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Bernini R, Campo M, Cassiani C, Fochetti A, Ieri F, Lombardi A, Urciuoli S, Vignolini P, Villanova N, Vita C. Polyphenol-Rich Extracts from Agroindustrial Waste and Byproducts: Results and Perspectives According to the Green Chemistry and Circular Economy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12871-12895. [PMID: 38829927 DOI: 10.1021/acs.jafc.4c00945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Polyphenols are natural secondary metabolites found in plants endowed with multiple biological activities (antioxidant, anti-inflammatory, antimicrobial, cardioprotective, and anticancer). In view of these properties, they find many applications and are used as active ingredients in nutraceutical, food, pharmaceutical, and cosmetic formulations. In accordance with green chemistry and circular economy strategies, they can also be recovered from agroindustrial waste and reused in various sectors, promoting sustainable processes. This review described structural characteristics, methods for extraction, biological properties, and applications of polyphenolic extracts obtained from two selected plant materials of the Mediterranean area as olive (Olea europaea L.) and pomegranate (Punica granatum L.) based on recent literature, highlighting future research perspectives.
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Affiliation(s)
- Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Margherita Campo
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Chiara Cassiani
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Andrea Fochetti
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Francesca Ieri
- Institute of Bioscience and BioResources (IBBR), National Research Council of Italy (CNR), 50019 Sesto Fiorentino, Florence, Italy
| | - Andrea Lombardi
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Silvia Urciuoli
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Pamela Vignolini
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Noemi Villanova
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Chiara Vita
- QuMAP - PIN, University Center "Città di Prato" Educational and Scientific Services for the University of Florence, 59100 Prato, Italy
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Freiría-Gándara J, Martínez-Senra T, Bravo-Díaz C. Exploring the Use of Hydroxytyrosol and Some of Its Esters in Food-Grade Nanoemulsions: Establishing Connection between Structure and Efficiency. Antioxidants (Basel) 2023; 12:2002. [PMID: 38001855 PMCID: PMC10669426 DOI: 10.3390/antiox12112002] [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: 10/23/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
The efficiency of HT and that of some of its hydrophobic derivatives and their distribution and effective concentrations were investigated in fish oil-in-water nanoemulsions. For this purpose, we carried out two sets of independent, but complementary, kinetic experiments in the same intact fish nanoemulsions. In one of them, we monitored the progress of lipid oxidation in intact nanoemulsions by monitoring the formation of conjugated dienes with time. In the second set of experiments, we determined the distributions and effective concentrations of HT and its derivatives in the same intact nanoemulsions as those employed in the oxidation experiments. Results show that the antioxidant efficiency is consistent with the "cut-off" effect-the efficiency of HT derivatives increases upon increasing their hydrophobicity up to the octyl derivative after which a further increase in the hydrophobicity decreases their efficiency. Results indicate that the effective interfacial concentration is the main factor controlling the efficiency of the antioxidants and that such efficiency strongly depends on the surfactant concentration and on the oil-to-water (o/w) ratio employed to prepare the nanoemulsions.
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Affiliation(s)
- Josefa Freiría-Gándara
- Departamento Química-Física, Facultad de Química, Universidade de Vigo, 36310 Vigo, Spain
| | - Tamara Martínez-Senra
- Departamento Química-Física, Facultad de Química, Universidade de Vigo, 36310 Vigo, Spain
| | - Carlos Bravo-Díaz
- Departamento Química-Física, Facultad de Química, Universidade de Vigo, 36310 Vigo, Spain
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Albini A, Albini F, Corradino P, Dugo L, Calabrone L, Noonan DM. From antiquity to contemporary times: how olive oil by-products and waste water can contribute to health. Front Nutr 2023; 10:1254947. [PMID: 37908306 PMCID: PMC10615083 DOI: 10.3389/fnut.2023.1254947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 09/28/2023] [Indexed: 11/02/2023] Open
Abstract
Since antiquity, numerous advantages of olive oil and its by-products have been recognized in various domains, including cooking, skincare, and healthcare. Extra virgin olive oil is a crucial component of the Mediterranean diet; several of its compounds exert antioxidant, anti-proliferative, anti-angiogenic and pro-apoptotic effects against a variety of cancers, and also affect cellular metabolism, targeting cancer cells through their metabolic derangements. Numerous olive tree parts, including leaves, can contribute metabolites useful to human health. Olive mill waste water (OMWW), a dark and pungent liquid residue produced in vast amounts during olive oil extraction, contains high organic matter concentrations that may seriously contaminate the soil and surrounding waters if not managed properly. However, OMWW is a rich source of phytochemicals with various health benefits. In ancient Rome, the farmers would employ what was known as amurca, a mulch-like by-product of olive oil production, for many purposes and applications. Several studies have investigated anti-angiogenic and chemopreventive activities of OMWW extracts. The most prevalent polyphenol in OMWW extracts is hydroxytyrosol (HT). Verbascoside and oleuperin are also abundant. We assessed the impact of one such extract, A009, on endothelial cells (HUVEC) and cancer cells. A009 was anti-angiogenic in several in vitro assays (growth, migration, adhesion) and inhibited angiogenesis in vivo, outperforming HT alone. A009 inhibited cells from several tumors in vitro and in vivo and showed potential cardioprotective effects mitigating cardiotoxicity induced by chemotherapy drugs, commonly used in cancer treatment, and reducing up-regulation of pro-inflammatory markers in cardiomyocytes. Extracts from OMWW and other olive by-products have been evaluated for biological activities by various international research teams. The results obtained make them promising candidates for further development as nutraceutical and cosmeceutical agents or dietary supplement, especially in cancer prevention or even in co-treatments with anti-cancer drugs. Furthermore, their potential to offer cardioprotective benefits opens up avenues for application in the field of cardio-oncology.
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Affiliation(s)
- Adriana Albini
- Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS), European Institute of Oncology IEO, Milan, Italy
| | - Francesca Albini
- Royal Society for the Encouragement of Arts, Manufactures and Commerce, London, United Kingdom
| | - Paola Corradino
- Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS), European Institute of Oncology IEO, Milan, Italy
| | - Laura Dugo
- Department of Science and Technology for Sustainable Development and One Health, University Campus Bio-Medico of Rome, Roma, Italy
| | | | - Douglas M. Noonan
- Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
- IRCCS MultiMedica, Milan, Italy
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Zhao H, Kim Y, Avena-Bustillos RJ, Nitin N, Wang SC. Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Foti P, Conti-Nibali S, Randazzo CL, Reina S, Romeo FV, Caggia C, De Pinto V. Protective Effect of Treated Olive Mill Wastewater on Target Bacteria and Mitochondrial Voltage-Dependent Anion-Selective Channel 1. Antioxidants (Basel) 2023; 12:antiox12020322. [PMID: 36829881 PMCID: PMC9951878 DOI: 10.3390/antiox12020322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/23/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Olive mill wastewater, a by-product of the olive oil industry, represents an important resource, rich in bioactive compounds with antioxidant activity. In this study, two strategies to concentrate the bioactive components were used: the tangential membrane filtration (ultrafiltration and reverse osmosis) and the selective resin extraction. The concentrates were evaluated for physico-chemical characteristics and antioxidant activity. Furthermore, the antimicrobial activity and the effect on the mitochondrial voltage-dependent anion selective channel 1 were evaluated. The chemical results highlighted that the highest concentration of hydroxytyrosol (as 7204 mg/L) was revealed in the sample obtained by inverse osmosis while the highest concentration of oleuropein (10005 mg/L) was detected in the sample obtained by resin extraction. The latter sample exhibited the highest antimicrobial effects against Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. Both samples exhibited a high impact on the electrophysiological parameters of VDAC1 activity. These results showed that both valorization techniques, which can be reproduced at industrial scale, provided phenolic concentrates with antioxidant and antimicrobial activity useful for different future perspectives.
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Affiliation(s)
- Paola Foti
- Dipartimento di Agricoltura, Alimentazione e Ambiente—Di3A, Università degli Studi di Catania, 95124 Catania, Italy
| | - Stefano Conti-Nibali
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95124 Catania, Italy
| | - Cinzia L. Randazzo
- Dipartimento di Agricoltura, Alimentazione e Ambiente—Di3A, Università degli Studi di Catania, 95124 Catania, Italy
- ProBioEtna srl, Spin Off University of Catania, 95124 Catania, Italy
- CERNUT, Interdepartmental Research Centre in Nutraceuteuticals and Health Products, University of Catania, 95125 Catania, Italy
| | - Simona Reina
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95124 Catania, Italy
- We.MitoBiotech S.R.L., 95129 Catania, Italy
| | - Flora V. Romeo
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, 95024 Acireale, Italy
| | - Cinzia Caggia
- Dipartimento di Agricoltura, Alimentazione e Ambiente—Di3A, Università degli Studi di Catania, 95124 Catania, Italy
- ProBioEtna srl, Spin Off University of Catania, 95124 Catania, Italy
- CERNUT, Interdepartmental Research Centre in Nutraceuteuticals and Health Products, University of Catania, 95125 Catania, Italy
- Correspondence:
| | - Vito De Pinto
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95124 Catania, Italy
- CERNUT, Interdepartmental Research Centre in Nutraceuteuticals and Health Products, University of Catania, 95125 Catania, Italy
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Foti P, Occhipinti PS, Russo N, Scilimati A, Miciaccia M, Caggia C, Perrone MG, Randazzo CL, Romeo FV. Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020646. [PMID: 36677704 PMCID: PMC9866608 DOI: 10.3390/molecules28020646] [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: 12/02/2022] [Revised: 01/01/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023]
Abstract
Olive mill wastewater (OMWW) represents a by-product but also a source of biologically active compounds, and their recycling is a relevant strategy to recover income and to reduce environmental impact. The objective of the present study was to obtain a new functional beverage with a health-promoting effect starting from OMWW. Fresh OMWW were pre-treated through filtration and/or microfiltration and subjected to fermentation using strains belonging to Lactiplantibacillus plantarum, Candida boidinii and Wickerhamomyces anomalus. During fermentation, phenolic content and hydroxytyrosol were monitored. Moreover, the biological assay of microfiltered fermented OMWW was detected versus tumor cell lines and as anti-inflammatory activity. The results showed that in microfiltered OMWW, fermentation was successfully conducted, with the lowest pH values reached after 21 days. In addition, in all fermented samples, an increase in phenol and organic acid contents was detected. Particularly, in samples fermented with L. plantarum and C. boidinii in single and combined cultures, the concentration of hydroxytyrosol reached values of 925.6, 902.5 and 903.5 mg/L, respectively. Moreover, biological assays highlighted that fermentation determines an increase in the antioxidant and anti-inflammatory activity of OMWW. Lastly, an increment in the active permeability on Caco-2 cell line was also revealed. In conclusion, results of the present study confirmed that the process applied here represents an effective strategy to achieve a new functional beverage.
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Affiliation(s)
- Paola Foti
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Paride S. Occhipinti
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- ProBioEtna srl, Spin-Off of University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Antonio Scilimati
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “Aldo Moro”, Via E. Orabona 4, 70125 Bari, Italy
| | - Morena Miciaccia
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “Aldo Moro”, Via E. Orabona 4, 70125 Bari, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- ProBioEtna srl, Spin-Off of University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- CERNUT (Interdepartmental Research Centre in Nutraceuticals and Health Products), University of Catania, Via le A. Doria 6, 95125 Catania, Italy
- Correspondence:
| | - Maria Grazia Perrone
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “Aldo Moro”, Via E. Orabona 4, 70125 Bari, Italy
| | - Cinzia L. Randazzo
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- ProBioEtna srl, Spin-Off of University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- CERNUT (Interdepartmental Research Centre in Nutraceuticals and Health Products), University of Catania, Via le A. Doria 6, 95125 Catania, Italy
| | - Flora V. Romeo
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivico-Tura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
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Fabroni S, Trovato A, Ballistreri G, Tortorelli SA, Foti P, Romeo FV, Rapisarda P. Almond [ Prunus dulcis (Mill.) DA Webb] Processing Residual Hull as a New Source of Bioactive Compounds: Phytochemical Composition, Radical Scavenging and Antimicrobial Activities of Extracts from Italian Cultivars ('Tuono', 'Pizzuta', 'Romana'). Molecules 2023; 28:molecules28020605. [PMID: 36677662 PMCID: PMC9864005 DOI: 10.3390/molecules28020605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/31/2022] [Accepted: 01/02/2023] [Indexed: 01/11/2023] Open
Abstract
In this study we developed a new extract, by the use of conventional solid-solvent extraction and a food-grade hydroalcoholic solvent, rich in phenolic and triterpenoid components from almon hull to be employed as functional ingredient in food, pharma and cosmetic sectors. Two autochthonous Sicilian cultivars ('Pizzuta' and 'Romana') and an Apulian modern cultivar ('Tuono') have been tested for the production of the extract. Results showed that the two Sicilian varieties, and in particular the 'Romana' one, present the best characteristics to obtain extracts rich in triterpenoids and hydroxycinnamic acids, useful for the production of nutraceutical supplements. About triterpenoids, the performance of the hydroalcoholic extraction process allowed to never go below 46% of recovery for 'Pizzuta' samples, with significantly higher percentages of recovery for 'Tuono' and 'Romana' extracts (62.61% and 73.13%, respectively) while hydroxycinnamic acids were recovered at higher recovery rate (84%, 89% and 88% for 'Pizzuta', 'Romana' and 'Tuono' extracts, respectively). Invitro antioxidant and antimicrobial activities exerted by the extracts showed promising results with P. aeruginosa being the most affected strain, inhibited up to the 1/8 dilution with 'Romana' extract. All the three tested extracts exerted an antimicrobial action up to 1/4 dilutions but 'Romana' and 'Pizzuta' extracts always showed the greatest efficacy.
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Foti P, Russo N, Randazzo CL, Choupina AB, Pino A, Caggia C, Romeo FV. Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study. BEVERAGES 2022. [DOI: 10.3390/beverages8030057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The demand for functional beverages is expanding over the world. In this work, a rapid, easy and low-cost procedure was followed to prepare a functional beverage (FB) by directly using two-phase olive pomace (TPOP). Liquid ingredients (water and 6% citric acid), extraction systems (heat and ultrasonic treatment), treatment time (30, 60, 90 min) and drying techniques (freeze and air-dried) were studied. Experimented TPOP had a total phenol content of 7.5 mg/g CAE (caffeic acid equivalent), composed majorly of o-diphenols. Air drying of TPOP caused a 50% depletion of total phenols compared to freeze drying. Conversely, no substantial differences were found in the FB, neither for liquid ingredients nor treatment/time adopted. Both 6% citric acid and water were revealed to be profitable liquid ingredients. A 30-min heating treatment was enough to produce a satisfactory beverage, whereas ultrasound treatment caused a loss of total phenols, especially in the water FB. All FBs appeared just limpid after a simple filtration; the citric acid beverage showed reddish color, while water ones were brownish. Finally, the prepared FBs had an average total phenol of about 600 mg/L CAE (by using 300 g/L fresh pomace), with hydroxytyrosol and related compounds being well represented, which confirmed their potential functionality.
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Gallardo-Fernández M, Gonzalez-Ramirez M, Cerezo AB, Troncoso AM, Garcia-Parrilla MC. Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses. Foods 2022; 11:foods11152355. [PMID: 35954121 PMCID: PMC9368174 DOI: 10.3390/foods11152355] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 07/29/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population by compiling scattered literature data on its concentration in foods. The consumption of the involved foods was estimated based on the EFSA Comprehensive European Food Consumption Database. The updated average contents of HT are as follows: 629.1, 5.2 and 2.1 µg/g for olives, olive oil and wine, respectively. The HT estimated intake in the European Union (EU) adult population falls within 0.13–6.82 mg/day/person, with table olives and wine being the main contributors. The estimated mean dietary intake of HT in EU countries is 1.97 ± 2.62 mg/day. Greece showed the highest HT intake (6.82 mg/day), while Austria presented the lowest (0.13 mg/day). Moreover, HT is an authorized novel food ingredient in the EU that can be added to different foods. Since the estimated HT intake is substantially low, the use of HT as a food ingredient seems feasible. This opens new possibilities for revalorizing waste products from olive oil and olive production which are rich HT sources.
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