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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.
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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods 2021; 10:foods10050923. [PMID: 33922194 PMCID: PMC8146876 DOI: 10.3390/foods10050923] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/18/2021] [Accepted: 04/19/2021] [Indexed: 12/17/2022] Open
Abstract
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.
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Lecci RM, D’Antuono I, Cardinali A, Garbetta A, Linsalata V, Logrieco AF, Leone A. Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes. Molecules 2021; 26:molecules26082153. [PMID: 33917980 PMCID: PMC8068360 DOI: 10.3390/molecules26082153] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/26/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
A wide variety of polyphenols are reported to have considerable antioxidant and skin photoprotective effects, although the mechanisms of action are not fully known. Environmentally friendly and inexpensive sources of natural bioactive compounds, such as olive mill wastewater (OMWW), the by-product of olive-oil processing, can be considered an economic source of bioactive polyphenols, with a range of biological activities, useful as chemotherapeutic or cosmeceutical agents. Green strategies, such as the process based on membrane technologies, allow to recover active polyphenols from this complex matrix. This study aims to evaluate the antioxidant, pro-oxidant, and photoprotective effects, including the underlying action mechanism(s), of the ultra-filtered (UF) OMWW fractions, in order to substantiate their use as natural cosmeceutical ingredient. Six chemically characterized UF-OMWW fractions, from Italian and Greek olive cultivar processing, were investigated for their antioxidant activities, measured by Trolox Equivalent Antioxidant Capacity (TEAC), LDL oxidation inhibition, and ROS-quenching ability in UVA-irradiated HEKa (Human Epidermal Keratinocytes adult) cultures. The photoprotective properties of UF-OMWW were assayed as a pro-oxidant-mediated pro-apoptotic effect on the UVA-damaged HEKa cells, which can be potentially involved in the carcinogenesis process. All the UF-OMWW fractions exerted an effective antioxidant activity in vitro and in cells when administered together with UV-radiation on HEKa. A pro-oxidative and pro-apoptotic effect on the UVA-damaged HEKa cells were observed, suggesting some protective actions of polyphenol fraction on keratinocyte cell cultures.
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Affiliation(s)
- Raffaella Marina Lecci
- National Research Council, Institute of Sciences of Food Production, (CNR-ISPA, Lecce), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy;
| | - Isabella D’Antuono
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Angela Cardinali
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
- Correspondence: (A.C.); (A.L.); Tel.: +39-080-5929303 (A.C.); +39-0832-422615 (A.L.); Fax: +39-0832-422620 (A.L.)
| | - Antonella Garbetta
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Vito Linsalata
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Antonio F. Logrieco
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Antonella Leone
- National Research Council, Institute of Sciences of Food Production, (CNR-ISPA, Lecce), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy;
- Correspondence: (A.C.); (A.L.); Tel.: +39-080-5929303 (A.C.); +39-0832-422615 (A.L.); Fax: +39-0832-422620 (A.L.)
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Ramos-Escudero F, Morales MT, Ramos Escudero M, Muñoz AM, Cancino Chavez K, Asuero AG. Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation. Food Res Int 2021; 140:110022. [DOI: 10.1016/j.foodres.2020.110022] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/14/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
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Madureira J, Barros L, Cabo Verde S, Margaça FMA, Santos-Buelga C, Ferreira ICFR. Ionizing Radiation Technologies to Increase the Extraction of Bioactive Compounds from Agro-Industrial Residues: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11054-11067. [PMID: 32936625 DOI: 10.1021/acs.jafc.0c04984] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Due to the growing demand in society for healthier foods, scientific communities are searching and developing new ingredients. In this context, agro-industrial residues, which can have a negative impact on the environment, represent a natural source for bioactive compounds and their recovery can contribute to economic and environmental sustainability. Ionizing radiation is a clean and eco-friendly technology that can be used to improve the extraction of bioactive compounds. The aim of this review, after presenting general aspects about bioactive compounds in agro-industrial residues and radiation technologies, is to focus on the effects of ionizing radiation on the extraction of bioactive compounds from these residues and related bioactive properties. Irradiated residues were demonstrated to have enhanced bioactive characteristics that turn the prepared extracts suitable for applications in food industry, resulting in high-added-value products as well as reducing adverse impacts on the environment.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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El Yamani M, Sakar EH, Boussakouran A, Ghabbour N, Rharrabti Y. Physicochemical and microbiological characterization of olive mill wastewater (OMW) from different regions of northern Morocco. ENVIRONMENTAL TECHNOLOGY 2020; 41:3081-3093. [PMID: 30896341 DOI: 10.1080/09593330.2019.1597926] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
This work examined the influence of crop season, extraction system and production site on the composition of fresh olive mill wastewater collected from northern Morocco. ANOVA analysis showed that most of the traits were largely affected by the extraction system (≥60% of total variance). Comparison among extraction systems showed significant differences for all traits, except for chlorides. Three phase centrifugation system (C3) displayed the highest value of total phenols, while all the remaining traits were higher in two phase centrifugation system (C2). Concerning crop seasons, we noticed a general decrease in values of total solids, chemical oxygen demand, chlorides, C/N ratio and total aerobic mesophilic flora, from 2014 to 2016 season; in contrast, an increase in suspended solids, total kjeldahl nitrogen and proteins was detected. OMW with highest total phenols content and then more acidic were collected during 2015 season. Between production sites, Bni Frassen produced OMW with the highest values for salt and total phenols, but the lowest ones were obtained for microbiological traits. OMW from Taza were rich in total kjeldahl nitrogen and proteins. An increase in organic load indicators was observed in Bouchfaa. Principal component analysis (PCA) explained about 82% of total variability: 58%, 16% and 8% for principal component 1 (PC1), PC2 and PC3, respectively. Extraction system fitted the variability of PC1. PC2 was mainly explained by production sites, while PC3 separated crop seasons. Correlation studies showed significant relationships especially among the traits expressing organic load, while microbiological counts were largely associated to total phenols and pH.
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Affiliation(s)
- Mohamed El Yamani
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
| | - El Hassan Sakar
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
| | - Abdelali Boussakouran
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
| | - Nabil Ghabbour
- Laboratory of Biochemistry and Biotechnology, Faculty of Science, Mohammed First University, Oujda, Morocco
| | - Yahia Rharrabti
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
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Madureira J, Dias MI, Pinela J, Calhelha RC, Barros L, Santos-Buelga C, Margaça FMA, Ferreira ICFR, Cabo Verde S. The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 727:138706. [PMID: 32330728 DOI: 10.1016/j.scitotenv.2020.138706] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/12/2020] [Accepted: 04/13/2020] [Indexed: 06/11/2023]
Abstract
Olive pomace is an environmentally detrimental waste from olive oil industry, containing large amounts of bioactive compounds that might be used by the food industry. In this work, the effects of gamma radiation on phenolic compounds and bioactive properties (antioxidant, antimicrobial activities and hepatotoxicity) of Crude Olive Pomace (COP) and Extracted Olive Pomace (EOP) extracts were evaluated. Hydroxytyrosol was the main phenolic compound identified in both olive pomace extracts (24-25 mg/g). The gamma radiation treatment of olive pomace improved at least 2-fold the extractability of phenolic compounds. Moreover, results suggested that gamma radiation at 5 kGy increased the antioxidant activity in EOP, while keeping the ability to protect erythrocytes against oxidation-induced haemolysis. Gamma radiation at 5 kGy could be a suitable technology for olive oil pomaces waste valorization, contributing to enhance extraction of phenolic compounds and bioactive properties, especially when applied on extracted material.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C(2)TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C(2)TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C(2)TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal.
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Cedola A, Cardinali A, D'Antuono I, Conte A, Del Nobile MA. Cereal foods fortified with by-products from the olive oil industry. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100490] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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Bruno L, Picardi E, Pacenza M, Chiappetta A, Muto A, Gagliardi O, Muzzalupo I, Pesole G, Bitonti MB. Changes in gene expression and metabolic profile of drupes of Olea europaea L. cv Carolea in relation to maturation stage and cultivation area. BMC PLANT BIOLOGY 2019; 19:428. [PMID: 31619170 PMCID: PMC6796363 DOI: 10.1186/s12870-019-1969-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Accepted: 08/09/2019] [Indexed: 05/11/2023]
Abstract
BACKGROUND Olive (Olea europaea L.) is an emblematic oil tree crop in the Mediterranean basin. Currently, despite olive features as a moderately thermophilic species, its cultivation is worldwide spreading due to the health-related impact of olive products on human nutrition. A point of concern for the expanding olive cultivation is related to the influence that, in addition to genotype, environmental factors exerts on drupe development and metabolism with consequent impact on fruit key traits. In this context, the aim of the present work was to gain further information on the genetic networks controlling drupe maturation phase and, mainly, on their modulation in response to environmental cues. RESULTS To achieve this goal, a comparative transcriptome-wide investigation was carried out on drupes of Olea europaea cultivar Carolea, collected from plants growing in areas at different altitude level and therefore experiencing different climatic conditions. Two maturation stages of drupe were analysed: green mature and turning-purple. Metabolic characterization of drupe was also performed. At both transcriptomic and metabolic level differences were detected in the pathway of fatty acids (FAs) and phenol compounds, in relation to both drupe maturation stage and cultivation area. Among the most relevant differences detected during the transition from GM to TP stages there were: the upregulation of FADs genes in the drupes of population growing at 700 masl, the upregulation of phenol biosynthesis-related genes in drupes growing at 10 and 200 masl and very interestingly the downregulation of specific genes involved in secoiridoids production in drupes growing at 700 masl. Globally, these results suggested that stability of FAs and phenols, mainly of secoiridoids group, is promoted at high altitude, while at lower altitude phenol biosynthesis is prolonged. CONCLUSION The obtained results showed a differential modulation of genetic pathways related to olive compound quality in relation to the cultivation area, likely imposed by the different temperature impending at each altitude. The derived molecular information appears of interest for both breeding and biotechnological programs of olive species, especially with respect to the modulation of antioxidant secoiridoid compounds which play a key role in conferring both sensorial and healthy characteristic to olive products.
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Affiliation(s)
- Leonardo Bruno
- Dipartimento di Biologia, Ecologia e Scienze della Terra, Università della Calabria, 87036 Arcavacata di Rende (CS), Italy
| | - Ernesto Picardi
- Department of Biosciences, Biotechnology and Biopharmaceutics, University of Bari A. Moro, Bari, Italy
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Bari, Italy
| | - Marianna Pacenza
- Dipartimento di Biologia, Ecologia e Scienze della Terra, Università della Calabria, 87036 Arcavacata di Rende (CS), Italy
| | - Adriana Chiappetta
- Dipartimento di Biologia, Ecologia e Scienze della Terra, Università della Calabria, 87036 Arcavacata di Rende (CS), Italy
| | - Antonella Muto
- Dipartimento di Biologia, Ecologia e Scienze della Terra, Università della Calabria, 87036 Arcavacata di Rende (CS), Italy
| | - Olimpia Gagliardi
- Dipartimento di Biologia, Ecologia e Scienze della Terra, Università della Calabria, 87036 Arcavacata di Rende (CS), Italy
| | - Innocenzo Muzzalupo
- Centro di Ricerca per l’Olivicoltura-Frutticoltura-Agrumicoltura (OFA) Consiglio per la Ricerca in agricoltura e l’analisi dell’Economia Agraria (CREA) C.da Li Rocchi-Vermicelli, 87036 Rende (CS), Italy
| | - Graziano Pesole
- Department of Biosciences, Biotechnology and Biopharmaceutics, University of Bari A. Moro, Bari, Italy
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Bari, Italy
| | - Maria Beatrice Bitonti
- Dipartimento di Biologia, Ecologia e Scienze della Terra, Università della Calabria, 87036 Arcavacata di Rende (CS), Italy
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Wang Z, Wang C. Preliminary Characterization of the Composition and Phenolic Fragmentation of Olive Byproducts by Gas Chromatography–Mass Spectrometry and High-Performance Liquid Chromatography–Tandem Mass Spectrometry. ANAL LETT 2018. [DOI: 10.1080/00032719.2017.1379086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Zhihong Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry (CAF), Nanjing, China
- Key Laboratory of the Biomass Energy and Material, Chinese Academy of Forestry, Nanjing, China
| | - Chengzhang Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry (CAF), Nanjing, China
- Key Laboratory of the Biomass Energy and Material, Chinese Academy of Forestry, Nanjing, China
- Institute of New Technology of Forestry, CAF, Beijing, China
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Dietary effects of plant extracts, based on verbascoside, lycopene and horseradish on several blood variables and plasma oxidative status in growing rabbits. Livest Sci 2017. [DOI: 10.1016/j.livsci.2017.10.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Recovery of phenolic compounds from wastewaters through micellar enhanced ultrafiltration. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.07.080] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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13
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Cedola A, Cardinali A, Del Nobile MA, Conte A. Fish burger enriched by olive oil industrial by-product. Food Sci Nutr 2017; 5:837-844. [PMID: 28748071 PMCID: PMC5520873 DOI: 10.1002/fsn3.461] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 12/20/2016] [Accepted: 01/03/2017] [Indexed: 11/07/2022] Open
Abstract
Oil industry produces large volume of waste, which represents a disposal and a potential environmental pollution problem. Nevertheless, they are also promising sources of compounds that can be recovered and used as valuable substances. The aim of this work is to exploit solid olive by-products, in particular dry olive paste flour (DOPF) coming from Coratina cultivar, to enrich fish burger and enhance the quality characteristics. In particular, the addition of olive by-products leads to an increase of the phenolic content and the antioxidant activity; however, it also provokes a deterioration of sensory quality. Therefore, to balance quality and sensory characteristics of fish burgers, three subsequent phases have been carried out: first, the quality of DOPF in terms of phenolic compounds content and antioxidant activity has been assessed; afterward, DOPF has been properly added to fish burgers and, finally, the formulation of the enriched fish burgers has been optimized in order to improve the sensory quality. Results suggested that the enriched burgers with 10% DOPF showed considerable amounts of polyphenols and antioxidant activity, even though they are not very acceptable from the sensory point of view. Pre-treating DOPF by hydration/extraction with milk, significantly improved the burger sensory quality by reducing the concentration of bitter components.
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Affiliation(s)
- Annamaria Cedola
- Department of Agricultural Sciences Food and Environment University of Foggia Foggia Italy
| | | | | | - Amalia Conte
- Department of Agricultural Sciences Food and Environment University of Foggia Foggia Italy
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Pérez-Jiménez J, Díaz-Rubio ME, Saura-Calixto F. Obtainment and characterization of a potential functional ingredient from olive. Int J Food Sci Nutr 2015; 66:749-54. [DOI: 10.3109/09637486.2015.1095863] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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D'Antuono I, Kontogianni VG, Kotsiou K, Linsalata V, Logrieco AF, Tasioula-Margari M, Cardinali A. Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.033] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Siah S, Konczak I, Wood JA, Agboola S, Blanchard CL. Effects of roasting on phenolic composition and in vitro antioxidant capacity of Australian grown faba beans (Vicia faba L.). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:85-91. [PMID: 24414090 DOI: 10.1007/s11130-013-0400-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Faba bean phenolic compounds encompassed phenolic acids, flavonols, proanthocyanidins and anthocyanins. Roasting faba beans for 120 min decreased the total phenolic, flavonoid and proanthocyanidin contents by 42, 42 and 30%, respectively. Roasting beans for 120 min decreased the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total equivalent antioxidant capacity and ferric reducing antioxidant power by 48, 15 and 8%, respectively. High performance liquid chromatography-post column derivatisation revealed the generation of new phenolic compounds as a result of roasting. Antioxidant mechanism of bean less-polar phenolic compounds was largely based on free radical scavenging activity. The bean phenolic compounds with reducing capability were heat stable. Roasted faba bean extracts (70% acetone, v/v) were fractionated into relatively polar and non-polar fractions; the latter contributed the majority of the antioxidant capacity. The extracts from beans with different seed coat colours differed in their phenolic compositions, which suggest different levels of potential benefits to health. Although roasting initially lowers the bean antioxidant capacity, prolonged roasting at 150 °C for 60 min and longer causes generation of new phenolic compounds and an increased antioxidant capacity. The findings encourage a wider ultilisation of faba beans for human foods particularly in baked/roasted products.
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Affiliation(s)
- Siem Siah
- Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, 2650, Australia,
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Khuwijitjaru P, Suaylam B, Adachi S. Degradation of caffeic acid in subcritical water and online HPLC-DPPH assay of degradation products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1945-1949. [PMID: 24483598 DOI: 10.1021/jf404850a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Caffeic acid was subjected to degradation under subcritical water conditions within 160-240 °C and at a constant pressure of 5 MPa in a continuous tubular reactor. Caffeic acid degraded quickly at these temperatures; the main products identified by liquid chromatography-diode array detection/mass spectrometry were hydroxytyrosol, protocatechuic aldehyde, and 4-vinylcatechol. The reaction rates for the degradation of caffeic acid and the formation of products were evaluated. Online high-performance liquid chromatography/2,2-diphenyl-1-picryhydrazyl assay was used to determine the antioxidant activity of each product in the solution. It was found that the overall antioxidant activity of the treated solution did not change during the degradation process. This study showed a potential of formation of antioxidants from natural phenolic compounds under these subcritical water conditions, and this may lead to a discovering of novel antioxidants compounds during the extraction by this technique.
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Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University , Nakhon Pathom 73000, Thailand
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18
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Servili M, Sordini B, Esposto S, Urbani S, Veneziani G, Di Maio I, Selvaggini R, Taticchi A. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. Antioxidants (Basel) 2013; 3:1-23. [PMID: 26784660 PMCID: PMC4665453 DOI: 10.3390/antiox3010001] [Citation(s) in RCA: 171] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 11/27/2013] [Accepted: 11/28/2013] [Indexed: 12/12/2022] Open
Abstract
Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic pungent and bitter taste, have been attributed to Extra Virgin Olive Oil (EVOO) phenols. In particular, growing efforts have been devoted to the study of the antioxidants of EVOO, due to their importance from health, biological and sensory points of view. Hydrophilic and lipophilic phenols represent the main antioxidants of EVOO, and they include a large variety of compounds. Among them, the most concentrated phenols are lignans and secoiridoids, with the latter found exclusively in the Oleaceae family, of which the drupe is the only edible fruit. In recent years, therefore, we have tackled the study of the main properties of phenols, including the relationships between their biological activity and the related chemical structure. This review, in fact, focuses on the phenolic compounds of EVOO, and, in particular, on their biological properties, sensory aspects and antioxidant capacity, with a particular emphasis on the extension of the product shelf-life.
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Affiliation(s)
- Maurizio Servili
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Beatrice Sordini
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Sonia Esposto
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Stefania Urbani
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Gianluca Veneziani
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Ilona Di Maio
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Roberto Selvaggini
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Agnese Taticchi
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
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Cheng J, Zhu M. A novel anaerobic co-culture system for bio-hydrogen production from sugarcane bagasse. BIORESOURCE TECHNOLOGY 2013; 144:623-31. [PMID: 23899575 DOI: 10.1016/j.biortech.2013.07.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 07/04/2013] [Accepted: 07/07/2013] [Indexed: 05/23/2023]
Abstract
A novel co-culture of Clostridium thermocellum and Thermoanaerobacterium aotearoense with pretreated sugarcane bagasse (SCB) under mild alkali conditions for bio-hydrogen production was established, exhibiting a cost-effective and synergetic advantage in bio-hydrogen production over monoculture of C. thermocellum or T. aotearoense with untreated SCB. The optimized pretreatment conditions were established to be 3% NaOH, and a liquid to solid ratio of 25:1 at 80°C for 3h. A final hydrogen production of 50.05±1.51 mmol/L was achieved with 40 g/L pretreated SCB at 55°C. The established co-culture system provides a novel consolidated bio-processing strategy for bioconversion of SCB to bio-hydrogen.
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Affiliation(s)
- Jingrong Cheng
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, People's Republic of China
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21
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Frankel E, Bakhouche A, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5179-5188. [PMID: 23656613 DOI: 10.1021/jf400806z] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.
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Affiliation(s)
- Edwin Frankel
- Olive Center, University of California, Davis, California, United States
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22
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Mosca M, Diantom A, Lopez F, Ambrosone L, Ceglie A. Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1895-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Di Maio I, Esposto S, Taticchi A, Selvaggini R, Veneziani G, Urbani S, Servili M. Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. Food Chem 2012; 138:1381-91. [PMID: 23411258 DOI: 10.1016/j.foodchem.2012.10.097] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2012] [Revised: 10/03/2012] [Accepted: 10/10/2012] [Indexed: 11/25/2022]
Abstract
Secoiridoid derivatives are the most important antioxidants of virgin olive oil (VOO), and their oxidation products could be used as molecular markers of VOO freshness to define the VOO autoxidation state. The aim of this research was to characterise the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) oxidation products to find analytical indicators that could be used as early evaluation index of the VOO autoxidation state. 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions. Terpenic structure oxidation products accumulated in VOO during the autoxidation process, thus they may be used as early evaluation index of the VOO autoxidation state before fatty acids oxidation.
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Affiliation(s)
- Ilona Di Maio
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
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24
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Weller MG. A unifying review of bioassay-guided fractionation, effect-directed analysis and related techniques. SENSORS 2012; 12:9181-209. [PMID: 23012539 PMCID: PMC3444097 DOI: 10.3390/s120709181] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2012] [Revised: 06/26/2012] [Accepted: 07/02/2012] [Indexed: 12/24/2022]
Abstract
The success of modern methods in analytical chemistry sometimes obscures the problem that the ever increasing amount of analytical data does not necessarily give more insight of practical relevance. As alternative approaches, toxicity- and bioactivity-based assays can deliver valuable information about biological effects of complex materials in humans, other species or even ecosystems. However, the observed effects often cannot be clearly assigned to specific chemical compounds. In these cases, the establishment of an unambiguous cause-effect relationship is not possible. Effect-directed analysis tries to interconnect instrumental analytical techniques with a biological/biochemical entity, which identifies or isolates substances of biological relevance. Successful application has been demonstrated in many fields, either as proof-of-principle studies or even for complex samples. This review discusses the different approaches, advantages and limitations and finally shows some practical examples. The broad emergence of effect-directed analytical concepts might lead to a true paradigm shift in analytical chemistry, away from ever growing lists of chemical compounds. The connection of biological effects with the identification and quantification of molecular entities leads to relevant answers to many real life questions.
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Affiliation(s)
- Michael G Weller
- Division 1.5 Protein Analysis, BAM Federal Institute for Materials Research and Testing, Richard-Willstätter-Strasse 11, 12489 Berlin, Germany.
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25
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Azaizeh H, Halahlih F, Najami N, Brunner D, Faulstich M, Tafesh A. Antioxidant activity of phenolic fractions in olive mill wastewater. Food Chem 2012; 134:2226-34. [PMID: 23442678 DOI: 10.1016/j.foodchem.2012.04.035] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2011] [Revised: 03/12/2012] [Accepted: 04/09/2012] [Indexed: 10/28/2022]
Abstract
Olive mill wastewater (OMW) contains a substantial amount of valuable antioxidant phenols that can be recovered for industrial application as food additives and pharmaceuticals. The present study was aimed at extracting different phenolic OMW fractions, and determining their antioxidant potential. Five different OMW fractions were obtained using fractionation techniques, their antioxidant potential determined by DPPH, ORAC and a β-carotene bleaching test. The total phenol level ranged between 115 and 170 mg/l. The phenolic compounds present in individual fractions were identified using the HPLC-PAD method, where the main compounds were hydroxytyrosol, tyrosol, caffeic acid, vanillic acid, verbascoside, oleuropein, ferulic acid, and p-coumaric acid. The five OMW fractions showed different antioxidant levels depending on the test used. DPPH test showed that the fraction of alkyl aromatic alcohols (AAAs) was the best with EC(50) of 20 mg/l and the pure hydroxytyrosol with 2 mg/l. ORAC test showed that AAA and semi hydrolysed total phenol (s-TP) fractions were significantly better than Trolox when compared to 20 mg/l of Trolox.
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Affiliation(s)
- Hassan Azaizeh
- Institute of Applied Research (Affiliated with University of Haifa), The Galilee Society, P.O. Box 437, Shefa-Amr 20200, Israel.
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26
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Cardinali A, Pati S, Minervini F, D'Antuono I, Linsalata V, Lattanzio V. Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1822-9. [PMID: 22268549 DOI: 10.1021/jf204001p] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Olive oil processing industries generate substantial quantities of phenolic-rich byproducts, which could be valuable natural sources of antioxidants. This work is focused on the recovery and structural characterization of antioxidant compounds from olive mill wastewater (OMWW), a polluting byproduct of the olive oil production process. Phenolics were extracted from the waste material using a membrane technology coupled to low-pressure gel filtration chromatography on a Sephadex LH-20. The LH-20 fraction was, in turn, characterized for its phenolic composition by HPLC-DAD-MS/MS analyses. Verbascoside, isoverbascoside, β-hydroxyverbascoside, β-hydroxyisoverbascoside, and various oxidized phenolics were identified. Uptake of verbascoside, purified from the LH-20 fraction, by HT-29 cells, an established model system for studying drug transport properties, was also assayed. Finally, the antioxidant activities of the LH-20 fraction and verbascoside were characterized by two different techniques. Individual verbascoside was more active as a scavenger of reactive oxygen species and as a chemopreventive agent protecting low-density lipoproteins from oxidative damage than the LH-20 fraction.
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27
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Serra A, Rubió L, Borràs X, Macià A, Romero MP, Motilva MJ. Distribution of olive oil phenolic compounds in rat tissues after administration of a phenolic extract from olive cake. Mol Nutr Food Res 2011; 56:486-96. [PMID: 22183818 DOI: 10.1002/mnfr.201100436] [Citation(s) in RCA: 120] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2011] [Revised: 09/20/2011] [Accepted: 10/25/2011] [Indexed: 01/11/2023]
Abstract
SCOPE The distribution and accumulation of olive oil phenolic compounds in the body are topics lacked of information. The aim of this study was to evaluate the bioavailability, metabolism and distribution of phenolic compounds from olive cake. METHODS AND RESULTS The metabolism and distribution of phenolic compounds were examined by UPLC-MS/MS after an acute intake of a phenolic extract from olive cake, analyzing plasma and tissues (heart, brain, liver, kidney, spleen, testicle and thymus) 1, 2 and 4 h after ingestion using Wistar rats as the in vivo model. The results showed a wide distribution of phenolic compounds and their metabolites in the tissues, with a main detoxification route through the kidneys. Highlighting the quantification of the free forms of some phenolic compounds, such as oleuropein derivative in plasma (Cmax 4 h: 24 nmol/L) and brain (Cmax 2 h: 2.8 nmol/g), luteolin in kidney (Cmax 1 h: 0.04 nmol/g), testicle (Cmax 2 h: 0.07 nmol/g) and heart (Cmax 1 h: 0.47 nmol/g); and hydroxytyrosol in plasma (Cmax 2 h: 5.2 nmol/L), kidney (Cmax 4 h: 3.8 nmol/g) and testicle (Cmax 2 h: 2.7 nmol/g). CONCLUSION After a single ingestion of olive oil phenolic compounds, these were absorbed, metabolized and distributed through the blood stream to practically all parts of the body, even across the blood-brain barrier.
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Affiliation(s)
- Aida Serra
- Department of Food Technology, XaRTA-UTPV, Escola Técnica Superior d'Enginyeria Agrària, Universitat de Lleida, Lleida, Spain
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28
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El-Abbassi A, Kiai H, Hafidi A. Phenolic profile and antioxidant activities of olive mill wastewater. Food Chem 2011; 132:406-12. [PMID: 26434308 DOI: 10.1016/j.foodchem.2011.11.013] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2011] [Revised: 09/25/2011] [Accepted: 11/02/2011] [Indexed: 11/25/2022]
Abstract
Olive trees play an important role in the Moroccan agro-economy, providing both employment and export revenue. However, the olive oil industry generates large amounts of wastes and wastewaters. The disposal of these polluting by-products is a significant environmental problem that needs an adequate solution. On one hand, the phytotoxic and antimicrobial effects of olive mill wastewaters are mainly due to their phenolic content. The hydrophilic character of the polyphenols results in the major proportion of natural phenols being separated into the water phase during the olive processing. On other hand, the health benefits arising from a diet containing olive oil have been attributed to its richness in phenolic compounds that act as natural antioxidants and are thought to contribute to the prevention of heart diseases and cancers. Olive mill wastewater (OMW) samples have been analysed in terms of their phenolic constituents and antioxidant activities. The total phenolic content, flavonoids, flavanols, and proanthocyanidins were determined. The antioxidant and radical scavenging activity of phenolic extracts and microfiltred samples was evaluated using different tests (iron(II) chelating activity, total antioxidant capacity, DPPH assays and lipid peroxidation test). The obtained results reveal the considerable antioxidant capacity of the OMW, that can be considered as an inexpensive potential source of high added value powerful natural antioxidants comparable to some synthetic antioxidants commonly used in the food industry.
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Affiliation(s)
- Abdelilah El-Abbassi
- Food Science Laboratory, Department of Biology, Faculty of Sciences-Semalia, Cadi Ayyad University, P.O. Box 2390, 40090 Marrakech, Morocco
| | - Hajar Kiai
- Food Science Laboratory, Department of Biology, Faculty of Sciences-Semalia, Cadi Ayyad University, P.O. Box 2390, 40090 Marrakech, Morocco
| | - Abdellatif Hafidi
- Food Science Laboratory, Department of Biology, Faculty of Sciences-Semalia, Cadi Ayyad University, P.O. Box 2390, 40090 Marrakech, Morocco.
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29
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Li P, Zhu M. A consolidated bio-processing of ethanol from cassava pulp accompanied by hydrogen production. BIORESOURCE TECHNOLOGY 2011; 102:10471-10479. [PMID: 21962537 DOI: 10.1016/j.biortech.2011.08.134] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2011] [Revised: 08/26/2011] [Accepted: 08/31/2011] [Indexed: 05/31/2023]
Abstract
A biphasic fermentation approach was undertaken for the production of ethanol and hydrogen from cassava pulp. The glucose generated by co-culture of Clostridium thermocellum and Thermoanaerobacterium aotearoense was 13.65±0.45 g L(-1), which was 1.75 and 1.17-fold greater than that produced by mono-cultures of C. thermocellum and T. aotearoense, respectively. The accumulated glucose could be utilised rapidly by subsequently inoculated Saccharomyces cerevisiae. An inoculum ratio of 1:1, a thermophilic fermentation of 84 h, and a pulp concentration of 4% proved optimal for ethanol production, fermentation efficiency, and productivity. With these conditions, the ethanol level reached 8.83±0.31 g L(-1) with a fermentation efficiency of 64.95±2.71%. Hydrogen production of 4.06 mmol by the co-culture system was 1.54 and 2.09-fold greater than that produced by mono-cultures of C. thermocellum and T. aotearoense, respectively. This sequential co-culture approach provided a consolidated bio-processing means to produce ethanol and hydrogen from cassava pulp.
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Affiliation(s)
- Ping Li
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Panyu, Guangzhou 510006, People's Republic of China
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31
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Cardoso SM, Falcão SI, Peres AM, Domingues MRM. Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters. Food Chem 2011; 129:291-296. [PMID: 30634229 DOI: 10.1016/j.foodchem.2011.04.049] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2010] [Revised: 03/07/2011] [Accepted: 04/18/2011] [Indexed: 10/18/2022]
Abstract
Olive mill wastewaters (OMW) are a potential source of biophenols, but they have a complex composition with many unknown phenolics. The analysis of purified methanol extracts from two Portuguese OMW by electrospray mass spectrometry in the negative mode showed [M-H]- ions at m/z 539 and m/z 523, corresponding respectively to oleuropein and ligstroside isomers which contain the glucose unit linked to its aromatic moiety. Also, the fragmentation pathway of the [M-H]- ions at m/z 863, 685 and 847 indicated the presence of a diglucoside derivative of the oleuropein isomer and of mono- and diglucosides of the ligstroside isomer, respectively. Moreover, the two OMW samples contained an elenoic derivative of the ion at m/z 685 and a degradation product (m/z 453) of the [M-H]- ion at m/z 523. Future studies focusing on the abundance of these compounds on OMW, as well as their bioactivities, will determine their possible industrial exploitation.
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Affiliation(s)
- Susana M Cardoso
- CERNAS - Escola Superior Agrária, Instituto Politécnico de Coimbra, Bencanta, 3040-316 Coimbra, Portugal; CIMO - Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5301-855 Bragança, Portugal.
| | - Soraia I Falcão
- CIMO - Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5301-855 Bragança, Portugal
| | - António M Peres
- CIMO - Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5301-855 Bragança, Portugal; LSRE - Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5301-855 Bragança, Portugal
| | - Maria R M Domingues
- Centro de Espectrometria de Massa, QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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32
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Gan CY, Latiff AA. Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.074] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cardinali A, Linsalata V, Lattanzio V, Ferruzzi MG. Verbascosides from Olive Mill Waste Water: Assessment of Their Bioaccessibility and Intestinal Uptake Using an In Vitro Digestion/Caco-2 Model System. J Food Sci 2011; 76:H48-54. [DOI: 10.1111/j.1750-3841.2010.01996.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Servili M, Esposto S, Veneziani G, Urbani S, Taticchi A, Di Maio I, Selvaggini R, Sordini B, Montedoro G. Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.042] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives. Food Chem Toxicol 2011; 49:450-7. [DOI: 10.1016/j.fct.2010.11.023] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2010] [Revised: 11/12/2010] [Accepted: 11/17/2010] [Indexed: 11/19/2022]
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36
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Cardinali A, Cicco N, Linsalata V, Minervini F, Pati S, Pieralice M, Tursi N, Lattanzio V. Biological activity of high molecular weight phenolics from olive mill wastewater. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8585-8590. [PMID: 20681646 DOI: 10.1021/jf101437c] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Olive oil production generates large amounts of recalcitrant compounds, the olive oil mill wastewater (OMWW), which represent one of the most contaminating effluents among those produced by the agrofood industries. Nowadays, this view has changed to one that recognizes the waste as a low-cost starting material rich in bioactive compounds, particularly biophenols, that can be extracted and applied as natural antioxidants for the food and pharmaceutical industries. The data reported in this paper indicate that the OMWW extracts, besides low molecular weight antioxidant phenolics such as tyrosol and hydroxytyrosol, also contain phenolics with a molecular weight in the range of 600-5000 Da, which exhibit efficient scavenging activities against hydroxyl and peroxyl radicals. This group of phenolics includes, besides verbascoside, isoverbascoside, and an oxidized form of verbascoside, a number of higher molecular weight phenolics arising from oxidative polymerization of hydroxytyrosol and caffeic acid. Overall, these higher molecular weight phenolics prove to be, in some in vitro tests, more efficient scavengers of hydrophilic hydroxyl radicals than hydroxytyrosol, which could be used for industrial applications as natural nontoxic antioxidants.
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Affiliation(s)
- Angela Cardinali
- Institute of Sciences of Food Production, CNR, Via Amendola 122/O, 70126 bBari, Italy
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37
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Obied HK, Prenzler PD, Konczak I, Rehman AU, Robards K. Chemistry and Bioactivity of Olive Biophenols in Some Antioxidant and Antiproliferative in Vitro Bioassays. Chem Res Toxicol 2008; 22:227-34. [DOI: 10.1021/tx8004168] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hassan K. Obied
- School of Biomedical Sciences, School of Agricultural and Wine Sciences, E. H. Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia, Food Science Australia, Riverside Life Sciences Centre, North Ryde, NSW, Australia, and Department of Primary Industries, Wagga Wagga Agriculture Institute, Wagga Wagga, NSW 2678, Australia
| | - Paul D. Prenzler
- School of Biomedical Sciences, School of Agricultural and Wine Sciences, E. H. Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia, Food Science Australia, Riverside Life Sciences Centre, North Ryde, NSW, Australia, and Department of Primary Industries, Wagga Wagga Agriculture Institute, Wagga Wagga, NSW 2678, Australia
| | - Izabela Konczak
- School of Biomedical Sciences, School of Agricultural and Wine Sciences, E. H. Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia, Food Science Australia, Riverside Life Sciences Centre, North Ryde, NSW, Australia, and Department of Primary Industries, Wagga Wagga Agriculture Institute, Wagga Wagga, NSW 2678, Australia
| | - Ata-u Rehman
- School of Biomedical Sciences, School of Agricultural and Wine Sciences, E. H. Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia, Food Science Australia, Riverside Life Sciences Centre, North Ryde, NSW, Australia, and Department of Primary Industries, Wagga Wagga Agriculture Institute, Wagga Wagga, NSW 2678, Australia
| | - Kevin Robards
- School of Biomedical Sciences, School of Agricultural and Wine Sciences, E. H. Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia, Food Science Australia, Riverside Life Sciences Centre, North Ryde, NSW, Australia, and Department of Primary Industries, Wagga Wagga Agriculture Institute, Wagga Wagga, NSW 2678, Australia
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