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Carlucci V, Ponticelli M, Russo D, Labanca F, Costantino V, Esposito G, Milella L. Nutraceutical Valorization of Exhausted Olive Pomace from Olea europaea L. Using Advanced Extraction Techniques. PLANTS (BASEL, SWITZERLAND) 2024; 13:2310. [PMID: 39204746 PMCID: PMC11359141 DOI: 10.3390/plants13162310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 07/24/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
Exhausted olive pomace (EOP) represents the principal residue of olive pomace. Several studies have optimized the extraction of specialized metabolites from the EOP of Olea europaea L., but a comparison between different extractive methods has not been made. For this reason, the present investigation aims to compare four different extractive methods by using water and 15% ethanol/water as extractive solvents. Specifically, based on extract antioxidant activity, the methods compared were maceration (MAC), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and Accelerated Solvent Extraction (ASE). Between these, the UAE and ASE hydroalcoholic EOP extracts were demonstrated to have the highest antioxidant activity. Subsequently, these extracts were investigated for their hypoglycemic and antiradical activity using in vitro cell-free and cell-based assays, respectively. ASE hydroalcoholic EOP extract demonstrated the greatest ability to inhibit the α-amylase enzyme and an in vitro antioxidant activity comparable to N-acetyl cysteine in HepG2 cells. UAE and ASE extracts' phytochemical characterization was also performed, identifying seven phenolic compounds, including 3-hydroxytyrosol, tyrosol, and, for the first time, salidroside. The ASE hydroalcoholic EOP extract was the richest from a phytochemical point of view, thus confirming its major biological activity. Therefore, ASE and 15% ethanol/water may represent the best extractive method for EOP nutraceutical valorization.
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Affiliation(s)
- Vittorio Carlucci
- Department of Science, Universitá degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (V.C.); (M.P.); (D.R.)
| | - Maria Ponticelli
- Department of Science, Universitá degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (V.C.); (M.P.); (D.R.)
- Department of Biochemical Pharmacology & Drug Design, Institute of Molecular Biology “Roumen Tsanev”, Bulgarian Academy of Sciences (BAS), Acad. G. Bonchev Str., bl. 21, 1113 Sofia, Bulgaria
| | - Daniela Russo
- Department of Science, Universitá degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (V.C.); (M.P.); (D.R.)
- BioActiPlant s.r.l., Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Fabiana Labanca
- Department of Science, Universitá degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (V.C.); (M.P.); (D.R.)
| | - Valeria Costantino
- The Blue Chemistry Lab Group, Department of Pharmacy, Università degli Studi di Napoli Federico II, 80131 Napoli, Italy;
| | - Germana Esposito
- The Blue Chemistry Lab Group, Department of Pharmacy, Università degli Studi di Napoli Federico II, 80131 Napoli, Italy;
| | - Luigi Milella
- Department of Science, Universitá degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (V.C.); (M.P.); (D.R.)
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Ben Amor M, Trabelsi N, Djebali K, Abdallah M, Hammami M, Mejri A, Hamzaoui AH, Ramadan MF, Rtimi S. Eco-friendly extraction of antibacterial compounds from enriched olive pomace: a design-of-experiments approach to sustainability. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:25616-25636. [PMID: 38478307 DOI: 10.1007/s11356-024-32770-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Accepted: 02/29/2024] [Indexed: 04/19/2024]
Abstract
The increasing interest in utilizing olive pomace bioactive molecules to advance functional elements and produce antioxidant and antimicrobial additives underscores the need for eco-friendly extraction and purification methods. This study aims to develop an eco-friendly extraction method to evaluate the effect of extraction parameters on the recovery of bioactive molecules from enriched olive pomace. The effects were identified based on total phenolic and flavonoid contents and antioxidant activity, employing a design of experimental methodology. The positive and the negative simultaneous effects showed that among the tested enrichments, those incorporating Nigella Sativa, dates, and coffee demonstrated superior results in terms of the measured responses. Furthermore, chromatographic analysis unveiled the existence of intriguing compounds such as hydroxytyrosol, tyrosol, and squalene in distinct proportions. Beyond this, our study delved into the structural composition of the enriched pomace through FTIR analysis, providing valuable insights into the functional groups and chemical bonds present. Concurrently, antimicrobial assays demonstrated the potent inhibitory effects of these enriched extracts against various microorganisms, underscoring their potential applications in food preservation and safety. These findings highlight enriched olive pomace as a valuable reservoir of bioactive molecules for food products since they can enhance their anti-oxidative activity and contribute to a sustainable circular economy model for olive oil industries.
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Affiliation(s)
- Marwa Ben Amor
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Najla Trabelsi
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Kais Djebali
- Centre of National of Research in Materials Sciences, Valorization of Useful Materials Laboratory, Soliman, Tunisia
| | - Marwa Abdallah
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Mejdi Hammami
- Centre of Biotechnology of Borj Cedria, Laboratory of Aromatic and Medicinal Plants, Hammam-Lif, Tunisia
| | - Asma Mejri
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Ahmed Hichem Hamzaoui
- Centre of National of Research in Materials Sciences, Valorization of Useful Materials Laboratory, Soliman, Tunisia
| | - Mohamed Fawzy Ramadan
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, 21955, Makkah, Saudi Arabia
| | - Sami Rtimi
- Global Institute for Water Environment and Health, 1201, Geneva, Switzerland.
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Boujbiha MA, Chahdoura H, Adouni K, Ziani BEC, Snoussi M, Chakroun Y, Ciudad-Mulero M, Fernández-Ruiz V, Achour L, Selmi B, Morales P, Flamini G, Mosbah H. Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties. Molecules 2023; 28:5096. [PMID: 37446759 DOI: 10.3390/molecules28135096] [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: 06/01/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Wild Vitex agnus-castus (VAC) is a Mediterranean plant that is rich in bioactive metabolites. This study aimed to validate, for the first time, the beneficial use of VAC fruits and fruit decoctions (VFDs) through in vitro and in vivo trials. Forty-one volatile components were detected in VAC fruits, with 1,8-cineole (30.3%) comprising the majority. The antioxidant activity of VFD was measured by using different in vitro methods (EC50 of 0.16 mg/mL by β-carotene bleaching inhibition assay) and by measuring the DNA protection power. Using the disc diffusion assay, the antimicrobial activity of VFD was evaluated, and it exhibited a noticeable anticandidal activity. VFD did not cause any toxicity or mortality in rats treated with doses > 200 mg/kg. Using the acetic acid writhing test, the antinociceptive activity of VFD was measured. Our results showed that VFD at 200 mg/kg exhibited a higher analgesic activity (81.68%) than acetylsalicylic acid used as a positive control (74.35%). Its gastroprotective ability was assessed by HCl/ethanol-induced gastric lesions, which were remarkably inhibited (84.62%) by intraperitoneal administration of VFD. This work helps to validate the popular use of VAC to treat nociceptive, inflammatory, and gastric disorders and encourages researchers to further investigate the identification of pharmacological compounds from this species.
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Affiliation(s)
- Mohamed Ali Boujbiha
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - Hassiba Chahdoura
- Unité de Recherche "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
| | - Khaoula Adouni
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | | | - Mejdi Snoussi
- Department of Biology, University of Hail, Ha'il P.O. Box 81451, Saudi Arabia
- Laboratory of Genetics, Biodiversity and Valorisation of Bioresources, High Institute of Biotechnology-University of Monastir, Monastir 5000, Tunisia
| | - Yasmine Chakroun
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramon y Cajal, s/n, E-28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramon y Cajal, s/n, E-28040 Madrid, Spain
| | - Lotfi Achour
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - Boulbaba Selmi
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramon y Cajal, s/n, E-28040 Madrid, Spain
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute", Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Habib Mosbah
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
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Chaabane D, Mirmazloum I, Yakdhane A, Ayari E, Albert K, Vatai G, Ladányi M, Koris A, Nath A. Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process. Bioengineering (Basel) 2023; 10:657. [PMID: 37370587 DOI: 10.3390/bioengineering10060657] [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: 04/11/2023] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100% WPI, 25% MD + 75% WPI, 50% MD + 50% WPI and 75% MD + 25% WPI. Subsequently, emulsions were used for dehydration by either spray-drying (SD) or freeze-drying (FD) to produce olive oil microcapsules. Emulsion stability, viscosity and droplet size influenced the characteristics of the microcapsules. The highest encapsulation efficiency was achieved using 50% MD + 50% WPI in the emulsions with subsequent SD. The moisture content of the microcapsules increased with increasing proportions of MD. The size of the microcapsules increased with increasing proportions of WPI. The bulk density and tapped density were reduced with higher proportions of MD in the microcapsules. Furthermore, microcapsules with a higher proportion of MD exhibited poor flowability and high cohesiveness. Microcapsules from the higher proportion MD emulsions, followed by SD were spherical with a smooth surface; however, microcapsules with dent structures were produced from 100% WPI in the emulsions with subsequent SD. Microcapsules, produced from emulsions with a higher proportion of WPI, followed by FD were flat flakes and had irregular surfaces.
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Affiliation(s)
- Donia Chaabane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Iman Mirmazloum
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Asma Yakdhane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Emna Ayari
- Department of Refrigeration and Livestock Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Krisztina Albert
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Gyula Vatai
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Arijit Nath
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
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Al-Shuaeeb RAA, Yassin AA, Ibrahim MAA, Abd El-Mageed HR, Ghandour MA, Khalil MM. Computer-based identification of olive oil components as a potential inhibitor of neirisaral adhesion a regulatory protein. J Biomol Struct Dyn 2023; 41:1553-1560. [PMID: 34974817 DOI: 10.1080/07391102.2021.2022535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
In silico methods such as molecular docking and molecular dynamic (MD) simulations have significant interest due to their ability to identify the protein-ligand interactions at the atomic level. In this work, different computational methods were used to elucidate the ability of some olive oil components to act as Neisseria adhesion A Regulatory protein (NadR) inhibitors. The frontier molecular orbitals (FMOs) and the global properties such as global hardness, electronegativity, and global softness of ten olive oil components (α-Tocopherol, Erythrodiol, Hydroxytyrosol, Linoleic acid, Apigenin, Luteolin, Oleic acid, Oleocanthal, Palmitic acid, and Tyrosol) were reported using Density Functional Theory (DFT) methods. Among all investigated compounds, Erythrodiol, Apigenin, and Luteolin demonstrated the highest binding affinities (-8.72, -7.12, and -8.24 kcal/mol, respectively) against NadR, compared to -8.21 kcal/mol of the native ligand based on molecular docking calculations. ADMET properties and physicochemical features showed that Erythrodiol, Apigenin, and Luteolin have good physicochemical features and can act as drugs candidate. Molecular dynamics (MD) simulations demonstrated that Erythrodiol, Apigenin, and Luteolin show stable binding affinity and molecular interaction with NadR. Further Molecular Mechanics Poisson-Boltzmann Surface Area (MM-PBSA) analyses using the MD trajectories also demonstrated the higher binding affinity of Erythrodiol, Apigenin and Luteolin inside NadR protein. The overall study provides a rationale to use Erythrodiol, Apigenin, and Luteolin in the drug development as anti-adhesive drugs lead. Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
| | - A A Yassin
- Chemistry Department, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Mahmoud A A Ibrahim
- Computational Chemistry Laboratory, Chemistry Department, Faculty of Science, Minia University, Minia, Egypt
| | - H R Abd El-Mageed
- Micro-Analysis, Environmental Research and Community Affairs Center (MAESC), Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - M A Ghandour
- Chemistry Department, Faculty of Science, Assuit University, Asyut, Egypt
| | - M M Khalil
- Chemistry Department, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
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Silva E, Gonçalves A, Martins S, Brito C, Ferreira H, Ferreira LMM, Moutinho-Pereira J, Rodrigues MÂ, Correia CM. Olive Yield and Physicochemical Properties of Olives and Oil in Response to Nutrient Application under Rainfed Conditions. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020831. [PMID: 36677889 PMCID: PMC9864827 DOI: 10.3390/molecules28020831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/07/2023] [Accepted: 01/09/2023] [Indexed: 01/18/2023]
Abstract
The effects of mineral fertilizers on the physicochemical properties of olives and oil under rainfed conditions is scarce. In this three-year study, the results of a nitrogen (N), phosphorus (P), potassium (K) and boron (B) fertilization trial carried out in a young rainfed olive grove and arranged as a nutrient omission trial are reported. The control consisted of the application of N, P, K and B (NPKB) and four other treatments corresponded to the removal of one of them (N0, P0, K0 and B0). Olive yield and several variables associated with the physicochemical properties of olives and oil were evaluated. The NPKB treatment increased olive yield compared to the treatment that did not receive N (N0). Although dependent on the climate conditions of the crop season, the NPKB treatment increased fruit weight and the pulp/pit ratio and its fruits tended to accumulate more oil than K0. However, the phenolics concentrations on fruits and oil tended to be lower. All olive oil samples were classified in the "extra virgin" category and all showed a decrease in its stability between 3 and 15 months of storage, regardless of treatment, especially in N0, P0 and B0 treatments. The results of the sensorial analysis indicate that all the oils fell into the medium fruitiness and greenly-fruity category. Only in P0 and B0 were defects detected, namely muddy sediment. Thus, this study seems to indicate the importance of N application, but also a balanced nutrient application and that further studies are needed, given the difficulty in finding clear trends in the response of measured variables to fertilizer treatments.
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Affiliation(s)
- Ermelinda Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit|North Delegation, Rua Comendador Emílio Augusto Pires, 14, Edifício SIDE UP, 5340-257 Macedo de Cavaleiros, Portugal
| | - Alexandre Gonçalves
- Collaborative Laboratory Mountains of Research (MORE), Brigantia Ecopark, 5300-358 Bragança, Portugal
| | - Sandra Martins
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Cátia Brito
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Inov4Agro—Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Helena Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Luís M. M. Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Department of Animal Science, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - José Moutinho-Pereira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Inov4Agro—Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Manuel Ângelo Rodrigues
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Associated Laboratory for Sustainability and Technology in Inland Regions (LA SusTEC), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carlos M. Correia
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Inov4Agro—Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Correspondence:
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Clodoveo ML, Muraglia M, Crupi P, Hbaieb RH, De Santis S, Desantis A, Corbo F. The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols. Foods 2022; 11:foods11131915. [PMID: 35804731 PMCID: PMC9265897 DOI: 10.3390/foods11131915] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/19/2022] [Accepted: 06/24/2022] [Indexed: 02/06/2023] Open
Abstract
Much research has been conducted to reveal the functional properties of extra virgin olive oil polyphenols on human health once EVOO is consumed regularly as part of a balanced diet, as in the Mediterranean lifestyle. Despite the huge variety of research conducted, only one effect of EVOO polyphenols has been formally approved by EFSA as a health claim. This is probably because EFSA’s scientific opinion is entrusted to scientific expertise about food and medical sciences, which adopt very different investigative methods and experimental languages, generating a gap in the scientific communication that is essential for the enhancement of the potentially useful effects of EVOO polyphenols on health. Through the model of the Tower of Babel, we propose a challenge for science communication, capable of disrupting the barriers between different scientific areas and building bridges through transparent data analysis from the different investigative methodologies at each stage of health benefits assessment. The goal of this work is the strategic, distinctive, and cost-effective integration of interdisciplinary experiences and technologies into a highly harmonious workflow, organized to build a factual understanding that translates, because of trade, into health benefits for buyers, promoting EVOOs as having certified health benefits, not just as condiments.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Marilena Muraglia
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
- Correspondence:
| | - Pasquale Crupi
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Rim Hachicha Hbaieb
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, Tunis 1080, Tunisia;
| | - Stefania De Santis
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
| | - Addolorata Desantis
- Department of Soil, Plant and Food Sciences (DISPA), University of Bari “A. Moro”, 70126 Bari, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
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Hachicha Hbaieb R, Kotti F, Paduano A, Crupi P, Clodoveo ML, Sacchi R, Gargouri M. Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group Carthage University, National Institute of Applied Sciences and Technology (INSAT) Tunis Cedex Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group Carthage University, National Institute of Applied Sciences and Technology (INSAT) Tunis Cedex Tunisia
| | - Antonello Paduano
- Department of Agricultural and Environmental Science University of Bari Bari Italy
| | - Pasquale Crupi
- Interdisciplinary Department of Medicine University of Bari Bari Italy
| | | | - Raffaele Sacchi
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group Carthage University, National Institute of Applied Sciences and Technology (INSAT) Tunis Cedex Tunisia
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Ahmad MH, Saeed N, Imran M, Kamran Khan M, Muhammad N, Sahar A, Khan MI. Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Nimra Saeed
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | | | - Amna Sahar
- Department of Food Engineering, Faculty of Agriculture Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Imran Khan
- Department of Mathematics & Statistics, Faculty of Sciences, University of Agriculture, Faisalabad, Pakistan
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Gonçalves S, Gaivão I. Natural Ingredients Common in the Trás-os-Montes Region (Portugal) for Use in the Cosmetic Industry: A Review about Chemical Composition and Antigenotoxic Properties. Molecules 2021; 26:5255. [PMID: 34500687 PMCID: PMC8433906 DOI: 10.3390/molecules26175255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/17/2021] [Accepted: 08/25/2021] [Indexed: 01/09/2023] Open
Abstract
The natural cosmetics market has grown since consumers became aware of the concept of natural-based ingredients. A significant number of cosmetics have an ecological impact on the environment and carry noxious and chemically potent substances. Thus, the use of natural and organic cosmetics becomes increasingly important since it is clear that topical treatment with cosmeceuticals can help improve skin rejuvenation. A substantial investigation into the benefits that fruits and plants can bring to health is required. Studies have shown that antigenotoxic properties are linked to anti-aging properties. Several studies have shown potential antigenotoxicity in natural ingredients such as Almonds (Prunus dulcis), Elderberry (Sambucus nigra), Olives (Olea europaea), and Grapes (Vitis vinifera). This review presents an overview of research conducted on these natural ingredients, the most common in the Northeast of Portugal. This region of Portugal possesses the most organic farmers, and ingredients are easily obtained. The Northeast of Portugal also has climatic, topographic, and pedological differences that contribute to agricultural diversity.
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Affiliation(s)
| | - Isabel Gaivão
- Department of Genetics and Biotechnology and CECAV, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;
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Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation. SUSTAINABILITY 2021. [DOI: 10.3390/su13095310] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.
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Khalfaoui A, Noumi E, Belaabed S, Aouadi K, Lamjed B, Adnan M, Defant A, Kadri A, Snoussi M, Khan MA, Mancini I. LC-ESI/MS-Phytochemical Profiling with Antioxidant, Antibacterial, Antifungal, Antiviral and In Silico Pharmacological Properties of Algerian Asphodelus tenuifolius (Cav.) Organic Extracts. Antioxidants (Basel) 2021; 10:628. [PMID: 33924005 PMCID: PMC8072772 DOI: 10.3390/antiox10040628] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 11/16/2022] Open
Abstract
Asphodelus tenuifolius Cav. (A. tenuifolius) is a medicinal plant with a long history of traditional use to treat ailments. In this study, total phenolic and flavonoid content evaluation using LC-ESI/MS analysis and various biological activities (antioxidant, antibacterial, antifungal, antiviral and cytotoxicity) of organic extracts from the aerial parts of A. tenuifolius were analyzed. ADME tools were used to predict the potential of the identified compounds from the most potent extract as specific drugs. As shown, LC-ESI/MS results of chloroformic extract allowed the tentative identification of 12 compounds. Chloroformic extract was rich in polyphenols and flavonoids and exhibited the highest antioxidant activity given by DPPH (IC50 = 25 µg/mL) as compared to the BHT standard (11.5 µg/mL) and β-carotene bleaching assays (IC50 = 95.692 µg/mL). Antibacterial activity results showed that chloroformic extract has a highest activity against Gram-positive and -negative bacteria, especially against Salmonella Typhimurium DT104 (IZ = 19.3 mm, MIC = 18.75 mg/mL, MBC = 37.5 mg/mL). The MBC/MIC ratio was evaluated to interpret the activity that was bacteriostatic rather than bactericidal. Conversely, weaker antifungal activity was registered, and no antiviral activity was observed for all extracts against Herpes Simplex Virus type 2 and Coxsakievirus B-3 viruses. Cytotoxic activity on VERO cell line results revealed that butanol extract was not toxic, with CC50 value of 1430 µg/mL, while chloroformic extract showed moderate cytotoxicity. Additionally, in silico studies performed proved promising pharmacokinetic and drug-likeness properties of the main compounds from the chloroformic extract. Taken together, this work highlights the potent bioactivity and acceptable drug-likeness of this plant, which supports its further preclinical development.
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Affiliation(s)
- Ayoub Khalfaoui
- Research Unit, Development of Natural Resources, Bioactive Molecules, Physicochemical and Biological Analysis (VARENBIOMOL), Department of Chemistry, University Mentouri Constantine, Route Ain ElBey, Constantine 25000, Algeria; (A.K.); (S.B.)
| | - Emira Noumi
- Department of Biology, College of Science, Hail University, P.O. Box 2440, Ha’il 81451, Saudi Arabia; (E.N.); (M.A.)
- Laboratory of Bioressources, Integrative Biology & Recovery, High Institute of Biotechnology-University of Monastir, Monastir 5000, Tunisia
| | - Soumia Belaabed
- Research Unit, Development of Natural Resources, Bioactive Molecules, Physicochemical and Biological Analysis (VARENBIOMOL), Department of Chemistry, University Mentouri Constantine, Route Ain ElBey, Constantine 25000, Algeria; (A.K.); (S.B.)
| | - Kaïss Aouadi
- Department of Chemistry, College of Science, Qassim University, Buraidah 51452, Saudi Arabia;
- Laboratory of Hetrocyclic Chemistry, Natural Products and Reactivity, Avenue of the Environment, Faculty of Science of Monastir, University of Monastir, Monastir 5019, Tunisia
| | - Bouslama Lamjed
- Laboratory of Bioactive Substances, Center of Biotechnology of BorjCedria, University of Tunis El Manar, Tunis 1068, Tunisia;
| | - Mohd Adnan
- Department of Biology, College of Science, Hail University, P.O. Box 2440, Ha’il 81451, Saudi Arabia; (E.N.); (M.A.)
| | - Andrea Defant
- Laboratorio di Chimica Bioorganica, Dipartimento di Fisica, Universita di Trento, I-38123 Povo, 38123 Trento, Italy; (A.D.); (I.M.)
| | - Adel Kadri
- Faculty of Science and Arts in Baljurashi, Albaha University, P.O. Box 1988, Albaha 65731, Saudi Arabia;
- Faculty of Science of Sfax, Department of Chemistry, University of Sfax, B.P. 1171, 3000, Sfax 3029, Tunisia
| | - Mejdi Snoussi
- Department of Biology, College of Science, Hail University, P.O. Box 2440, Ha’il 81451, Saudi Arabia; (E.N.); (M.A.)
- Laboratory of Genetic, Biodiversity and Valorization of Bioressources, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - Mushtaq Ahmad Khan
- Department of Microbiology and Immunology, College of Medicine and Health Sciences, UAE University, Al Ain P.O. Box 17666, United Arab Emirates
| | - Ines Mancini
- Laboratorio di Chimica Bioorganica, Dipartimento di Fisica, Universita di Trento, I-38123 Povo, 38123 Trento, Italy; (A.D.); (I.M.)
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Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5554002. [PMID: 33834059 PMCID: PMC8018842 DOI: 10.1155/2021/5554002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 11/17/2022]
Abstract
Olive oil is considered a valuable ingredient of human diet. It is a good source of mono- and polyunsaturated fatty acids, as well as other bioactive compounds, especially polyphenols. The composition of olive oil depends mainly on the variety of plant, cultivation practices, and manufacturing conditions. Traditional processing methods may ensure better quality and health benefits. Therefore, the aim of the study was the evaluation of antioxidant properties and fatty acid profile of Cretan extra virgin bioolive oils. These ones were compared with commercial Spanish, Italian, and Greek extra virgin olive oils. Obtained results showed that sample Cretan 1 had about 15% higher antioxidant capacity and about 60% higher total polyphenol content than commercial counterparts. This one had also a favorable profile of fatty acids, especially 20% more linoleic acid. We concluded that traditional production methods, using millstones, cold pressing, and without centrifugation and filtration ensure better olive oil quality and related health benefits.
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Flori L, Macaluso M, Taglieri I, Sanmartin C, Sgherri C, De Leo M, Ciccone V, Donnini S, Venturi F, Pistelli L, Martelli A, Calderone V, Testai L, Zinnai A. Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System. Nutrients 2020; 12:E1557. [PMID: 32471156 PMCID: PMC7352984 DOI: 10.3390/nu12061557] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 12/13/2022] Open
Abstract
: Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, citrus peels could be suitable to formulate enriched olive oils able to boost healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of citrus olive oil; and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced metabolic syndrome and oxidative stress. The results obtained show the potential of using citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of Citrus x aurantium olive oil and Citrus limon olive oil improves its organoleptic properties without altering its beneficial effects, which, like control extra virgin olive oil, showed protective effects relating to glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.
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Affiliation(s)
- Lorenzo Flori
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
| | - Marinella De Leo
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Valerio Ciccone
- Department of Life Science, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (V.C.); (S.D.)
- Toscana Life Sciences Str. del Petriccio e Belriguardo 35, 53100 Siena, Italy
| | - Sandra Donnini
- Department of Life Science, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (V.C.); (S.D.)
- Toscana Life Sciences Str. del Petriccio e Belriguardo 35, 53100 Siena, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Luisa Pistelli
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Alma Martelli
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Lara Testai
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter. PLoS One 2020; 15:e0232224. [PMID: 32343717 PMCID: PMC7188257 DOI: 10.1371/journal.pone.0232224] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 04/09/2020] [Indexed: 12/12/2022] Open
Abstract
The Amazon region is rich in genetic resources such as oilseeds which have potentially important local commercial exploitation. Despite its high concentration of bioactive compounds, cacay (Caryodendron orinocense Karst.) oil is poorly investigated and explored. Thus, this study focuses on the physicochemical characterization (moisture, density, and saponification, iodine, and acidity values), fatty acid composition as determined by gas chromatograph mass spectrometry (GC/MS), total phenolic content (TPC), and antioxidant activity (DPPH and ABTS radical scavenging assay) of cacay oil, coconut oil and a coconut/cacay oil blend, also known as cacay butter. The antibacterial activity of cacay oil was additionally evaluated. Our study demonstrated that cacay oil presents a high amount of polyunsaturated fatty acid (PUFA) (58.3%) with an emphasis on linoleic acid and a lower acidity value (2.67 ± 0.01 cg I2/g) than butter and coconut oil, indicating a low concentration of free fatty acids. In contrast, cacay butter and coconut oil presented higher saturated fatty acid percentages (69.1% and 78.4%, respectively) and higher saponification values (242.78 and 252.22 mg KOH/g, respectively). The samples showed low moisture and relative density between 912 and 916 kg/m3. The hydrophilic fraction of cacay oil was highlighted in the quantification of TPC (326.27 ± 6.79 mg GAE/kg) and antioxidant capacity in vitro by DPPH radical scavenging assay (156.57 ± 2.25 μmol TE/g). Cacay oil inhibited the growth of Bacillus cereus (44.99 ± 7.68%), Enterococcus faecalis (27.76 ± 0.00%), and Staphylococcus aureus (11.81 ± 3.75%). At long last, this is the first study reporting the physicochemical characterization and bioactive properties of cacay butter. Coconut oil and cacay butter showed great oxidative stability potential due to higher contents of saturated fatty acids. Moreover, cacay oil presents as an alternative source of raw materials for cosmetic and biotechnology industries due to its high concentration of PUFA and for being a rich source of phenolic compounds.
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Rodrigues N, Casal S, Cruz R, Peres AM, Baptista P, Pereira JA. GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - Rebeca Cruz
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
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Mosbah H, Sassi AB, Chahdoura H, Snoussi M, Flamini G, Achour L, Selmi B. Antioxidant, antimicrobial and phytotoxic activities of Rhaponticum acaule DC. essential oil. BRAZ J PHARM SCI 2020. [DOI: 10.1590/s2175-97902019000318483] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
- Habib Mosbah
- Higher Institute of Biotechnology of Monastir, Tunisia
| | | | | | - Mejdi Snoussi
- Higher Institute of Biotechnology of Monastir, Tunisia
| | - Guido Flamini
- Università di Pisa, Italy; Università di Pisa, Italy
| | - Lotfi Achour
- Higher Institute of Biotechnology of Monastir, Tunisia
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Ramírez-Anaya JDP, Castañeda-Saucedo MC, Olalla-Herrera M, Villalón-Mir M, Serrana HLGDL, Samaniego-Sánchez C. Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables. Antioxidants (Basel) 2019; 8:E246. [PMID: 31357494 PMCID: PMC6719931 DOI: 10.3390/antiox8080246] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.
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Affiliation(s)
- Jessica Del Pilar Ramírez-Anaya
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
- Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, México
| | - Ma Claudia Castañeda-Saucedo
- Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico
| | - Manuel Olalla-Herrera
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | - Marina Villalón-Mir
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | | | - Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain.
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Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules 2019; 24:molecules24142625. [PMID: 31330951 PMCID: PMC6680596 DOI: 10.3390/molecules24142625] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/12/2019] [Accepted: 07/18/2019] [Indexed: 01/18/2023] Open
Abstract
The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.
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Dias JL, Mazzutti S, de Souza JA, Ferreira SR, Soares LA, Stragevitch L, Danielski L. Extraction of umbu (Spondias tuberosa) seed oil using CO2, ultrasound and conventional methods: Evaluations of composition profiles and antioxidant activities. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.11.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Tahir HE, Arslan M, Mahunu GK, Shi J, Zou X, Gasmalla MAA, Mariod AA. Data Fusion Approach Improves the Prediction of Single Phenolic Compounds in Honey: A Study of NIR and Raman Spectroscopies. EFOOD 2019. [DOI: 10.2991/efood.k.191018.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Biological Activities Evaluation of Enantiopure Isoxazolidine Derivatives: In Vitro, In Vivo and In Silico Studies. Appl Biochem Biotechnol 2018; 187:1113-1130. [PMID: 30167968 DOI: 10.1007/s12010-018-2868-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Accepted: 08/20/2018] [Indexed: 12/13/2022]
Abstract
A series of enantiopure isoxazolidines (3a-c) were synthesized by 1,3-dipolar cycloaddition between a (-)-menthone-derived nitrone and various terminal alkenes. The screened compounds were evaluated for their antioxidant activity by two in vitro antioxidant assays, including β-carotene/linoleic acid bleaching, and inhibition of lipid peroxidation (thiobarbituric acid reactive species, TBARS). The results revealed that compound 3b (EC50 = 0.55 ± 0.09 mM) was the most potent antioxidant as compared to the standard drug (EC50 = 2.73 ± 0.07 mM) using the TBARS assay. Furthermore, the antimicrobial activity was assessed using disc diffusion and microdilution methods. Among the synthesized compounds, 3c was found to be the most potent antimicrobial agent as compared to the standard drug. Subsequently, the acute toxicity study has also been carried out for the newly synthesized compounds and the experimental studies revealed that all compounds were safe up to 500 mg/kg and no death of animals were recorded. The cytotoxicity of these compounds was assessed by the MTT cell proliferation assay against the continuous human cell lines HeLa and compound 3c (GI50 = 46.2 ± 1.2 μM) appeared to be more active than compound 3a (GI50 = 200 ± 2.8 μM) and 3b (GI50 = 1400 ± 7.8 μM). Interestingly, all tested compounds displayed a good α-amylase inhibitory activity in competitive manner with IC50 values ranging between 23.7 and 64.35 μM when compared to the standard drug acarbose (IC50 = 282.12 μM). In addition, molecular docking studies were performed to understand the possible binding and the interaction of the most active compounds to the α-amylase pocket.
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Di Serio MG, Giansante L, Di Loreto G, Di Giacinto L. Shelf life of extra-virgin olive oils: First efforts toward a prediction model. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13663] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maria Gabriella Di Serio
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
| | - Lucia Giansante
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
| | - Giuseppina Di Loreto
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
| | - Luciana Di Giacinto
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
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24
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Krumreich FD, Borges CD, Mendonça CRB, Jansen-Alves C, Zambiazi RC. Bioactive compounds and quality parameters of avocado oil obtained by different processes. Food Chem 2018; 257:376-381. [PMID: 29622225 DOI: 10.1016/j.foodchem.2018.03.048] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 03/07/2018] [Accepted: 03/12/2018] [Indexed: 01/25/2023]
Abstract
The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.
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Affiliation(s)
- Fernanda D Krumreich
- Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil.
| | - Caroline D Borges
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
| | - Carla Rosane B Mendonça
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
| | - Cristina Jansen-Alves
- Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
| | - Rui C Zambiazi
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
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25
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Abdallah M, Marzocco S, Adesso S, Zarrouk M, Guerfel M. Olive oil polyphenols extracts inhibit inflammatory markers in J774A.1 murine macrophages and scavenge free radicals. Acta Histochem 2018; 120:1-10. [PMID: 29128095 DOI: 10.1016/j.acthis.2017.10.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 10/16/2017] [Accepted: 10/16/2017] [Indexed: 01/18/2023]
Abstract
Here we evaluate the olive oil antiradical and anti-inflammatory potential through its polyphenols extracts and examine the influence of olive maturity on olive oil quality properties, polyphenols composition and biological potentials. Samples have been obtained from minor Tunisian olive cultivars (Chemchali, Fouji and Zarrazi) at different maturity indices. Principal quality properties were evaluated and polyphenols analysis was carried out by Folin Ciocalteu reagent and HPLC-UV-MS. Antiradical activity was examined by DPPH and FRAP scavenging assays while J774A.1 murine macrophages were used to evaluate anti-inflammatory potential by analyzing NO production with Griess reagent method and iNOS and COX-2 expression by cytofluorimetric analysis. Our results revealed that quality characteristics, total phenol content, as well as phenolic compound concentrations were significantly affected by the olive maturity levels. On the other hand, the polyphenols extracts showed an interesting radical scavenging capacity and a potential ability to inhibit inflammatory markers at 90% for NO release and 75% for iNOS expression. Thus, our study establishes that olive oil through its polyphenols extracts has a substantial antiradical and anti-inflammatory potential. Likewise a lot of attention should be attributed to olive ripening level in order to decide the optimum harvesting time.
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Affiliation(s)
- Marwa Abdallah
- University of Tunis El Manar, Faculty of sciences of Tunis, Campus University, Tunis 1060, Tunisia; Laboratory of biotechnology of olive, Center of biotechnology of Borj Cedria, BP 901, 2050, Hammam-Lif, Tunisia.
| | - Stefania Marzocco
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Salerno, Italy
| | - Simona Adesso
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Salerno, Italy
| | - Mokhtar Zarrouk
- Laboratory of biotechnology of olive, Center of biotechnology of Borj Cedria, BP 901, 2050, Hammam-Lif, Tunisia
| | - Mokhtar Guerfel
- Laboratory of biotechnology of olive, Center of biotechnology of Borj Cedria, BP 901, 2050, Hammam-Lif, Tunisia
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26
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Durante M, Tufariello M, Tommasi L, Lenucci MS, Bleve G, Mita G. Evaluation of bioactive compounds in black table olives fermented with selected microbial starters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:96-103. [PMID: 28543537 DOI: 10.1002/jsfa.8443] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Revised: 05/21/2017] [Accepted: 05/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Table olives have been a component of the Mediterranean diet for centuries, with the trend for their consumption currently increasing worldwide. They are rich in bioactive molecules with nutritional, antioxidant, anti-inflammatory or hormone-like properties. In the present study, the concentrations of phenolics, triterpenic acids, carotenoids and vitamins, as well as fatty acid profiles and antioxidant activity, were analyzed in the edible portion of black table olives (Olea europea L.) from Italian (Cellina di Nardò and Leccino) and Greek (Kalamàta and Conservolea) cultivars fermented with selected autochthonous starters and in the corresponding monovarietal olive oils. RESULTS On a fresh weight basis, Cellina di Nardò and Leccino table olives showed the highest total phenolic content. No significant differences were found with respect to the levels of total triterpenic (maslinic and oleanolic) acids and vitamin E among cultivars. All table olives were characterized by high amounts of oleic, linoleic and palmitic acids. Oils were richer in lipophilic antioxidants (carotenoids and tocochromanols) than table olives, which, instead, showed a higher content of polyphenols and triterpenic acids than oils. CONCLUSION The present study demonstrates that fermented table olives are an excellent natural source of unsaturated fatty acids, as well as being nutritionally important health-promoting bioactive compounds. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Miriana Durante
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
| | - Maria Tufariello
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
| | | | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Lecce, Italy
| | - Gianluca Bleve
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
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27
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Yorulmaz HO, Konuskan DB. Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree. Journal of Food Science and Technology 2017; 54:4067-4077. [PMID: 29085150 DOI: 10.1007/s13197-017-2879-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2017] [Accepted: 09/19/2017] [Indexed: 11/28/2022]
Abstract
This study was carried out to determine the effect of three ripening stages (green, spotted and ripe) on fatty acid, sterol composition and antioxidant activity of olive oils from three olive varieties (Sarı Hasebi, Gemlik and Halhalı) widely grown in the eastern Mediterranean region of Turkey. The variety had a significant effect on the fatty acids, sterols and total phenolic content. Halhalı oil had the lowest oleic acid content (67.28%), while Sarı Hasebi oil had the highest (75.61%). Total phenolic content varied between 163.02 mg GAE/kg oil and 749.28 mg GAE/kg oil. Halhalı oil showed the highest antioxidant activity (IC50 = 66 µg/ml) whereas Sarı Hasebi oil showed the lowest one (IC50 = 2617 µg/ml). The total content of sterols in olive oils ranged from 358 mg/kg in Sarı Hasebi to 1092.33 mg/kg in Halhalı. The β-sitosterol content of olive oils varied between 80.72 (Sarı Hasebi) and 87.81% (Halhalı). ∆-5-avenasterol content ranged between 3.34 (Halhalı) and 7.30% (Gemlik). Variety and ripening degree significantly affected the β-sitosterol, ∆-5-avenasterol and erythrodiol + uvaol contents of oils. Finally, these results showed that sterol and fatty acid compositions can be used as indicators of variety and ripening degree among virgin olive oils.
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Affiliation(s)
- Hasan Ozkan Yorulmaz
- Faculty of Agriculture Food Engineering Department, Mustafa Kemal University, Hatay, Turkey
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28
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Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals. Food Chem 2017; 243:285-294. [PMID: 29146340 DOI: 10.1016/j.foodchem.2017.09.130] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 09/22/2017] [Accepted: 09/26/2017] [Indexed: 11/23/2022]
Abstract
The effect of the composition of twelve varieties of extra virgin olive oils (EVOOs) on their differentiation based in agronomic criteria and on the antioxidant capacity was studied. Principal component analysis permitted an overview of the samples and their compositions, showing evidence of grouping and correlation between antioxidant capacity, oleuropein and ligstroside derivatives (OLD) and specific extinction at 270. Oleic and linoleic acids, 3,4-DHPEA-EA and p-HPEA-EDA (OLD), unsaturated/saturated ratio and induction time (IT) allowed the correct classification of samples according to year of harvest, ripening stage and variety. The antioxidant capacity of EVOOs was satisfactory predicted through a partial least square model based on ΔK, hydroxytyrosol, pinoresinol, oleuropein derivate and IT. Validation of the model gave a correlation R>0.83 and an error of 7% for independent samples. This model could be a useful tool for the olive industry to highlight the nutritional quality of EVOOs and improve their marketing.
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29
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Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing. PLoS One 2017; 12:e0183935. [PMID: 28846740 PMCID: PMC5573269 DOI: 10.1371/journal.pone.0183935] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2017] [Accepted: 08/14/2017] [Indexed: 11/19/2022] Open
Abstract
To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.
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30
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Guo Z, Jia X, Zheng Z, Lu X, Zheng Y, Zheng B, Xiao J. Chemical composition and nutritional function of olive (Olea europaea L.): a review. PHYTOCHEMISTRY REVIEWS 2017. [DOI: 10.1007/s11101-017-9526-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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31
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Esposto S, Taticchi A, Urbani S, Selvaggini R, Veneziani G, Di Maio I, Sordini B, Servili M. Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. Food Chem 2017; 229:726-733. [DOI: 10.1016/j.foodchem.2017.02.151] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 02/13/2017] [Accepted: 02/27/2017] [Indexed: 11/25/2022]
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32
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Nsir H, Szychlinska MA, Cardile V, Graziano ACE, Avola R, Esafi H, Bendini A, Zarouk M, Loreto C, Rapisarda V, Castrogiovanni P, Musumeci G. RETRACTED: Polar and apolar extra virgin olive oil and leaf extracts as a promising anti-inflammatory natural treatment for osteoarthritis. Acta Histochem 2017; 119:407-416. [PMID: 28461019 DOI: 10.1016/j.acthis.2017.04.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 04/23/2017] [Accepted: 04/24/2017] [Indexed: 01/27/2023]
Abstract
This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/our-business/policies/article-withdrawal).
This article has been retracted at the request of the Authors. An anonymous reader made the authors aware of potential errors in the presentation and the experimental design for the Western blot data in Figure 3. Upon thorough investigation the authors concluded that in fact, in addition to an honest error (wrong image selected for inclusion into the article), the experimental design was not state-of-the-art in that the loading controls were run on parallel gels rather than on the gels to be probed for iNOS and collagen II. Therefore, in order to avoid any potentially wrong conclusions, the authors decided to retract the article, to confirm the data in a separate series of experiments and to submit the manuscript again after proper confirmation of the results and conclusions. The authors thank the anonymous reader, who spotted this error, and apologize for any inconvenience caused.
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Affiliation(s)
- Houda Nsir
- Biotechnology Laboratory of Olive Tree, Centre of Biotechnology of BorjCedreya, University of Carthage, Tunisia.
| | - Marta Anna Szychlinska
- Department of Biomedical and Biotechnological Sciences, Human Anatomy and Histology Section, School of Medicine, University of Catania, Italy.
| | - Venera Cardile
- Department of Biomedical and Biotechnological Sciences, Physiology Section, School of Medicine, University of Catania, Italy.
| | - Adriana Carol Eleonora Graziano
- Department of Biomedical and Biotechnological Sciences, Physiology Section, School of Medicine, University of Catania, Italy.
| | - Rosanna Avola
- Department of Biomedical and Biotechnological Sciences, Physiology Section, School of Medicine, University of Catania, Italy.
| | - Hanen Esafi
- Biotechnology Laboratory of Olive Tree, Centre of Biotechnology of BorjCedreya, University of Carthage, Tunisia.
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, p.zza Goindanich 60, 47521 Cesena (FC), Italy.
| | - Mokhtar Zarouk
- Biotechnology Laboratory of Olive Tree, Centre of Biotechnology of BorjCedreya, Tunisia.
| | - Carla Loreto
- Department of Biomedical and Biotechnological Sciences, Human Anatomy and Histology Section, School of Medicine, University of Catania, Italy.
| | - Venerando Rapisarda
- Department of Clinical and Experimental Medicine, Occupational Medicine, University of Catania, Catania, Italy.
| | - Paola Castrogiovanni
- Department of Biomedical and Biotechnological Sciences, Human Anatomy and Histology Section, School of Medicine, University of Catania, Italy.
| | - Giuseppe Musumeci
- Department of Biomedical and Biotechnological Sciences, Human Anatomy and Histology Section, School of Medicine, University of Catania, Italy; Department of Health, Institut des Etudes Universitaries, UniPoliSI, Veyras, Switzerland.
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33
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Fourati R, Scopa A, Ben Ahmed C, Ben Abdallah F, Terzano R, Gattullo CE, Allegretta I, Galgano F, Caruso MC, Sofo A. Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution. CHEMOSPHERE 2017; 168:514-522. [PMID: 27847123 DOI: 10.1016/j.chemosphere.2016.11.041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 10/25/2016] [Accepted: 11/08/2016] [Indexed: 06/06/2023]
Abstract
This study was carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizers factory and in a control unpolluted site, managed with similar cultivation techniques. The aim was to investigate the physiological and biochemical responses of polluted plants (PP), exposed to atmospheric metal contamination (Cd, Cu, Fe, Mn, Ni and Pb) as compared to control plants (CP). Leaves, roots and fruits of PP showed a depression of their non-enzymatic and enzymatic antioxidant defences and a disruption of their hormonal homeostasis. The anomalous physiological status of PP was also demonstrated by the lower values of pigments in leaves and fruits, as compared to CP. Atmospheric metals negatively affected olive oil chemical and sensory quality. However, despite metal deposition on fruit surfaces, the accumulation of potentially toxic metals in olive oil was negligible. Considering that olive oil is an important food product worldwide and that many productive olive orchards are exposed to several sources of pollution, this work could contribute to clarify the effects of atmospheric metal pollution on olive oil quality and its potential toxicity for humans.
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Affiliation(s)
- Radhia Fourati
- Faculty of Sciences, University of Sfax, Road of Soukra km 4 - BP n° 802, 3038 Sfax, Tunisia
| | - Antonio Scopa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Chedlia Ben Ahmed
- Faculty of Sciences, University of Sfax, Road of Soukra km 4 - BP n° 802, 3038 Sfax, Tunisia
| | - Ferjani Ben Abdallah
- Faculty of Sciences, University of Sfax, Road of Soukra km 4 - BP n° 802, 3038 Sfax, Tunisia
| | - Roberto Terzano
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Concetta Eliana Gattullo
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Ignazio Allegretta
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Marisa Carmela Caruso
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Adriano Sofo
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
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Salek RN, Burešová I, Kráčmar S, Lorencová E, Zálešáková L, Dabash V. Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months. POTRAVINARSTVO 2017. [DOI: 10.5219/823] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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35
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Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2904-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Leong MH, Tan CP, Nyam KL. Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan-Coated High Methoxyl Pectin-Alginate Microcapsules. J Food Sci 2016; 81:C2367-C2372. [PMID: 27635525 DOI: 10.1111/1750-3841.13442] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 07/26/2016] [Accepted: 08/06/2016] [Indexed: 12/01/2022]
Abstract
The objective of this research was to study the oxidative stability and antioxidant properties of microencapsulated kenaf (Hibiscus cannabinus L.) seed oil (MKSO) produced by co-extrusion technology upon accelerated storage. The combination of sodium alginate, high methoxyl pectin, and chitosan were used as shell materials. The oxidative stability of the kenaf seed oil was determined by iodine value, peroxide value, p-Anisidine value, total oxidation (TOTOX), thiobarbituric acid reactive substances assay, and free fatty acid content. Total phenolic content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical-scavenging assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay were used to examine the antioxidant properties of oils. Oxidative stability tests showed that bulk kenaf seed oil (BKSO) was oxidized significantly higher (P < 0.05) than MKSO. The total increment of TOTOX value of BKSO was 165.93% significantly higher (P < 0.05) than MKSO. Co-extrusion technology has shown to be able to protect kenaf seed oil against lipid oxidation and delay the degradation of natural antioxidants that present in oil during storage.
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Affiliation(s)
- Mei-Huan Leong
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ, 56000 Kuala Lumpur, Malaysia
| | - Chin-Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Kar-Lin Nyam
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ, 56000 Kuala Lumpur, Malaysia.
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37
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Antioxidant therapy for treatment of inflammatory bowel disease: Does it work? Redox Biol 2015; 6:617-639. [PMID: 26520808 PMCID: PMC4637335 DOI: 10.1016/j.redox.2015.10.006] [Citation(s) in RCA: 232] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/18/2015] [Accepted: 10/20/2015] [Indexed: 12/13/2022] Open
Abstract
Oxidative stress (OS) is considered as one of the etiologic factors involved in several signals and symptoms of inflammatory bowel diseases (IBD) that include diarrhea, toxic megacolon and abdominal pain. This systematic review discusses approaches, challenges and perspectives into the use of nontraditional antioxidant therapy on IBD, including natural and synthetic compounds in both human and animal models. One hundred and thirty four papers were identified, of which only four were evaluated in humans. Some of the challenges identified in this review can shed light on this fact: lack of standardization of OS biomarkers, absence of safety data and clinical trials for the chemicals and biological molecules, as well as the fact that most of the compounds were not repeatedly tested in several situations, including acute and chronic colitis. This review hopes to stimulate researchers to become more involved in this fruitful area, to warrant investigation of novel, alternative and efficacious antioxidant-based therapies. Major biomarkers used for evaluation of antioxidant therapy were MPO, TBARS/MDA and glutathione levels. Challenges were identified for the yet poor use of antioxidant therapy in IBD. This review stimulates the investigation of alternative and efficacious antioxidant therapies.
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Dekdouk N, Malafronte N, Russo D, Faraone I, De Tommasi N, Ameddah S, Severino L, Milella L. Phenolic Compounds from Olea europaea L. Possess Antioxidant Activity and Inhibit Carbohydrate Metabolizing Enzymes In Vitro. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2015; 2015:684925. [PMID: 26557862 PMCID: PMC4618337 DOI: 10.1155/2015/684925] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Accepted: 07/13/2015] [Indexed: 01/12/2023]
Abstract
Phenolic composition and biological activities of fruit extracts from Italian and Algerian Olea europaea L. cultivars were studied. Total phenolic and tannin contents were quantified in the extracts. Moreover 14 different phenolic compounds were identified, and their profiles showed remarkable quantitative differences among analysed extracts. Moreover antioxidant and enzymatic inhibition activities were studied. Three complementary assays were used to measure their antioxidant activities and consequently Relative Antioxidant Capacity Index (RACI) was used to compare and easily describe obtained results. Results showed that Chemlal, between Algerian cultivars, and Coratina, among Italian ones, had the highest RACI values. On the other hand all extracts and the most abundant phenolics were tested for their efficiency to inhibit α-amylase and α-glucosidase enzymes. Leccino, among all analysed cultivars, and luteolin, among identified phenolic compounds, were found to be the best inhibitors of α-amylase and α-glucosidase enzymes. Results demonstrated that Olea europaea fruit extracts can represent an important natural source with high antioxidant potential and significant α-amylase and α-glucosidase inhibitory effects.
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Affiliation(s)
- Nadia Dekdouk
- Facultè des Sciences de la Nature et de la Vie, Universitè des Freres Mentouri Constantine, route de Ain El Bey, 25 000 Constantine, Algeria
| | - Nicola Malafronte
- Dipartimento di Farmacia, Università di Salerno, Via Giovanni Paolo II 132, Fisciano, 84084 Salerno, Italy
| | - Daniela Russo
- Department of Science, Basilicata University, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Immacolata Faraone
- Department of Science, Basilicata University, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Nunziatina De Tommasi
- Dipartimento di Farmacia, Università di Salerno, Via Giovanni Paolo II 132, Fisciano, 84084 Salerno, Italy
| | - Souad Ameddah
- Facultè des Sciences de la Nature et de la Vie, Universitè des Freres Mentouri Constantine, route de Ain El Bey, 25 000 Constantine, Algeria
| | - Lorella Severino
- Department of Veterinary Medicine and Animal Production, Division of Food and Veterinary Toxicology, University of Naples Federico II, Via Delpino 1, 80137 Naples, Italy
| | - Luigi Milella
- Department of Science, Basilicata University, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
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Russo D, Valentão P, Andrade PB, Fernandez EC, Milella L. Evaluation of Antioxidant, Antidiabetic and Anticholinesterase Activities of Smallanthus sonchifolius Landraces and Correlation with Their Phytochemical Profiles. Int J Mol Sci 2015; 16:17696-718. [PMID: 26263984 PMCID: PMC4581216 DOI: 10.3390/ijms160817696] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/24/2015] [Accepted: 07/28/2015] [Indexed: 11/20/2022] Open
Abstract
The present study aimed to investigate the phytochemical profile of leaf methanol extracts of fourteen Smallanthus sonchifolius (yacon) landraces and their antioxidant, anticholinesterase and antidiabetic activities that could lead to the finding of more effective agents for the treatment and management of Alzheimer's disease and diabetes. For this purpose, antioxidant activity was assessed using different tests: ferric reducing ability power (FRAP), 2,2-diphenyl-1-picryl hydrazyl (DPPH), nitric oxide (˙NO) and superoxide (O2˙-) scavenging and lipid peroxidation inhibition assays. Anticholinesterase activity was investigated by quantifying the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities, whereas antidiabetic activity was investigated by α-amylase and α-glucosidase inhibition tests. To understand the contribution of metabolites, phytochemical screening was also performed by high performance liquid chromatography-diode array detector (HPLC-DAD) system. Among all, methanol extract of PER09, PER04 and ECU44 landraces exhibited the highest relative antioxidant capacity index (RACI). ECU44 was found to be rich in 4,5-di-O-caffeoylquinic acid (CQA) and 3,5-di-O-CQA and displayed a good α-amylase and α-glucosidase inhibition, showing the lowest IC50 values. Flavonoids, instead, seem to be involved in the AChE and BChE inhibition. The results of this study revealed that the bioactive compound content differences could be determinant for the medicinal properties of this plant especially for antioxidant and antidiabetic activities.
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Affiliation(s)
- Daniela Russo
- Department of Science, Basilicata University, 85100 Potenza, Italy.
| | - Patrícia Valentão
- Rede de Química e Tecnologia/Laboratório Associado para a Química Verde (REQUIMTE/LAQV), Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal.
| | - Paula B Andrade
- Rede de Química e Tecnologia/Laboratório Associado para a Química Verde (REQUIMTE/LAQV), Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal.
| | - Eloy C Fernandez
- Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences, 165 21 Prague, Czech Republic.
| | - Luigi Milella
- Department of Science, Basilicata University, 85100 Potenza, Italy.
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Bhuvaneshwari K, Gokulanathan A, Jayanthi M, Govindasamy V, Milella L, Lee S, Yang DC, Girija S. Can Ocimum basilicum L. and Ocimum tenuiflorum L. in vitro culture be a potential source of secondary metabolites? Food Chem 2015; 194:55-60. [PMID: 26471526 DOI: 10.1016/j.foodchem.2015.07.136] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 07/17/2015] [Accepted: 07/28/2015] [Indexed: 01/25/2023]
Abstract
In this study Ocimum basilicum L. (OB) and Ocimum tenuiflorum L. (OT) in vitro culture standardisation for increasing eugenol distribution, in comparison to their respective field grown parts was carried out. Eugenol was quantified using an optimised HPLC method and its relation with the total phenolic content (TPC) was measured. In vitro grown leaves and somatic embryos, of both OB and OT were found to contain similar quantities of eugenol (85μg/g approximately), higher than OB and OT field-grown leaves (30.2μg/g and 25.1μg/g respectively). It was also determined that in vitro grown leaves were richer in TPC than the field-grown intact organs. Results demonstrated the prominence of in vitro cultures for eugenol extraction. This study underlines that important food flavouring metabolites (e.g. vanillin, vanillic acids) might be produced, via the eugenol pathway, in Ocimum species that may be a good potential source of eugenol.
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Affiliation(s)
- Karuppiah Bhuvaneshwari
- Plant Metabolic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamilnadu 641 046, India
| | - Ananda Gokulanathan
- Plant Metabolic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamilnadu 641 046, India; Korean Ginseng Center and Ginseng Resource Bank, Kyung Hee University, Yongin 449-701, Republic of Korea
| | - Malayandi Jayanthi
- Plant Metabolic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamilnadu 641 046, India
| | - Vaithiyanathan Govindasamy
- Plant Metabolic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamilnadu 641 046, India
| | - Luigi Milella
- Department of Science, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Sungyoung Lee
- Department of Computer Engineering, Kyung Hee University, Yongin 449-701, Republic of Korea
| | - Deok Chun Yang
- Korean Ginseng Center and Ginseng Resource Bank, Kyung Hee University, Yongin 449-701, Republic of Korea.
| | - Shanmugam Girija
- Plant Metabolic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamilnadu 641 046, India.
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Effects of Dietary Brazilian Palm Oil (Mauritia flexuosa L.) on Cholesterol Profile and Vitamin A and E Status of Rats. Molecules 2015; 20:9054-70. [PMID: 25996211 PMCID: PMC6272516 DOI: 10.3390/molecules20059054] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Revised: 05/06/2015] [Accepted: 05/11/2015] [Indexed: 11/30/2022] Open
Abstract
In vitro studies have been carried out to establish the nutritional differences between crude and refined vegetable oils; however, the impact of the consumption of these foods on metabolism, in particular the effect of buriti oil, needs to be further evaluated. The aim of this study was to evaluate the biochemical and murine parameters and the vitamin A and E status in young rats fed with diets supplemented with crude or refined buriti oil. The animals (n = 30) were randomized into three groups receiving diet added of soybean oil (control), crude buriti oil (CBO) and refined buriti oil (RBO) for 28 days. Rats fed with diet added of refined buriti oil (RBO) showed reduced total cholesterol (up to 60.27%), LDL (64.75%), triglycerides (55.47%) and enzyme aspartate transaminase (21.57%) compared to those fed with diet added of crude oil. Serum and hepatic retinol and tocopherol were higher by two to three times in CBO and RBO groups compared to the control group, but no differences were observed for murine parameters. The results indicate that buriti oil is an important source of the antioxidant vitamins A and E, and refined buriti oil is suggested as alternative to improve the lipid profile of healthy rats.
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