1
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De Santis D, Ferri S, Milana G, Turchetti G, Modesti M. Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference. Heliyon 2024; 10:e29833. [PMID: 38699013 PMCID: PMC11064150 DOI: 10.1016/j.heliyon.2024.e29833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/05/2024] Open
Abstract
Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving their initial quality due to variations in stability and susceptibility to oxidative deterioration. This study focused on the storage stability of two Italian cultivars, 'Biancolilla' and 'Cerasuola', from Sicily, chosen for their aromatic complexity and divergent storage stability. Oils, whether filtered or unfiltered, underwent storage at two thermal regimes (18 °C and - 20 °C) over a year. The combination of filtration and low-temperature storage was employed to mitigate oxidative deterioration and hydrolytic processes, as filtration removes suspended particles and emulsified water, while low temperatures slow down enzymatic activities and oxidative reactions, thereby enhancing the overall stability and shelf life of the olive oils. Unfiltered samples at room temperature showed a significant increase in secoiridoid aglycone derivatives (Hydroxytyrosol and Tyrosol) due to hydrolytic processes, along with a decrease in secoiridoid aglycone. Filtration delayed these processes, with a more pronounced effect observed when combined with -20 °C storage. Sensory analysis identified the emergence of the "fusty" defect in the less resilient 'Biancolilla' cultivar after six months, a phenomenon mitigated by filtration and freezing. Consumer tests validated these findings. In summary, the synergistic approach of combining filtration with low-temperature storage emerges as a promising strategy for maintaining high-quality standards, especially for less stable monovarietal extra virgin olive oils. This strategy ensures compliance with EU regulations beyond the conventional 12-month shelf life, offering a practical solution for preserving the nutritional and sensory quality of olive oil.
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Affiliation(s)
- Diana De Santis
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Serena Ferri
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giorgio Milana
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giovanni Turchetti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Margherita Modesti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
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2
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Vink MA, Alarcan J, Martens J, Buma WJ, Braeuning A, Berden G, Oomens J. Structural Elucidation of Agrochemical Metabolic Transformation Products Based on Infrared Ion Spectroscopy to Improve In Silico Toxicity Assessment. Chem Res Toxicol 2024; 37:81-97. [PMID: 38118149 PMCID: PMC10792670 DOI: 10.1021/acs.chemrestox.3c00316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/03/2023] [Accepted: 12/05/2023] [Indexed: 12/22/2023]
Abstract
Toxicological assessments of newly developed agrochemical agents consider chemical modifications and their metabolic and biotransformation products. To carry out an in silico hazard assessment, understanding the type of chemical modification and its location on the original compound can greatly enhance the reliability of the evaluation. Here, we present and apply a method based on liquid chromatography-mass spectrometry (LC-MS) enhanced with infrared ion spectroscopy (IRIS) to better delineate the molecular structures of transformation products before in silico toxicology evaluation. IRIS facilitates the recording of IR spectra directly in the mass spectrometer for features selected by retention time and mass-to-charge ratio. By utilizing quantum-chemically predicted IR spectra for candidate molecular structures, one can either derive the actual structure or significantly reduce the number of (isomeric) candidate structures. This approach can assist in making informed decisions. We apply this method to a plant growth stimulant, digeraniol sinapoyl malate (DGSM), that is currently under development. Incubation of the compound in Caco-2 and HepaRG cell lines in multiwell plates and analysis by LC-MS reveals oxidation, glucuronidation, and sulfonation metabolic products, whose structures were elucidated by IRIS and used as input for an in silico toxicology assessment. The toxicity of isomeric metabolites predicted by in silico tools was also assessed, which revealed that assigning the right metabolite structure is an important step in the overall toxicity assessment of the agrochemical. We believe this identification approach can be advantageous when specific isomers are significantly more hazardous than others and can help better understand metabolic pathways.
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Affiliation(s)
- Matthias
J. A. Vink
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands
| | - Jimmy Alarcan
- Department
of Food Safety, German Federal Institute
for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Jonathan Martens
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands
| | - Wybren Jan Buma
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands
- van’t
Hoff Institute for Molecular Sciences, University
of Amsterdam, Science
Park 904, 1098 XH Amsterdam, The Netherlands
| | - Albert Braeuning
- Department
of Food Safety, German Federal Institute
for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Giel Berden
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands
| | - Jos Oomens
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands
- van’t
Hoff Institute for Molecular Sciences, University
of Amsterdam, Science
Park 904, 1098 XH Amsterdam, The Netherlands
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3
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Frisina M, Bonacci S, Oliverio M, Nardi M, Vatrano TP, Procopio A. Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim. Foods 2023; 12:3799. [PMID: 37893692 PMCID: PMC10606493 DOI: 10.3390/foods12203799] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 g of oil. The main purpose of the work was to characterize the phenolic profile of two commercially available Calabrian monovarietal EVOOs (Nocellara del Belice, VN; Dolce di Rossano, VDR), and to study the effect of one-year storage on secoiridoids composition, by monthly controls. A new UHPLC-ESI-HRMS method was developed and validated, thus facilitating the EFSA claim application and allowing producers to valorize their products. Seven biologically active compounds were chosen: tyrosol, hydroxytyrosol, oleocanthal, oleacein, oleuropein aglycone, verbascoside, and oleuropein. LODs and LOQs were 0.001-0.02 mg g-1 and 0.002-0.08 mg g-1, respectively. The variation coefficients were ≤20% and the percentage of recovery was between 89-109%. During the 12-month storage period, the concentration of selected compounds ranged between 1258.78-1478.91 mg Kg-1 for VN, and 1408.22-2071.45 mg Kg-1 for VDR, with a decrease of 15% and 32% respectively. The method allows an accurate quantification of EVOO phenols thus being useful to certify the nutraceutical properties of olive oil.
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Affiliation(s)
| | - Sonia Bonacci
- Department of Health Science, University Magna Græcia of Catanzaro, 88100 Catanzaro, Italy; (M.F.); (M.O.); (M.N.); (T.P.V.); (A.P.)
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4
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Esposto S, Urbani S, Selvaggini R, Taticchi A, Gallina Toschi T, Daidone L, Bendini A, Veneziani G, Sordini B, Servili M. Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. Foods 2023; 12:2959. [PMID: 37569227 PMCID: PMC10418756 DOI: 10.3390/foods12152959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K270, ∆K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
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5
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Cuffaro D, Pinto D, Silva AM, Bertolini A, Bertini S, Saba A, Macchia M, Rodrigues F, Digiacomo M. Insights into the Antioxidant/Antiradical Effects and In Vitro Intestinal Permeation of Oleocanthal and Its Metabolites Tyrosol and Oleocanthalic Acid. Molecules 2023; 28:5150. [PMID: 37446813 PMCID: PMC10343523 DOI: 10.3390/molecules28135150] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/23/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
(1) Background: In recent years, numerous studies have highlighted the beneficial effects of extra virgin olive oil (EVOO) as an active ingredient against chronic diseases. The properties of EVOO are due to its peculiar composition, mainly to its rich content of polyphenols. In fact, polyphenols may contribute to counteract oxidative stress, which often accompanies chronic diseases. In this work, the antioxidant effects of high-value polyphenol oleocanthal (OC) and its main metabolites, tyrosol (Tyr) and oleocanthalic acid (OA), respectively, have been investigated along with their impact on cell viability. (2) Methods: OC, Tyr, and OA have been evaluated regarding antiradical properties in term of scavenging capacity towards biologically relevant reactive species, including O2●-, HOCl, and ROO●, as well as their antioxidant/antiradical capacity (FRAP, DPPH●, ABTS●+). Moreover, the ability to permeate the intestinal membrane was assessed by an intestinal co-culture model composed by Caco-2 and HT29-MTX cell lines. (3) Results: The capacity of OC and Tyr as radical oxygen species (ROS) scavengers, particularly regarding HOCl and O2●-, was clearly demonstrated. Furthermore, the ability to permeate the intestinal co-culture model was plainly proved by the good permeations (>50%) achieved by all compounds. (4) Conclusions: OC, OA, and Tyr revealed promising properties against oxidative diseases.
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Affiliation(s)
- Doretta Cuffaro
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (S.B.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Diana Pinto
- REQUIMTE/LAQV, ISEP, Polytechnic Institute of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal; (D.P.); (A.M.S.)
| | - Ana Margarida Silva
- REQUIMTE/LAQV, ISEP, Polytechnic Institute of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal; (D.P.); (A.M.S.)
| | - Andrea Bertolini
- Department of Surgery, Medical, Molecular and Critical Area Pathology, University of Pisa, 56126 Pisa, Italy; (A.B.); (A.S.)
| | - Simone Bertini
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (S.B.); (M.M.)
| | - Alessandro Saba
- Department of Surgery, Medical, Molecular and Critical Area Pathology, University of Pisa, 56126 Pisa, Italy; (A.B.); (A.S.)
| | - Marco Macchia
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (S.B.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Francisca Rodrigues
- REQUIMTE/LAQV, ISEP, Polytechnic Institute of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal; (D.P.); (A.M.S.)
| | - Maria Digiacomo
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (S.B.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
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6
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Hydrogen/Deuterium Exchange Mass Spectrometry for Probing the Isomeric Forms of Oleocanthal and Oleacin in Extra Virgin Olive Oils. Molecules 2023; 28:molecules28052066. [PMID: 36903312 PMCID: PMC10004237 DOI: 10.3390/molecules28052066] [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: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Reversed-phase liquid chromatography and electrospray ionization with Fourier-transform single and tandem mass spectrometry (RPLC-ESI-FTMS and FTMS/MS) were employed for the structural characterization of oleocanthal (OLEO) and oleacin (OLEA), two of the most important bioactive secoiridoids occurring in extra virgin olive oils (EVOOs). The existence of several isoforms of OLEO and OLEA was inferred from the chromatographic separation, accompanied, in the case of OLEA, by minor peaks due to oxidized OLEO recognized as oleocanthalic acid isoforms. The detailed analysis of the product ion tandem MS spectra of deprotonated molecules ([M-H]-) was unable to clarify the correlation between chromatographic peaks and specific OLEO/OLEA isoforms, including two types of predominant dialdehydic compounds, named Open Forms II, containing a double bond between carbon atoms C8 and C10, and a group of diasteroisomeric closed-structure (i.e., cyclic) isoforms, named Closed Forms I. This issue was addressed by H/D exchange (HDX) experiments on labile H atoms of OLEO and OLEA isoforms, performed using deuterated water as a co-solvent in the mobile phase. HDX unveiled the presence of stable di-enolic tautomers, in turn providing key evidence for the occurrence, as prevailing isoforms, of Open Forms II of OLEO and OLEA, different from those usually considered so far as the main isoforms of both secoiridoids (having a C=C bond between C8 and C9). It is expected that the new structural details inferred for the prevailing isoforms of OLEO and OLEA will help in understanding the remarkable bioactivity exhibited by the two compounds.
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7
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Vink MA, Schermer JJ, Martens J, Buma WJ, Berden G, Oomens J. Characterization of Solar Radiation-Induced Degradation Products of the Plant Sunscreen Sinapoyl Malate. ACS AGRICULTURAL SCIENCE & TECHNOLOGY 2023; 3:171-180. [PMID: 36846518 PMCID: PMC9945346 DOI: 10.1021/acsagscitech.2c00279] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/05/2023] [Accepted: 01/05/2023] [Indexed: 01/20/2023]
Abstract
Agricultural activities at lower temperatures lead to lower yields due to reduced plant growth. Applying photomolecular heater agrochemicals could boost yields under these conditions, but UV-induced degradation of these compounds needs to be assessed. In this study, we employ liquid chromatography-mass spectrometry (LC-MS) coupled with infrared ion spectroscopy (IRIS) to detect and identify the degradation products generated upon simulated solar irradiation of sinapoyl malate, a proposed photomolecular heater/UV filter compound. All major irradiation-induced degradation products are identified in terms of their full molecular structure by comparing the IRIS spectra obtained after LC fractionation and mass isolation with reference IR spectra obtained from quantum-chemical calculations. In cases where physical standards are available, a direct experimental-to-experimental comparison is possible for definitive structure identification. We find that the major degradation products originate from trans-to-cis isomerization, ester cleavage, and esterification reactions of sinapoyl malate. Preliminary in silico toxicity investigations using the VEGAHUB platform suggest no significant concerns for these degradation products' human and environmental safety. The identification workflow presented here can analogously be applied to break down products from other agrochemical compounds. As the method records IR spectra with the sensitivity of LC-MS, application to agricultural samples, e.g., from field trials, is foreseen.
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Affiliation(s)
- Matthias
J. A. Vink
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands
| | - John J. Schermer
- Institute
for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ Nijmegen, The Netherlands
| | - Jonathan Martens
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands
| | - Wybren Jan Buma
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands,van’t
Hoff Institute for Molecular Sciences, University
of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Giel Berden
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands,
| | - Jos Oomens
- Institute
for Molecules and Materials, FELIX Laboratory, Radboud University, Toernooiveld 7, 6525 ED Nijmegen, The Netherlands,
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8
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Ben Brahim S, Priego-Capote F, Bouaziz M. Use of High-Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry for Structural Characterization of Bioactive Compounds in the Olive Root Bark and Wood of Chemlali Cultivar. ACS OMEGA 2022; 7:33873-33883. [PMID: 36188259 PMCID: PMC9520730 DOI: 10.1021/acsomega.2c02746] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 07/19/2022] [Indexed: 06/16/2023]
Abstract
This report aims to provide complete knowledge on the polyphenol composition and biological activities of the olive tree. The extraction of the root bark and wood of Olea europaea. L (Chemlali cultivar) was realized by solid-liquid ethanolic extraction, whose analysis was conducted via high-performance liquid chromatography equipped with photodiode array detection and mass spectrometry (HPLC-ESI-DAD and MS/MS). Moreover, radical scavenging and antibacterial activities were determined. The results present a total of 14 phenolic compounds belonging mainly to secoiridoid and flavonoid subclasses. Oleuropein was found to be the most abundant compound at an amount of up to 7000 mg/kg followed by ligstroside and oleuropein derivatives. In addition, we found oleocanthal at a great amount (2115 mg/kg). Higher individual polyphenolic concentrations were recorded in root wood extracts compared to bark ones, except for the flavonoid group. Likewise, the total phenolic compound contents increased in the olive root wood. This trend was reflected in biological activities. In fact, root wood extracts exert more important antioxidant and antibacterial activities than bark extracts due to their high bioactive compounds.
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Affiliation(s)
- Samia Ben Brahim
- Laboratoire
d’Electrochimie et Environnement, Ecole Nationale d’Ingénieur
de Sfax, Université de Sfax, B.P. 1173, 3038 Sfax, Tunisie
| | - Feliciano Priego-Capote
- Department
of Analytical Chemistry, University of Córdoba, Annex C-3 Building, Campus of Rabanales, Córdoba 14071, Spain
| | - Mohamed Bouaziz
- Institut
Supérieur de Biotechnologie de Sfax, Université de Sfax, B.P. 1175, 3038 Sfax, Tunisie
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Antoniadi L, Angelis A, Stathopoulos P, Bata EM, Papoutsaki Z, Halabalaki M, Skaltsounis LA. Oxidized Forms of Olive Oil Secoiridoids: Semisynthesis, Identification and Correlation with Quality Parameters. PLANTA MEDICA 2022; 88:805-813. [PMID: 35322394 PMCID: PMC9343936 DOI: 10.1055/a-1806-7815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 02/01/2022] [Indexed: 06/14/2023]
Abstract
Secoiridoids is the prominent chemical class of olive oil polar constituents and are characterized by significant biological properties. They are abundant in different chemical forms and relatively high concentrations compared to other components, while prone to oxidation due to their chemical motif. In recent years, oxidized derivatives of secoiridoids have been reported, either as natural constituents of olive oil or as components which are gradually formed in all stages of its production and storage. The mono-oxidized forms of oleocanthal and oleacein named as the respective acids have been recently isolated from olive oil and unambiguously structurally characterized. Other oxidized forms of elenolic acid or more complex secoiridoids, such as those of oleuropein and ligstroside aglycones are also sporadically mentioned in the literature. No further information is provided since they have not been isolated in pure form in order to be accurately identified. Most of the time, they are generally referred as oxidized forms of the parent compounds and commonly identified based on mass spectrometric data. In the current study, the semi-synthesis of the main oxidized olive oil secoiridoids, i.e., oleocanthalic acid, oleaceinic acid, EDA acid, carboxylic form of elenolic acid, carboxylic form of ligstroside aglycon, and carboxylic form of oleuropein aglycon is described starting from the corresponding aldehydic derivatives, using SeO2/H2O2 as oxidative agents. Furthermore, their presence in a number of Greek olive oils was investigated as well, as possible correlation thereof with quality parameters.
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Affiliation(s)
- Lemonia Antoniadi
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Apostolis Angelis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Panagiotis Stathopoulos
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | | | - Zoe Papoutsaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Maria Halabalaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Leandros A. Skaltsounis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
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10
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Clodoveo ML, Muraglia M, Crupi P, Hbaieb RH, De Santis S, Desantis A, Corbo F. The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols. Foods 2022; 11:foods11131915. [PMID: 35804731 PMCID: PMC9265897 DOI: 10.3390/foods11131915] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/19/2022] [Accepted: 06/24/2022] [Indexed: 02/06/2023] Open
Abstract
Much research has been conducted to reveal the functional properties of extra virgin olive oil polyphenols on human health once EVOO is consumed regularly as part of a balanced diet, as in the Mediterranean lifestyle. Despite the huge variety of research conducted, only one effect of EVOO polyphenols has been formally approved by EFSA as a health claim. This is probably because EFSA’s scientific opinion is entrusted to scientific expertise about food and medical sciences, which adopt very different investigative methods and experimental languages, generating a gap in the scientific communication that is essential for the enhancement of the potentially useful effects of EVOO polyphenols on health. Through the model of the Tower of Babel, we propose a challenge for science communication, capable of disrupting the barriers between different scientific areas and building bridges through transparent data analysis from the different investigative methodologies at each stage of health benefits assessment. The goal of this work is the strategic, distinctive, and cost-effective integration of interdisciplinary experiences and technologies into a highly harmonious workflow, organized to build a factual understanding that translates, because of trade, into health benefits for buyers, promoting EVOOs as having certified health benefits, not just as condiments.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Marilena Muraglia
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
- Correspondence:
| | - Pasquale Crupi
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Rim Hachicha Hbaieb
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, Tunis 1080, Tunisia;
| | - Stefania De Santis
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
| | - Addolorata Desantis
- Department of Soil, Plant and Food Sciences (DISPA), University of Bari “A. Moro”, 70126 Bari, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
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11
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Calvano CD, Tamborrino A. Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization. Foods 2022; 11:foods11060768. [PMID: 35327197 PMCID: PMC8947182 DOI: 10.3390/foods11060768] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/21/2023] Open
Affiliation(s)
- Cosima D. Calvano
- Inter-Department Center SMART, Department of Chemistry, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy
- Correspondence: (C.D.C.); (A.T.)
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: (C.D.C.); (A.T.)
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12
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Pozzetti L, Ferrara F, Marotta L, Gemma S, Butini S, Benedusi M, Fusi F, Ahmed A, Pomponi S, Ferrari S, Perini M, Ramunno A, Pepe G, Campiglia P, Valacchi G, Carullo G, Campiani G. Extra Virgin Olive Oil Extracts of Indigenous Southern Tuscany Cultivar Act as Anti-Inflammatory and Vasorelaxant Nutraceuticals. Antioxidants (Basel) 2022; 11:antiox11030437. [PMID: 35326088 PMCID: PMC8944769 DOI: 10.3390/antiox11030437] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 02/01/2023] Open
Abstract
Extra virgin olive oil (EVOO) is the typical source of fats in the Mediterranean diet. While fatty acids are essential for the EVOO nutraceutical properties, multiple biological activities are also due to the presence of polyphenols. In this work, autochthonous Tuscany EVOOs were chemically characterized and selected EVOO samples were extracted to obtain hydroalcoholic phytocomplexes, which were assayed to establish their anti-inflammatory and vasorelaxant properties. The polar extracts were characterized via 1H-NMR and UHPLC-HRMS to investigate the chemical composition and assayed in CaCo-2 cells exposed to glucose oxidase or rat aorta rings contracted by phenylephrine. Apigenin and luteolin were found as representative flavones; other components were pinoresinol, ligstroside, and oleuropein. The extracts showed anti-inflammatory and antioxidant properties via modulation of NF-κB and Nrf2 pathways, respectively, and good vasorelaxant activity, both in the presence and absence of an intact endothelium. In conclusion, this study evaluated the nutraceutical properties of autochthonous Tuscany EVOO cv., which showed promising anti-inflammatory and vasorelaxant effects.
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Affiliation(s)
- Luca Pozzetti
- Department of Biotechnology, Chemistry and Pharmacy, DoE 2018–2022, University of Siena, 53100 Siena, Italy; (L.P.); (L.M.); (S.G.); (S.B.); (F.F.)
| | - Francesca Ferrara
- Department of Neuroscience and Rehabilitation, University of Ferrara, 44121 Ferrara, Italy; (F.F.); (M.B.)
| | - Ludovica Marotta
- Department of Biotechnology, Chemistry and Pharmacy, DoE 2018–2022, University of Siena, 53100 Siena, Italy; (L.P.); (L.M.); (S.G.); (S.B.); (F.F.)
| | - Sandra Gemma
- Department of Biotechnology, Chemistry and Pharmacy, DoE 2018–2022, University of Siena, 53100 Siena, Italy; (L.P.); (L.M.); (S.G.); (S.B.); (F.F.)
| | - Stefania Butini
- Department of Biotechnology, Chemistry and Pharmacy, DoE 2018–2022, University of Siena, 53100 Siena, Italy; (L.P.); (L.M.); (S.G.); (S.B.); (F.F.)
| | - Mascia Benedusi
- Department of Neuroscience and Rehabilitation, University of Ferrara, 44121 Ferrara, Italy; (F.F.); (M.B.)
| | - Fabio Fusi
- Department of Biotechnology, Chemistry and Pharmacy, DoE 2018–2022, University of Siena, 53100 Siena, Italy; (L.P.); (L.M.); (S.G.); (S.B.); (F.F.)
| | - Amer Ahmed
- Department of Life Sciences, University of Siena, 53100 Siena, Italy;
| | - Serena Pomponi
- Società Agricola Olivicoltori delle Colline del Cetona Società Cooperativa, 53100 Siena, Italy;
| | | | - Matteo Perini
- Fondazione Emund Mach, 38098 San Michele all’Adige (TN), Italy;
| | - Anna Ramunno
- Department of Pharmacy, University of Salerno, 84084 Fisciano (SA), Italy; (A.R.); (G.P.); (P.C.)
| | - Giacomo Pepe
- Department of Pharmacy, University of Salerno, 84084 Fisciano (SA), Italy; (A.R.); (G.P.); (P.C.)
| | - Pietro Campiglia
- Department of Pharmacy, University of Salerno, 84084 Fisciano (SA), Italy; (A.R.); (G.P.); (P.C.)
| | - Giuseppe Valacchi
- Department of Animal Science, Plants for Human Health Institute, NC State University, Kannapolis, NC 28081, USA;
- Department of Environmental Sciences and Prevention, University of Ferrara, 44121 Ferrara, Italy
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Korea
| | - Gabriele Carullo
- Department of Biotechnology, Chemistry and Pharmacy, DoE 2018–2022, University of Siena, 53100 Siena, Italy; (L.P.); (L.M.); (S.G.); (S.B.); (F.F.)
- Correspondence: (G.C.); (G.C.)
| | - Giuseppe Campiani
- Department of Biotechnology, Chemistry and Pharmacy, DoE 2018–2022, University of Siena, 53100 Siena, Italy; (L.P.); (L.M.); (S.G.); (S.B.); (F.F.)
- Correspondence: (G.C.); (G.C.)
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13
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Faci M, Douzane M, Hedjal M, Daas MS, Fougere L, Lesellier E. Changes in secoiridoids content and chemical characteristics of cultivated and wild Algerian olive oil, in term of fruit maturation. PLoS One 2021; 16:e0260182. [PMID: 34784391 PMCID: PMC8594848 DOI: 10.1371/journal.pone.0260182] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Accepted: 11/03/2021] [Indexed: 11/18/2022] Open
Abstract
Wild varieties in nature are known to be better adapted to climate change and more resistant to arid conditions common in some regions of the world. Oil samples of two cultivated varieties, Chemlal and Lemli, and one sylvestris variety were collected at four different harvesting periods in the semi-arid region of Bouira, Algeria. The aim of this study was to determine the influence of the genetic and maturity factors on the quality indices (acidity, peroxides value, and the parameters K232, K270), fatty acids profile, phenolic composition, and antioxidant activity of monovarietal olive oils. The study showed that early harvest dates of the fruits produced oils richer in pigments and phenolic compounds, with high antioxidant activity registered in both wild and cultivated varieties. Moreover, all oil samples showed high values of secoiridoids exceeding 60–90% of total biophenols, with higher values found in oleaster oils, which are correlated with high resistance to oxidation attacks. UHPLC-DAD and UHPLC-HRMS analyses showed that the secoiridoids composition is dominated by a profile rich in several isomers of oleuropein and ligstroside aglycons, which in turn represent more than 60% of the total secoiridoids in olive and Oleaster oils. Furthermore, chemometric analysis on the data allowed a better appreciation of the sensitivity of the virgin olive oil composition to the changes in genetic and ripening factors. According to the principal component analysis, phenolic and fatty acid profiles were the most important components contributing to the discrimination between olive oil samples.
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Affiliation(s)
- Massinissa Faci
- Department of Biological sciences, Mouloud Mammeri University of Tizi-Ouzou, Tizi-Ouzou, Algeria
| | - Malika Douzane
- Agri-Food Technologies Research Division, National Institute of Agronomic Research of Algeria, Algiers, Algeria
| | - Mariem Hedjal
- Department of Biological sciences, Mouloud Mammeri University of Tizi-Ouzou, Tizi-Ouzou, Algeria
| | - Mohamed Seghir Daas
- Agri-Food Technologies Research Division, National Institute of Agronomic Research of Algeria, Algiers, Algeria
| | - Laëtitia Fougere
- Institute of Organic and Analytical Chemistry, University of Orleans, National Centre for Scientific Research, Orleans, France
| | - Eric Lesellier
- Institute of Organic and Analytical Chemistry, University of Orleans, National Centre for Scientific Research, Orleans, France
- * E-mail:
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14
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Exploring the Isomeric Precursors of Olive Oil Major Secoiridoids: An Insight into Olive Leaves and Drupes by Liquid-Chromatography and Fourier-Transform Tandem Mass Spectrometry. Foods 2021; 10:foods10092050. [PMID: 34574160 PMCID: PMC8470314 DOI: 10.3390/foods10092050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 12/23/2022] Open
Abstract
Secoiridoids play a key role in determining health benefits related to a regular consumption of extra-virgin olive oil (EVOO), in which they are generated from precursors of the same class naturally occurring in drupes and leaves of the olive (Olea europaea L.) plant. Here, reversed-phase liquid chromatography coupled to electrospray ionization and Fourier-transform single/tandem mass spectrometry (RPLC-ESI-FTMS and MS/MS) was employed for a structural elucidation of those precursors. The presence of three isoforms in both matrices was assessed for oleuropein ([M-H]− ion with m/z 539.1770) and was emphasized, for the first time, also for ligstroside (m/z 523.1821) and for the demethylated counterparts of the two compounds (m/z 525.1614 and 509.1665, respectively). However, only the prevailing isoform included an exocyclic double bond between carbon atoms C8 and C9, typical of oleuropein and ligstroside; the remaining, less abundant, isoforms included a C=C bond between C8 and C10. The same structural difference was also observed between secoiridoids named elenolic acid glucoside and secoxyloganin (m/z 403.1246). This study strengthens the hypothesis that secoiridoids including a C8=C10 bond, recently recognized as relevant species in EVOO extracts, arise mainly from specific enzymatic/chemical transformations occurring on major oleuropein/ligstroside-like precursors during EVOO production, rather than from precursors having that structural feature.
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15
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Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods 2021; 10:foods10081945. [PMID: 34441722 PMCID: PMC8391879 DOI: 10.3390/foods10081945] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022] Open
Abstract
The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.
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Affiliation(s)
- Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
- Correspondence: ; Tel.: +39-075-5014809
| | - Vitale Stanzione
- Institute for Agricultural and Forest Systems of the Mediterranean, National Research Council, 06128 Perugia, Italy;
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Valerio Mastio
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, San Juan 5427, Argentina;
| | - Luciana Baldoni
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Nicolò G. M. Cultrera
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
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16
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Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function. Antioxidants (Basel) 2021; 10:antiox10071016. [PMID: 34202671 PMCID: PMC8300824 DOI: 10.3390/antiox10071016] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 12/11/2022] Open
Abstract
Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.
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17
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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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Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing. Molecules 2021; 26:molecules26030743. [PMID: 33572633 PMCID: PMC7867028 DOI: 10.3390/molecules26030743] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 01/31/2023] Open
Abstract
In the last two decades, phenolic compounds occurring in olive oils known as secoiridoids have attracted a great interest for their bioactivity. Four major olive oil secoiridoids, i.e., oleuropein and ligstroside aglycones, oleacin and oleocanthal, were previously characterized in our laboratory using reversed-phase liquid chromatography with electrospray ionization-Fourier transform-mass spectrometry (RPLC-ESI-FTMS). The same analytical approach, followed by multivariate statistical analysis (i.e., Principal Component Analysis), was applied here to a set of 60 Italian extra-virgin olive oils (EVOO). The aim was to assess the secoiridoid contents as a function of olive cultivars, place of cultivation (i.e., different Italian regions) and olive oil processing, in particular two- vs. three-phase horizontal centrifugation. As expected, higher secoiridoid contents were generally found in olive oils produced by two-phase horizontal centrifugation. Moreover, some region/cultivar-related trends were evidenced, as oleuropein and ligstroside aglycones prevailed in olive oils produced in Apulia (Southern Italy), whereas the contents of oleacin and oleocanthal were relatively higher in EVOO produced in Central Italy (Tuscany, Lazio and Umbria). A lower content of all the four secoiridoids was generally found in EVOO produced in Sicily (Southern Italy) due to the intrinsic low abundance of these bioactive compounds in cultivars typical of that region.
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