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Zhan-Dai S, Grases-Pintó B, Lamuela-Raventós RM, Castell M, Pérez-Cano FJ, Vallverdú-Queralt A, Rodríguez-Lagunas MJ. Exploring the Impact of Extra Virgin Olive Oil on Maternal Immune System and Breast Milk Composition in Rats. Nutrients 2024; 16:1785. [PMID: 38892716 PMCID: PMC11174597 DOI: 10.3390/nu16111785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 05/29/2024] [Accepted: 06/05/2024] [Indexed: 06/21/2024] Open
Abstract
Maternal breast milk plays a key role in providing newborns with passive immunity and stimulating the maturation of an infant's immune system, protecting them from many diseases. It is known that diet can influence the immune system of lactating mothers and the composition of their breast milk. The aim of this study was to establish if a supplementation during the gestation and lactation of Lewis rats with extra virgin olive oil (EVOO), due to the high proportion of antioxidant components in its composition, has an impact on the mother's immune system and on the breast milk's immune composition. For this, 10 mL/kg of either EVOO, refined oil (control oil) or water (REF group) were orally administered once a day to rats during gestation and lactation periods. Immunoglobulin (Ig) concentrations and gene expressions of immune molecules were quantified in several compartments of the mothers. The EVOO group showed higher IgA levels in both the breast milk and the mammary glands than the REF group. In addition, the gene expression of IgA in mammary glands was also boosted by EVOO consumption. Overall, EVOO supplementation during gestation and lactation is safe and does not negatively affect the mother's immune system while improving breast milk immune composition by increasing the presence of IgA, which could be critical for an offspring's immune health.
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Affiliation(s)
- Sonia Zhan-Dai
- Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; (S.Z.-D.); (B.G.-P.); (M.C.); (M.J.R.-L.)
- Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (R.M.L.-R.); (A.V.-Q.)
| | - Blanca Grases-Pintó
- Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; (S.Z.-D.); (B.G.-P.); (M.C.); (M.J.R.-L.)
- Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (R.M.L.-R.); (A.V.-Q.)
| | - Rosa M. Lamuela-Raventós
- Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (R.M.L.-R.); (A.V.-Q.)
- Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Margarida Castell
- Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; (S.Z.-D.); (B.G.-P.); (M.C.); (M.J.R.-L.)
- Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (R.M.L.-R.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Francisco J. Pérez-Cano
- Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; (S.Z.-D.); (B.G.-P.); (M.C.); (M.J.R.-L.)
- Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (R.M.L.-R.); (A.V.-Q.)
| | - Anna Vallverdú-Queralt
- Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (R.M.L.-R.); (A.V.-Q.)
- Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Maria José Rodríguez-Lagunas
- Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; (S.Z.-D.); (B.G.-P.); (M.C.); (M.J.R.-L.)
- Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (R.M.L.-R.); (A.V.-Q.)
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Khalil J, Jaafar AAK, Habib H, Bouguerra S, Nogueira V, Rodríguez-Seijo A. The impact of olive mill wastewater on soil properties, nutrient and heavy metal availability - A study case from Syrian vertisols. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 351:119861. [PMID: 38142600 DOI: 10.1016/j.jenvman.2023.119861] [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: 08/05/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/26/2023]
Abstract
Olive oil mill wastewater (OMW) is an environmental concern in olive oil producers' regions due to its use in agricultural soils as an organic amendment. However, OMW can also be used as organic fertilizer due to their high organic matter and nutrient levels, but its use, when it occurs without environmental management, can cause serious environmental implications for soils and waters. This work evaluated the impact of different OMW levels on a set of physicochemical parameters from an agricultural vertisol where wheat grew (Triticum aestivum L var. Douma 1). A set of physicochemical parameters were conducted before adding different levels of OMW (0, 5, 10 and 15 L m-2) at two soil depths (0-30 and 30-60 cm) and for the two growing seasons to determine: i) the effect of OMW treatments on the studied physicochemical soil properties (bulk density, soil porosity, soil pH, electrical conductivity and organic matter), ii) available primary (N, P, K) and secondary macronutrients (Ca, Mg and Na), ii) micronutrients (Cu Fe, Mn and Zn), and iv) available heavy metals (Cd and Pb). The results indicated that soil physicochemical parameters were slightly improved, mainly due to improvement in organic matter, macro- and micronutrients, usually proportionally to the olive mill wastewater dose. Cadmium and Pb were within the permissible limits. The increased OMW had different behaviour on the soil nutritional balances of different elements, leading to nutrient imbalances, although in some cases, they were improved. However, the plant growth was not affected, and it was improved under 10 L m-2 and 15 L m-2 doses. The results offer valuable data about the use of OMW as organic fertilizer for crops and their potential impact on soil properties.
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Affiliation(s)
- Jehan Khalil
- Department of Soil Science, Faculty of Agricultural, Damascus University, Damascus, Syrian Arab Republic.
| | - Abd Al Karim Jaafar
- Department of Soil Science, Faculty of Agricultural, Damascus University, Damascus, Syrian Arab Republic.
| | - Hassan Habib
- Department of Soil Science, Faculty of Agricultural, Damascus University, Damascus, Syrian Arab Republic.
| | - Sirine Bouguerra
- GreenUPorto, Sustainable Agrifood Production Research Center & Inov4Agro | Rua da Agrária 747, 4485-64, Vairão, Portugal; Department of Biology, Faculty of Sciences, University of Porto, Rua do Campo Alegre S/N. 4169-007 Porto, Portugal.
| | - Verónica Nogueira
- Department of Biology, Faculty of Sciences, University of Porto, Rua do Campo Alegre S/N. 4169-007 Porto, Portugal; CIIMAR - Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208, Matosinhos, Portugal.
| | - Andrés Rodríguez-Seijo
- Department of Plant Biology and Soil Science, Área de Edafoloxía e Química Agrícola, Facultade de Ciencias, Universidade de Vigo, 32004, Ourense, Spain; Agroecology and Food Institute (IAA), University of Vigo - Campus Auga, 32004, Ourense, Spain.
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Mariga C, Souza Silva Mateus AL, dos Santos Dullius ÂI, da Silva AP, Martins Flores M, Vasconcelos Soares A, Amazonas E, Tadeu Lemos Pinto Filho S. Dermatological evaluation in dogs with atopic dermatitis treated with full-spectrum high cannabidiol oil: a pre study part 1. Front Vet Sci 2023; 10:1285384. [PMID: 38026679 PMCID: PMC10644039 DOI: 10.3389/fvets.2023.1285384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Introduction Dermatological consultations represent a great part of the small animal medical clinic routine. Canine atopic dermatitis (CAD) is a common skin disease that affects a significant amount of dogs, making it a relevant consideration in clinical practice. The role of the endocannabinoid system on skin homeostasis has been described and its deregulation contributes to dermatopathies. Its function in specialized skin cells reveals an expressive therapeutic potential. Due to the difficulties and the growing scientific evidence of the therapeutic benefits of cannabis on animals, this work aimed to evaluate the anti-inflammatory effects of cannabis-derived oil in the treatment of CAD. Methods Fourteen canines diagnosed with CAD were divided into two groups: T: full spectrum high cannabidiol (CBD) cannabis oil, 2,5 mg/kg; and C: control group (treated with olive oil alone). The effectiveness was evaluated based on the degree of pruritus, dermatological evaluation (CADESI-4) and histopathological evaluation of the skin including mast cell count. Results Despite the theoretical basis, there were no significant results obtained between the compared treatments. Discussion Thus, it can be concluded that although full spectrum high cannabinoids therapy presents a promising approach to immunological diseases, further research is required in order to establish the actual effective cannabinoid ratio within the myriad possible combinations and for multi-target therapy of CAD.
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Affiliation(s)
- Carollina Mariga
- Programa de Pós-Graduação em Medicina Veterinária pela Universidade Federal de Santa Maria (UFSM), Santa Maria, Rio Grande do Sul, Brazil
| | | | | | - Ana Paula da Silva
- Departamento de Clínica Médica no Hospital Veterinário Universitário da UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | | | | | - Erik Amazonas
- Departamento de biociências e saúde única da Universidade Federal de Santa Catarina (UFSC), Curitibanos, Santa Catarina, Brazil
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Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering. Antioxidants (Basel) 2023; 12:antiox12020333. [PMID: 36829892 PMCID: PMC9952268 DOI: 10.3390/antiox12020333] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/23/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023] Open
Abstract
Table olives are a major component of the Mediterranean diet and are associated with many beneficial biological activities, which are mainly related to their phenolic compounds. Olive fruit debittering process defines the quantitative and qualitative composition of table olives in biophenols. The aim of the present study was to evaluate the in vitro antioxidant capacity and DNA-protective activity of an extract originated from brine samples, according to the Greek style debbitering process of Kalamon olive fruits. The main phenolic components determined in the brine extract were hydroxytyrosol (HT), verbascoside (VERB) and tyrosol (T). The in vitro cell-free assays showed strong radical scavenging capacity from the extract, therefore antioxidant potential. At cellular level, human endothelial cells (EA.hy296) and murine myoblasts (C2C12) were treated with non-cytotoxic concentrations of the brine extract and the redox status was assessed by measuring glutathione (GSH), reactive oxygen species (ROS) and lipid peroxidation levels (TBARS). Our results show cell type specific response, exerting a hormetic reflection at endothelial cells. Finally, in both cell lines, pre-treatment with brine extract protected from H2O2-induced DNA damage. In conclusion, this is the first holistic approach highlighted table olive wastewaters from Kalamon- Greek style debittering process, as valuable source of bioactive compounds, which could have interesting implications for the development of new products in food or other industries.
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Mechi D, Baccouri B, Martín-Vertedor D, Abaza L. Bioavailability of Phenolic Compounds in Californian-Style Table Olives with Tunisian Aqueous Olive Leaf Extracts. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020707. [PMID: 36677765 PMCID: PMC9866685 DOI: 10.3390/molecules28020707] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
Recent advances in biotechnology have ensured that one of the main olive tree by-products is olive leaf extract (OLE), a rich source in bioactive compounds. The aim of this work was to study the phenolic composition in different OLEs of three Tunisian varieties, namely, 'Sayali', 'Tkobri', and 'Neb Jmel'. The in vitro biodigestibility effect after 'Sayali' OLE addition to Californian-style 'Hojiblanca' table olives was also studied. This OLE contained bioactive molecules such as hydroxytyrosol, tyrosol, oleropeine, Procianidine B1 (PB1), and p-cumaric acid. These compounds were also found in fresh olives after OLE was added. Furthermore, from fresh extract to oral digestion, the detected amount of bioavailable phenol was higher; however, its content decreased according to each phase of gastric and intestinal digestion. In the final digestion phase, the number of phenols found was lower than that of fresh olives. In addition, the phenolic content of Californian-style 'Hojiblanca' table olives decreased during the in vitro digestion process. The antioxidant activity of this variety decreased by 64% and 88% after gastrointestinal digestion, being the highest antioxidant capacity found in both simulated gastric and intestinal fluid, respectively. The results show us that the 'Sayali' variety is rich in phenolic compounds that are bioavailable after digestion, which could be used at an industrial level due to the related health benefits.
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Affiliation(s)
- Dalel Mechi
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cedria (CBBC), Hammam-Lif 2050, Tunisia
- Department of Biology, The Faculty of Science of Bizerte, University of Carthage, Zarzouna 7021, Tunisia
| | - Bechir Baccouri
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cedria (CBBC), Hammam-Lif 2050, Tunisia
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, 06007 Badajoz, Spain
- Correspondence: ; Tel.: +34-924-012-664
| | - Leila Abaza
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cedria (CBBC), Hammam-Lif 2050, Tunisia
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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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Terholsen H, Kaur J, Kaloudis N, Staudt A, Pavlidis IV, Bornscheuer UT. An Enzyme Cascade Reaction for the Recovery of Hydroxytyrosol Dervatives from Olive Mill Wastewater. CHEM-ING-TECH 2022. [DOI: 10.1002/cite.202200069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Henrik Terholsen
- University Greifswald Department of Biotechnology and Enzyme Catalysis Felix-Hausdorff-Straße 4 17487 Greifswald Germany
| | - Jasmin Kaur
- University Greifswald Department of Biotechnology and Enzyme Catalysis Felix-Hausdorff-Straße 4 17487 Greifswald Germany
| | - Nikolaos Kaloudis
- University of Crete Department of Chemistry Voutes University Campus 70013 Heraklion Greece
| | - Amanda Staudt
- University Greifswald Department of Biotechnology and Enzyme Catalysis Felix-Hausdorff-Straße 4 17487 Greifswald Germany
| | - Ioannis V. Pavlidis
- University of Crete Department of Chemistry Voutes University Campus 70013 Heraklion Greece
| | - Uwe T. Bornscheuer
- University Greifswald Department of Biotechnology and Enzyme Catalysis Felix-Hausdorff-Straße 4 17487 Greifswald Germany
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Terholsen H, Kaur J, Kaloudis N, Staudt A, Müller H, Pavlidis IV, Bornscheuer U. Recovery of hydroxytyrosol from olive mill wastewater using the promiscuous hydrolase/acyltransferase PestE. Chembiochem 2022; 23:e202200254. [PMID: 35579388 PMCID: PMC9400952 DOI: 10.1002/cbic.202200254] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/17/2022] [Indexed: 11/21/2022]
Abstract
Olive mill wastewater (OMWW) is produced annually during olive oil extraction and contains most of the health‐promoting 3‐hydroxytyrosol of the olive fruit. To facilitate its recovery, enzymatic transesterification of hydroxytyrosol (HT) was directly performed in an aqueous system in the presence of ethyl acetate, yielding a 3‐hydroxytyrosol acetate rich extract. For this, the promiscuous acyltransferase from Pyrobaculum calidifontis VA1 (PestE) was engineered by rational design. The best mutant for the acetylation of hydroxytyrosol (PestE_I208A_L209F_N288A) was immobilized on EziG2 beads, resulting in hydroxytyrosol conversions between 82 and 89 % in one hour, for at least ten reaction cycles in a buffered hydroxytyrosol solution. Due to inhibition by other phenols in OMWW the conversions of hydroxytyrosol from this source were between 51 and 62 %. In a preparative scale reaction, 13.8 mg (57 %) of 3‐hydroxytyrosol acetate was extracted from 60 mL OMWW.
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Affiliation(s)
- Henrik Terholsen
- University of Greifswald: Universitat Greifswald, Biotechnology and Enzyme Catalysis, GERMANY
| | - Jasmin Kaur
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Nikolaos Kaloudis
- University of Crete Department of Chemistry: Panepistemio Kretes Tmema Chemeias, Dept. of Chemistry, GREECE
| | - Amanda Staudt
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Henrik Müller
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Ioannis V Pavlidis
- University of Crete Department of Chemistry: Panepistemio Kretes Tmema Chemeias, Dept. of Chemistry, GREECE
| | - Uwe Bornscheuer
- Greifswald University, Dept. of Biotechnology & Enzyme Catalysis, Felix-Hausdorff-Str. 4, 17487, Greifswald, GERMANY
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Malekjani N, Jafari SM. Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater. Crit Rev Food Sci Nutr 2022; 63:9797-9815. [PMID: 35475951 DOI: 10.1080/10408398.2022.2068123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Olive by-products are rich sources of phenolic compounds and their valorization is a favorable approach in line with sustainable development goals of the United Nations (UN) organization to promote well-being and production of healthier products; also, to deal with the environmental and economic subjects resulting in more profitability in the olive oil industry. The production of value-added ingredients from these by-products is not extensively exploited on the industrial scale. Drying is a critical pretreatment before extraction that can have a direct impact on the recovery and yield of the available bioactive compounds in olive by-products. In order to produce more stable and high quality phenolic products, encapsulation using spray and freeze drying is used. In this study, the effect of the drying process before and after extraction of bioactive compounds from olive by-products as a valuable source of phenolic compounds is reviewed. In addition, fortification using these ingredients and their incorporation in food formulations is also investigated.
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Affiliation(s)
- Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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Zahi MR, Zam W, El Hattab M. State of knowledge on chemical, biological and nutritional properties of olive mill wastewater. Food Chem 2022; 381:132238. [PMID: 35114626 DOI: 10.1016/j.foodchem.2022.132238] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 12/19/2022]
Abstract
The Mediterranean olive oil industries are producing annually a massive quantity of olive mill wastewater (OMWW). Unfortunately, the OMWW is released arbitrarily in the nature without any pretreatment. Thus, it exhibits a high toxicity against the whole natural ecosystem including, microorganisms, plants and animals. In order to eliminate or reduce its pollution, OMWW must be properly treated prior to its release in the nature. In this regard, different treatment methods have been developed by researchers, but some of them were costly and others were inappropriate. Thus, more efforts should be made to save the nature from this pollutant. In the light of that, the current work summaries the state of knowledge regarding the OMWW from a chemical, biological, nutraceutical point of view, and the treatment methods that were used to eliminate its risk of pollution.
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Affiliation(s)
- Mohamed Reda Zahi
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria.
| | - Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tartous University, Syria
| | - Mohamed El Hattab
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria
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Olive Mill Wastewater Valorization through Steam Reforming Using Multifunctional Reactors: Challenges of the Process Intensification. ENERGIES 2022. [DOI: 10.3390/en15030920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Olive oil mill wastewater (OMW) is a polluting stream derived from the production of olive oil and is a source of environmental pollution; this is relevant in many countries around the world, but particularly in all the Mediterranean region where major producers are located. In this effluent, several pollutants are present—namely, sugars, fatty acids, and polyphenols, among others. Nowadays, to reduce the pollutant load, several treatment techniques are applied, but these technologies have numerous cost and efficiency problems. For this reason, the steam reforming of the OMW (OMWSR) presents as a good alternative, because this process decreases the pollutant load of the OMW and simultaneously valorizes the waste with the production of green H2, which is consistent with the perspective of the circular economy. Currently, the OMWSR is an innovative treatment alternative in the scientific field and with high potential. In the last few years, some groups have studied the OMWSR and used innovative reactor configurations, aiming to improve the process’ effectiveness. In this review, the OMW treatment/valorization processes, the last developments on catalysis for OMWSR (or steam reforming of similar species present in the effluent), as well as the last advances on OMWSR performed in multi-functional reactors are addressed.
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Evolution of the Olive Oil Industry along the Entire Production Chain and Related Waste Management. ENERGIES 2022. [DOI: 10.3390/en15020465] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The production of olive oil involves the sustainable management of the waste produced along the entire production chain. This review examines the developments regarding cultivation techniques, production technologies, and waste management, highlighting the goals to be achieved and the most reasonable prospects. The results show that cultivation and production technology have evolved to an almost final solution to meet economic feasibility, keeping the oil’s high quality. Continuous horizontal decanters will coexist with traditional mills in many countries with old olive oil production and consumption traditions. High-quality products have conquered markets, especially in the wealthiest countries. At the same time, the exploitation of dried pomace by solvent extraction is increasingly an obsolete practice. However, waste management is still looking for one or a few reasonable solutions that meet modern society’s constraints. The enhancement of some experienced technologies and the full-scale application of emerging technologies and strategies should solve this problem in the short–medium term. A short discussion is reported on the possibility of unifying the nature and the quality of the waste, whatever the olive oil production method is. Furthermore, modern thermochemical treatment for solid wet organic waste disposal is examined and discussed.
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13
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Qi Z, Xue X, Zhou H, Yuan H, Li W, Yang G, Xie P, Wang C. The aqueous assembly preparation of OPs-AgNPs with phenols from olive mill wastewater and its mechanism on antimicrobial function study. Food Chem 2021; 376:131924. [PMID: 34968917 DOI: 10.1016/j.foodchem.2021.131924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 12/16/2021] [Accepted: 12/19/2021] [Indexed: 11/16/2022]
Abstract
To valorise olive mill wastewater phenols (OPs) potentially applied in food preservation, a novel stable and regularly spherical OPs-AgNPs (Davg = 78 nm) were successfully assembled in aqueous solution under the optimized conditions (pH 8.0, 5 mM AgNO3, 35C and 30 min). The results of antimicrobial zone diameters indicated that 50 μg/mL of promising OPs-AgNPs presented excellent antimicrobial effects. Especially, the cell wall damages of E. coli ATCC 23,815 were caused when OPs-AgNPs concentration was exceeded its MIC (8.58 μg/mL). Also, a significant down-regulating of the Ca2+-ATPase activity in E. coli was revealed, and the intracellular Ca2+ concentrations were thus decreased from 12.5 to 1.35 µg/mL after a treatment for 3 h. The apoptosis level of E. coli was significantly increased more than the control (55.13% of OPs-AgNPs vs 9.90% of control). In sum, OPs exerts enhanced antimicrobial function via penetrating cell membrane and targeting Ca2+-ATPase after chelated with AgNPs.
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Affiliation(s)
- Zhiwen Qi
- National Engineering Lab. for Biomass Chemical Utilization, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, People's Republic of China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing 210042, Jiangsu, People's Republic of China
| | - Xingying Xue
- National Engineering Lab. for Biomass Chemical Utilization, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, People's Republic of China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing 210042, Jiangsu, People's Republic of China
| | - Hao Zhou
- National Engineering Lab. for Biomass Chemical Utilization, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, People's Republic of China
| | - Hua Yuan
- National Engineering Lab. for Biomass Chemical Utilization, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, People's Republic of China
| | - Wenjun Li
- National Engineering Lab. for Biomass Chemical Utilization, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, People's Republic of China
| | - Guliang Yang
- National Engineering Laboratory for Rice and By-products Processing, Food Science and Engineering College, Central South University of Forestry and Technology, Changsha 410004, Hunan, People's Republic of China.
| | - Pujun Xie
- National Engineering Lab. for Biomass Chemical Utilization, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, People's Republic of China.
| | - Chengzhang Wang
- National Engineering Lab. for Biomass Chemical Utilization, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, People's Republic of China
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14
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Madureira J, Margaça FMA, Santos-Buelga C, Ferreira ICFR, Verde SC, Barros L. Applications of bioactive compounds extracted from olive industry wastes: A review. Compr Rev Food Sci Food Saf 2021; 21:453-476. [PMID: 34773427 DOI: 10.1111/1541-4337.12861] [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: 07/01/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/28/2022]
Abstract
The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits. After suitable extraction and purification, these compounds can be used as food antioxidants or as active ingredients in nutraceutical and cosmetic products due to their interesting technological and pharmaceutical properties. The aim of this review, after presenting general applications of the different types of wastes generated from this industry, is to focus on the olive pomace produced by the two-phase system and to explore the challenging applications of the main individual compounds present in this waste. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycone, and verbascoside are the most abundant bioactive compounds present in olive pomace. Besides their antioxidant activity, these compounds also demonstrated other biological properties such as antimicrobial, anticancer, or anti-inflammatory, thus being used in formulations to produce pharmaceutical and cosmetic products or in the fortification of food. Nevertheless, it is mandatory to involve both industries and researchers to create strategies to valorize these byproducts while maintaining environmental sustainability.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal.,Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal.,Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain.,Unidad de Excelencia Producción, Agrícola y Medioambiente (AGRIENVIRONMENT), Parque Científico, Universidad de Salamanca, Salamanca, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
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15
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Bilal RM, Liu C, Zhao H, Wang Y, Farag MR, Alagawany M, Hassan FU, Elnesr SS, Elwan HAM, Qiu H, Lin Q. Olive Oil: Nutritional Applications, Beneficial Health Aspects and its Prospective Application in Poultry Production. Front Pharmacol 2021; 12:723040. [PMID: 34512350 PMCID: PMC8424077 DOI: 10.3389/fphar.2021.723040] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Accepted: 07/12/2021] [Indexed: 01/18/2023] Open
Abstract
Plant polyphenols have promoting health features, including anti-mutagenic, anti-inflammatory, anti-thrombotic, anti-atherogenic, and anti-allergic effects. These polyphenols improve the immune system by affecting the white blood cell proliferation, as well as by the synthesis of cytokines and other factors, which contribute to immunological resistance. Olive trees are one of the most famous trees in the world. Whereas, olive olive oil and derivatives represent a large group of feeding resource for farm animals. In recent years, remarkable studies have been carried out to show the possible use of olive oil and derivatives for improvement of both animal performance and product quality. In vivo application of olive oil and its derived products has shown to maintain oxidative balance owing to its polyphenolic content. Consumption of extra virgin olive oil reduces the inflammation, limits the risk of liver damage, and prevents the progression of steatohepatitis through its potent antioxidant activities. Also, the monounsaturated fatty acids content of olive oil (particularly oleic acid), might have positive impacts on lipid peroxidation and hepatic protection. Therefore, this review article aims to highlight the nutritional applications and beneficial health aspects of olive oil and its effect on poultry production.
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Affiliation(s)
- Rana M. Bilal
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
- University College of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Chunjie Liu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Haohan Zhao
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Yanzhou Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
- Hunan Deren Husbandry Technology Co., Ltd., Changde, China
| | - Mayada R. Farag
- Forensic Medicine and Toxicology Department, Veterinary Medicine Faculty, Zagazig University, Zagazig, Egypt
| | - Mahmoud Alagawany
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Faiz-ul Hassan
- Institute of Animal and Dairy Sciences, Faculty of Animal Husbandry, University of Agriculture, Faisalabad, Pakistan
| | - Shaaban S. Elnesr
- Poultry Production Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Hamada A. M. Elwan
- Animal and Poultry Production Department, Faculty of Agriculture, Minia University, El-Minya, Egypt
| | - Huajiao Qiu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Qian Lin
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
- Hunan Deren Husbandry Technology Co., Ltd., Changde, China
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16
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Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167511] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
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17
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Carrara M, Kelly MT, Roso F, Larroque M, Margout D. Potential of Olive Oil Mill Wastewater as a Source of Polyphenols for the Treatment of Skin Disorders: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7268-7284. [PMID: 34180235 DOI: 10.1021/acs.jafc.1c00296] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Current trends toward naturally occurring compounds of therapeutic interest have contributed to an increasing number of studies on olive oil phenolics in the treatment of diseases with oxidative and inflammatory origins. Recent focus has been on olive oil wastewater, which is richer in phenolic compounds than olive oil itself. In this review, we present findings demonstrating the potential use of olive mill wastewater in dermatology. Particular attention is given to compounds with proven benefits in topical pharmacology: caffeic and ferulic acids, tyrosol and hydroxytyrosol, verbascoside, and oleuropein. The review is divided into different sections: inflammatory skin diseases, microbial effects, wound healing in addition to the antimelanoma properties of olive mill waste phenolics, and their potential in sun protection agents. There is strong evidence to support further studies into the valorization of this abundant and sustainable source of phenolic compounds for use in dermatology and dermo-cosmetic preparations.
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Affiliation(s)
- Morgane Carrara
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France
| | - Mary T Kelly
- Faculté de Pharmacie, Université Montpellier, 15 Avenue Charles Flahault, 34093 Montpellier, France
| | - Florence Roso
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France
| | - Michel Larroque
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France
| | - Delphine Margout
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France
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18
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Martins D, Martins RC, Braga MEM. Biocompounds recovery from olive mill wastewater by liquid-liquid extraction and integration with Fenton's process for water reuse. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:29521-29534. [PMID: 33559081 DOI: 10.1007/s11356-021-12679-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 01/22/2021] [Indexed: 06/12/2023]
Abstract
The olive mill wastewaters obtained from two different processes, press extraction olive mill wastewater (POMW) from Portugal and two-phase system olive mill wastewater (2POMW) from Spain, were treated to recover phenolic compounds and water sequentially, by the integration of liquid-liquid extraction with Fenton's processes. From the recovered fractions, squalene, oleic acid, tyrosol, syringic acid, and p-coumaric acid were identified, and oleic acid appears in a higher concentration for 2POMW wastewater for all used solvents compared to POMW samples. Recovered fractions presented higher antioxidant activity, but remained antioxidants were found in the residual water. The wastewaters coming from a two-phase extraction method (2POMW) present higher phytotoxicity according to germination index, but the application of Fenton's process was able to improve the water quality to be re-used since an increase on the water biodegradability (BOD5/COD) and toxicity reduction were achieved.
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Affiliation(s)
- Daniela Martins
- Department of Chemical Engineering, CIEPQPF, University of Coimbra, Rua Sílvio Lima, Pólo II - Pinhal De Marrocos, 3030-790, Coimbra, Portugal
| | - Rui C Martins
- Department of Chemical Engineering, CIEPQPF, University of Coimbra, Rua Sílvio Lima, Pólo II - Pinhal De Marrocos, 3030-790, Coimbra, Portugal.
| | - Mara E M Braga
- Department of Chemical Engineering, CIEPQPF, University of Coimbra, Rua Sílvio Lima, Pólo II - Pinhal De Marrocos, 3030-790, Coimbra, Portugal.
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19
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Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques. Foods 2021; 10:foods10061236. [PMID: 34072297 PMCID: PMC8227576 DOI: 10.3390/foods10061236] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/21/2021] [Accepted: 05/27/2021] [Indexed: 12/23/2022] Open
Abstract
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
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20
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Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes. Processes (Basel) 2021. [DOI: 10.3390/pr9060953] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.
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21
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Posadino AM, Cossu A, Giordo R, Piscopo A, Abdel-Rahman WM, Piga A, Pintus G. Antioxidant Properties of Olive Mill Wastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells. Foods 2021; 10:foods10040800. [PMID: 33917908 PMCID: PMC8068214 DOI: 10.3390/foods10040800] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/01/2021] [Accepted: 04/06/2021] [Indexed: 12/13/2022] Open
Abstract
This work aims to analyze the chemical and biological evaluation of two extracts obtained by olive mill wastewater (OMW), an olive oil processing byproduct. The exploitation of OMW is becoming an important aspect of development of the sustainable olive oil industry. Here we chemically and biologically evaluated one liquid (L) and one solid (S) extract obtained by liquid–liquid extraction followed by acidic hydrolysis (LLAC). Chemical characterization of the two extracts indicated that S has higher phenol content than L. Hydroxytyrosol and tyrosol were the more abundant phenols in both OMW extracts, with hydroxytyrosol significantly higher in S as compared to L. Both extracts failed to induce cell death when challenged with endothelial cells and vascular smooth muscle cells in cell viability experiments. On the contrary, the higher extract dosages employed significantly affected cell metabolic activity, as indicated by the MTT tests. Their ability to counteract H2O2-induced oxidative stress and cell death was assessed to investigate potential antioxidant activities of the extracts. Fluorescence measurements obtained with the reactive oxygen species (ROS) probe H2DCF-DA indicated strong antioxidant activity of the two OMW extracts in both cell models, as indicated by the inhibition of H2O2-induced ROS generation and the counteraction of the oxidative-induced cell death. Our results indicate LLAC-obtained OMW extracts as a safe and useful source of valuable compounds harboring antioxidant activity.
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Affiliation(s)
- Anna Maria Posadino
- Department of Biomedical Sciences, University of Sassari, 07100 Sassari, Italy; (A.M.P.); (A.C.)
| | - Annalisa Cossu
- Department of Biomedical Sciences, University of Sassari, 07100 Sassari, Italy; (A.M.P.); (A.C.)
| | - Roberta Giordo
- Department of Medical Laboratory Sciences, Institute for Medical Research, College of Health Sciences and Sharjah, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (R.G.); (W.M.A.-R.)
| | - Amalia Piscopo
- Department of AGRARIA, Mediterranean University of Reggio Calabria, 89124 Vito Reggio Calabria, Italy;
| | - Wael M. Abdel-Rahman
- Department of Medical Laboratory Sciences, Institute for Medical Research, College of Health Sciences and Sharjah, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (R.G.); (W.M.A.-R.)
| | - Antonio Piga
- Department of Agricultural Environmental Sciences and Food Biotechnology, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
- Correspondence: (A.P.); (G.P.)
| | - Gianfranco Pintus
- Department of Biomedical Sciences, University of Sassari, 07100 Sassari, Italy; (A.M.P.); (A.C.)
- Department of Medical Laboratory Sciences, Institute for Medical Research, College of Health Sciences and Sharjah, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (R.G.); (W.M.A.-R.)
- Correspondence: (A.P.); (G.P.)
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22
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Lecci RM, D’Antuono I, Cardinali A, Garbetta A, Linsalata V, Logrieco AF, Leone A. Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes. Molecules 2021; 26:molecules26082153. [PMID: 33917980 PMCID: PMC8068360 DOI: 10.3390/molecules26082153] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/26/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
A wide variety of polyphenols are reported to have considerable antioxidant and skin photoprotective effects, although the mechanisms of action are not fully known. Environmentally friendly and inexpensive sources of natural bioactive compounds, such as olive mill wastewater (OMWW), the by-product of olive-oil processing, can be considered an economic source of bioactive polyphenols, with a range of biological activities, useful as chemotherapeutic or cosmeceutical agents. Green strategies, such as the process based on membrane technologies, allow to recover active polyphenols from this complex matrix. This study aims to evaluate the antioxidant, pro-oxidant, and photoprotective effects, including the underlying action mechanism(s), of the ultra-filtered (UF) OMWW fractions, in order to substantiate their use as natural cosmeceutical ingredient. Six chemically characterized UF-OMWW fractions, from Italian and Greek olive cultivar processing, were investigated for their antioxidant activities, measured by Trolox Equivalent Antioxidant Capacity (TEAC), LDL oxidation inhibition, and ROS-quenching ability in UVA-irradiated HEKa (Human Epidermal Keratinocytes adult) cultures. The photoprotective properties of UF-OMWW were assayed as a pro-oxidant-mediated pro-apoptotic effect on the UVA-damaged HEKa cells, which can be potentially involved in the carcinogenesis process. All the UF-OMWW fractions exerted an effective antioxidant activity in vitro and in cells when administered together with UV-radiation on HEKa. A pro-oxidative and pro-apoptotic effect on the UVA-damaged HEKa cells were observed, suggesting some protective actions of polyphenol fraction on keratinocyte cell cultures.
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Affiliation(s)
- Raffaella Marina Lecci
- National Research Council, Institute of Sciences of Food Production, (CNR-ISPA, Lecce), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy;
| | - Isabella D’Antuono
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Angela Cardinali
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
- Correspondence: (A.C.); (A.L.); Tel.: +39-080-5929303 (A.C.); +39-0832-422615 (A.L.); Fax: +39-0832-422620 (A.L.)
| | - Antonella Garbetta
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Vito Linsalata
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Antonio F. Logrieco
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Antonella Leone
- National Research Council, Institute of Sciences of Food Production, (CNR-ISPA, Lecce), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy;
- Correspondence: (A.C.); (A.L.); Tel.: +39-080-5929303 (A.C.); +39-0832-422615 (A.L.); Fax: +39-0832-422620 (A.L.)
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23
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Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives. Foods 2021; 10:foods10030666. [PMID: 33804683 PMCID: PMC8003629 DOI: 10.3390/foods10030666] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/11/2021] [Accepted: 03/16/2021] [Indexed: 01/30/2023] Open
Abstract
This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Caceres) olives were processed at an industrial scale in table olive fermenters whose brine was subjected to different thermal treatments. One of the three conducted experiments found that maintaining brine at 20–24 °C over a 3-month period led to optimum firmness, better color indices, and greater free acidity and lactic acid bacteria populations in comparison to an unheated control. Furthermore, raising the temperature of the fermenter to 20–24 °C accelerated the fermentation process, provoking better lactic bacteria and yeast growth without affecting olive firmness. The higher fermentation rate (shorter time to completion) associated with temperature-controlled olives also reduced the marketing time of the final product. Controlling brine temperature led to a better aspect and color, higher acidity, lower bitterness, and better overall assessment of processed olives. In addition, ‘Manzanilla de Sevilla’ olives presented a higher phenolic content than ‘Manzanilla Cacereña’ olives. Preliminary evidence is presented suggesting that ‘Manzanilla Cacereña’ olives appear highly amenable to Sevillian-style processing. The present innovative work demonstrates the importance of applying different thermal treatments to brine to control the temperature during the industrial fermentation of table olives during the cold season.
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24
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Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products. Antioxidants (Basel) 2021; 10:antiox10030444. [PMID: 33805715 PMCID: PMC8000085 DOI: 10.3390/antiox10030444] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/03/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g., the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.
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Tzamaloukas O, Neofytou MC, Simitzis PE. Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality. Animals (Basel) 2021; 11:531. [PMID: 33670809 PMCID: PMC7922248 DOI: 10.3390/ani11020531] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/10/2021] [Accepted: 02/11/2021] [Indexed: 02/06/2023] Open
Abstract
The olive oil industry has a leading position in the Mediterranean countries, resulting in the production of considerable quantities of the respective by-products (OB) that constitute an important environmental issue. OB contain valuable nutrients and bioactive components that can be re-used under the bioeconomy strategy, and several chemical, physical, and biological processes have been evaluated with the intention to improve their nutritional value. One feasible application of OB is their incorporation in the diets of livestock and especially ruminants due to their high fiber content. As indicated by numerous studies, OB dietary supplementation increases the levels of monounsaturated fatty acids (MUFAs) and decreases that of saturated fatty acids (SFAs) in the milk and meat of ruminants with beneficial effects for consumers' health. At the same time, environmental impact and feeding costs are reduced without detrimental effects on ruminal fermentation, nutrients utilization, growth performance, carcass traits, milk yield and composition.
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Affiliation(s)
- Ouranios Tzamaloukas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus; (O.T.); (M.C.N.)
| | - Marina C. Neofytou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus; (O.T.); (M.C.N.)
| | - Panagiotis E. Simitzis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos, 11855 Athens, Greece
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Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review. Antioxidants (Basel) 2020; 9:antiox9111061. [PMID: 33138148 PMCID: PMC7692586 DOI: 10.3390/antiox9111061] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 10/28/2020] [Accepted: 10/28/2020] [Indexed: 02/06/2023] Open
Abstract
Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.
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27
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Sustainable Environmental Management and Valorization Options for Olive Mill Byproducts in the Middle East and North Africa (MENA) Region. Processes (Basel) 2020. [DOI: 10.3390/pr8060671] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Cultivation of olive trees and olive oil production have been considered as a legacy for the Mediterranean region. This custom represents a very important benefit for many nations in terms of wealth and health. However, huge amounts of by-products and waste are generated during olive oil production. This represents a serious environmental impact on land and water bodies if not properly handled. Olive oil extraction generates two waste streams, a solid waste called pomace and olive mill wastewater (OMWW), which has been considered as highly pollutant and phytotoxic waste. These wastes have high disposal costs and predominantly generated from small-scale enterprises that have limited financial resources to treat them properly before discharge to the environment. Besides being a serious environmental problem, OMWW has potential economic value that remains to be utilized such as: fertilizers, valuable antioxidants agents and fatty acids needed in human diet. Also, Olive pomace is a valuable renewable energy source with an energy density of 23 MJ/kg and has become an inexpensive alternative for fossil fuels. Aiming at adding value to the olive production sectors and potential valorization options for byproducts in the MENA region, international practices applied in olive mills wastes management’s and treatment methods used in major oil producing countries are presented.
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Enaime G, Baçaoui A, Yaacoubi A, Belaqziz M, Wichern M, Lübken M. Phytotoxicity assessment of olive mill wastewater treated by different technologies: effect on seed germination of maize and tomato. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:8034-8045. [PMID: 31897978 DOI: 10.1007/s11356-019-06672-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 10/01/2019] [Indexed: 06/10/2023]
Abstract
The phytotoxicity effect of olive mill wastewater (OMWW) treated in a combined system regrouping pretreatment by filtration on olive stones and coagulation-flocculation, and anaerobic digestion (AD) on seed germination of maize and tomato was evaluated through germination tests in petri dishes and growth tests in pots. Three samples, referenced as AD-40, AD-60, and AD-80, were collected from the anaerobic reactor operating with an influent at 40, 60, and 80% OMWW/water (% v/v). Concentrations between 25 and 100% were used for maize and between 5 and 25% were used for tomato using raw and pretreated samples, while anaerobic samples were used without dilution. For maize, 100% and 75% OMWW were very phytotoxic and completely prohibited seed germination, while phytotoxicity was decreased following dilution at 25% and 50% OMWW. Maize germinability was found highly enhanced when watered with anaerobic samples. For tomato, high dilution was required to reduce the phytotoxicity of raw and pretreated OMWW and a high relative germination percentage was registered at 5, 10, and 15% OMWW, while for samples anaerobically treated, a high phytotoxicity is still observed. Growth tests, showed more favorable results for maize watered with raw and pretreated samples at 25% OMWW and with biological samples. For tomato and with the exception of 25% OMWW and AD-80, seeds respond positively to all samples. It was concluded that if the OMWW will be used for irrigating maize, it could be directly used after anaerobic digestion, while for tomato further dilution is required. The phenolic profile analysis of the tested samples coupled with the results of the germination tests showed that the OMWW phytotoxicity appears to be determined by not only the monomeric phenols but also by other toxic components unaffected by the applied treatments.
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Affiliation(s)
- Ghizlane Enaime
- Laboratory of Applied Chemistry, Unity of Methodology and Environment, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P 2390, Marrakech, Morocco.
| | - Abdelaziz Baçaoui
- Laboratory of Applied Chemistry, Unity of Methodology and Environment, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P 2390, Marrakech, Morocco
| | - Abdelrani Yaacoubi
- Laboratory of Applied Chemistry, Unity of Methodology and Environment, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P 2390, Marrakech, Morocco
| | - Majdouline Belaqziz
- Polyvalent Laboratory of Research and Development, Polydisciplinary Faculty, Sultan Moulay Slimane University, Béni Mellal, Morocco
| | - Marc Wichern
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44801, Bochum, Germany
| | - Manfred Lübken
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44801, Bochum, Germany
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29
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Fernández A, Talaverano MI, Pérez‐Nevado F, Boselli E, Cordeiro AM, Martillanes S, Foligni R, Martín‐Vertedor D. Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14384] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- A. Fernández
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
| | - M. I. Talaverano
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
| | - F. Pérez‐Nevado
- Department of Animal Production and Food Science Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
| | - E. Boselli
- Faculty of Science and Technology Free University of Bozen‐Bolzano Bozen‐Bolzano Italy
| | - A. M. Cordeiro
- National Agricultural and Veterinary Research IP INIAV, IP. Pólo Elvas Elvas Portugal
| | - S. Martillanes
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
| | - R. Foligni
- Department of Agricultural, Food and Environmental Sciences Marche Polytechnic University Ancona Italy
| | - D. Martín‐Vertedor
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
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30
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Kelainy EG, Ibrahim Laila IM, Ibrahim SR. The effect of ferulic acid against lead-induced oxidative stress and DNA damage in kidney and testes of rats. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:31675-31684. [PMID: 31482528 DOI: 10.1007/s11356-019-06099-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Accepted: 07/29/2019] [Indexed: 06/10/2023]
Abstract
Oxidative stress is an imbalance between free radicals and antioxidants which leads to reactive oxygen species (ROS) production in cells. Reactive oxygen species contains oxygen radicals that easily react with other molecules in the biological system. For decades, lead acetate (Pb(C2H3O2)2) is used as an additive for many widely used chemical products such as insecticides, hair dyes, and cosmetics; however, contact with lead acetate may irritate skin, eyes, and mucous membranes.In the present study, the antioxidant and anti-inflammatory effect of using ferulic acid to inhibit lead acetate-induced toxicity in rats is investigated. Lead acetate was orally given at a dose of 20 mg/kg body weight for 10 days, either alone or with ferulic acid at dose 25 mg/kg. Serum luteinizing hormone (LH), total testosterone, and follicle-stimulating hormone (FSH) levels were measured. Also, reactive oxygen species (ROS), lipid peroxidation (LPO), total antioxidant capacity (TAC), and catalase (CAT) activities were determined. In addition, histopathological changes of testes and kidney were examined. Results showed that administration of lead acetate induced oxidative stress through attenuation of luteinizing hormone, total testosterone, and follicle-stimulating hormone levels in serum. Moreover, the kidney and testes of lead acetate-treated animals exhibited elevation of ROS level, lipid peroxide levels, as well as lysosomal enzyme activity such acid phosphatase and N-acetyl-β-glucosminidase. DNA fragmentation and histological changes were also observed in lead acetate-treated group. In contrast, ferulic acid treatment reduced the deleterious effects induced by lead acetate in both testes and kidney tissues. These results illustrated that ferulic acid has a protective action against toxicity caused by lead acetate in rats. In conclusions, ferulic acid may have future therapeutic relevance in the prevention of lead acetate-induced testicular and renal toxicity in rats.
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Affiliation(s)
- Eman G Kelainy
- Department of Molecular Drug Evaluation, National Organization for Drug Control & Research (NODCAR), Giza, Egypt
| | - Ibrahim M Ibrahim Laila
- Department of Molecular Drug Evaluation, National Organization for Drug Control & Research (NODCAR), Giza, Egypt
| | - Shaimaa R Ibrahim
- Department of Molecular Drug Evaluation, National Organization for Drug Control & Research (NODCAR), Giza, Egypt.
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31
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Romeo R, De Bruno A, Imeneo V, Piscopo A, Poiana M. Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14211] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Rosa Romeo
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Alessandra De Bruno
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Valeria Imeneo
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Amalia Piscopo
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Marco Poiana
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
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32
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Chen H, Zhang H, Tian J, Shi J, Linhardt RJ, Ye TDX, Chen S. Recovery of High Value-Added Nutrients from Fruit and Vegetable Industrial Wastewater. Compr Rev Food Sci Food Saf 2019; 18:1388-1402. [PMID: 33336910 DOI: 10.1111/1541-4337.12477] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 06/13/2019] [Accepted: 06/14/2019] [Indexed: 01/16/2023]
Abstract
The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value-added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by-products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.
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Affiliation(s)
- Honglin Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Hua Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - John Shi
- Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Canada
| | - Robert J Linhardt
- Center for Biotechnology & Interdisciplinary Studies and Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Inst., Biotechnology Center 4005, Troy, NY, 12180, USA
| | - Tian Ding Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang Univ., Hangzhou, 310058, China
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33
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Jabalbarezi Hukerdi Y, Fathi Nasri MH, Rashidi L, Ganjkhanlou M, Emami A. Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids. Meat Sci 2019; 153:2-8. [PMID: 30856549 DOI: 10.1016/j.meatsci.2019.03.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Revised: 03/01/2019] [Accepted: 03/01/2019] [Indexed: 01/09/2023]
Abstract
Twenty-four Mahabadi goat kids (5-6 months of age) were used to evaluate the effects of feeding olive leaves (OL) on performance, carcass traits and antioxidant status. The kids received three dietary treatments for 84 d with three levels of OL: 0 (control), 7.5 (OL7.5) and 15 (OL15) % (DM basis). Supplementation with OL had no effects on kid performance (P > 0.05). Total antioxidant capacity (TAC) was increased and malondialdehyde (MDA) concentration was decreased in plasma blood (P < 0.01) and Longissimus lumborum (LL) muscle (days 1, 4, 7 and 10) of kids (P < 0.01) with increasing level of OL in diet. The activity of glutathione peroxidase (GSH-Px) in LL muscle was increased (P < 0.05) in OL15 fed kids compared with control group. Also, glucose content of serum was decreased by adding OL to kid diets (P < 0.01). Finally, inclusion of OL to kid diets resulted in similar growth performance compared to alfalfa feeding, and improved the antioxidative potential of LL muscle.
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Affiliation(s)
- Y Jabalbarezi Hukerdi
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran
| | - M H Fathi Nasri
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran.
| | - L Rashidi
- Department of Food and Agriculture, Standard Research Institute, Iranian National Standards Organization (INSO), Karaj, Iran
| | - M Ganjkhanlou
- Department of Animal Sciences, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj 3158711167-4111, Iran
| | - A Emami
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran
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34
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Abstract
Abstract
The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.
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Affiliation(s)
- Livia Simon Sarkadi
- Department of Food Chemistry and Nutrition , Szent István University , Somloi u. 14-16 , Budapest 1118 , Hungary , e-mail:
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35
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Application of Advanced Oxidation Processes for the Treatment of Recalcitrant Agro-Industrial Wastewater: A Review. WATER 2019. [DOI: 10.3390/w11020205] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Agro-industrial wastewaters are characterized by the presence of multiple organic and inorganic contaminants of environmental concern. The high pollutant load, the large volumes produced, and the seasonal variability makes the treatment of these wastewaters an environmental challenge. A wide range of wastewater treatment processes are available, however the continuous search for cost-effective treatment methods is necessary to comply with the legal limits of release in sewer systems and/or in natural waters. This review presents a state-of-the-art of the application of advanced oxidation processes (AOPs) to some worldwide generated agro-industrial wastewaters, such as olive mill, winery and pulp mill wastewaters. Studies carried out just with AOPs or combined with physico-chemical or biological treatments were included in this review. The main remarks and factors affecting the treatment efficiency such as chemical oxygen demand (COD), biochemical oxygen demand (BOD5), total organic carbon (TOC), and total polyphenols removal are discussed. From all the studies, the combination of processes led to better treatment efficiencies, regardless the wastewater type or its physico-chemical characteristics.
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36
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Unravelling the Distribution of Secondary Metabolites in Olea europaea L.: Exhaustive Characterization of Eight Olive-Tree Derived Matrices by Complementary Platforms (LC-ESI/APCI-MS and GC-APCI-MS). Molecules 2018; 23:molecules23102419. [PMID: 30241383 PMCID: PMC6222318 DOI: 10.3390/molecules23102419] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 09/12/2018] [Accepted: 09/19/2018] [Indexed: 12/31/2022] Open
Abstract
In order to understand the distribution of the main secondary metabolites found in Olea europaea L., eight different samples (olive leaf, stem, seed, fruit skin and pulp, as well as virgin olive oil, olive oil obtained from stoned and dehydrated fruits and olive seed oil) coming from a Picudo cv. olive tree were analyzed. All the experimental conditions were selected so as to assure the maximum coverage of the metabolome of the samples under study within a single run. The use of LC and GC with high resolution MS (through different ionization sources, ESI and APCI) and the annotation strategies within MetaboScape 3.0 software allowed the identification of around 150 compounds in the profiles, showing great complementarity between the evaluated methodologies. The identified metabolites belonged to different chemical classes: triterpenic acids and dialcohols, tocopherols, sterols, free fatty acids, and several sub-types of phenolic compounds. The suitability of each platform and polarity (negative and positive) to determine each family of metabolites was evaluated in-depth, finding, for instance, that LC-ESI-MS (+) was the most efficient choice to ionize phenolic acids, secoiridoids, flavonoids and lignans and LC-APCI-MS was very appropriate for pentacyclic triterpenic acids (MS (−)) and sterols and tocopherols (MS (+)). Afterwards, a semi-quantitative comparison of the selected matrices was carried out, establishing their typical features (e.g., fruit skin was pointed out as the matrix with the highest relative amounts of phenolic acids, triterpenic compounds and hydroxylated fatty acids, and seed oil was distinctive for its high relative levels of acetoxypinoresinol and tocopherols).
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37
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Kontos S, Katrivesis F, Constantinou T, Zoga C, Ioannou I, Koutsoukos P, Paraskeva C. Implementation of membrane filtration and melt crystallization for the effective treatment and valorization of olive mill wastewaters. Sep Purif Technol 2018. [DOI: 10.1016/j.seppur.2017.11.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Bonacci S, Paonessa R, Costanzo P, Salerno R, Maiuolo J, Nardi M, Procopio A, Manuela O. Peracetylation as a strategy to improve oleuropein stability and its affinity to fatty foods. Food Funct 2018; 9:5759-5767. [DOI: 10.1039/c8fo01874j] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Acetylated oleuropein, a safe, biologically active semi-synthetic stable derivative of oleuropein, is proposed as an easy alternative to make oleuropein more bioavailable and suitable to be added to fatty foods.
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Affiliation(s)
- Sonia Bonacci
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Rosina Paonessa
- Dipartimento di Medicina Sperimentale e Clinica
- Università “Magna Græcia” di Catanzaro
- 88100 (CZ)
- Italy
| | - Paola Costanzo
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Raffaele Salerno
- InterRegional Center for Food Safety and Health
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Jessica Maiuolo
- InterRegional Center for Food Safety and Health
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Monica Nardi
- Telematic University San Raffaele
- Roma
- Italy
- Department of Chemistry
- University of Calabria
| | - Antonio Procopio
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Oliverio Manuela
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
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39
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Belaqziz M, Tan SP, El-Abbassi A, Kiai H, Hafidi A, O’Donovan O, McLoughlin P. Assessment of the antioxidant and antibacterial activities of different olive processing wastewaters. PLoS One 2017; 12:e0182622. [PMID: 28873097 PMCID: PMC5584791 DOI: 10.1371/journal.pone.0182622] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Accepted: 07/06/2017] [Indexed: 12/19/2022] Open
Abstract
Olive processing wastewaters (OPW), namely olive mill wastewater (OMW) and table-olive wastewaters (TOW) were evaluated for their antibacterial activity against five Gram-positive and two Gram-negative bacteria using the standard disc diffusion and thin layer chromatography (TLC)-bioautography assays. Disc diffusion screening and bioautography of OMW were compared to the phenolic extracts of table-olive brines. Positive activity against S. aureus was demonstrated. The optimization of chromatographic separation revealed that hexane/acetone in the ratio of 4:6 was the most effective for phenolic compounds separation. A HPLC-MS analysis was performed showing that only two compounds, hydroxytyrosol and tyrosol, were the predominant phenolic compounds in all OPW. The phenolic extract of OMW generated by a semi-modern process showed the highest free radical-scavenging activity (DPPH assay) compared to the other phenolic extracts. It is apparent from the present study that OPW are a rich source of antioxidants suitable for use in food, cosmetic or pharmaceutical applications.
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Affiliation(s)
- Majdouline Belaqziz
- Center of Analysis and Characterization, Cadi Ayyad University, Marrakech, Morocco
| | - Shiau Pin Tan
- The Pharmaceutical & Molecular Biotechnology Research Centre (PMBRC), Department of Science, Waterford Institute of Technology, Waterford, Ireland
| | - Abdelilah El-Abbassi
- Food Sciences laboratory, Department of Biology, Faculty of Sciences–Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - Hajar Kiai
- Food Sciences laboratory, Department of Biology, Faculty of Sciences–Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - Abdellatif Hafidi
- Food Sciences laboratory, Department of Biology, Faculty of Sciences–Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - Orla O’Donovan
- The Pharmaceutical & Molecular Biotechnology Research Centre (PMBRC), Department of Science, Waterford Institute of Technology, Waterford, Ireland
| | - Peter McLoughlin
- The Pharmaceutical & Molecular Biotechnology Research Centre (PMBRC), Department of Science, Waterford Institute of Technology, Waterford, Ireland
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40
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Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
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Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
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Seçmeler Ö, Güçlü Üstündağ Ö. Behavior of lipophilic bioactives during olive oil processing. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600404] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Özge Seçmeler
- Faculty of Engineering; Department of Food Engineering; Yeditepe University; Istanbul Turkey
| | - Özlem Güçlü Üstündağ
- Faculty of Engineering; Department of Food Engineering; Yeditepe University; Istanbul Turkey
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42
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Ciriminna R, Meneguzzo F, Delisi R, Pagliaro M. Olive Biophenols as New Antioxidant Additives in Food and Beverage. ChemistrySelect 2017. [DOI: 10.1002/slct.201601900] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rosaria Ciriminna
- Istituto per lo Studio dei Materiali Nanostrutturati; CNR; via U. La Malfa 153 90146 Palermo Italy
| | | | - Riccardo Delisi
- Renovo Bioindustry; via Pietro Verri 1, Centro direzionale Boma 46100 Mantova Italy
| | - Mario Pagliaro
- Istituto per lo Studio dei Materiali Nanostrutturati; CNR; via U. La Malfa 153 90146 Palermo Italy
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43
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El-Abbassi A, Saadaoui N, Kiai H, Raiti J, Hafidi A. Potential applications of olive mill wastewater as biopesticide for crops protection. THE SCIENCE OF THE TOTAL ENVIRONMENT 2017; 576:10-21. [PMID: 27780096 DOI: 10.1016/j.scitotenv.2016.10.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2016] [Revised: 10/04/2016] [Accepted: 10/04/2016] [Indexed: 05/14/2023]
Affiliation(s)
- Abdelilah El-Abbassi
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences - Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco.
| | - Nabila Saadaoui
- Department of Biology, Faculty of Sciences - Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco
| | - Hajar Kiai
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences - Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco
| | - Jihane Raiti
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences - Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco
| | - Abdellatif Hafidi
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences - Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco
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44
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Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens. SUSTAINABILITY 2016. [DOI: 10.3390/su8090837] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Sedej I, Milczarek R, Wang SC, Sheng R, de Jesús Avena-Bustillos R, Dao L, Takeoka G. Spray drying of a phenolic-rich membrane filtration fraction of olive mill wastewater: optimisation and dried product quality. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13163] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Ivana Sedej
- Olive Center; University of California, Davis; 392 Old Davis Rd. Davis CA 95616 USA
| | - Rebecca Milczarek
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
| | - Selina C. Wang
- Olive Center; University of California, Davis; 392 Old Davis Rd. Davis CA 95616 USA
| | - Runqi Sheng
- Olive Center; University of California, Davis; 392 Old Davis Rd. Davis CA 95616 USA
| | - Roberto de Jesús Avena-Bustillos
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
| | - Lan Dao
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
| | - Gary Takeoka
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
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46
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Lipophilic hydroxytyrosol esters significantly improve the oxidative state of human red blood cells. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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47
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Fasolato L, Carraro L, Facco P, Cardazzo B, Balzan S, Taticchi A, Andreani NA, Montemurro F, Martino ME, Di Lecce G, Toschi TG, Novelli E. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water. Int J Food Microbiol 2016; 228:34-43. [PMID: 27088870 DOI: 10.1016/j.ijfoodmicro.2016.04.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 03/03/2016] [Accepted: 04/01/2016] [Indexed: 11/20/2022]
Abstract
The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375-3mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1: 0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2log10CFU/g reduction), while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVW as highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features, while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of phenol compounds especially on LABs and Staphylococcus spp. The modulation effects on lipolysis and the reduction of several microbial targets in a naturally contaminated product indicates that PEOVW may be useful as an ingredient in fresh sausages for improving food safety and quality.
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Affiliation(s)
- Luca Fasolato
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Lisa Carraro
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Pierantonio Facco
- CAPE-Lab - Computer-Aided Process Engineering Laboratory, Department of Industrial Engineering, University of Padova, via Marzolo, 9, 35131 Padova, PD, Italy.
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Stefania Balzan
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
| | - Nadia Andrea Andreani
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Filomena Montemurro
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Maria Elena Martino
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy; Institut de Génomique Fonctionnelle de Lyon (IGFL), Ecole Normale Supérieure de Lyon, CNRS UMR 5242, Université Claude Bernard Lyon 1, France.
| | - Giuseppe Di Lecce
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, piazza Goidanich 60, I-47023, Cesena, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40 (4o. piano, Ala Ovest), 40127 Bologna, Italy.
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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Sedej I, Milczarek R, Wang SC, Sheng R, de Jesús Avena-Bustillos R, Dao L, Takeoka G. Membrane-Filtered Olive Mill Wastewater: Quality Assessment of the Dried Phenolic-Rich Fraction. J Food Sci 2016; 81:E889-96. [DOI: 10.1111/1750-3841.13267] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Accepted: 02/12/2016] [Indexed: 12/24/2022]
Affiliation(s)
- Ivana Sedej
- Univ. of California, Davis; Olive Center; 392 Old Davis Rd Davis CA 95616 U.S.A
| | - Rebecca Milczarek
- United States Dept. of Agriculture - Agricultural Research Service; Healthy Processed Foods Research Unit; 800 Buchanan Street Albany CA 94710 U.S.A
| | - Selina C. Wang
- Univ. of California, Davis; Olive Center; 392 Old Davis Rd Davis CA 95616 U.S.A
| | - Runqi Sheng
- Univ. of California, Davis; Olive Center; 392 Old Davis Rd Davis CA 95616 U.S.A
| | - Roberto de Jesús Avena-Bustillos
- United States Dept. of Agriculture - Agricultural Research Service; Healthy Processed Foods Research Unit; 800 Buchanan Street Albany CA 94710 U.S.A
| | - Lan Dao
- United States Dept. of Agriculture - Agricultural Research Service; Healthy Processed Foods Research Unit; 800 Buchanan Street Albany CA 94710 U.S.A
| | - Gary Takeoka
- United States Dept. of Agriculture - Agricultural Research Service; Healthy Processed Foods Research Unit; 800 Buchanan Street Albany CA 94710 U.S.A
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Hussein SA, Hassanein MRR, Amin A, Hussein AHM. Alpha-Lipoic Acid Protects Rat Kidney Against Oxidative Stress-Mediated DNA Damage and Apoptosis Induced by Lead. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ajbmb.2016.1.14] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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50
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Oyagbemi AA, Omobowale TO, Akinrinde AS, Saba AB, Ogunpolu BS, Daramola O. Lack of reversal of oxidative damage in renal tissues of lead acetate-treated rats. ENVIRONMENTAL TOXICOLOGY 2015; 30:1235-1243. [PMID: 24706517 DOI: 10.1002/tox.21994] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 03/16/2014] [Accepted: 03/23/2014] [Indexed: 06/03/2023]
Abstract
Removal of lead from the environment of man or otherwise, the movement of man from lead-contaminated areas has been employed as a means of abatement of the toxic effects of lead. Whether toxic effects in already-exposed individuals subside after lead withdrawal remains unanswered. To understand the reversibility of nephrotoxicity induced by lead acetate, male Wistar rats were orally exposed to 0.25, 0.5, and 1.0 mg/mL of lead acetate for 6 weeks. Activities of glutathione-s-transferase, catalase (CAT), superoxide dismutase (SOD) and the concentrations of hydrogen peroxide (H2 O2 ), and malondialdehyde increased significantly (p < 0.05) in a dose-dependent manner, whereas reduced glutathione (GSH) level and glutathione peroxidase activity were significantly reduced. The pattern of alterations in most of the oxidative stress and antioxidant parameters remained similar in rats from the withdrawal period, although CAT and SOD activities reduced, in contrast to their elevation during the exposure period. Serum creatinine levels were significantly elevated in both exposure and withdrawal experiments whereas serum blood urea nitrogen levels were not significantly different from the control in both exposure and withdrawal periods. The histological damage observed include multifocal areas of inflammation, disseminated tubular necrosis, and fatty infiltration of the kidney tubules both at exposure and withdrawal periods. The results suggest that lead acetate-induced nephrotoxicity by induction of oxidative stress and disruption of antioxidant. The aforementioned alterations were not reversed in the rats left to recover within the time course of study.
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Affiliation(s)
- Ademola Adetokunbo Oyagbemi
- Departments of Veterinary Physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, University of Ibadan, Nigeria
| | | | - Akinleye Stephen Akinrinde
- Departments of Veterinary Physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, University of Ibadan, Nigeria
| | - Adebowale Bernard Saba
- Departments of Veterinary Physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, University of Ibadan, Nigeria
| | - Blessing Seun Ogunpolu
- Department of Veterinary Medicine, Faculty of Veterinary Medicine, University of Ibadan, Nigeria
| | - Oluwabusola Daramola
- Department of Veterinary Medicine, Faculty of Veterinary Medicine, University of Ibadan, Nigeria
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