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Eliopoulos C, Papadomichelakis G, Voitova A, Chorianopoulos N, Haroutounian SA, Markou G, Arapoglou D. Improved Antioxidant Blood Parameters in Piglets Fed Diets Containing Solid-State Fermented Mixture of Olive Mill Stone Waste and Lathyrus clymenum Husks. Antioxidants (Basel) 2024; 13:630. [PMID: 38929069 PMCID: PMC11201101 DOI: 10.3390/antiox13060630] [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: 03/27/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 06/28/2024] Open
Abstract
Solid-state fermentation represents a sustainable approach for the conversion of agro-industrial wastes into high-added-value feed ingredients. The present study aimed to evaluate the effects of the dietary addition of a solid-state-fermented mixture of olive mill stone waste (OMSW) and Lathyrus clymenum husks (LP) on the antioxidant blood parameters of weaned piglets. Two hundred 35-day-old weaned piglets were allotted into two groups and fed either a control (C) diet or a diet containing 50 g of OMSW-LP per kg (OMSW-LP) for 40 days. Blood samples were collected at 35 and 75 days of age to assess the free radical scavenging activity (FRSA), reduced glutathione (GSH) levels, catalase activity (CAT), protein carbonyls (CARBs), and thiobarbituric acid reactive species (TBARS). The OMSW-LP diet reduced the TBARS (p = 0.049) and CARB contents (p = 0.012) and increased the levels of FRSA (p = 0.005), GSH (p = 0.040), and CAT activity (p = 0.012) in the piglets' blood, likely due to the synergistic action of the antioxidants and bioactive compounds present in the OMSW-LP mixture. Overall, the dietary inclusion of solid-state-fermented OMSW-LP at 50 g/kg could potentially serve a bio-functional purpose since it enhanced the antioxidant blood parameters in this study, a crucial factor for the health and growth of piglets post-weaning.
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Affiliation(s)
- Christos Eliopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA (ELGO-DIMITRA), Sof. Venizelou 1, 14123 Athens, Greece; (C.E.); (G.M.)
| | - George Papadomichelakis
- Laboratory Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.P.); (A.V.); (S.A.H.)
| | - Arina Voitova
- Laboratory Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.P.); (A.V.); (S.A.H.)
| | - Nikos Chorianopoulos
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Serkos A. Haroutounian
- Laboratory Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.P.); (A.V.); (S.A.H.)
| | - Giorgos Markou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA (ELGO-DIMITRA), Sof. Venizelou 1, 14123 Athens, Greece; (C.E.); (G.M.)
| | - Dimitrios Arapoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA (ELGO-DIMITRA), Sof. Venizelou 1, 14123 Athens, Greece; (C.E.); (G.M.)
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2
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Reytor-González C, Zambrano AK, Montalvan M, Frias-Toral E, Simancas-Racines A, Simancas-Racines D. Adherence to the Mediterranean Diet and its association with gastric cancer: health benefits from a Planeterranean perspective. J Transl Med 2024; 22:483. [PMID: 38773621 PMCID: PMC11110331 DOI: 10.1186/s12967-024-05176-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Accepted: 04/05/2024] [Indexed: 05/24/2024] Open
Abstract
The Mediterranean Diet (MD) has garnered increasing attention for its potential protective effects against gastric cancer (GC). The MD's rich content of antioxidants, polyphenols, and other bioactive compounds contributes to its ability to modulate gene expression, inhibit tumor growth, and regulate apoptosis. Studies have shown significant reductions in inflammatory markers such as C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α), and interleukin-6 (IL-6) among individuals adhering to the MD, suggesting its pivotal role in mitigating chronic inflammation-associated with cancer development. Furthermore, the MD's anti-angiogenic properties, particularly in components like olive oil, red wine, fish, and tomatoes, offer promising avenues for reducing GC risk by inhibiting tumor angiogenesis. Additionally, the MD's influence on intestinal microbiota composition underscores its potential in maintaining immune homeostasis and reducing systemic inflammation, factors crucial in GC prevention. Despite challenges such as variability in dietary adherence scoring systems and the need for further gender and geographical-specific studies, evidence supports the MD as a cost-effective and holistic approach to GC prevention. Emphasizing the role of nutrition in public health is a promising strategy with broad implications for global health and cancer prevention initiatives. Therefore, this review explores the multifaceted impacts of the MD on GC prevention, delving into its anti-inflammatory, anti-angiogenic, and molecular mechanisms.
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Affiliation(s)
- Claudia Reytor-González
- Centro de Investigación en Salud Pública y Epidemiología Clínica (CISPEC), Facultad de Ciencias de la Salud Eugenio Espejo, Universidad UTE, 170129, Quito, Ecuador
| | - Ana Karina Zambrano
- Centro de Investigación Genética y Genómica, Facultad de Ciencias de la Salud Eugenio Espejo, Universidad UTE, Mariana de Jesús Ave, no number, 170129, Quito, Pichincha, Ecuador
| | - Martha Montalvan
- Universidad Católica Santiago de Guayaquil, . Pdte. Carlos Julio Arosemena Tola, 090615, Guayaquil, Ecuador
- School of Medicine, Universidad Católica Santiago de Guayaquil, Guayas, Guayaquil, Ecuador
| | - Evelyn Frias-Toral
- Escuela de Medicina, Universidad Espíritu Santo, 0901952, Samborondón, Ecuador
| | - Alison Simancas-Racines
- Carrera de Medicina Veterinaria, Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, 050108, Latacunga, Ecuador
| | - Daniel Simancas-Racines
- Centro de Investigación en Salud Pública y Epidemiología Clínica (CISPEC), Facultad de Ciencias de la Salud Eugenio Espejo, Universidad UTE, 170129, Quito, Ecuador.
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3
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Shabi AH, Prima Hardianto Y, Shaheen Shah S, Omar Al-Qwairi F, Mohamed MM, Nasiruzzaman Shaikh M, Saeed Alzahrani A, Aziz MA. Advancements in Olive-derived Carbon: Preparation Methods and Sustainable Applications. Chem Asian J 2024; 19:e202400045. [PMID: 38375590 DOI: 10.1002/asia.202400045] [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: 01/15/2024] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/21/2024]
Abstract
In the realm of material science, carbon materials, especially olive-derived carbon (ODC), have become vital due to their sustainability and diverse properties. This review examines the sustainable extraction and use of ODC, a carbohydrate-rich by-product of olive biomass. We focus on innovative preparation techniques like pyrolysis, which are crucial forenhancing ODC's microstructure and surface properties. Variables such as activating agents, impregnation ratios, and pyrolysis conditions significantly influence these properties. ODC's high specific surface area renders it invaluable for applications in energy storage (batteries and supercapacitors) and environmental sectors (water purification, hydrogen storage). Its versatility and accessibility underscore its potential for broad industrial use, makingit as a key element in sustainable development. This review provides a detailed analysis of ODC preparation methodologies, its various applications, and its role in advancing sustainable energy solutions. We highlight the novelty of ODC research and its impact on future studies, establishing this review as a crucial resource for researchers and practitioners in sustainable carbon materials. As global focus shifts towards eco-friendly solutions, ODC emerges as a critical component in shaping a sustainable, innovation-driven future.
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Affiliation(s)
- A H Shabi
- Interdisciplinary Research Center for Hydrogen Technology and Carbon Management (IRC-HTCM), King Fahd University of Petroleum & Minerals, KFUPM Box 5040, Dhahran, 31261, Saudi Arabia
| | - Yuda Prima Hardianto
- Physics Department, King Fahd University of Petroleum & Minerals, KFUPM Box 5047, Dhahran, 31261, Saudi Arabia
| | - Syed Shaheen Shah
- Department of Material Chemistry, Graduate School of Engineering, Kyoto University, Nishikyo-ku, Kyoto, 615-8520, Japan
| | - Fatima Omar Al-Qwairi
- Interdisciplinary Research Center for Hydrogen Technology and Carbon Management (IRC-HTCM), King Fahd University of Petroleum & Minerals, KFUPM Box 5040, Dhahran, 31261, Saudi Arabia
| | - Mostafa M Mohamed
- Physics Department, King Fahd University of Petroleum & Minerals, KFUPM Box 5047, Dhahran, 31261, Saudi Arabia
| | - M Nasiruzzaman Shaikh
- Interdisciplinary Research Center for Hydrogen Technology and Carbon Management (IRC-HTCM), King Fahd University of Petroleum & Minerals, KFUPM Box 5040, Dhahran, 31261, Saudi Arabia
| | - Atif Saeed Alzahrani
- Materials Science and Engineering Department, King Fahd University of Petroleum & Minerals, Dhahran, 31261, Saudi Arabia
- Interdisciplinary Research Center for Sustainable Energy Systems (IRC-SES), King Fahd University of Petroleum & Minerals, Dhahran, 31261, Saudi Arabia
| | - Md Abdul Aziz
- Interdisciplinary Research Center for Hydrogen Technology and Carbon Management (IRC-HTCM), King Fahd University of Petroleum & Minerals, KFUPM Box 5040, Dhahran, 31261, Saudi Arabia
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4
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Dias KMM, Oliveira CH, Calderano AA, Rostagno HS, O’Connor KE, Davis R, Walsh M, Britton J, Altieri EA, Albino LFT. Effects of Hydroxytyrosol Supplementation on Performance, Fat and Blood Parameters of Broiler Chickens. Animals (Basel) 2023; 14:119. [PMID: 38200849 PMCID: PMC10778069 DOI: 10.3390/ani14010119] [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: 12/07/2023] [Revised: 12/26/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The study aimed to evaluate the effects of dietary supplementation of hydroxytyrosol (HT) on performance, fat, and blood parameters of broilers. In total, 960 male chicks were distributed into four treatments groups with 12 replicates with 20 birds per pen, with varying HT levels (0, 5, 10, and 50 mg/kg of feed) added to the basal diet from 1 to 42 days old. Feed intake, body weight gain, and feed conversion ratio were evaluated. Enzymes related to liver injury were evaluated in blood. Fatty acid profile and malondialdehyde (MDA) concentration were determined in the breast meat. Dietary supplementation of HT did not improve broilers' performance (p > 0.05). Birds fed 50 mg HT/kg had lower AST, ALT, and GGT concentrations (p ≤ 0.05), whereas broilers fed 5, 10, and 50 mg HT/kg, had lower TBIL concentrations (p ≤ 0.05). Breast meat of broilers fed 50 mg HT/kg had lower lipid content, saturated fatty acid, unsaturated fatty acids, MDA concentrations (p ≤ 0.05), and polyunsaturated fatty acids (p < 0.0001). In summary, supplementation of 5, 10, and 50 mg HT/kg does not improve the performance of broilers, but the dose of 50 mg HT/kg helps the liver against inflammation and improves fat parameters.
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Affiliation(s)
- Kelly M. M. Dias
- Department of Animal Science, Federal University of Viçosa, Viçosa 36570-900, Minas Gerais, Brazil; (C.H.O.); (A.A.C.); (H.S.R.); (L.F.T.A.)
| | - Carlos H. Oliveira
- Department of Animal Science, Federal University of Viçosa, Viçosa 36570-900, Minas Gerais, Brazil; (C.H.O.); (A.A.C.); (H.S.R.); (L.F.T.A.)
| | - Arele A. Calderano
- Department of Animal Science, Federal University of Viçosa, Viçosa 36570-900, Minas Gerais, Brazil; (C.H.O.); (A.A.C.); (H.S.R.); (L.F.T.A.)
| | - Horacio S. Rostagno
- Department of Animal Science, Federal University of Viçosa, Viçosa 36570-900, Minas Gerais, Brazil; (C.H.O.); (A.A.C.); (H.S.R.); (L.F.T.A.)
| | - Kevin E. O’Connor
- Nova Mentis Limited, Nova UCD, Belfield Innovation Park, University College Dublin, Belfield, D04 F438 Dublin, Ireland; (K.E.O.); (R.D.); (M.W.); (J.B.); (E.A.A.)
| | - Reeta Davis
- Nova Mentis Limited, Nova UCD, Belfield Innovation Park, University College Dublin, Belfield, D04 F438 Dublin, Ireland; (K.E.O.); (R.D.); (M.W.); (J.B.); (E.A.A.)
| | - Meg Walsh
- Nova Mentis Limited, Nova UCD, Belfield Innovation Park, University College Dublin, Belfield, D04 F438 Dublin, Ireland; (K.E.O.); (R.D.); (M.W.); (J.B.); (E.A.A.)
| | - James Britton
- Nova Mentis Limited, Nova UCD, Belfield Innovation Park, University College Dublin, Belfield, D04 F438 Dublin, Ireland; (K.E.O.); (R.D.); (M.W.); (J.B.); (E.A.A.)
| | - Enrico A. Altieri
- Nova Mentis Limited, Nova UCD, Belfield Innovation Park, University College Dublin, Belfield, D04 F438 Dublin, Ireland; (K.E.O.); (R.D.); (M.W.); (J.B.); (E.A.A.)
| | - Luiz F. T. Albino
- Department of Animal Science, Federal University of Viçosa, Viçosa 36570-900, Minas Gerais, Brazil; (C.H.O.); (A.A.C.); (H.S.R.); (L.F.T.A.)
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Novoselić A, Gallina Tosci T, Klisović D, Tura M, Brkić Bubola K. Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves. Foods 2023; 13:73. [PMID: 38201101 PMCID: PMC10778488 DOI: 10.3390/foods13010073] [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: 12/01/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability during storage for 6 and 12 months was studied. A slight negative impact on the oil quality after processing with leaves was determined. The addition of leaves had no influence on the total saturated, monounsaturated, and polyunsaturated fatty acids in oils, while it influenced increases in total phenolic compounds (+29.55%), total secoiridoids (+29.43%), chlorophylls (+47.59%), and the oil stability index (+18.70%), and their higher values were also determined in the stored oils. The addition of leaves increased C5 volatiles (+10.50%) but decreased C6 volatiles (-10.48%). The intensity of most of the positive sensory characteristics increased in fresh oils obtained with leaves, and the established improvements were also maintained in the stored oils. The extractability of olive paste was positively affected by the addition of olive leaves, which increased the oil yield (+27.17%). The obtained results significantly contribute to the knowledge about the possibilities of enriching olive oils with bioactive compounds.
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Affiliation(s)
- Anja Novoselić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (A.N.); (K.B.B.)
| | - Tullia Gallina Tosci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40126 Bologna, Italy;
| | | | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40126 Bologna, Italy;
| | - Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (A.N.); (K.B.B.)
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6
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Stefanidis S, Ordoudi SA, Nenadis N, Pyrka I. Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges. Food Res Int 2023; 174:113599. [PMID: 37986461 DOI: 10.1016/j.foodres.2023.113599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to increased consumption of virgin (VOs) and cold-pressed (CPOs) oils, which are rich sources of bioactive substances. To meet consumer needs for new oil products conferring multi-functional properties over a longer storage period, the scientific community has been revisiting traditional enrichment practices while exploring novel fortification technologies. In the last four years, the interest has been growing faster; an ascending number of annually published studies are about the addition of different plant materials, agri-food by-products, or wastes (intact or extracts) to VOs and CPOs using traditional or innovative fortification processes. Considering this trend, the present review aims to provide an overview and summarize the key findings from relevant papers that were retrieved from extensively searched databases. Our meta-analysis focuses on exposing the most recent trends regarding the exploitation of VOs and CPOs as substrates, the fortification agents and their form of use, as well as the fortification technologies employed. The review critically discusses possible health claim and labeling issues and highlights some chemical and microbial safety concerns along with authenticity issues and gaps in quality specifications that manufacturers have yet to address. All these aspects are examined from the perspective of developing new oil products with well-balanced techno-, senso- and bio-functional characteristics.
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Affiliation(s)
- Stavros Stefanidis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Stella A Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Ioanna Pyrka
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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Frangipane MT, Cecchini M, Monarca D, Massantini R. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update. Foods 2023; 12:2918. [PMID: 37569187 PMCID: PMC10417607 DOI: 10.3390/foods12152918] [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: 07/19/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.
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Affiliation(s)
- Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Massimo Cecchini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Danilo Monarca
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
- Study Alpine Centre, Campus University of Tuscia, Via Rovigo, 738050 Rovigo, Italy
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8
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Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors. Int J Mol Sci 2023; 24:ijms24033010. [PMID: 36769346 PMCID: PMC9917972 DOI: 10.3390/ijms24033010] [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: 01/08/2023] [Revised: 01/24/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
The classification of olive oils and the authentication of their biological or geographic origin are important issues for public health and for the olive oil market and related industries. The development of techniques for olive oil classification that are fast, easy to use, and suitable for online, in situ and remote operation is of high interest. In this study, the possibility of discriminating and classifying vegetable oils according to different criteria related to biological or geographical origin was assessed using cyclic voltammograms (CVs) as input data, obtained with electrochemical sensors based on carbonaceous nanomaterials and gold nanoparticles. In this context, 44 vegetable oil samples of different categories were analyzed and the capacity of the sensor array coupled with multivariate analysis was evaluated. The characteristics highlighted in voltammograms are related to the redox properties of the electroactive compounds, mainly phenolics, existing in the oils. Moreover, the antioxidant activity of the oils' hydrophilic fraction was also estimated by conventional spectrophotometric methods (1,1-diphenyl-2-picrylhydrazyl (DPPH) and galvinoxyl) and correlated with the voltammetric responses of the sensors. The percentage of DPPH and galvinoxyl inhibition was accurately predicted from the voltammetric data, with a correlation coefficients greater than 0.97 both in calibration and in validation. The results indicate that this method allows for a clear discrimination of oils from different biological or geographic origins.
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Influence of Drying Temperature and Harvesting Season on Phenolic Content and Antioxidant and Antiproliferative Activities of Olive ( Olea europaea) Leaf Extracts. Int J Mol Sci 2022; 24:ijms24010054. [PMID: 36613498 PMCID: PMC9820404 DOI: 10.3390/ijms24010054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Interest in plant compounds has increased, given recent evidence regarding their role in human health due to their pleiotropic effects. For example, plant bioactive compounds present in food products, including polyphenols, are associated with preventive effects in various diseases, such as cancer or inflammation. Breast and colorectal cancers are among the most commonly diagnosed cancers globally. Although appreciable advances have been made in treatments, new therapeutic approaches are still needed. Thus, in this study, up to 28 olive leaf extracts were obtained during different seasons and using different drying temperatures. The influence of these conditions on total polyphenolic content (measured using Folin-Ciocalteu assays), antioxidant activity (using Trolox Equivalent Antioxidant Capacity and Ferric Reducing Ability of Plasma assays) and antiproliferative capacity (using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, MTT assays) was tested in breast and colorectal cancer cells. Increased phenolic composition and antioxidant and antiproliferative capacity are noted in the extracts obtained from leaves harvested in autumn, followed by summer, spring and winter. Regarding drying conditions, although there is not a general trend, conditions using the highest temperatures lead to the optimal phenolic content and antioxidant and antiproliferative activities in most cases. These results confirm previously published studies and provide evidence in support of the influence of both harvesting and drying conditions on the biological activity of olive leaf extracts.
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Balbinot Filho CA, Teixeira RF, Azevedo ML, Gautério FGA. Obtaining and characterization of olive (
Olea europaea
L.) pomace flour: an investigation on its applicability in gluten‐free cake formulations added with xanthan. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Clóvis A. Balbinot Filho
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
- Present address: Departamento de Engenharia Química e de Alimentos, EQA, Universidade Federal de Santa Catarina, 88040‐900 Florianópolis SC Brazil
| | - Renata F. Teixeira
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
- Present address: Departamento de Engenharia Química e de Alimentos, EQA, Universidade Federal de Santa Catarina, 88040‐900 Florianópolis SC Brazil
| | - Miriane L. Azevedo
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
| | - Fernanda G. A. Gautério
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
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11
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Milew K, Manke S, Grimm S, Haseneder R, Herdegen V, Braeuer AS. Application, characterisation and economic assessment of brewers’ spent grain and liquor. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kerstin Milew
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Sophie Manke
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Sandra Grimm
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Roland Haseneder
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Volker Herdegen
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Andreas S. Braeuer
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
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12
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Higher Yield and Polyphenol Content in Olive Pomace Extracts Using 2-Methyloxolane as Bio-Based Solvent. Foods 2022; 11:foods11091357. [PMID: 35564082 PMCID: PMC9104984 DOI: 10.3390/foods11091357] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/25/2022] [Accepted: 04/28/2022] [Indexed: 12/04/2022] Open
Abstract
Despite its severe toxicity and negative environmental impact, hexane remain the solvent of choice for the extraction of vegetable oils. This is in contrast with the constantly growing demand for sustainable and green extraction processes. In recent years a variety of alternatives to hexane have been reported, among them 2-methyloxolane (2-MeOx), which has emerged as a promising bio-based alternative. This study evaluates the possibility of replacing hexane, in the extraction of olive pomace (OP), with 2-MeOx, both dry and saturated with water (4.5%), the latter of which is called 2-MeOx 95.5%. The three solvents have been compared in terms of extraction yield and quality, as well as the lipid and polyphenol profiles of the extracts. The work concluded that both dry 2-MeOx and 2-MeOx 95.5% can replace hexane in OP extraction, resulting in higher yields and extracts richer in phenolic compounds. This study should open the road to further semi-industrial scale investigations toward more sustainable production processes.
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13
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Esposito G, Sciuto S, Cocco C, Ru G, Acutis PL. Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:686-692. [PMID: 35153311 PMCID: PMC8814155 DOI: 10.1007/s13197-021-05063-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2021] [Accepted: 03/10/2021] [Indexed: 02/03/2023]
Abstract
Extra virgin olive oil is the highest quality olive oil mainly due to its beneficial constituents and nutritional properties. However, olive oil adulteration is a common fraudulent practice by deliberate mislabelling of less expensive oil categories and admixing expensive olive oils with low oils. To protect consumers from such commercial frauds, an easy and fast method to detect the real composition of oil is needed. For this study we used direct sampling analysis (DSA) coupled with a high-resolution mass spectrometer (AxION2 TOF Perkin Elmer) to analyse the fatty acid composition of three types of edible oil: extra virgin olive oil, refined olive oil and seed oil (EVOO, ROO, and SO respectively) to find a marker that could distinguish between them. Good precision in repeatability and reproducibility (RSD% < 15%) was obtained. The fatty acid ratio between the oleic acid/oleic acid dimer was able to distinguish EVOO from the other two types of oil, while the ratio between linoleic and oleic acid was found to discriminate refined oil from seed oil. The development of an easy, fast and cost-effective method can help to limit commercial frauds, increase the number of controlled samples, and enhance food control along the commercial chain. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05063-y.
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Affiliation(s)
- Giovanna Esposito
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Simona Sciuto
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Cinzia Cocco
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Giuseppe Ru
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Pier Luigi Acutis
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
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Sylla N, Bouyahya A, Taha D, Dakka N, Elhajji H. Study of the antioxidant and antidiabetic activity in vitro of free and encapsulated phenolic compounds of olive pomace. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Makri S, Raftopoulou S, Kafantaris I, Kotsampasi B, Christodoulou V, Nepka C, Veskoukis AS, Kouretas D. Biofunctional Feed Supplemented With By-products of Olive Oil Production Improves Tissue Antioxidant Profile of Lambs. In Vivo 2021; 34:1811-1821. [PMID: 32606151 DOI: 10.21873/invivo.11976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/13/2020] [Accepted: 04/15/2020] [Indexed: 11/10/2022]
Abstract
BACKGROUND/AIM Olive mill wastewater (OMW) is a byproduct of olive oil production. The aim of the study was to estimate the redox profile of lambs' vital organs after consumption of an OMW-supplemented feed. MATERIALS AND METHODS Twenty-four lambs received breast milk until day 15. Then, they were divided in two groups: control and OMW, n=12 each. The control group received standard ration, while the OMW group received OMW enriched feed along with mother's milk until day 42 and animals (n=6 per group) were sacrificed. The remaining 12 received the feeds until day 70 and sacrificed. Tissue samples were collected at day 42 and 70 and specific redox biomarkers were assessed. RESULTS Overall, the OMW feed improved tissue redox profile by affecting the glutathione S-transferase (GST) activity and γ-glutamate-cysteine ligase (γ-GCL) expression in all tested tissues. Superoxide dismutase (SOD) activity was not affected. CONCLUSION The polyphenol-rich byproduct reinforced lamb redox profile and may putatively improve their wellness and productivity.
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Affiliation(s)
- Sotiria Makri
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Sofia Raftopoulou
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Ioannis Kafantaris
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Basiliki Kotsampasi
- Research Institute of Animal Science/Hellenic Agricultural Organization Demeter, Giannitsa, Greece
| | - Vladimiros Christodoulou
- Research Institute of Animal Science/Hellenic Agricultural Organization Demeter, Giannitsa, Greece
| | - Charitini Nepka
- Department of Pathology, University Hospital of Larissa, Larissa, Greece
| | - Aristidis S Veskoukis
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
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16
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López-Salas L, Cea I, Borrás-Linares I, Emanuelli T, Robert P, Segura-Carretero A, Lozano-Sánchez J. Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts. Foods 2021; 10:foods10061407. [PMID: 34207005 PMCID: PMC8234471 DOI: 10.3390/foods10061407] [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: 04/26/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 02/07/2023] Open
Abstract
Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special attention due to their health benefits recognized by The European Food Safety Authority (EFSA). In the present research, the presence of these compounds in the filter cake byproduct was studied by combining pressurized liquid extraction (PLE) and high-performance liquid chromatography coupled to time-of-flight mass spectrometry (HPLC-TOF-MS). The applied optimum extraction parameters were 1500 psi, 120 °C and aqueous ethanol (50:50, v/v). The influence of different drying methods (vacuum-, freeze- and spray-drying) in the recovery of phenolic compounds was also evaluated. A total of 16 compounds from EVOO were identified in the extracts, 3 of them being hydroxytyrosol-related compounds, 6 substances of oleoside and elenolic acid derivatives, together with 6 secoiridoids and 1 lignan. The results highlighted the great number of phenolic compounds recovered from filter cake with these techniques, being even higher than the reported content in EVOO and other byproducts. The combination of PLE and freeze-drying resulted in being the best procedure for the recovery of phenolic compounds from filter cake byproduct.
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Affiliation(s)
- Lucía López-Salas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
| | - Inés Cea
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
- Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile
| | - Isabel Borrás-Linares
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Correspondence: ; Tel.: +34-9586-37083
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil;
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
| | - Antonio Segura-Carretero
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
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Criado-Navarro I, Ledesma-Escobar CA, Olmo-Peinado JM, Parrado-Martínez MJ, Vílchez-García PJ, Espejo-Calvo JA, Priego-Capote F. Influence of fruit destoning on bioactive compounds of virgin olive oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Bellumori M, De Marchi L, Mainente F, Zanoni F, Cecchi L, Innocenti M, Mulinacci N, Zoccatelli G. A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and
in
vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Maria Bellumori
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Laura De Marchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
| | - Federica Mainente
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
| | | | - Lorenzo Cecchi
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Marzia Innocenti
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Gianni Zoccatelli
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
- Sphera Encapsulation Srl Verona37134Italy
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19
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MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083374] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development of reliable, rapid, cost-effective new analytical methods for food control even more pressing. Over the years, MALDI-TOF MS has demonstrated the potential to meet this need, also due to a series of undeniable intrinsic advantages including ease of use, fast data collection, and capability to obtain valuable information even from complex samples subjected to simple pre-treatment procedures. These features have been conveniently exploited in the field of food frauds in several matrices, including milk and dairy products, oils, fish and seafood, meat, fruit, vegetables, and a few other categories. The present review provides a comprehensive overview of the existing MALDI-based applications for food quality assessment and detection of adulterations.
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20
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Fuentes JAM, López-Salas L, Borrás-Linares I, Navarro-Alarcón M, Segura-Carretero A, Lozano-Sánchez J. Development of an Innovative Pressurized Liquid Extraction Procedure by Response Surface Methodology to Recover Bioactive Compounds from Carao Tree Seeds. Foods 2021; 10:foods10020398. [PMID: 33670327 PMCID: PMC7917923 DOI: 10.3390/foods10020398] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/23/2022] Open
Abstract
Nowadays there are evidences from several studies which have revealed the protective effects of food against chronic diseases. These healthy properties have been related to bioactive compounds. Among bioactive substances, the scientific interest in phenolic compounds has stimulated multidisciplinary research on the composition of plant phenolic compounds. The aim of this work has been to determine the bioactive composition of Carao tree seeds (Cassia grandis) and to optimize the recovering of these compounds for developing functional ingredients. To achieve this goal, pressurized liquid extraction (PLE) has been applied to recover these phytochemicals. The optimization of this innovative extraction procedure was performed by a response surface methodology (RSM) based on a central composite design 23 model to address the bioactive compounds extraction. Phenolic compounds recovered by PLE were characterized using reversed-phase high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS). Analytical characterization allowed the identification and quantitation of phenolic compounds belonging to hydroxybenzoic acids and flavonoids (flavonols, flavanols, flavanones and proanthocyanidins). Phytochemical concentrations were used as response variable in order to get the best extraction conditions. These results pointed out that Carao tree seeds can be a potential source of bioactive compounds and PLE extracts could be used as functional ingredients.
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Affiliation(s)
- Jhunior Abrahan Marcía Fuentes
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas, Olancho 16201, Honduras;
- Faculty of Pharmacy and Food, University of Havana, La Lisa 17100, Havana, Cuba
| | - Lucía López-Salas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (L.L.-S.); (M.N.-A.); (J.L.-S.)
| | - Isabel Borrás-Linares
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento s/n, 18016 Granada, Spain;
- Correspondence: ; Tel.: +34-958637083
| | - Miguel Navarro-Alarcón
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (L.L.-S.); (M.N.-A.); (J.L.-S.)
| | - Antonio Segura-Carretero
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento s/n, 18016 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (L.L.-S.); (M.N.-A.); (J.L.-S.)
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento s/n, 18016 Granada, Spain;
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21
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Criado-Navarro I, López-Bascón MA, Priego-Capote F. Evaluating the Variability in the Phenolic Concentration of Extra Virgin Olive Oil According to the Commission Regulation (EU) 432/2012 Health Claim. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9070-9080. [PMID: 32806109 DOI: 10.1021/acs.jafc.0c02380] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The health benefits of extra virgin olive oil (EVOO) are associated to its fatty acids profile (with predominance of oleic acid) and to the minor components that include phenols, among others. Phenols are responsible for the only health claim of olive oil reported in the Commission Regulation (EU) 432/2012. Here, we have applied a liquid chromatography-tandem mass spectrometry method to determine the most abundant phenols included in the health claim (with special emphasis on secoiridoids) in 1239 EVOO samples produced in two consecutive agronomical seasons. The predominant cultivars in Spain ("Picual", "Arbequina", "Hojiblanca", and "Cornicabra") were evaluated. We also studied the influence of harvesting date and orchard location on the EVOO phenolic concentration. A great variability in phenolic content, from 1 to 2850 mg/kg, was found in these EVOOs, and not all of them (4.6 and 23.1% in the two seasons) reported a concentration above 250 mg/kg to certify the health claim.
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Affiliation(s)
- Inmaculada Criado-Navarro
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
| | - María Asunción López-Bascón
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
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22
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Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability. Antioxidants (Basel) 2020; 9:antiox9080685. [PMID: 32752213 PMCID: PMC7464770 DOI: 10.3390/antiox9080685] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 02/07/2023] Open
Abstract
Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.
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23
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Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices. Processes (Basel) 2020. [DOI: 10.3390/pr8060701] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples.
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Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil. Microorganisms 2020; 8:microorganisms8050663. [PMID: 32370070 PMCID: PMC7284754 DOI: 10.3390/microorganisms8050663] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 04/16/2020] [Accepted: 04/27/2020] [Indexed: 11/29/2022] Open
Abstract
This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.
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25
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Analysis of Vegetable Oil from Different Suppliers by Chemometric Techniques to Ensure Correct Classification of Oil Sources to Deal with Counterfeiting. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01731-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Russo M, Bonaccorsi IL, Cacciola F, Dugo L, De Gara L, Dugo P, Mondello L. Distribution of bioactives in entire mill chain from the drupe to the oil and wastes. Nat Prod Res 2020; 35:4182-4187. [PMID: 32290688 DOI: 10.1080/14786419.2020.1752208] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Industrial olive oil production generates large amounts of by-products, mainly pomaces and wastewaters. The latter, in particular, represents serious environmental problems requiring special treatments prior to disposal. While olive pomace finds use as alternative energy source, wastewaters still remain a task since it is not reusable, representing an additional cost on olive oil for its treatments. This study is a "comprehensive" overview on the distribution of bioactives in entire mill chain from the drupe to the oil and wastes. Identification was achieved through liquid chromatography coupled with mass spectrometry, spectrofotometric and fluorimetric detection. Phenols resulted the most abundant class of substances, with the highest hydroxytyrosol amounts in wastewater (214 mg/kg). Pomace contained a total of 304 mg/kg in terms of bioactives, thus representing a potential food supplement ingredient for functional foods with high nutritional values.
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Affiliation(s)
- Marina Russo
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
| | - Ivana Lidia Bonaccorsi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Francesco Cacciola
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Laura Dugo
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
| | - Laura De Gara
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.,Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Luigi Mondello
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy.,Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.,Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.,BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
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27
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Rigane G, Yahyaoui A, Acar A, Mnif S, Salem RB, Arslan D. Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition. ACTA ACUST UNITED AC 2020; 26:e00442. [PMID: 32181152 PMCID: PMC7063198 DOI: 10.1016/j.btre.2020.e00442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 02/13/2020] [Accepted: 02/22/2020] [Indexed: 11/30/2022]
Abstract
In this study we propose an innovative application of ultrasounds in virgin olive oil processing. Ultrasound treatment was applied to olive in order to reducing the malaxation step. This study will bring useful data to get optimum parameters of ultrasound application.
Ultrasound pretreatment with different times (0, 4, 8, 10 min) on olive paste previous malaxation of olive oil extraction along with depitting and water application procedures were studied. The effects of these procedures on oil yield, quality parameters and oxidative stability have been studied. Therefore, the olive oil yield increase with increasing time of ultrasound treatment. On the other hand, the application of ultrasound did not adversely affect the quality characteristics, as well as the antioxidant activity, when comparing with untreated paste. Furthermore, the oxidative stability data, we can conclude that ultrasound treatment can affect the olive oil oxidative stability. This study could provide useful information for industry to produce olive oil with high yield and quality.
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Key Words
- ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)
- Antioxidant activities
- DPPH, 2,2-diphenyl-1-picrylhydracyl
- EVOO, extra virgin olive oil
- FA, free acidity
- OD, optical density
- Olive oil
- Oxidative stability
- PV, peroxide value
- Phenolic compounds
- TEAC, trolox equivalent.antioxidant capacity
- UAE, ultrasound assisted extraction
- US, ultrasound
- Ultrasound treatment
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Affiliation(s)
- Ghayth Rigane
- Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia.,Physics and Chemistry Department, Sciences, and Technology Faculty of Sidi Bouzid, B.P «380», 9100, Sidi Bouzid, University of Kairouan, Tunisia
| | - Amira Yahyaoui
- Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia
| | - Ayşenur Acar
- Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
| | - Sami Mnif
- Molecular and Cellular Screening Processes Laboratory, Biotechnology Center of Sfax, University of Sfax, Tunisia
| | - Ridha Ben Salem
- Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia
| | - Derya Arslan
- Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
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Effects of Olive and Pomegranate By-Products on Human Microbiota: A Study Using the SHIME ® in Vitro Simulator. Molecules 2019; 24:molecules24203791. [PMID: 31640295 PMCID: PMC6832639 DOI: 10.3390/molecules24203791] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/11/2019] [Accepted: 10/17/2019] [Indexed: 01/23/2023] Open
Abstract
Two by-products containing phenols and polysaccharides, a “pâté” (OP) from the extra virgin olive oil milling process and a decoction of pomegranate mesocarp (PM), were investigated for their effects on human microbiota using the SHIME® system. The ability of these products to modulate the microbial community was studied simulating a daily intake for nine days. Microbial functionality, investigated in terms of short chain fatty acids (SCFA) and NH4+, was stable during the treatment. A significant increase in Lactobacillaceae and Bifidobacteriaceae at nine days was induced by OP mainly in the proximal tract. Polyphenol metabolism indicated the formation of tyrosol from OP mainly in the distal tract, while urolithins C and A were produced from PM, identifying the human donor as a metabotype A. The results confirm the SHIME® system as a suitable in vitro tool to preliminarily investigate interactions between complex botanicals and human microbiota before undertaking more challenging human studies.
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The Mediterranean Diet, a Rich Source of Angiopreventive Compounds in Cancer. Nutrients 2019; 11:nu11092036. [PMID: 31480406 PMCID: PMC6769787 DOI: 10.3390/nu11092036] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 08/19/2019] [Accepted: 08/25/2019] [Indexed: 12/12/2022] Open
Abstract
Diet-based chemoprevention of cancer has emerged as an interesting approach to evade the disease or even target its early phases, reducing its incidence or slowing down tumor progression. In its basis in the essential role of angiogenesis for tumor growth and metastasis, angioprevention proposes the use of inhibitors of angiogenesis in cancer prevention. The anti-angiogenic potential exhibited by many natural compounds contained in many Mediterranean diet constituents makes this dietary pattern especially interesting as a source of chemopreventive agents, defined within the angioprevention strategy. In this review, we focus on natural bioactive compounds derived from the main foods included in the Mediterranean diet that display anti-angiogenic activity, as well as their possible use as angiopreventive agents.
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Obtaining an Extract Rich in Phenolic Compounds from Olive Pomace by Pressurized Liquid Extraction. Molecules 2019; 24:molecules24173108. [PMID: 31461900 PMCID: PMC6749438 DOI: 10.3390/molecules24173108] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/22/2019] [Accepted: 08/25/2019] [Indexed: 01/05/2023] Open
Abstract
The olive oil industry produces large volumes of wastes, which are also potential sources of bioactive compounds by developing healthy and/or functional foods. Extraction of phenolic compounds from the residues of the olive oil is mainly carried out with solvents. However, there is currently a growing public awareness about the use of organic solvents in food processing, which has pointed out the need for the application of clean technologies such as pressurized liquid extraction (PLE). Therefore, the aim of this research was to optimize the phenolic compound extraction from olive pomace by PLE, establishing the qualitative and quantitative phenolic profile by HPLC-ESI-TOF/MS. The extraction design to recover phenolics from olive pomace demonstrates a great compositional variability of PLE extracts obtained under different experimental conditions. Indeed, quantitative results have pointed out the selectivity of PLE extraction when this technique is applied to the treatment of olive pomace. PLE-optimized conditions showed higher total phenolic compound content than conventional extraction (1659 mg/kg d.w. and 281.7 mg/kg d.w., respectively). Among these phenolics, the quantity of secoiridoids and flavonoids in the optimized PLE extract was three and four times higher than in conventional extracts. Furthermore, optimal PLE conditions allowed to obtain an enriched hydroxytyrosol extract which was not detected in the conventional one.
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31
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Olmo-García L, Monasterio RP, Sánchez-Arévalo CM, Fernández-Gutiérrez A, Olmo-Peinado JM, Carrasco-Pancorbo A. Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone Removal and Dehydration with Zero Waste Generation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9295-9306. [PMID: 31365237 DOI: 10.1021/acs.jafc.9b04376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the minor compounds of both products and to evaluate the effect of the dehydration temperature on their composition. To this end, olive oil and flour samples obtained through the novel processing method were analyzed and compared with "conventional" virgin olive oils (VOO). The applied LC-MS methodology allowed the determination of 57 metabolites belonging to different chemical classes (phenolic compounds, pentacyclic trirterpenes, and tocopherols). Both the new oils and flours presented considerable amounts of olive fruit metabolites that are usually absent from VOO. Quantitative differences were found among VOOs and the new oils, probably due to the inhibition of some enzymes caused by the temperature increase or the absence of water during the processing.
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Affiliation(s)
- Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - Romina Paula Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET , Alt. Brown 500, Chacras de Coria , 5505 Mendoza , Argentina
| | - Carmen María Sánchez-Arévalo
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - José María Olmo-Peinado
- Acer Campestres S.L., Almendro , 37 (Pol. Ind. El Cerezo) , 23670 Castillo de Locubín, Jaén , Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
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Kreatsouli K, Fousteri Z, Zampakas K, Kerasioti E, Veskoukis AS, Mantas C, Gkoutsidis P, Ladas D, Petrotos K, Kouretas D, Stagos D. A Polyphenolic Extract from Olive Mill Wastewaters Encapsulated in Whey Protein and Maltodextrin Exerts Antioxidant Activity in Endothelial Cells. Antioxidants (Basel) 2019; 8:antiox8080280. [PMID: 31387273 PMCID: PMC6719156 DOI: 10.3390/antiox8080280] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/24/2019] [Accepted: 08/02/2019] [Indexed: 12/29/2022] Open
Abstract
The aim of the present study was to compare maltodextrin and whey protein as encapsulation carriers for olive mill wastewater (OMWW) phenolic extract for producing antioxidant powder, by using spray drying under 17 different conditions. In some samples, gelatin was also added in the encapsulation mixture. The antioxidant activity was assessed in vitro by using the DPPH•, ABTS•+, reducing power and DNA plasmid strand breakage assays. The results showed that both materials were equally effective for producing antioxidant powder, although by using different conditions. For example, inlet/outlet temperature of the spray drying did not seem to affect the maltodextrin samples’ antioxidant activity, but whey protein samples showed better antioxidant activity at lower temperatures. Gelatin use decreased antioxidant activity, especially in whey protein samples. The two most potent samples, one encapsulated in maltodextrin and the other in whey protein, were examined for their antioxidant effects in human endothelial cells by assessing glutathione (GSH) and reactive oxygen species (ROS) levels. Both samples significantly enhanced the antioxidant molecule of GSH, while maltodextrin sample also decreased ROS. The present findings suggested both materials for encapsulation of OMWW extract for producing antioxidant powder which may be used in food products, especially for the protection from ROS-induced endothelium pathologies.
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Affiliation(s)
- Konstantina Kreatsouli
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Zinovia Fousteri
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Konstantinos Zampakas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Efthalia Kerasioti
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Aristidis S Veskoukis
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Christos Mantas
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Paschalis Gkoutsidis
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Dimitrios Ladas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Konstantinos Petrotos
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece.
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Coman V, Teleky BE, Mitrea L, Martău GA, Szabo K, Călinoiu LF, Vodnar DC. Bioactive potential of fruit and vegetable wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 91:157-225. [PMID: 32035596 DOI: 10.1016/bs.afnr.2019.07.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. These by-products still contain many bioactive compounds post-processing, such as macronutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has received significant attention, mainly due to their possible health benefits for humans. This chapter focuses on the bioactive potential of fruit and vegetable by-products with possible applications in the food industry (functional foods) and in the health sector (nutraceuticals).
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Affiliation(s)
- Vasile Coman
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Laura Mitrea
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Katalin Szabo
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania.
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Abstract
Olive trees (Olea europaea) and their processed products, such as olive oil, play a major role in the Mediterranean way of life. Their positive impact on human health is being intensely investigated. One research topic is the identification of new application areas of olive mill wastewater (OMWW). OMWW is characterized by the high content of polyphenols possessing many positive health effects. Thus, the phenol-enriched OMWW extract offers the potential for the treatment of skin disorders and for cosmetic application. The aim of the present study was to evaluate cell viability and proliferation, the anti-inflammatory and anti-oxidative properties of a phenol-enriched OMWW extract on an immortal keratinocyte cell line (HaCaT cells). Moreover, the influence on the growth of various microorganisms was investigated; furthermore, the effects on normal human epidermal keratinocytes (NHEK) and human melanoma cells (A375) were studied in a commercially available tumor invasion skin model. The phenol-enriched OMWW extract showed excellent antimicrobial activity. Moreover, a noticeable reduction in reactive oxygen species formation as well as Interleukin-8 release in HaCaT cells were observed. Finally, the inhibited growth of A375 melanoma nodules in the melanoma skin model could be shown. Our results indicate that the OMWW extract is a promising ingredient for dermal applications to improve skin health and skin protection as well as having a positive impact on skin ageing.
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35
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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36
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Iqdiam BM, Abuagela MO, Marshall SM, Yagiz Y, Goodrich-Schneider R, Baker GL, Welt BA, Marshall MR. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ferreira CD, Nunes IL. Oil nanoencapsulation: development, application, and incorporation into the food market. NANOSCALE RESEARCH LETTERS 2019; 14:9. [PMID: 30617711 PMCID: PMC6323048 DOI: 10.1186/s11671-018-2829-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 12/06/2018] [Indexed: 05/13/2023]
Abstract
Oils are very important substances in human nutrition. However, they are sensitive to oxygen, heat, moisture, and light. In recent years, there has been a growing interest in the modification technology of oils. Methods that modify oil characteristics and make oils suitable applications have been increasingly studied. Nanotechnology has become one of the most promising studied technologies that could revolutionize conventional food science and the food industry. Oil nanoencapsulation could be a promising alternative to increase the stability and improve the bioavailability of nanoencapsulated compounds. The occurrence of oil nanoencapsulation has been rapidly increasing, especially in the food industry. Conventional nanoencapsulation technologies applied in different oils exert a direct impact on oil nanoparticle synthesis, influencing parameters such as zeta potential, size, and the polydispersity index; these characteristics might limit the use of oils in different industries. This review summarizes oil nanoencapsulation in the food industry and highlights the technologies, advantages, and limitations of different techniques for obtaining stable oil nanocapsules; it also illustrates key opportunities for and the benefits of technological innovations and analyzes the protection of this technology through patent applications. In the last 20 years, oil nanoencapsulation has grown considerably in the food industry. Although nanoencapsulated oil products are not currently found in the food industry, there are numerous articles in the food science area reporting that oil nanoencapsulation will be a market trend. Nevertheless, different areas can apply nanoencapsulated oils, as demonstrated via patent applications.
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Affiliation(s)
- Camila Duarte Ferreira
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n, Canela. 40.110-150, Salvador, Bahia Brazil
| | - Itaciara Larroza Nunes
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi. 88034-000, Florianópolis, Santa Catarina Brazil
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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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Makri S, Kafantaris I, Savva S, Ntanou P, Stagos D, Argyroulis I, Kotsampasi B, Christodoulou V, Gerasopoulos K, Petrotos K, Komiotis D, Kouretas D. Novel Feed Including Olive Oil Mill Wastewater Bioactive Compounds Enhanced the Redox Status of Lambs. ACTA ACUST UNITED AC 2018; 32:291-302. [PMID: 29475912 DOI: 10.21873/invivo.11237] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 11/29/2017] [Accepted: 12/01/2017] [Indexed: 12/18/2022]
Abstract
BACKGROUND/AIM The aim of the present study was to investigate the antioxidant effects of a feed supplemented with polyphenolic additives from olive mill wastewater (OMW) on lambs. MATERIALS AND METHODS Lambs received breast milk until the postnatal period, and then they were divided into two groups and received control and OMW feed for 55 days. Redox biomarkers were measured in blood and tissues at days 15, 42 and 70 after feeding. RESULTS Feed supplemented with OMW reduced thiobarbituric acid reactive species and protein carbonyls and increased total antioxidant capacity, glutathione and catalase activity in both blood and tissues. CONCLUSION The administration of OMW-containing feed reinforced the antioxidant defense of lambs, which may improve their wellbeing and productivity. Additionally, this exploitation of OMW may solve problems of environmental pollution in areas with olive oil industries.
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Affiliation(s)
- Sotiria Makri
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Ioannis Kafantaris
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Salomi Savva
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Polyxeni Ntanou
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece.,Department of Pharmacology, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Ioannis Argyroulis
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Basiliki Kotsampasi
- Research Institute of Animal Science/Hellenic Agricultural Organization Demeter, Giannitsa, Greece
| | - Vladimiros Christodoulou
- Research Institute of Animal Science/Hellenic Agricultural Organization Demeter, Giannitsa, Greece
| | - Konstantinos Gerasopoulos
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece.,Department of Biosystem Engineering, Technical Education Institute of Thessaly, Larissa, Greece
| | - Konstantinos Petrotos
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, Larissa, Greece
| | - Dimitrios Komiotis
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa, Greece
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Montserrat-de la Paz S, Bermudez B, Cardelo MP, Lopez S, Abia R, Muriana FJG. Olive oil and postprandial hyperlipidemia: implications for atherosclerosis and metabolic syndrome. Food Funct 2018; 7:4734-4744. [PMID: 27885367 DOI: 10.1039/c6fo01422d] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Olive oil is the primary source of fat in the Mediterranean diet, which is associated with a significant improvement in health status, as measured by reduced mortality from several chronic diseases. The current pandemic of obesity, metabolic syndrome, and type 2 diabetes is intimately associated with an atherogenic dyslipidemic phenotype. The core components of the dyslipidemia of the metabolic syndrome, which most likely initiate atherosclerosis, are the "lipid triad" consisting of high plasma triglycerides, low levels of high-density lipoproteins, and a preponderance of small, dense low-density lipoproteins at fasting. However, postprandial (non-fasting) TGs (postprandial hyperlipidemia) are also recognized as an important component for atherosclerosis. Herein, the purpose of this review was to provide an update on the effects and mechanisms related to olive oil on postprandial hyperlipidemia and its implications for the onset and progression of atherosclerosis and metabolic syndrome.
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Affiliation(s)
- Sergio Montserrat-de la Paz
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain.
| | - Beatriz Bermudez
- Department of Cell Biology, Faculty of Biology, University of Seville. C/ Professor Garcia Gonzalez s/n, 41012 Seville, Spain
| | - Magdalena P Cardelo
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain.
| | - Sergio Lopez
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain.
| | - Rocio Abia
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain.
| | - Francisco J G Muriana
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain.
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41
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Activation of Jordanian Bentonite by Hydrochloric Acid and Its Potential for Olive Mill Wastewater Enhanced Treatment. J CHEM-NY 2018. [DOI: 10.1155/2018/8385692] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Jordanian bentonite was activated by hydrochloric acid at room temperature. FTIR, XRD, TGA, and BET surface area analyses of the samples were carried out to examine the structure of bentonite before and after acid activation. It is found that the octahedral cations were removed, which altered the chemical composition of the bentonite. Difference of surface area was noticed (66.2 to 287.8 m2 g−1), which was caused by structural changes in the bentonite. We aimed to investigate the effectiveness of activated bentonite in OMWW treatment. Batch and column techniques were applied. Crude and treated OMWW samples were characterized; physiochemical parameters, total phenolic compounds, and heavy metal ions concentrations were measured. Several parameters that affected the adsorption capacity were studied: the pH value of the solution, temperature, and the adsorbent dose. It was found that the maximum removal of total phenolic compounds and heavy metal ions (Zn, Fe, and Mn) was at pH 6. Adsorption capacity of phenolic compounds was enhanced with an increase in the temperature of the solution and also with the adsorbent dose. The optimum adsorbent concentration needed for the maximum removal of total phenolic compounds is 1 g of activated bentonite/0.01 L of OMWW. The percentage removal exceeded 99% for Zn, Fe, and Mn ions, while it reached 65.2 and 61.5 for K+ and Na+ ions, respectively. Finally, the percentage removal of pollutants was increased by using activated bentonite. This study will provide valuable insight into the effect of activated bentonite towards the treatment and recyclability of OMWW, which is essential for the local olive mill industry.
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Jiang S, Li M, Chang R, Xiong L, Sun Q. In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticles. Food Funct 2018; 9:355-363. [DOI: 10.1039/c7fo01381g] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nanoparticles are novel and fascinating materials for tuning the activities of enzymes.
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Affiliation(s)
- Suisui Jiang
- College of Food Science and Engineering
- Qingdao Agricultural University
- China
| | - Man Li
- College of Food Science and Engineering
- Qingdao Agricultural University
- China
| | - Ranran Chang
- College of Food Science and Engineering
- Qingdao Agricultural University
- China
| | - Liu Xiong
- College of Food Science and Engineering
- Qingdao Agricultural University
- China
| | - Qingjie Sun
- College of Food Science and Engineering
- Qingdao Agricultural University
- China
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da Silveira R, Vágula JM, de Lima Figueiredo I, Claus T, Galuch MB, Santos Junior OO, Visentainer JV. Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud. Food Res Int 2017; 102:43-50. [DOI: 10.1016/j.foodres.2017.09.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 09/20/2017] [Accepted: 09/25/2017] [Indexed: 01/04/2023]
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Souza PALD, Marcadenti A, Portal VL. Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease. Nutrients 2017; 9:E1087. [PMID: 28973999 PMCID: PMC5691704 DOI: 10.3390/nu9101087] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 09/15/2017] [Accepted: 09/27/2017] [Indexed: 12/13/2022] Open
Abstract
Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide. In the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate vascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of CAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid in the control of these risk factors, and in the reduction of cytokines and inflammatory markers. The present review aims to address the interaction between phenolic compounds present in olive oil, and inflammation, in the prevention and treatment of CAD. In vitro and in vivo studies suggest that phenolic compounds, such as hydroxytyrosol, tyrosol, and their secoiridoid derivatives, may reduce the expression of adhesion molecules and consequent migration of immune cells, modify the signaling cascade and the transcription network (blocking the signal and expression of the nuclear factor kappa B), inhibit the action of enzymes responsible for the production of eicosanoids, and consequently, decrease circulating levels of inflammatory markers. Daily consumption of olive oil seems to modulate cytokines and inflammatory markers related to CAD in individuals at risk for cardiovascular diseases. However, clinical studies that have evaluated the effects of olive oil and its phenolic compounds on individuals with CAD are still scarce.
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Affiliation(s)
- Priscilla Azambuja Lopes de Souza
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
| | - Aline Marcadenti
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
- Postgraduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite Avenue, 245, Porto Alegre RS 90050-170, Brazil.
| | - Vera Lúcia Portal
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
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Enhancement of Antioxidant Mechanisms and Reduction of Oxidative Stress in Chickens after the Administration of Drinking Water Enriched with Polyphenolic Powder from Olive Mill Waste Waters. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2017; 2017:8273160. [PMID: 29138680 PMCID: PMC5613686 DOI: 10.1155/2017/8273160] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/14/2017] [Revised: 07/21/2017] [Accepted: 07/26/2017] [Indexed: 01/06/2023]
Abstract
The aim of the study was to examine the effects of a polyphenolic powder from olive mill wastewater (OMWW) administered through drinking water, on chickens' redox status. Thus, 75 chickens were divided into three groups. Group A was given just drinking water, while groups B and C were given drinking water containing 20 and 50 μg/ml of polyphenols, respectively, for 45 days. The antioxidant effects of the polyphenolic powder were assessed by measuring oxidative stress biomarkers in blood after 25 and 45 days of treatment. These markers were total antioxidant capacity (TAC), protein carbonyls (CARB), thiobarbituric acid reactive species (TBARS) and superoxide dismutase activity (SOD) in plasma, and glutathione (GSH) and catalase activity in erythrocytes. The results showed that CARB and TBARS were decreased significantly in groups B and C, and SOD decreased in group B compared to that in group A. TAC was increased significantly in group C and GSH was increased in group B, while catalase activity was increased in groups B and C compared to that in group A. In conclusion, this is the first study showing that supplementation of chickens with polyphenols from OMWW through drinking water enhanced their antioxidant mechanisms and reduced oxidative stress-induced damage.
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Kerasioti E, Terzopoulou Z, Komini O, Kafantaris I, Makri S, Stagos D, Gerasopoulos K, Anisimov NY, Tsatsakis AM, Kouretas D. Tissue specific effects of feeds supplemented with grape pomace or olive oil mill wastewater on detoxification enzymes in sheep. Toxicol Rep 2017; 4:364-372. [PMID: 28959661 PMCID: PMC5615154 DOI: 10.1016/j.toxrep.2017.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 06/19/2017] [Accepted: 06/19/2017] [Indexed: 01/11/2023] Open
Abstract
The aim of the present study was to investigate the effects of livestock feed supplemented with grape pomace (GP) or olive oil mill wastewater (OMW) byproducts on the enzymatic activity and protein expression of antioxidants enzymes, in liver and spleen tissue of sheep. Thus, 36 male sheep of Chios breed were divided into 3 homogeneous groups, control group (n = 12), GP group (n = 12) and OMW group (n = 12), receiving standard or experimental feed. Liver and spleen tissues were collected at 42 and 70 days post-birth. The enzymatic activity of superoxide dismutase (SOD) and glutathione-s-transferase (GST) and also the protein expression of γ-synthase glutamyl custeine (γ-GCS) were determined in these tissues. The results showed GP group exhibited increased enzymatic activity of GST and protein expression of γ-GCS in liver compared to control group. In GP group's spleen, GST activity was increased compared to control but γ-GCS expression was not affected. In OMW group's liver, GST activity was increased and γ-GCS expression was reduced compared to control. In OMW group's spleen, GST activity was increased but GCS expression was not affected. SOD activity was not affected in both tissues either in GP or OMW group.
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Key Words
- AREs, antioxidant response elements
- CDNB, 1 chloro-2,4-dinitrobenzene
- DETAPAC, diethylenetriaminepentaacetic acid
- DTT, dithiothreitol
- GAPDH, glyceraldehyde 3-phosphatedehydrogenase
- GP, grape pomace
- GS, glutathione synthase
- GSH, glutathione
- GST, glutathione-s-transferase
- Glutathione-s-transferase (GST)
- Grape pomace (GP)
- HEPES, 4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid
- KCl, potassium chloride
- KOH, potassium hydroxide
- Keap1, kelch-like ECH-associated protein 1
- MgCl2, magnesium chloride
- NBT, nitroblue tetrazolium
- NaCl, sodium chloride
- Nrf2, nuclear factor-like 2
- OMW, olive oil mill wastewater
- Olive oil mill wastewater (OMW)
- PVDF, polyvinylidene difluoride membranes
- ROS, reactive oxygen species
- SDS, sodium dodecyl sulfate
- SOD, superoxide dismutase
- Superoxide dismutase (SOD)
- XO, xanthine oxidase
- γ-GCS, γ-synthase glutamyl cysteine
- γ-synthase glutamyl custeine (γ-GCS)
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Affiliation(s)
- Efthalia Kerasioti
- Department of Biochemistry-Biotechnology, University of Thessaly, Larissa 41500, Greece
| | - Zoi Terzopoulou
- Department of Biochemistry-Biotechnology, University of Thessaly, Larissa 41500, Greece
| | - Ourania Komini
- Department of Biochemistry-Biotechnology, University of Thessaly, Larissa 41500, Greece
| | - Ioannis Kafantaris
- Department of Biochemistry-Biotechnology, University of Thessaly, Larissa 41500, Greece
| | - Sotiria Makri
- Department of Biochemistry-Biotechnology, University of Thessaly, Larissa 41500, Greece
| | - Dimitrios Stagos
- Department of Biochemistry-Biotechnology, University of Thessaly, Larissa 41500, Greece
| | | | | | - Aristides M Tsatsakis
- Department of Forensic Sciences and Toxicology, Medical School, University of Crete, Heraklion 71003, Greece
| | - Demetrios Kouretas
- Department of Biochemistry-Biotechnology, University of Thessaly, Larissa 41500, Greece
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Kiritsakis K, Rodríguez-Pérez C, Gerasopoulos D, Segura- Carretero A. Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600425] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Konstantinos Kiritsakis
- Laboratory of Food Processing & Engineering; Department of Food Science & Technology; School of Agriculture; Natural Environment & Forestry; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Celia Rodríguez-Pérez
- Faculty of Sciences; Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development Functional Food Centre (CIDAF); Granada Spain
| | - Dimitrios Gerasopoulos
- Laboratory of Food Processing & Engineering; Department of Food Science & Technology; School of Agriculture; Natural Environment & Forestry; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Antonio Segura- Carretero
- Faculty of Sciences; Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development Functional Food Centre (CIDAF); Granada Spain
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Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives. Int J Mol Sci 2017; 18:ijms18040797. [PMID: 28398235 PMCID: PMC5412381 DOI: 10.3390/ijms18040797] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 04/03/2017] [Accepted: 04/08/2017] [Indexed: 11/18/2022] Open
Abstract
The antioxidant activity and the phenolic and α-tocopherol content of 10 Northern Italian mono- and multi-varietal extra virgin olive oils (EVOOs), after early and late olive harvests, was analyzed. A hierarchical cluster analysis was used to evaluate sample similarity. Secoiridoids (SIDs), lignans and flavonoids were the most abundant phenolic compounds identified. The organic Casaliva (among mono-cultivar) and the organic multi-varietal (among blended oils) EVOOs had the higher total phenol content both in early (263.13 and 326.19 mg/kg, respectively) and late harvest (241.88 and 292.34 mg/kg, respectively) conditions. In comparison to late harvest EVOOs, early harvest EVOOs, in particular the organic mono-cultivar Casaliva, showed both higher antioxidant capacity (up to 1285.97 Oxygen Radicals Absorbance Capacity/ORAC units), probably due to the higher SID fraction (54% vs. 40%), and higher α-tocopherol content (up to 280.67 mg/kg). Overall, these results suggest that SIDs and α-tocopherol mainly contribute to antioxidant properties of the studied EVOOs. In light of this, the authors conclude that early harvest, organic mono-cultivar Casaliva EVOO represents the most interesting candidate to explicate healthy effects ascribed to these functional constituents, particularly regarding oxidative stress-related pathologies.
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Peyrol J, Riva C, Amiot MJ. Hydroxytyrosol in the Prevention of the Metabolic Syndrome and Related Disorders. Nutrients 2017; 9:E306. [PMID: 28335507 PMCID: PMC5372969 DOI: 10.3390/nu9030306] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 03/12/2017] [Accepted: 03/16/2017] [Indexed: 01/06/2023] Open
Abstract
Virgin olive oil (VOO) constitutes the main source of fat in the Mediterranean diet. VOO is rich in oleic acid, displaying health-promoting properties, but also contains minor bioactive components, especially phenolic compounds. Hydroxytyrosol (HT), the main polyphenol of olive oil, has been reported to be the most bioactive component. This review aims to compile the results of clinical, animal and cell culture studies evaluating the effects of HT on the features of Metabolic Syndrome (MetS) (body weight/adiposity, dyslipidemia, hypertension, and hyperglycemia/insulin resistance) and associated complications (oxidative stress and inflammation). HT was able to improve the lipid profile, glycaemia, and insulin sensitivity, and counteract oxidative and inflammatory processes. Experimental studies identified multiple molecular targets for HT conferring its beneficial effect on health in spite of its low bioavailability. However, rodent experiments and clinical trials with pure HT at biologically relevant concentrations are still lacking. Moreover, the roles of intestine and its gut microbiota have not been elucidated.
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Affiliation(s)
- Julien Peyrol
- Laboratory of Cardiovascular Pharm-Ecology EA4278, Department of Sport Sciences, Faculty of Sciences, Avignon University, F-84000 Avignon, France.
| | - Catherine Riva
- Laboratory of Cardiovascular Pharm-Ecology EA4278, Department of Sport Sciences, Faculty of Sciences, Avignon University, F-84000 Avignon, France.
| | - Marie Josèphe Amiot
- Unité Mixte de Recherche (UMR), Nutrition, Obesity and Risk of Thrombosis, Aix-Marseille University, F-13005 Marseille, France.
- Unité Mixte de Recherche (UMR), Markets, Organisations, Institutions, Stakeholder Strategies, F-34060 Montpellier, France.
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement, F-34060 Montpellier, France.
- Centre International de Hautes Études Agronomiques Méditerranéennes, F-34060 Montpellier, France.
- Montpellier SupAgro, F-34060 Montpellier, France.
- Institut National de la Recherche Agronomique; Division of Nutrtition, Chemical Food Safety and Consumer Behaviour, F-75015 Paris, France.
- Institut National de la Santé et de la Recherche Médicale, F-75015 Paris, France.
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Reboredo-Rodríguez P, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Salvador MD, Cancho-Grande B, Fregapane G. State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties. Int J Mol Sci 2017; 18:ijms18030668. [PMID: 28335517 PMCID: PMC5372680 DOI: 10.3390/ijms18030668] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 03/13/2017] [Accepted: 03/14/2017] [Indexed: 01/18/2023] Open
Abstract
Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.
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Affiliation(s)
- Patricia Reboredo-Rodríguez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Figueiredo-González
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Desamparados Salvador
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Giuseppe Fregapane
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
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