW low-temperature thermal pre-treatment facilitated the separation of a solid phase, where most of organic compounds remained, and a liquid phase, where most of phenolic compounds were concentrated. Hydroxytyrosol presented the highest concentration of the measured individual phenols in the liquid phase, i.e. 1034±22mg/L. Anaerobic digestion of OMSW and the different pre-treated phases and mixtures operated under stable conditions, except the biomethanization of the liquid phase, which was mainly inhibited by the high phenols content. Low-temperature thermal pre-treatment allows obtaining an improvement on biodegradability and methane production up to 37% and 34%, respectively. The proposed economic assessment showed that the combination of low-temperature pre-treatment, phenols recovery and the subsequent biomethanization of the substrates was the most attractive treatment option. This management option could reach economic benefit of €0.845/kg OMSW, i.e. twenty times higher than only energy recovery.
Collapse
Affiliation(s)
- Antonio Serrano
- Instituto de la Grasa (C.S.I.C.), Edificio 46, Campus Universitario Pablo de Olavide, Ctra. de Utrera, Km. 1, 41013 Sevilla, Spain
| | - Fernando G Fermoso
- Instituto de la Grasa (C.S.I.C.), Edificio 46, Campus Universitario Pablo de Olavide, Ctra. de Utrera, Km. 1, 41013 Sevilla, Spain.
| | - Guillermo Rodríguez-Gutierrez
- Instituto de la Grasa (C.S.I.C.), Edificio 46, Campus Universitario Pablo de Olavide, Ctra. de Utrera, Km. 1, 41013 Sevilla, Spain
| | - Juan Fernandez-Bolaños
- Instituto de la Grasa (C.S.I.C.), Edificio 46, Campus Universitario Pablo de Olavide, Ctra. de Utrera, Km. 1, 41013 Sevilla, Spain
| | - Rafael Borja
- Instituto de la Grasa (C.S.I.C.), Edificio 46, Campus Universitario Pablo de Olavide, Ctra. de Utrera, Km. 1, 41013 Sevilla, Spain
| |
Collapse
|
38
|
Ciriminna R, Meneguzzo F, Delisi R, Pagliaro M. Olive Biophenols as New Antioxidant Additives in Food and Beverage. ChemistrySelect 2017. [DOI: 10.1002/slct.201601900] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rosaria Ciriminna
- Istituto per lo Studio dei Materiali Nanostrutturati; CNR; via U. La Malfa 153 90146 Palermo Italy
| | | | - Riccardo Delisi
- Renovo Bioindustry; via Pietro Verri 1, Centro direzionale Boma 46100 Mantova Italy
| | - Mario Pagliaro
- Istituto per lo Studio dei Materiali Nanostrutturati; CNR; via U. La Malfa 153 90146 Palermo Italy
| |
Collapse
|
39
|
Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting. Carbohydr Polym 2017; 163:292-300. [PMID: 28267509 DOI: 10.1016/j.carbpol.2017.01.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 12/19/2016] [Accepted: 01/05/2017] [Indexed: 11/23/2022]
Abstract
Hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG) are two phenolic antioxidants naturally found in olive fruit with anti-inflammatory properties. This study explored the interaction of pectin with HT and DHPG via their encapsulation into pectinate beads. Purification by size exclusion chromatography, changes in the fluorescence spectrum of the HT and pectin, and MALDI TOF-TOF analysis suggested the existence of the phenol-pectin complexes. The entrapment efficiency, swelling properties, and in vitro release of HT and DHPG of the beads were studied. The results show that the beads can entrap the water soluble compounds HT and DHPG in sufficient amounts to reach the colon. The beads consisted of an important amount of pectin-bound HT or DHPG after two hours at gastric pH. This study highlights the potential use of HT-and DHPG-loaded pectinate gel beads for the colon-targeted delivery of these bioactive compounds to help prevent or relieve chronic inflammatory bowel disease.
Collapse
|
40
|
Delisi R, Saiano F, Pagliaro M, Ciriminna R. Quick assessment of the economic value of olive mill waste water. Chem Cent J 2016; 10:63. [PMID: 27803730 PMCID: PMC5067881 DOI: 10.1186/s13065-016-0207-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Accepted: 10/04/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Olive biophenols are emerging as a valued class of natural products finding practical application in the food, pharmaceutical, beverage, cosmetic and nutraceutical industries due to their powerful biological activity which includes antioxidant and antimicrobial properties. Olive mill waste water (OMWW), a by-product in olive oil manufacturing, is rich in biophenols such as hydroxytyrosol and tyrosol. The amount of biophenols depends on the cultivar, the geographical area of cultivation, and the seasonal conditions. The goal of this study was to develop a straightforward method to assess the economic value of OMWW via quantification of hydroxytyrosol and tyrosol. RESULTS The amount of hydroxytyrosol and tyrosol phenolic compounds in the OMWW from four different cultivars grown in four different regions of Sicily was analyzed using liquid-liquid and solid-liquid analytical protocols developed ad hoc. Results showed significant differences amongst the different cultivars and their geographical origin. In all samples, the concentration of hydroxytyrosol was generally from 2 to 10 times higher than that of tyrosol. In general, the liquid-liquid extraction protocol gave higher amounts of extracted biophenols. The cultivar Cerasuola had the highest amount of both hydroxytyrosol and tyrosol. The cultivar Nocellara Etnea had the lowest content of both biophenols. CONCLUSIONS A quick method to assess the economic value of olive mill waste water via quantification of hydroxytyrosol and tyrosol in olive phenolic enriched extracts is now available.
Collapse
Affiliation(s)
- Riccardo Delisi
- Istituto per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| | - Filippo Saiano
- Dipartimento di Scienze Agrarie e Forestali, viale delle Scienze, Ed. 4, 90128 Palermo, Italy
| | - Mario Pagliaro
- Istituto per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| | - Rosaria Ciriminna
- Istituto per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| |
Collapse
|
41
|
Sustainability, Innovation, and Green Chemistry in the Production and Valorization of Phenolic Extracts from Olea europaea L. SUSTAINABILITY 2016. [DOI: 10.3390/su8101002] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|