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Borghini F, Tamasi G, Loiselle SA, Baglioni M, Ferrari S, Bisozzi F, Costantini S, Tozzi C, Riccaboni A, Rossi C. Phenolic Profiles in Olive Leaves from Different Cultivars in Tuscany and Their Use as a Marker of Varietal and Geographical Origin on a Small Scale. Molecules 2024; 29:3617. [PMID: 39125022 PMCID: PMC11314593 DOI: 10.3390/molecules29153617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/24/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024] Open
Abstract
Olive leaves are a rich source of polyphenols with healthful properties and represent one of the most abundant waste products of olive oil production. The aims of this study were to explore the phenolic composition of olive leaves from the three main Tuscan cultivars (Leccino, Moraiolo and Frantoio) collected in Siena and Grosseto provinces and to investigate the possible use of these compounds as varietal and geographic origin markers. Discriminant factorial analysis (DFA) was used for distinguishing between different cultivars and locations. Apigenin and caffeoyl-secologanoside showed significant differences between cultivars. DFA showed that ligstroside, apigenin and luteolin have the most influence in determining the differences between sites, whereas total polyphenols, olacein and hydroxytyrosol acetate allowed for separation between leaves from the same province. The results of the present study indicate that concentrations of phenolic compounds, measured through high-resolution mass spectrometry, can be used as a marker for both the cultivar and of geographical origin of olive leaves, and possibly of olive-related products, as well as across small geographic scales (less than 50 km distance between sites).
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Affiliation(s)
- Francesca Borghini
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (G.T.); (S.A.L.); (M.B.); (F.B.); (S.C.); (C.R.)
- Santa Chiara Lab, University of Siena, Via Valdimontone 1, 53100 Siena, Italy; (C.T.); (A.R.)
| | - Gabriella Tamasi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (G.T.); (S.A.L.); (M.B.); (F.B.); (S.C.); (C.R.)
- Centre for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Steven Arthur Loiselle
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (G.T.); (S.A.L.); (M.B.); (F.B.); (S.C.); (C.R.)
- Centre for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Michele Baglioni
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (G.T.); (S.A.L.); (M.B.); (F.B.); (S.C.); (C.R.)
- Centre for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Stefano Ferrari
- ISVEA, Istituto per Lo Sviluppo Viticolo Enologico ed Agroindustriale, Via Basilicata 1-5, Località Fosci, 53036 Poggibonsi, Italy;
| | - Flavia Bisozzi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (G.T.); (S.A.L.); (M.B.); (F.B.); (S.C.); (C.R.)
- Centre for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Sara Costantini
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (G.T.); (S.A.L.); (M.B.); (F.B.); (S.C.); (C.R.)
- Centre for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Cristiana Tozzi
- Santa Chiara Lab, University of Siena, Via Valdimontone 1, 53100 Siena, Italy; (C.T.); (A.R.)
| | - Angelo Riccaboni
- Santa Chiara Lab, University of Siena, Via Valdimontone 1, 53100 Siena, Italy; (C.T.); (A.R.)
- Department of Business and Law, University of Siena, Piazza San Francesco 8, 53100 Siena, Italy
| | - Claudio Rossi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (G.T.); (S.A.L.); (M.B.); (F.B.); (S.C.); (C.R.)
- Centre for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
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Bermúdez-Oria A, Castejón ML, Rubio-Senent F, Fernández-Prior Á, Rodríguez-Gutiérrez G, Fernández-Bolaños J. Isolation and structural determination of cis- and trans-p-coumaroyl-secologanoside (comselogoside) from olive oil waste (alperujo). Photoisomerization with ultraviolet irradiation and antioxidant activities. Food Chem 2024; 432:137233. [PMID: 37651786 DOI: 10.1016/j.foodchem.2023.137233] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/03/2023] [Accepted: 08/20/2023] [Indexed: 09/02/2023]
Abstract
p-Coumaroyl-6́-secologanoside (comselogoside) is a secoiridoid identified in large amounts in olive fruits, although no studies in vitro or in vivo of comselogoside have been reported. This work focuses on the recovery and purification of this compound from olive mill waste (alperujo). The successive isolation on Amberlite XAD-16 and Sephadex LH-20 resins, allowed a comselogoside extract with 80-85% of purity. A photoisomerization of the vinyl-double bond in the p-coumaroyl moiety occurred when the extract was exposed to ultraviolet radiation and a mixture of the trans and cis-isomers was obtained. Both isomers were characterized using NMR, mass spectroscopy, and UV spectrometry. The J (coupling constant) of the protons on the C7 and C8 on the unsaturated chain were found to be the difference between cis (12.8 Hz) and trans- (15.9 Hz) comselogoside. Cis-isomer exhibited lower radical-scavenging activity than trans, although a synergistic effect occurred when the cis-isomer was supplement by the trans-isomer.
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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
| | - María Luisa Castejón
- 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
| | - 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
| | - 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.
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Pyrka I, Koutra C, Siderakis V, Stathopoulos P, Skaltsounis AL, Nenadis N. Exploring the Bioactive Content of Liquid Waste and Byproducts Produced by Two-Phase Olive Mills in Laconia (Greece): Is There a Prospect for Added-Value Applications? Foods 2023; 12:4421. [PMID: 38137225 PMCID: PMC10742542 DOI: 10.3390/foods12244421] [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: 11/07/2023] [Revised: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The use of a two-phase decanter (TwPD) for olive-oil extraction produces wastes and byproducts (a small volume of water from oil washing, olive leaves from the defoliator, and a high moisture pomace which can be destoned) that contain valuable bioactive compounds, such as phenolics and/or triterpenic acids. So far, there is no (water) or limited information (leaves and the destoned pomace fraction) on their content of bioactives, especially triterpenic acids. To contribute to the characterization of such streams from cultivars of international interest, in the present study, samples obtained from five mills from the region of Laconia (from one or two harvests) in Greece, where Koroneiki cv dominates, were screened for phenols and/or triterpenic acids. The leaves and pomace were dried at two temperatures (70 °C and/or 140 °C), and the pomace was also destoned before analysis. The liquid wastes contained low amounts of total (TPC) phenols (<140 mg gallic acid/L), hydroxytyrosol (<44 mg/L), and tyrosol (<33 mg/L). The olive leaves varied widely in TPC (12.8-57.4 mg gallic acid/g dry leaf) and oleuropein (0.4-56.8 mg/g dry leaf) but contained an appreciable amount of triterpenic acids, mainly oleanolic acid (~12.5-31 mg/g dry leaf, respectively). A higher drying temperature (140 vs. 70 °C) affected rather positively the TPC/oleuropein content, whereas triterpenic acids were unaffected. The destoned pomace TPC was 15.5-22.0 mg gallic acid/g dw, hydroxytyrosol 3.9-5.6 mg/g dw, and maslinic 5.5-19.3 mg/g dw. Drying at 140 °C preserved better its bioactive phenols, whereas triterpenic acids were not influenced. The present findings indicate that TwPD streams may have a prospect as a source of bioactives for added-value applications. Material handling, including drying conditions, may be critical but only for phenols.
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Affiliation(s)
- Ioanna Pyrka
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Christina Koutra
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Vasileios Siderakis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Panagiotis Stathopoulos
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Alexios-Leandros Skaltsounis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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Rodríguez-Gómez F, Valero A, Vives Lara E, Marín A, Ramírez EM. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives. J Food Sci 2023; 88:5191-5202. [PMID: 37872810 DOI: 10.1111/1750-3841.16802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/11/2023] [Accepted: 09/29/2023] [Indexed: 10/25/2023]
Abstract
Different varieties of table olives have suitable morphological characteristics that allow them to be processed as Spanish-style green table olives. However, the Campiñesa cultivar presents difficulties when submitted to a lactic fermentation, in spite of being inoculated with dedicated starter cultures such as OleicaStarter. The strategy followed in this study to facilitate the start of lactic fermentation was to reinforce the OleicaStarter culture with the use of the Lactoplantibacillus pentosus Lp309 a strain that enhanced the survival of lactic acid bacteria (LAB) at the beginning of fermentation, reaching final pH values (4.08 ± 0.01), free acidity (1.00 ± 0.01 g/100 mL of brine), LAB population (6.17 ± 0.09 log CFU/mL), nutrient depletion (0.80 ± 0.09 g/kg of pulp), and lactic acid production (11.85 ± 0.72 g/L). These values allowed stabilization of the final product, thus complying with the quality and food safety standards established by the Codex Alimentarius for table olives.
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Affiliation(s)
| | - Antonio Valero
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, Córdoba, Spain
| | - Elena Vives Lara
- Technological Applications for Improvement of Quality and Safety in Foods. R&D Division, Avda, Diego Martínez Barrio 10 2ª Planta, Seville, Spain
| | - Ana Marín
- Technological Applications for Improvement of Quality and Safety in Foods. R&D Division, Avda, Diego Martínez Barrio 10 2ª Planta, Seville, Spain
| | - Eva María Ramírez
- Food Biotechnology Department, Instituto de la Grasa (IG), CSIC, Seville, Spain
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Mahmood TH, Al-Samydai A, Sulaibi MA, Alqaraleh M, Abed AI, Shalan N, Alsanabrah A, Alsotari ST, Nsairat H, Alshaer W. Development of Pegylated Nano-Phytosome Formulation with Oleuropein and Rutin to Compare Anti-Colonic Cancer Activity with Olea Europaea Leaves Extract. Chem Biodivers 2023; 20:e202300534. [PMID: 37498138 DOI: 10.1002/cbdv.202300534] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 07/28/2023]
Abstract
Olive leaf extract is a valuable source of phenolic compounds; primarily, oleuropein (major component) and rutin. This natural olive leaf extract has potential use as a therapeutic agent for cancer treatment. However, its clinical application is hindered by poor pharmacokinetics and low stability. To overcome these limitations, this study aimed to enhance the anticancer activity and stability of oleuropein and rutin by loading them into PEGylated Nano-phytosomes. The developed PEGylated Nano-phytosomes exhibited favorable characteristics in terms of size, charge, and stability. Notably, the anticolonic cancer activity of the Pegylated Nano-phytosomes loaded with oleuropein (IC50=0.14 μM) and rutin (IC50=0.44 μM) surpassed that of pure oleuropein and rutin alone. This outcome highlights the advantageous impact of Nano-phytosomes to augment the anticancer potential of oleuropein and rutin. These results present a promising pathway for the future development of oleuropein and rutin Nano-phytosomes as effective options for passive tumor-targeted therapy, given their improved stability and efficacy.
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Affiliation(s)
- Tabarek H Mahmood
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | - Ali Al-Samydai
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | - Mazen Al Sulaibi
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | - Moath Alqaraleh
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | - Anas Ibrahim Abed
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | - Naeem Shalan
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | - Alaa Alsanabrah
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | | | - Hamdi Nsairat
- Faculty of Pharmacy, Pharmacological and Diagnostic Research Center, Al-Ahliyya Amman University, Amman, Jordan
| | - Walhan Alshaer
- Cell Therapy Center, The University of Jordan, Amman, 11942, Jordan
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Castillo-Luna A, Miho H, Ledesma-Escobar CA, Priego-Capote F. Comparison of Drying Techniques for Extraction of Bioactive Compounds from Olive-Tree Materials. Foods 2023; 12:2684. [PMID: 37509775 PMCID: PMC10379223 DOI: 10.3390/foods12142684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Olive tree vegetal materials are considered a powerful source for the isolation of bioactive compounds-mainly phenols and triterpenic acids. However, the high humidity content of them reduces their preservation and extractability to a liquid solvent. Accordingly, a drying step is crucial to homogenize the material and to obtain an efficient extraction. We studied the influence of the drying process on the extraction efficiency of bioactive compounds from olive vegetal material. For this purpose, we evaluated the effects of four drying processes on the solid-liquid extraction of bioactive compounds from two by-products, olive leaves and pomace, and olive fruits harvested from two cultivars, Alfafara and Koroneiki. Infrared-assisted drying (IAD) was the most suited approach to obtain extracts enriched in oleuropein from leaves (28.5 and 22.2% dry weight in Alfafara and Koroneiki, respectively). In the case of pomace, lyophilization and microwave-assisted drying led to extracts concentrated in oleacein and oleuropein aglycone, whereas IAD and oven-drying led to extracts with enhanced contents of hydroxytyrosol glucoside and hydroxytyrosol, respectively. The drying process considerably affected the chemical composition of extracts obtained from fruits. Changes in the composition of the extracts were explained essentially by the drying process conditions using auxiliary energies, temperature, and time, which promoted chemical alterations and increased the extractability of the compounds. Therefore, the drying protocol should be selected depending on the phenolic content and initial raw material.
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Affiliation(s)
- Ana Castillo-Luna
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Maimónides Institute Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014 Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain
| | - Hristofor Miho
- Department of Agronomy, Maria de Maeztu Unit of Excellence, Campus of Rabanales, University of Cordoba, 14014 Córdoba, Spain
| | - Carlos A Ledesma-Escobar
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Maimónides Institute Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014 Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Maimónides Institute Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014 Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain
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García-Serrano P, Brenes-Álvarez M, Romero C, Medina E, García-García P, Brenes M. Physicochemical and microbiological assessment of commercial dehydrated black olives. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/06/2022]
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Olive Leaf Processing for Infusion Purposes. Foods 2023; 12:foods12030591. [PMID: 36766119 PMCID: PMC9914354 DOI: 10.3390/foods12030591] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/17/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Olive leaf is a by-product rich in bioactive compounds, such as polyphenols and triterpenic acids, with numerous biological activities for human health. Nowadays, the existence of dry olive leaves marketed for infusion elaboration is lacking. During the elaboration process, the drying and grinding stages are critical for the conservation of bioactive compounds, and, precisely, the existing research on olive leaf production procedures is quite scarce. This work aimed to study and model the dehydration process using a forced-air oven and infrared with air convection systems. In addition, different grinding grades were studied. The kinetic constant and activation energy during dehydration were obtained. Drying temperatures above 50 °C produced a decrease in the phenolic concentration of olive leaves; however, it has been observed that prior storage of 24 h at room temperature considerably reduced the loss of phenols. Likewise, it was observed that the higher the degree of grinding, the greater the diffusion of both bioactive compounds and colored compounds. Therefore, the drying and grinding stages were closely related to the content of beneficial compounds and the appearance of the infusions, and their optimization was of crucial importance to produce dried olive leaves rich in biocompounds for use as healthy infusions.
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El-Rahmana SNA, Abubshaitb SA, Abubshaitc HA, Elsharifb AM, Kamound M. The anti-aging, anti-tuberculosis and antioxidant potential benefits of Saudi Arabia Olea-Europaea Leaves extracts. BRAZ J BIOL 2023; 84:e270885. [PMID: 37132677 DOI: 10.1590/1519-6984.270885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Accepted: 02/18/2023] [Indexed: 05/04/2023] Open
Abstract
The olive leaf extract and olive leaf indicated a high potential for application in food additives and foodstuffs. It could be these bio-products useful and important in condition therapy related with oxidative stress and can use it to develop functional foods and to improve the food's shelf life. The olive leaf chemical composition of Oleaeuropaea L. grown from eljouf in Saudi Arabia, using solvents of increasing polarity cyclohexane, dichloromethane, chloroform, ethyl acetate, methanol and ethanol was determined using by GC/MS. Furthermore, the antioxidant activity (diphenylpicrylhydrazyl (DPPH), anti-aging, and anti-tuberculosis of olive leaf extracts were evaluated. The results indicated that extract of Oleaeuropaea L. has a considerable contains in polyphenols (hydroxytyrosol, oleuropein and their derivatives) regarding its antioxidant effects, the major components were detected by GC/MS in Olea dichloromethane extract are Hexadecanoic acid (15.82%), 7(4Dimethylaminophenyl)3,3,12trimethyl3,12dihydro6 Hpyrano[2,3c]acridin 6 one (11.21%), and in Olea chloroform extract are Hexatriacontane (12.68%), nTetratr iacontane (10.95%). The results concluded that the plant extract of chloroform showed no anti-aging activities and the lower anti-aging activities for cyclohexane extract, while, the Olea dichloromethane extract was the most active extract. The obtained data confirmed that the most active extract of anti-tubercolisis was for chloroform and ethyl acetate extract, while, anti-tubercolisis activity of ethanolic extract was the lower. The extract amount as well as the solvent polarity influence the inhibitory activity. A favorable connection was demonstrated inter alia the leaf extracts antioxidant activity and the content of total phenol.
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Affiliation(s)
- S N Abd El-Rahmana
- Food Technology Research Institute, Agricultural Research Center, Department of Crops Technology Research, Giza, Egypt
| | - S A Abubshaitb
- Imam Abdulrahman Bin Faisal University, College of Science, Department of Chemistry, Dammam, Saudi Arabia
| | - H A Abubshaitc
- Imam Abdulrahman Bin Faisal University, Department of Basic Sciences, Dammam, Saudi Arabia
| | - A M Elsharifb
- Imam Abdulrahman Bin Faisal University, College of Science, Department of Chemistry, Dammam, Saudi Arabia
| | - M Kamound
- Technopark of Borj-Cedria, Centre of Research and Water Technologies, Laboratory Water, Membrane and Environmental Biotechnology, Soliman, Tunisia
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Difonzo G, Crescenzi MA, Piacente S, Altamura G, Caponio F, Montoro P. Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. PLANTS (BASEL, SWITZERLAND) 2022; 11:3321. [PMID: 36501360 PMCID: PMC9735528 DOI: 10.3390/plants11233321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/24/2022] [Accepted: 11/28/2022] [Indexed: 06/17/2023]
Abstract
The huge interest in the health-related properties of plant polyphenols to be applied in food and health-related sectors has brought about the development of sensitive analytical methods for metabolomic characterization. Olive leaves constitute a valuable waste rich in polyphenols with functional properties. A (HR)LC-ESI-ORBITRAP-MS analysis with a multivariate statistical analysis approach using PCA and/or PLS-DA projection methods were applied to identify polyphenols in olive leaf extracts of five varieties from the Apulia region (Italy) in two different seasonal times. A total of 26 metabolites were identified, further finding that although metabolites are common among the different cultivars, they differ in the relative intensity of each peak and within each cultivar in the two seasonal periods taken into consideration. The results of the total phenol contents showed the highest content in November for Bambina and Cima di Mola varieties (1816 and 1788 mg/100 g, respectively), followed by Coratina, Leccino, and Cima di Melfi; a similar trend was found for the antioxidant activity and RapidOxy evaluations by reaching in Bambina values of 45 mmol TE/100 g and 85 min of induction time.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Maria Assunta Crescenzi
- Dipartimento di Farmacia, Università Degli Studi di Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, Italy
- PhD Program in Drug Discovery & Development, Pharmacy Department, University of the Study of Salerno, I-84135 Salerno, Italy
| | - Sonia Piacente
- Dipartimento di Farmacia, Università Degli Studi di Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, Italy
| | - Giuseppe Altamura
- Centro di Ricerca, Sperimentazione e Formazione in Agricoltura Basile Caramia, Locorotondo, I-70010 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Paola Montoro
- Dipartimento di Farmacia, Università Degli Studi di Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, Italy
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11
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Ramírez EM, Brenes M, Romero C, Medina E. Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars. Foods 2022; 11:foods11233879. [PMID: 36496690 PMCID: PMC9738326 DOI: 10.3390/foods11233879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/17/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
Abstract
Olive leaves are generated as by-products in the olive industry and contain substances with biological properties that provide health benefits. Although these compounds have been characterized in many leaves from olive cultivars devoted to olive oil extraction, few data are available on leaves from the processing of table olives. In this study, the concentration of polyphenols, triterpenic acids, sugars and enzymatic activities (polyphenol oxidase, peroxidase, β-glucosidase and esterase) were determined in the leaves of the olive tree (Olea europaea L.) of cvs. Aloreña, Cacereña, Empeltre, Hojiblanca, Manzanilla, Verdial, Gordal and Morona. The mean total phenolic content in olive leaves reached 75.58 g/kg fresh weight, and oleuropein was the main polyphenol identified (89.7-96.5%). The main triterpenic acid identified was oleanolic acid, and the main sugar was mannitol, with mean values of 15.83 and 22.31 g/kg, respectively. However, the content of these biocompounds was influenced by the type of cultivar and the orchards of origin. The highest oleuropein content was found in the Manzanilla variety, while the Gordal had the highest triterpene and mannitol content. In particular, the phenolic content could also be affected by endogenous enzymatic activities. High polyphenol oxidase, peroxidase and β-glucosidase activity and low esterase activity were detected, compared to the fruit. Similar to the phenolic compounds, enzymatic activities varied with the harvesting season. The lowest phenolic content corresponded to the highest polyphenol oxidase activity detected during spring. The rest of the enzymatic activities also varied throughout the year, but no common trend was observed.
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12
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Ben Brahim S, Priego-Capote F, Bouaziz M. Use of High-Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry for Structural Characterization of Bioactive Compounds in the Olive Root Bark and Wood of Chemlali Cultivar. ACS OMEGA 2022; 7:33873-33883. [PMID: 36188259 PMCID: PMC9520730 DOI: 10.1021/acsomega.2c02746] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 07/19/2022] [Indexed: 06/16/2023]
Abstract
This report aims to provide complete knowledge on the polyphenol composition and biological activities of the olive tree. The extraction of the root bark and wood of Olea europaea. L (Chemlali cultivar) was realized by solid-liquid ethanolic extraction, whose analysis was conducted via high-performance liquid chromatography equipped with photodiode array detection and mass spectrometry (HPLC-ESI-DAD and MS/MS). Moreover, radical scavenging and antibacterial activities were determined. The results present a total of 14 phenolic compounds belonging mainly to secoiridoid and flavonoid subclasses. Oleuropein was found to be the most abundant compound at an amount of up to 7000 mg/kg followed by ligstroside and oleuropein derivatives. In addition, we found oleocanthal at a great amount (2115 mg/kg). Higher individual polyphenolic concentrations were recorded in root wood extracts compared to bark ones, except for the flavonoid group. Likewise, the total phenolic compound contents increased in the olive root wood. This trend was reflected in biological activities. In fact, root wood extracts exert more important antioxidant and antibacterial activities than bark extracts due to their high bioactive compounds.
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Affiliation(s)
- Samia Ben Brahim
- Laboratoire
d’Electrochimie et Environnement, Ecole Nationale d’Ingénieur
de Sfax, Université de Sfax, B.P. 1173, 3038 Sfax, Tunisie
| | - Feliciano Priego-Capote
- Department
of Analytical Chemistry, University of Córdoba, Annex C-3 Building, Campus of Rabanales, Córdoba 14071, Spain
| | - Mohamed Bouaziz
- Institut
Supérieur de Biotechnologie de Sfax, Université de Sfax, B.P. 1175, 3038 Sfax, Tunisie
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13
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Šimat V, Skroza D, Tabanelli G, Čagalj M, Pasini F, Gómez-Caravaca AM, Fernández-Fernández C, Sterniša M, Smole Možina S, Ozogul Y, Generalić Mekinić I. Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars. Antioxidants (Basel) 2022; 11:antiox11091656. [PMID: 36139730 PMCID: PMC9495989 DOI: 10.3390/antiox11091656] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars (Croatian: Lastovka, Levantinka, Oblica; Italian: Moraiolo, Frantoio, Nostrana di Brisighella) were investigated. As expected, various distributions of phenolic levels were observed for each cultivar and the total phenolic content showed high variability (ranging from 4 to 22 mg GAE/g of dry extract), with the highest amount of phenolics found in the Oblica sample, which also provided the highest antiradical (ORAC) and reducing activity (FRAP). The screening of individual compounds was performed by HPLC-PDA-ESI-QTOF-MS and the main detected compounds were oleuropein, hydroxytyrosol, oleoside/secologanoside, verbascoside, rutin, luteolin glucoside, hydroxyoleuropein, and ligstroside. While the antioxidant activity of the samples was relatively high, they showed no bactericidal and bacteriostatic activity against E. coli and S. Typhimurium; weak activity against Staphylococcus aureus, Bacillus cereus, and Listeria innocua; and inhibitory effects against Campylobacter jejuni at 0.5 mg dry extract/mL. The obtained results support the fact that olive leaf extracts, and especially those from the Oblica cultivar, could potentially be applied in various industries as natural preservatives and effective and inexpensive sources of valuable antioxidants.
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Affiliation(s)
- Vida Šimat
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
- Correspondence: ; Tel.: +385-21510192
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Martina Čagalj
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Carmen Fernández-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Meta Sterniša
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
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14
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Papadaki E, Tsimidou MZ. Edible oils from olive drupes as a source of bioactive pentacyclic triterpenes. Is there a prospect for a health claim authorization? Food Chem 2022; 381:132286. [PMID: 35123226 DOI: 10.1016/j.foodchem.2022.132286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 01/03/2022] [Accepted: 01/26/2022] [Indexed: 11/04/2022]
Abstract
Virgin olive oil and olive-pomace oil constitute high nutritional value edible oils due to the presence of oleic acid and a variety of bioactives. Among the latter, the group of pentacyclic triterpenes (PcTr) is the least studied. This review provides an insight into the biosynthesis of PcTr in the olive fruit, mainly of oleanane-type, and the factors influencing their transfer to the oil. Particular attention is given to the extraction methods along with the liquid and gas chromatography coupled to mass spectrometry protocols used for the discrimination and determination of PcTr. The in vivo bioactive properties of PcTr through the intake of these oils against cardiovascular diseases, liver dysfunction, obesity and diabetes are presented with a prospect of a future health claim authorization. Gaps in literature are pointed out to support this goal.
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Affiliation(s)
- Eugenia Papadaki
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
| | - Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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15
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Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves. Foods 2021; 11:foods11010103. [PMID: 35010227 PMCID: PMC8750173 DOI: 10.3390/foods11010103] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/28/2021] [Accepted: 12/28/2021] [Indexed: 11/30/2022] Open
Abstract
Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have health-promoting potential. Thus, the valorization of olive leaves by recovering and reusing their components should be a must for food sustainability and circular economy. This review provides an insight into the principal polyphenols present in olive leaves, together with agronomic variables influencing their content. It also summarizes the recent advances in the application of novel extraction technologies that have shown promising extraction efficacy, reducing the volume of extraction solvent and saving time and cost. Moreover, potential industrial uses and international patents filed in the pharmaceutic, food, and cosmetic sectors are discussed.
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16
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Martínez-Navarro EM, Cebrián-Tarancón C, Moratalla-López N, Lorenzo C, Alonso GL, Salinas RM. Development and validation of an HPLC-DAD method for determination of oleuropein and other bioactive compounds in olive leaf by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1447-1453. [PMID: 32839982 DOI: 10.1002/jsfa.10758] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 07/29/2020] [Accepted: 08/25/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Oil mills could benefit by preparing their own aqueous extracts from olive leaves. Accordingly, the present study aimed to measure the bioactive compounds richness of such extracts, especially oleuropein. A water-based microwave extraction procedure was developed and a selective and precise high-performance liquid chromatography with diode array detection (HPLC-DAD) method was validated for the determination of oleuropein and others bioactive compounds from olive leaves. RESULTS The water solubility of oleuropein was determined to be 9.5 g L-1 . The extraction procedure was optimized in terms of power, olive leaf weight/water volume ratio and time of extraction, and the results revealed that 2 mg mL-1 and a microwave irradiation at 800 W for 30 s resulted in the greatest efficiency. Oleuropein was determined by the new validation method, which showed good linearity (r2 = 0.996), precision (% relative standard deviation < 10%), recovery (118.6%), and limits of detection (17.48 mg L-1 ) and quantification (21.54 mg L-1 ). Good correlation (r2 = 0.979) was obtained between oleuropein of the olive leaf extracts determined by HPLC-DAD and by UV-visible spectrophotometry. CONCLUSION A simple extraction method was developed and validated to obtain aqueous extract from olive leaves by microwave extraction, determining for the first time oleuropein water solubility. Validation of the method showed that oleuropein in olive leaves could be quantified when it is at least 1% of dry weight by means of HPLC-DAD. UV-visible spectrophotometry can be useful in oil mills because it enables the content of oleuropein and other bioactive compounds content to be determined in situ in such leaf aqueous extracts. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Esther M Martínez-Navarro
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Cristina Cebrián-Tarancón
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Natalia Moratalla-López
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Cándida Lorenzo
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Gonzalo L Alonso
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Rosario M Salinas
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
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17
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Fernández-Poyatos MDP, Llorent-Martínez EJ, Ruiz-Medina A. Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits. Foods 2021; 10:foods10020380. [PMID: 33572465 PMCID: PMC7919262 DOI: 10.3390/foods10020380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/02/2021] [Accepted: 02/07/2021] [Indexed: 01/22/2023] Open
Abstract
The phenolic composition and mineral content of Cornezuelo, Cornicabra and Picual olive fruit varieties were investigated during olive ripening in two different harvesting seasons (2017/2018 and 2018/2019). Phytochemical profiles were evaluated by high-performance liquid chromatography (HPLC) with diode-array and mass spectrometry detection. Mineral contents were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Twenty-five compounds were characterized and the main ones quantified. These compounds corresponded mostly to secoiridoids, the main ones being oleuropein, oleoside/secologanoside, oleoside-11-methylester, and oleuropein and comselogoside isomers. Total phenolic contents reached the highest values between December and January, coinciding with the usual harvesting date. This trend was observed in both harvesting seasons, although higher phenolic contents were recorded in season 2018/2019. This was due to the different weather conditions, which caused a lower olive production in season 2017/2018. No clear tendency was observed between mineral content and harvest time in any of the studied seasons. The highest concentration of total phenolics was obtained in Cornezuelo variety (840 mg/100 g) in January 2019 (season 2018/2019). Picual and Cornicabra varieties reached concentrations of 670 mg/100 g and 530 mg/100 g, respectively, also in the last harvesting dates of season 2018/2019.
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18
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Combined Metabolome and Transcriptome Profiling Reveal Optimal Harvest Strategy Model Based on Different Production Purposes in Olive. Foods 2021; 10:foods10020360. [PMID: 33562421 PMCID: PMC7915097 DOI: 10.3390/foods10020360] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
Olive oil has been favored as high-quality edible oil because it contains balanced fatty acids (FAs) and high levels of minor components. The contents of FAs and minor components are variable in olive fruits of different color at harvest time, which render it difficult to determine the optimal harvest strategy for olive oil producing. Here, we combined metabolome, Pacbio Iso-seq, and Illumina RNA-seq transcriptome to investigate the association between metabolites and gene expression of olive fruits at harvest time. A total of 34 FAs, 12 minor components, and 181 other metabolites (including organic acids, polyols, amino acids, and sugars) were identified in this study. Moreover, we proposed optimal olive harvesting strategy models based on different production purposes. In addition, we used the combined Pacbio Iso-seq and Illumina RNA-seq gene expression data to identify genes related to the biosynthetic pathways of hydroxytyrosol and oleuropein. These data lay the foundation for future investigations of olive fruit metabolism and gene expression patterns, and provide a method to obtain olive harvesting strategies for different production purposes.
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19
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Phytochemical profile and mineral content of Royal variety olive fruits. Influence of the ripening stage. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Lukić I, Pasković I, Žurga P, Majetić Germek V, Brkljača M, Marcelić Š, Ban D, Grozić K, Lukić M, Užila Z, Goreta Ban S. Determination of the Variability of Biophenols and Mineral Nutrients in Olive Leaves with Respect to Cultivar, Collection Period and Geographical Location for Their Targeted and Well-Timed Exploitation. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1667. [PMID: 33261197 PMCID: PMC7760844 DOI: 10.3390/plants9121667] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 11/25/2020] [Accepted: 11/25/2020] [Indexed: 01/29/2023]
Abstract
The interactive effects of cultivar, collecting period, and geographical location on the content and composition of biophenols and macro and micronutrients in olive (Olea europaea L.) leaf were investigated. Leaves of six cultivars were collected at three periods in two locations in Croatia. The leaves of Istarska bjelica cultivar had the greatest biophenol (oleuropein) potential, especially those sampled in January and in March at the location of Pag. All the cultivars yielded leaves with the highest concentration of biophenols in March, which coincided with the pruning period. Except for high oleuropein concentration in Istarska bjelica, flavonoids were found to be most useful for differentiating olive leaves according to cultivar. Verbascoside turned out to be the most potent differentiator of collecting periods, while phosphorus and zinc turned out to be most useful for differentiating locations. Despite different agroecological conditions at the two locations, cultivar exhibited a significant effect on olive leaf nutrient composition, which was certainly causally related to that of the biophenols. The results obtained showed that it is possible to plan more well-timed and efficient exploitation of biophenols from olive leaf based on the knowledge about the interactive effects of the three studied factors.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Paula Žurga
- Teaching Institute of Public Health of Primorsko-goranska County, Krešimirova 52a, 51000 Rijeka, Croatia;
| | - Valerija Majetić Germek
- Faculty of Medicine, Department of Food Technology and Control, University of Rijeka, Braće Branchetta 20, 51000 Rijeka, Croatia;
| | - Mia Brkljača
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Šime Marcelić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Mihovila Pavlinovića bb, 23000 Zadar, Croatia;
| | - Dean Ban
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Kristina Grozić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Marina Lukić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Zoran Užila
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Smiljana Goreta Ban
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
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21
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Chemical hydrolysis of oleuropein affected by the type of organic acid. Food Chem 2020; 316:126351. [DOI: 10.1016/j.foodchem.2020.126351] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 02/05/2023]
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22
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Moreno-González R, Juan ME, Planas JM. Profiling of pentacyclic triterpenes and polyphenols by LC-MS in Arbequina and Empeltre table olives. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109310] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Lama-Muñoz A, Contreras MDM, Espínola F, Moya M, Romero I, Castro E. Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids. Food Chem 2020; 320:126626. [PMID: 32222659 DOI: 10.1016/j.foodchem.2020.126626] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 03/12/2020] [Accepted: 03/15/2020] [Indexed: 12/22/2022]
Abstract
Olive leaves are considered a promising source of bioactives such as phenolic compounds and mannitol. The extraction of high added value products is an issue of great interest and importance from the point of view of their exploitation. However, the content of these compounds can differ between cultivars and extraction methods. In this work, six olive leaves cultivars, including three wild cultivars, and two extraction processes (an innovative and alternative technique, pressurized liquid extraction, and a conventional Soxhlet extraction) were evaluated and compared towards the selective recovery of bioactive compounds. The wild cultivars showed the highest content of phenolic and flavonoid compounds, being oleuropein the compound present in higher amount. Findings also revealed that the highest mannitol content in the extracts was observed with the commercial cultivars, specifically in Arbequina. It is thus possible to decide which cultivars to use in order to obtain the highest yield of each bioproduct.
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Affiliation(s)
- Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain.
| | - María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain
| | - Inmaculada Romero
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain
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24
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Medina E, García‐García P, Romero C, Castro A, Brenes M. Aerobic industrial processing of Empeltre cv. natural black olives and product characterisation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Eduardo Medina
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Pedro García‐García
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Concepción Romero
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Antonio Castro
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Manuel Brenes
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
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25
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Moreno-González R, Juan ME, Planas JM. Table olive polyphenols: A simultaneous determination by liquid chromatography-mass spectrometry. J Chromatogr A 2019; 1609:460434. [PMID: 31416621 DOI: 10.1016/j.chroma.2019.460434] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 07/28/2019] [Accepted: 08/06/2019] [Indexed: 12/13/2022]
Abstract
Table olives contain a wide range of polyphenols responsible for protective effects on health that have been associated with a lower prevalence of chronic diseases. A new method to identify and quantify these compounds in table olives, by means of methanol:ethanol (1:1; v/v) extraction followed by LC-ESI-MS/MS, has been developed and validated. The chromatographic column Eclipse-XDB-C18, never used before in this kind of application, provided the best results using Milli-Q water with 0.025% acetic acid and acetonitrile with 5% acetone as eluents. This method allows the quantification of 17 polyphenols, namely, hydroxytyrosol, tyrosol, salidroside, hydroxytyrosol acetate, catechol, vanillic acid, caffeic acid, o-coumaric acid, p-coumaric acid, verbascoside; oleuropein; pinoresinol, apigenin, luteolin, luteolin-7-O-glucoside, quercetin and rutin. The new method has been validated and shows linear correlations (R2>0.996), recoveries superior to 95%, high sensitivity, adequate precision and accuracy (RSD < 15%) as well as a short chromatographic analysis of 9 min. Its application to the analysis of Marfil table olives enabled the quantification of 15 polyphenols, among which hydroxytyrosol (384.1 ± 81.2 mg/kg), tyrosol (201.2 ± 3.8 mg/kg), luteolin (88.0 ± 3.8 mg/kg) and salidroside (85.9 ± 3.2 mg/kg) stand out. Furthermore, this method allows to assess whether the intake of a certain number of olives can meet the health claim associated to olive oil polyphenols (Reg. EU n.432/2012). Our results indicate that the daily intake of only 7 olives, which corresponds to 8 g of edible portion, provide an amount of hydroxytyrosol and derivatives (e.g. oleuropein complex and tyrosol) of 5 mg, according to the health claim of the EU. In view of the results, it could be stated that table olives are an excellent source of bioactive compounds, thus emerging as a promising functional food.
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Affiliation(s)
- Rocío Moreno-González
- Departament de Bioquímica i Fisiologia and Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Av. Joan XXIII 27-31, 08028, Barcelona, Spain.
| | - M Emília Juan
- Departament de Bioquímica i Fisiologia and Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Av. Joan XXIII 27-31, 08028, Barcelona, Spain.
| | - Joana M Planas
- Departament de Bioquímica i Fisiologia and Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Av. Joan XXIII 27-31, 08028, Barcelona, Spain.
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Medina E, Romero C, García P, Brenes M. Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions. Food Funct 2019; 10:4716-4724. [PMID: 31304950 DOI: 10.1039/c9fo00698b] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
A large spectrum of beneficial health properties has been attributed to olive leaves. This study was undertaken to characterize the bioactive compounds of commercial olive leaf extracts and olive leaves and their infusions. High variability of bioactive compounds was found among commercial samples. Polyphenol was detected in a range of 44-108 g kg-1 and 7.5-250 g kg-1 for olive leaves and olive leaf extracts, respectively. The main phenol was oleuropein, representing 74-94% of total phenols. However, only 17-26% of polyphenols were diffused to the aqueous phases when olive leaf infusions were prepared. Triterpenic acids were found in a range of 26-37 g kg-1 in olive leaves, but not detected in the infusions. Hence, the absence of the latter substances and the low oleuropein diffusion in olive leaf infusions make new studies necessary to maximize the presence of these bioactive compounds in the final product.
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Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department. Instituto de la Grasa (IG-CSIC), Ctra. Utrera km 1, Building 46, 41013, Seville, Spain.
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Fernández-Poyatos MP, Ruiz-Medina A, Llorent-Martínez EJ. Phytochemical profile, mineral content, and antioxidant activity of Olea europaea L. cv. Cornezuelo table olives. Influence of in vitro simulated gastrointestinal digestion. Food Chem 2019; 297:124933. [PMID: 31253274 DOI: 10.1016/j.foodchem.2019.05.207] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 05/10/2019] [Accepted: 05/31/2019] [Indexed: 12/31/2022]
Abstract
The main goals of this study were to determine the phenolic composition and antioxidant activity of table olives from Olea europaea L. cv. Cornezuelo, as well as the effect caused by a simulated in vitro digestion to evaluate compounds bioavailability. High-performance liquid chromatography with diode-array and mass spectrometry detection (HPLC-DAD-MSn) was used to evaluate the phytochemical profile, whereas conventional spectrophotometric methods (ABTS·+ and DPPH) were used to determine the antioxidant activity. The mineral content was also quantified by inductively coupled plasma - mass spectrometry. Thirty compounds were identified, mainly polyphenols, quantifying the major compounds by HPLC-DAD. After the simulated digestion, the phenolic content suffered an important decrease - more than 50% - reaching losses of up to 75% for oleuropein and comselogoside isomers. This decrease also resulted in a loss of antioxidant activity, observing significant differences for all parameters. However, the analyzed extracts still retained considerable antioxidant potential.
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Affiliation(s)
- M P Fernández-Poyatos
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain
| | - A Ruiz-Medina
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain
| | - E J Llorent-Martínez
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain.
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28
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Mohammad-Beigi H, Aliakbari F, Sahin C, Lomax C, Tawfike A, Schafer NP, Amiri-Nowdijeh A, Eskandari H, Møller IM, Hosseini-Mazinani M, Christiansen G, Ward JL, Morshedi D, Otzen DE. Oleuropein derivatives from olive fruit extracts reduce α-synuclein fibrillation and oligomer toxicity. J Biol Chem 2019; 294:4215-4232. [PMID: 30655291 DOI: 10.1074/jbc.ra118.005723] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 01/09/2019] [Indexed: 11/06/2022] Open
Abstract
Aggregation of α-synuclein (αSN) is implicated in neuronal degeneration in Parkinson's disease and has prompted searches for natural compounds inhibiting αSN aggregation and reducing its tendency to form toxic oligomers. Oil from the olive tree (Olea europaea L.) represents the main source of fat in the Mediterranean diet and contains variable levels of phenolic compounds, many structurally related to the compound oleuropein. Here, using αSN aggregation, fibrillation, size-exclusion chromatography-multiangle light scattering (SEC-MALS)-based assays, and toxicity assays, we systematically screened the fruit extracts of 15 different olive varieties to identify compounds that can inhibit αSN aggregation and oligomer toxicity and also have antioxidant activity. Polyphenol composition differed markedly among varieties. The variety with the most effective antioxidant and aggregation activities, Koroneiki, combined strong inhibition of αSN fibril nucleation and elongation with strong disaggregation activity on preformed fibrils and prevented the formation of toxic αSN oligomers. Fractionation of the Koroneiki extract identified oleuropein aglycone, hydroxyl oleuropein aglycone, and oleuropein as key compounds responsible for the differences in inhibition across the extracts. These phenolic compounds inhibited αSN amyloidogenesis by directing αSN monomers into small αSN oligomers with lower toxicity, thereby suppressing the subsequent fibril growth phase. Our results highlight the molecular consequences of differences in the level of effective phenolic compounds in different olive varieties, insights that have implications for long-term human health.
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Affiliation(s)
- Hossein Mohammad-Beigi
- From the Interdisciplinary Nanoscience Centre (iNANO), Aarhus University, Gustav Wieds Vej 14, DK-8000 Aarhus C, Denmark,
| | - Farhang Aliakbari
- From the Interdisciplinary Nanoscience Centre (iNANO), Aarhus University, Gustav Wieds Vej 14, DK-8000 Aarhus C, Denmark.,the Departments of Industrial and Environmental Biotechnology and
| | - Cagla Sahin
- From the Interdisciplinary Nanoscience Centre (iNANO), Aarhus University, Gustav Wieds Vej 14, DK-8000 Aarhus C, Denmark.,the Department of Molecular Biology and Genetics, Aarhus University, Forsøgsvej 1, DK-4200 Slagelse, Denmark
| | - Charlotte Lomax
- the Computational and Analytical Sciences Department, Rothamsted Research, West Common, Harpenden, Herts AL5 2JQ, United Kingdom
| | - Ahmed Tawfike
- the Computational and Analytical Sciences Department, Rothamsted Research, West Common, Harpenden, Herts AL5 2JQ, United Kingdom
| | - Nicholas P Schafer
- From the Interdisciplinary Nanoscience Centre (iNANO), Aarhus University, Gustav Wieds Vej 14, DK-8000 Aarhus C, Denmark
| | - Alireza Amiri-Nowdijeh
- Agricultural Biotechnology, National Institute of Genetic Engineering and Biotechnology, P. O. Box 1417863171, Tehran, Iran
| | - Hoda Eskandari
- From the Interdisciplinary Nanoscience Centre (iNANO), Aarhus University, Gustav Wieds Vej 14, DK-8000 Aarhus C, Denmark
| | - Ian Max Møller
- the Department of Molecular Biology and Genetics, Aarhus University, Forsøgsvej 1, DK-4200 Slagelse, Denmark
| | - Mehdi Hosseini-Mazinani
- Agricultural Biotechnology, National Institute of Genetic Engineering and Biotechnology, P. O. Box 1417863171, Tehran, Iran
| | - Gunna Christiansen
- the Department of Biomedicine-Medical Microbiology and Immunology, Aarhus University, 8000 Aarhus C, Denmark, and
| | - Jane L Ward
- the Computational and Analytical Sciences Department, Rothamsted Research, West Common, Harpenden, Herts AL5 2JQ, United Kingdom
| | - Dina Morshedi
- the Departments of Industrial and Environmental Biotechnology and
| | - Daniel E Otzen
- From the Interdisciplinary Nanoscience Centre (iNANO), Aarhus University, Gustav Wieds Vej 14, DK-8000 Aarhus C, Denmark, .,the Department of Molecular Biology and Genetics, Aarhus University, Gustav Wieds Vej 10C, DK-8000 Aarhus C, Denmark
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29
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Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.03.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Establishing the Phenolic Composition of Olea europaea L. Leaves from Cultivars Grown in Morocco as a Crucial Step Towards Their Subsequent Exploitation. Molecules 2018; 23:molecules23102524. [PMID: 30279368 PMCID: PMC6222472 DOI: 10.3390/molecules23102524] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 09/25/2018] [Accepted: 09/27/2018] [Indexed: 11/29/2022] Open
Abstract
In Morocco, the recovery of olive agro-industrial by-products as potential sources of high-added value substances has been underestimated so far. A comprehensive quantitative characterization of olive leaves’ bioactive compounds is crucial for any attempt to change this situation and to implement the valorization concept in emerging countries. Thus, the phenolic fraction of olive leaves of 11 varieties (‘Arbequina’, ‘Hojiblanca’, ‘Frantoio’, ‘Koroneiki’, ‘Lechín’, ‘Lucque’, ‘Manzanilla’, ‘Picholine de Languedoc’, ‘Picholine Marocaine’, ‘Picual’ and ‘Verdal’), cultivated in the Moroccan Meknès region, was investigated. Thirty eight phenolic or related compounds (including 16 secoiridoids, nine flavonoids in their aglycone form, seven flavonoids in glycosylated form, four simple phenols, one phenolic acid and one lignan) were determined in a total of 55 samples by using ultrasonic-assisted extraction and liquid chromatography coupled to electrospray ionization-ion trap mass spectrometry (LC-ESI-IT MS). Very remarkable quantitative differences were observed among the profiles of the studied cultivars. ‘Picholine Marocaine’ variety exhibited the highest total phenolic content (around 44 g/kg dry weight (DW)), and logically showed the highest concentration in terms of various individual compounds. In addition, chemometrics (principal components analysis (PCA) and stepwise-linear discriminant analysis (s-LDA)) were applied to the quantitative phenolic compound data, allowing good discrimination of the selected samples according to their varietal origin.
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Velasco J, Holgado F, Márquez-Ruiz G, Ruiz-Méndez MV. Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4837-4844. [PMID: 29574746 DOI: 10.1002/jsfa.9012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/12/2018] [Accepted: 03/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pentacyclic triterpenic acids (TA) are phytochemicals of increasing nutritional interest owing to their bioactive properties, such as anti-inflammatory, antitumoral, antihyperglycemic and hepatoprotective. Crude olive pomace oils constitute a non-exploited significant source of these compounds. In the present study, concentrates of TA were extracted and characterized from crude olive pomace oils that were obtained by centrifugation and subsequent solvent extraction, respectively. Specifically, the concentrates were obtained from the byproduct generated in the filtration of the oils. The solids were subjected to Soxhlet extractions with hexane to remove the residual oil and then with ethanol for the TA extraction. RESULTS Concentrates containing 850-980 g kg-1 TA were isolated from the oils obtained by centrifugation, whereas those isolated from oils obtained by hexane extraction presented levels of TA that ranged from 510 to 900 g kg-1 . Oleanolic (OA) and maslinic (MA) acids were the TA found in the concentrates. The relative contents of OA and MA were, respectively, 30:70 (w/w) and 77:23 (w/w). All concentrates also presented phenolic compounds at levels of g kg-1 and displayed slight antioxidant properties. CONCLUSION Concentrates of TA, containing MA and OA, can be readily obtained from a byproduct generated by filtration of crude olive pomace oils. Concentrates isolated from oils obtained by centrifugation were rich in MA, whereas those from oils extracted with hexane were rich in OA. The concentrates showed slight antioxidant properties that can be mainly attributed to the presence of phenolic compounds and not to TA. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization and Quality of Lipids, Sevilla, Spain
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization, Quality and Safety, Madrid, Spain
| | - Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization, Quality and Safety, Madrid, Spain
| | - María Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization and Quality of Lipids, Sevilla, Spain
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32
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Rallo P, Morales‐Sillero A, Brenes M, del Rocio Jiménez M, Sánchez AH, Suarez MP, Casanova L, Romero C. Elaboration of Table Olives: Assessment of New Olive Genotypes. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Pilar Rallo
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Ana Morales‐Sillero
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
| | - María del Rocio Jiménez
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Antonio H. Sánchez
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Maria Paz Suarez
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Laura Casanova
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
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Medina E, Romero C, Brenes M. Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700368] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013-Seville Spain
| | - Concepción Romero
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013-Seville Spain
| | - Manuel Brenes
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013-Seville Spain
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Romero C, Medina E, Mateo MA, Brenes M. New by-products rich in bioactive substances from the olive oil mill processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:225-230. [PMID: 28580634 DOI: 10.1002/jsfa.8460] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/24/2017] [Accepted: 05/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Olive oil extraction generates a large amount of residue consisting mainly of the pomace and leaves when using a two-phase centrifugation system. The aim of this study was to assess the content of phenolic and triterpene compounds in the by-products produced in Spanish olive oil mills. RESULTS Olive pomace had concentrations of phenolic and triterpene substances lower than 2 and 3 g kg-1 , respectively. The leaves contained a high concentration of these substances, although those collected from ground-picked olives had lost most of their phenolic compounds. Moreover, the sediment from the bottom of the olive oil storage tanks did not have a significant amount of these substances. By contrast, a new by-product called olive pomace skin has been revealed as a very rich source of triterpenic acids, the content of which can reach up to 120 g kg-1 in this waste product, maslinic acid comprising around 70% of total triterpenics. CONCLUSION Among the by-products generated during extraction of olive oil, olive pomace skin has been discovered to be a very rich source of triterpenic acids, which can reach up to 120 g kg-1 of the waste. These results will contribute to the valorization of olive oil by-products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
| | - Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
| | | | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
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Pérez AG, León L, Sanz C, de la Rosa R. Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs. FRONTIERS IN PLANT SCIENCE 2018; 9:241. [PMID: 29535752 PMCID: PMC5835234 DOI: 10.3389/fpls.2018.00241] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Olive growing is mainly based on traditional varieties selected by the growers across the centuries. The few attempts so far reported to obtain new varieties by systematic breeding have been mainly focused on improving the olive adaptation to different growing systems, the productivity and the oil content. However, the improvement of oil quality has rarely been considered as selection criterion and only in the latter stages of the breeding programs. Due to their health promoting and organoleptic properties, phenolic compounds are one of the most important quality markers for Virgin olive oil (VOO) although they are not commonly used as quality traits in olive breeding programs. This is mainly due to the difficulties for evaluating oil phenolic composition in large number of samples and the limited knowledge on the genetic and environmental factors that may influence phenolic composition. In the present work, we propose a high throughput methodology to include the phenolic composition as a selection criterion in olive breeding programs. For that purpose, the phenolic profile has been determined in fruits and oils of several breeding selections and two varieties ("Picual" and "Arbequina") used as control. The effect of three different environments, typical for olive growing in Andalusia, Southern Spain, was also evaluated. A high genetic effect was observed on both fruit and oil phenolic profile. In particular, the breeding selection UCI2-68 showed an optimum phenolic profile, which sums up to a good agronomic performance previously reported. A high correlation was found between fruit and oil total phenolic content as well as some individual phenols from the two different matrices. The environmental effect on phenolic compounds was also significant in both fruit and oil, although the low genotype × environment interaction allowed similar ranking of genotypes on the different environments. In summary, the high genotypic variance and the simplified procedure of the proposed methodology for fruit phenol evaluation seems to be convenient for breeding programs aiming at obtaining new cultivars with improved phenolic profile.
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Affiliation(s)
- Ana G. Pérez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain
- *Correspondence: Ana G. Pérez
| | - Lorenzo León
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centro Alameda del Obispo, Córdoba, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain
| | - Raúl de la Rosa
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centro Alameda del Obispo, Córdoba, Spain
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Gentile L, Uccella NA, Sivakumar G. Soft-MS and Computational Mapping of Oleuropein. Int J Mol Sci 2017; 18:ijms18050992. [PMID: 28481240 PMCID: PMC5454905 DOI: 10.3390/ijms18050992] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 05/01/2017] [Accepted: 05/02/2017] [Indexed: 12/20/2022] Open
Abstract
Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and potential health benefits. Specifically, green olive drupes are enriched with oleuropein, a bioactive biophenol secoiridoid. Olive oil contains hydrolytic derivatives such as hydroxytyrosol, oleacein and elenolate from oleuropein as well as tyrosol and oleocanthal from ligstroside. Biophenol secoiridoids are categorized by the presence of elenoic acid or its derivatives in their molecular structure. Medical studies suggest that olive biophenol secoiridoids could prevent cancer, obesity, osteoporosis, and neurodegeneration. Therefore, understanding the biomolecular dynamics of oleuropein can potentially improve olive-based functional foods and nutraceuticals. This review provides a critical assessment of oleuropein biomolecular mechanism and computational mapping that could contribute to nutrigenomics.
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Affiliation(s)
- Luigi Gentile
- Chemistry and Chemical Technology Department, University of Calabria, P. Bucci 12C, 87036 Rende, Italy.
- MEMEG, Department of Biology, Lund University, 223 62 Lund, Sweden.
| | - Nicola A Uccella
- DIMEG Department, University of Calabria, P. Bucci 42C, 87036 Rende, Italy.
- IRESMO Foundation Group, via Petrozza 16A, 87040 Montalto Uffugo, Italy.
| | - Ganapathy Sivakumar
- Department of Engineering Technology, College of Technology, University of Houston, Houston, TX 77204, USA.
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Oleanolic Acid Alters Multiple Cell Signaling Pathways: Implication in Cancer Prevention and Therapy. Int J Mol Sci 2017; 18:ijms18030643. [PMID: 28300756 PMCID: PMC5372655 DOI: 10.3390/ijms18030643] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2016] [Revised: 03/06/2017] [Accepted: 03/09/2017] [Indexed: 12/13/2022] Open
Abstract
Nowadays, much attention has been paid to diet and dietary supplements as a cost-effective therapeutic strategy for prevention and treatment of a myriad of chronic and degenerative diseases. Rapidly accumulating scientific evidence achieved through high-throughput technologies has greatly expanded the understanding about the multifaceted nature of cancer. Increasingly, it is being realized that deregulation of spatio-temporally controlled intracellular signaling cascades plays a contributory role in the onset and progression of cancer. Therefore, targeting regulators of oncogenic signaling cascades is essential to prevent and treat cancer. A plethora of preclinical and epidemiological evidences showed promising role of phytochemicals against several types of cancer. Oleanolic acid, a common pentacyclic triterpenoid, is mainly found in olive oil, as well as several plant species. It is a potent inhibitor of cellular inflammatory process and a well-known inducer of phase 2 xenobiotic biotransformation enzymes. Main molecular mechanisms underlying anticancer effects of oleanolic acid are mediated by caspases, 5' adenosine monophosphate-activated protein kinase, extracellular signal-regulated kinase 1/2, matrix metalloproteinases, pro-apoptotic Bax and bid, phosphatidylinositide 3-kinase/Akt1/mechanistic target of rapamycin, reactive oxygen species/apoptosis signal-regulating kinase 1/p38 mitogen-activated protein kinase, nuclear factor-κB, cluster of differentiation 1, CKD4, s6k, signal transducer and activator of transcription 3, as well as aforementioned signaling pathways . In this work, we critically review the scientific literature on the molecular targets of oleanolic acid implicated in the prevention and treatment of several types of cancer. We also discuss chemical aspects, natural sources, bioavailability, and safety of this bioactive phytochemical.
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