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Visvanathan R, Houghton MJ, Barber E, Williamson G. Structure-function relationships in (poly)phenol-enzyme binding: Direct inhibition of human salivary and pancreatic α-amylases. Food Res Int 2024; 188:114504. [PMID: 38823880 DOI: 10.1016/j.foodres.2024.114504] [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: 03/24/2024] [Revised: 05/04/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
(Poly)phenols inhibit α-amylase by directly binding to the enzyme and/or by forming starch-polyphenol complexes. Conventional methods using starch as the substrate measure inhibition from both mechanisms, whereas the use of shorter oligosaccharides as substrates exclusively measures the direct interaction of (poly)phenols with the enzyme. In this study, using a chromatography-based method and a short oligosaccharide as the substrate, we investigated the detailed structural prerequisites for the direct inhibition of human salivary and pancreatic α-amylases by over 50 (poly)phenols from the (poly)phenol groups: flavonols, flavones, flavanones, flavan-3-ols, polymethoxyflavones, isoflavones, anthocyanidins and phenolic acids. Despite being structurally very similar (97% sequence homology), human salivary and pancreatic α-amylases were inhibited to different extents by the tested (poly)phenols. The most potent human salivary α-amylase inhibitors were luteolin and pelargonidin, while the methoxylated anthocyanidins, peonidin and petunidin, significantly blocked pancreatic enzyme activity. B-ring methoxylation of anthocyanidins increased inhibition against both human α-amylases while hydroxyl groups at C3 and B3' acted antagonistically in human salivary inhibition. C4 carbonyl reduction, or the positive charge on the flavonoid structure, was the key structural feature for human pancreatic inhibition. B-ring glycosylation did not affect salivary enzyme inhibition, but increased pancreatic enzyme inhibition when compared to its corresponding aglycone. Overall, our findings indicate that the efficacy of interaction with human α-amylase is mainly influenced by the type and placement of functional groups rather than the number of hydroxyl groups and molecular weight.
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Affiliation(s)
- Rizliya Visvanathan
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia; Victorian Heart Institute, Monash University, Victorian Heart Hospital, 631 Blackburn Road, Clayton, VIC 3168, Australia
| | - Michael J Houghton
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia; Victorian Heart Institute, Monash University, Victorian Heart Hospital, 631 Blackburn Road, Clayton, VIC 3168, Australia
| | - Elizabeth Barber
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia; Victorian Heart Institute, Monash University, Victorian Heart Hospital, 631 Blackburn Road, Clayton, VIC 3168, Australia
| | - Gary Williamson
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia; Victorian Heart Institute, Monash University, Victorian Heart Hospital, 631 Blackburn Road, Clayton, VIC 3168, Australia.
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2
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Litewski S, Koss-Mikołajczyk I, Kusznierewicz B. Comparative Analysis of Phytochemical Profiles and Selected Biological Activities of Various Morphological Parts of Ligustrum vulgare. Molecules 2024; 29:399. [PMID: 38257312 PMCID: PMC10819685 DOI: 10.3390/molecules29020399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/06/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Ligustrum vulgare (LV), widely cultivated in Europe and often used in hedges, has been historically recognized in folk medicine for its potential health benefits. This study focused on exploring the untargeted identification of secondary metabolites in ethanol extracts (70% v/v) from different morphological parts (young shoots, leaves, flowers and fruits) of LV at various stages of plant development, using ultra-high-performance liquid chromatography with high-resolution mass spectrometry (UHPLC-HRMS). Additionally, the selected biological activities (antioxidant activity, cyclooxygenase-2 inhibition (COX-2), α-amylase inhibition and cytotoxicity) of the tested extracts were determined. Untargeted metabolomics showed that LV extracts were a rich source of phenylethanoid compounds, flavonoids, iridoids and their derivatives. The flowers of LV had the highest content of oleuropein (33.43 ± 2.48 mg/g d.w.). The lowest antioxidant activity was obtained for ripe and post-seasonal fruits, while in the case of other samples, the activity was at a similar level. All tested extracts showed α-amylase and COX-2 inhibitory activity. In addition, LV extracts showed strong antiproliferative properties in colorectal (HT29) and liver (HepG2) cancer cell lines. The obtained results show the difference in the content of bioactive compounds in various morphological parts of Ligustrum vulgare. These differences may influence the multifaceted medicinal potential of this plant.
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Affiliation(s)
| | | | - Barbara Kusznierewicz
- Department of Chemistry, Technology and Biotechnology of Food, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza St., 80-233 Gdańsk, Poland; (S.L.); (I.K.-M.)
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3
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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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Serrano-García I, Olmo-García L, Monago-Maraña O, de Alba IMC, León L, de la Rosa R, Serrano A, Gómez-Caravaca AM, Carrasco-Pancorbo A. Characterization of the Metabolic Profile of Olive Tissues (Roots, Stems and Leaves): Relationship with Cultivars' Resistance/Susceptibility to the Soil Fungus Verticillium dahliae. Antioxidants (Basel) 2023; 12:2120. [PMID: 38136239 PMCID: PMC10741231 DOI: 10.3390/antiox12122120] [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: 11/17/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
Verticillium wilt of olive (VWO) is one of the most widespread and devastating olive diseases in the world. Harnessing host resistance to the causative agent is considered one of the most important measures within an integrated control strategy of the disease. Aiming to understand the mechanisms underlying olive resistance to VWO, the metabolic profiles of olive leaves, stems and roots from 10 different cultivars with varying levels of susceptibility to this disease were investigated by liquid chromatography coupled to mass spectrometry (LC-MS). The distribution of 56 metabolites among the three olive tissues was quantitatively assessed and the possible relationship between the tissues' metabolic profiles and resistance to VWO was evaluated by applying unsupervised and supervised multivariate analysis. Principal component analysis (PCA) was used to explore the data, and separate clustering of highly resistant and extremely susceptible cultivars was observed. Moreover, partial least squares discriminant analysis (PLS-DA) models were built to differentiate samples of highly resistant, intermediate susceptible/resistant, and extremely susceptible cultivars. Root models showed the lowest classification capability, but metabolites from leaf and stem were able to satisfactorily discriminate samples according to the level of susceptibility. Some typical compositional patterns of highly resistant and extremely susceptible cultivars were described, and some potential resistance/susceptibility metabolic markers were pointed out.
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Affiliation(s)
- Irene Serrano-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Olga Monago-Maraña
- Department of Analytical Sciences, Faculty of Sciences, Universidad Nacional de Educación a Distancia (UNED), Avda. Esparta s/n, Crta. de Las Rozas-Madrid, E-28232 Madrid, Spain;
| | - Iván Muñoz Cabello de Alba
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Lorenzo León
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Ave. Menéndez Pidal s/n, E-14004 Córdoba, Spain; (L.L.); or (R.d.l.R.)
| | - Raúl de la Rosa
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Ave. Menéndez Pidal s/n, E-14004 Córdoba, Spain; (L.L.); or (R.d.l.R.)
| | - Alicia Serrano
- Department of Experimental Biology, The University Institute of Research on Olive and Olive Oils (INUO), University of Jaén, Campus Las Lagunillas s/n, E-23071 Jaén, Spain;
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
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Dai W, Zhang L, Dai L, Tian Y, Ye X, Wang S, Li J, Wang Q. Comparative Analysis of Chemical Composition of Zanthoxylum myriacanthum Branches and Leaves by GC-MS and UPLC-Q-Orbitrap HRMS, and Evaluation of Their Antioxidant Activities. Molecules 2023; 28:5631. [PMID: 37570601 PMCID: PMC10419930 DOI: 10.3390/molecules28155631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/21/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
Zanthoxylum myriacanthum Wall. ex Hook. f., a plant belonging to the Rutaceae family and the Zanthoxylum genus, is extensively utilized for its medicinal properties and as a culinary seasoning in China and Southeast Asian countries. However, the chemical composition and biological activities of Z. myriacanthum branches and leaves remain insufficiently explored. In this study, the volatile and non-volatile components of Z. myriacanthum branches and leaves were analyzed using GC-MS and UPLC-Q-Orbitrap HRMS techniques. A total of 78 volatile compounds and 66 non-volatile compounds were identified. The volatile compounds were predominantly terpenoids and aliphatic compounds, while the non-volatile compounds were primarily flavonoids and alkaloids. The branches contained 52 volatile compounds and 33 non-volatile compounds, whereas the leaves contained 48 volatile compounds and 40 non-volatile compounds. The antioxidant activities of the methanol extracts from Z. myriacanthum branches and leaves were evaluated using ABTS and DPPH free-radical-scavenging assays, both of which demonstrated certain antioxidant activity. The methanol extract of leaves demonstrated significantly higher antioxidant activity compared to that of the branches, possibly due to the higher presence of flavonoids and phenols in the leaves, with IC50 values of 7.12 ± 0.257 μg/mL and 1.22 × 102 ± 5.01 μg/mL for ABTS and DPPH, respectively. These findings enhance our understanding of the chemical composition and antioxidant potential of Z. myriacanthum. The plant holds promise as a natural source of antioxidants for applications in pharmaceuticals, cosmetics, and functional foods. Further research can explore its broader biological activities and potential applications.
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Affiliation(s)
- Wei Dai
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Liangqian Zhang
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, School of Pharmacy, Shihezi University, Shihezi 832003, China
| | - Liping Dai
- College of Traditional Chinese Medicine Resources, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Yuan Tian
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, School of Pharmacy, Shihezi University, Shihezi 832003, China
| | - Xinger Ye
- College of Traditional Chinese Medicine Resources, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Sina Wang
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Jingtao Li
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Qi Wang
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, School of Pharmacy, Shihezi University, Shihezi 832003, China
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6
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Dai L, Cai S, Chu D, Pang R, Deng J, Zheng X, Dai W. Identification of Chemical Constituents in Blumea balsamifera Using UPLC-Q-Orbitrap HRMS and Evaluation of Their Antioxidant Activities. Molecules 2023; 28:molecules28114504. [PMID: 37298979 DOI: 10.3390/molecules28114504] [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: 05/21/2023] [Revised: 05/26/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
Blumea balsamifera (L.) DC., a perennial herb in the Asteraceae family native to China and Southeast Asia, has a notable history of medicinal use due to its pharmacological properties. Using UPLC-Q-Orbitrap HRMS techniques, we systematically investigated the chemical constituents of this plant. A total of 31 constituents were identified, of which 14 were flavonoid compounds. Significantly, 18 of these compounds were identified in B. balsamifera for the first time. Furthermore, the mass spectrometry fragmentation patterns of significant chemical constituents identified in B. balsamifera were analyzed, providing important insights into their structural characteristics. The in vitro antioxidative potential of the methanol extract of B. balsamifera was assessed using DPPH and ABTS free-radical-scavenging assays, total antioxidative capacity, and reducing power. The antioxidative activity exhibited a direct correlation with the mass concentration of the extract, with IC50 values of 105.1 ± 0.503 μg/mL and 12.49 ± 0.341 μg/mL for DPPH and ABTS, respectively. For total antioxidant capacity, the absorbance was 0.454 ± 0.009 at 400 μg/mL. In addition, the reducing power was 1.099 ± 0.03 at 2000 μg/mL. This study affirms that UPLC-Q-Orbitrap HRMS can effectively discern the chemical constituents in B. balsamifera, primarily its flavonoid compounds, and substantiates its antioxidative properties. This underscores its potential utility as a natural antioxidant in the food, pharmaceutical, and cosmetics sectors. This research provides a valuable theoretical basis and reference value for the comprehensive development and utilization of B. balsamifera and expands our understanding of this medicinally valuable plant.
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Affiliation(s)
- Liping Dai
- College of Traditional Chinese Medicine Resources, Guangdong Pharmaceutical University, Yunfu 527325, China
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Shengnan Cai
- College of Traditional Chinese Medicine Resources, Guangdong Pharmaceutical University, Yunfu 527325, China
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Dake Chu
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Rui Pang
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Jianhao Deng
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Xilong Zheng
- College of Traditional Chinese Medicine Resources, Guangdong Pharmaceutical University, Yunfu 527325, China
| | - Wei Dai
- Experimental Center of Yunfu Campus, Guangdong Pharmaceutical University, Yunfu 527325, China
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Marx ÍMG, Casal S, Rodrigues N, Cruz R, Peres F, Veloso ACA, Pereira JA, Peres AM. Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. Food Chem 2022; 393:133327. [PMID: 35653996 DOI: 10.1016/j.foodchem.2022.133327] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/23/2022] [Accepted: 05/25/2022] [Indexed: 11/04/2022]
Abstract
Leaves incorporation during the extraction of olive oils can enhance their chemical-sensory quality. Thus, leaves from cvs. Arbequina or Santulhana were added (1%, w/w) during the extraction of Arbequina oils using an Abencor system, being discussed the impacts on the phenolics and volatiles formation enzymatic pathways. Leaves addition contributed to a significant decrease (P-value < 0.05) of the contents of secoiridoids (-11%), C6-aldehydes (-16%), and ester compounds (-22%). This could be tentatively related to a reduction of the enzymatic activity of secoiridoids biosynthesis and lipoxygenase pathways, promoted by the leaves' addition. Moreover, in the presence of leaves, the oils' total contents of phenolics and volatiles were significantly reduced (-7 and -17%, respectively). Contrary, the incorporation of leaves significantly increased (P-value < 0.05) the contents of C6-alcohols (+37%) and the intensities of the green fruity (+25%) and apple (+30%) sensations.
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Affiliation(s)
- Ítala M G Marx
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rebeca Cruz
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal; LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal
| | - Ana C A Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - José A Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
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Marx ÍM, Casal S, Rodrigues N, Cruz R, Veloso AC, Pereira JA, Peres AM. Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils. Food Chem 2022; 395:133570. [DOI: 10.1016/j.foodchem.2022.133570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/26/2022] [Accepted: 06/22/2022] [Indexed: 11/04/2022]
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Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods 2022; 11:foods11152329. [PMID: 35954095 PMCID: PMC9368299 DOI: 10.3390/foods11152329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/02/2022] [Accepted: 08/02/2022] [Indexed: 11/17/2022] Open
Abstract
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K232), myristic (C 14:0), and trans-oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils. The noted changes in fatty acid profile were primarily prescribed to the migration of fats. C1 and C2 influenced a comparable reduction in EVOO total identified phenolic content (−92.1% and −93.5%, respectively), despite having a different content of total proteins and moisture, whereas C3 influenced a slightly lower reduction (−85.0%). Besides the protein profile, other cheese compounds (e.g., moisture, carbohydrates) have been shown to have a considerable role in the development of the EVOO phenolic profile. Finally, compositional changes in EVOO used as a medium for cheese preservation are under significant influence of the cheese’s chemical composition.
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Marx ÍMG, Baptista P, Casal S, Rodrigues N, Cruz R, Veloso ACA, Pereira JA, Peres AM. Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04090-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Klisović D, Novoselić A, Lukić I, Brkić Bubola K. Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Brkić Bubola K, Kolega Š, Marcelić Š, Šikić Z, Gašparović Pinto A, Zorica M, Klisović D, Novoselić A, Jukić Špika M, Kos T. Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia. Foods 2022; 11:foods11121767. [PMID: 35741965 PMCID: PMC9223069 DOI: 10.3390/foods11121767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/10/2022] [Accepted: 06/13/2022] [Indexed: 02/05/2023] Open
Abstract
Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv. olive oil obtained from trees grown on ameliorate karst soil during two harvesting years. Olive trees were subjected to rainfed conditions and three different irrigation treatments (T1—deficit irrigation representing the usual producer’s practice, T2—regulated deficit irrigation in respect to phenological stages, T3—full irrigation). Irrigation treatments increased oil yield compared to rainfed conditions (T1 + 58%, T2 + 66% and T3 + 74%, representing average values for both studied years). All olive oil samples were of extra quality. Irrigation led to a decrease in carotenoids, volatiles, polyunsaturated fatty acids and linolenic acid contents, with no difference found among irrigation treatments. Total phenols and secoiridoids concentration was not affected by irrigation, indicating that similar oil quality could be achieved with less demand on the water supply. Obtained results could help producers to define a suitable irrigation management in particular conditions of ameliorate karst.
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Affiliation(s)
- Karolina Brkić Bubola
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (K.B.B.); (D.K.); (A.N.)
| | - Šimun Kolega
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Square of Prince Višeslav 9, HR-23000 Zadar, Croatia; (Š.M.); (Z.Š.); (A.G.P.); (M.Z.); (T.K.)
- Correspondence:
| | - Šime Marcelić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Square of Prince Višeslav 9, HR-23000 Zadar, Croatia; (Š.M.); (Z.Š.); (A.G.P.); (M.Z.); (T.K.)
| | - Zoran Šikić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Square of Prince Višeslav 9, HR-23000 Zadar, Croatia; (Š.M.); (Z.Š.); (A.G.P.); (M.Z.); (T.K.)
| | - Ana Gašparović Pinto
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Square of Prince Višeslav 9, HR-23000 Zadar, Croatia; (Š.M.); (Z.Š.); (A.G.P.); (M.Z.); (T.K.)
| | - Marko Zorica
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Square of Prince Višeslav 9, HR-23000 Zadar, Croatia; (Š.M.); (Z.Š.); (A.G.P.); (M.Z.); (T.K.)
| | - Dora Klisović
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (K.B.B.); (D.K.); (A.N.)
| | - Anja Novoselić
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (K.B.B.); (D.K.); (A.N.)
| | - Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Via Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Tomislav Kos
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Square of Prince Višeslav 9, HR-23000 Zadar, Croatia; (Š.M.); (Z.Š.); (A.G.P.); (M.Z.); (T.K.)
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13
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Rodríguez-Juan E, Martínez Román F, Sánchez-García A, Fernández-Bolaños J, García-Borrego A. From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:333-342. [PMID: 34957829 DOI: 10.1021/acs.jafc.1c05814] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The aim of this work was to recover phenolic compounds such as oleacein and oleocanthal from low commercial value olive oils destined for refining [lampante olive oil (LOO)]. For this, the ability of three extraction systems of phenols from oils was evaluated. A new quick and simple extraction method (NM) for obtaining phenols was developed, consisting of the acidified mixture MeOH/H2O (50:50) (v/v) 0.1% formic acid, and it was compared to a conventional method (CM) widely used for the analytical determination of phenolic compounds in olive oil using MeOH: H2O (80:20) (v/v). NM showed a higher yield for the extraction of oleacein with an increase of 14% compared to CM; no significant differences were observed in the extraction of oleocanthal between the two methods. The third method, using two formulations of deep eutectic solvents (DESs) based on ChCl, showed higher extractive efficiency for the two secoiridoids than CM and NM when DES consisted of ChCl and xylitol. On the other hand, the concentrations of oleacein and oleocanthal were determined in 14 samples of blended oils that were previously classified as extra virgin olive oil and LOO according to EU regulation. LOO contained amounts up to 109.89 and 140.16 mg/kg of oleacein and oleocanthal, respectively. Oleacein (>98%) and oleocanthal (>95%) were successfully recovered from phenolic extracts obtained from LOO oils through chromatographic separation and purification by semipreparative high-performance liquid chromatography. Therefore, these low-quality oils are an inexpensive source of bioactive substances.
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Affiliation(s)
- Elisa Rodríguez-Juan
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain
| | - Fernando Martínez Román
- Almazara Experimental, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain
| | - Alicia Sánchez-García
- Laboratory of Mass Spectroscopy, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain
| | - Aranzazu García-Borrego
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain
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14
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Martakos I, Katsianou P, Koulis G, Efstratiou E, Nastou E, Nikas S, Dasenaki M, Pentogennis M, Thomaidis N. Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study. Molecules 2021; 26:7182. [PMID: 34885766 PMCID: PMC8659053 DOI: 10.3390/molecules26237182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-DAD methodology targeting the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, β, -γ, δ-) and squalene. Target and suspect screening workflows were developed for the thorough fingerprinting of the phenolic fraction of olives. Both methods were validated, presenting excellent performance characteristics, and can be used as reliable tools for the monitoring of bioactive compounds in olive fruit samples. The developed methodologies were utilized to chemical characterize the fruits of the Kolovi olive variety, originating from the island of Lesvos, North Aegean Region, Greece. Twenty-five phenolic compounds were identified and quantified in Kolovi olives with verbascoside, hydroxytyrosol, oleacein and oleomissional found in significantly high concentrations. Moreover, 12 new bioactive compounds were identified in the samples using an in-house suspect database. The results of pigments analysis suggested that Kolovi variety should be characterized as low pigmentation, while the tocopherol and squalene content was relatively high compared to other olive varieties. The characterization of Kolovi olive bioactive content highlighted the high nutritional and possible economic value of the Kolovi olive fruit.
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Affiliation(s)
- Ioannis Martakos
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Panagiota Katsianou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Georgios Koulis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Elvira Efstratiou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Eleni Nastou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Stylianos Nikas
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Michalis Pentogennis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Nikolaos Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
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15
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Peeters K, Miklavčič Višnjevec A, Esakkimuthu ES, Schwarzkopf M, Tavzes Č. The Valorisation of Olive Mill Wastewater from Slovenian Istria by Fe 3O 4 Particles to Recover Polyphenolic Compounds for the Chemical Specialties Sector. Molecules 2021; 26:6946. [PMID: 34834035 PMCID: PMC8622678 DOI: 10.3390/molecules26226946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/12/2021] [Accepted: 11/15/2021] [Indexed: 11/16/2022] Open
Abstract
Olive oil production using three-phase decanter systems creates olive oil and two by-products: olive mill wastewater (OMWW) and pomace. These by-products contain the highest share of polyphenolic compounds that are known to be associated with beneficial effects on human health. Therefore, they are an attractive source of phenolic compounds for further industrial use in the cosmetic, pharmaceutical and food industries. The use of these phenolics is limited due to difficulties in recovery, high reactivity, complexity of the OMWW matrix and different physiochemical properties of phenolic compounds. This research, focused on OMWW, was performed in two phases. First, different polyphenol extraction methods were compared to obtain the method that yields the highest polyphenol concentration. Twenty-five phenolic compounds and their isomers were determined. Acidifying OMWW, followed by five minutes of ultrasonication, resulted in the highest measured polyphenol content of 27 mg/L. Second, the collection of polyphenolic compounds from OMWW via adsorption on unmodified iron (II, III) oxide particles was investigated. Although low yields were obtained for removed polyphenolic compounds in one removal cycle, the process has a high capability to be repeated.
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Affiliation(s)
- Kelly Peeters
- InnoRenew CoE, Livade 6, 6310 Izola, Slovenia; (E.S.E.); (M.S.); (Č.T.)
- Andrej Marušič Institute, University of Primorska, Muzejski trg 2, 6000 Koper, Slovenia
| | - Ana Miklavčič Višnjevec
- Faculty of Mathematics, University of Primorska, Natural Sciences and Information Technologies, Glagoljaška 8, 6000 Koper, Slovenia;
| | | | - Matthew Schwarzkopf
- InnoRenew CoE, Livade 6, 6310 Izola, Slovenia; (E.S.E.); (M.S.); (Č.T.)
- Andrej Marušič Institute, University of Primorska, Muzejski trg 2, 6000 Koper, Slovenia
| | - Črtomir Tavzes
- InnoRenew CoE, Livade 6, 6310 Izola, Slovenia; (E.S.E.); (M.S.); (Č.T.)
- Andrej Marušič Institute, University of Primorska, Muzejski trg 2, 6000 Koper, Slovenia
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16
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Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03870-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Miklavčič Višnjevec A, Baker PW, Peeters K, Schwarzkopf M, Krienke D, Charlton A. HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing. Molecules 2021; 26:molecules26216403. [PMID: 34770812 PMCID: PMC8587773 DOI: 10.3390/molecules26216403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/15/2021] [Accepted: 10/20/2021] [Indexed: 11/16/2022] Open
Abstract
The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.
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Affiliation(s)
- Ana Miklavčič Višnjevec
- Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia;
| | - Paul W. Baker
- The Biocomposites Centre, Bangor University, Bangor LL57 2DG, UK;
| | - Kelly Peeters
- InnoRenew CoE, Livade 6, SI-6310 Izola, Slovenia; (K.P.); (M.S.)
- Andrej Marušič Institute, University of Primorska, Muzejski trg 2, SI-6000 Koper, Slovenia
| | - Matthew Schwarzkopf
- InnoRenew CoE, Livade 6, SI-6310 Izola, Slovenia; (K.P.); (M.S.)
- Andrej Marušič Institute, University of Primorska, Muzejski trg 2, SI-6000 Koper, Slovenia
| | - Dominik Krienke
- GEA Westfalia Separator Group GmbH, Werner-Habig-Straße 1, 59302 Oelde, Germany;
| | - Adam Charlton
- The Biocomposites Centre, Bangor University, Bangor LL57 2DG, UK;
- Correspondence:
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18
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Zhang D, Xiong L, Fang L, Li H, Zhao X, Luan R, Zhao P, Zhang X. Systematic characterization of the absorbed components of Ligustri Lucidi Fructus and their metabolic pathways in rat plasma by ultra-high-performance liquid chromatography-Q-Exactive Orbitrap tandem mass spectrometry combined with network pharmacology. J Sep Sci 2021; 44:4343-4367. [PMID: 34687589 DOI: 10.1002/jssc.202100484] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/14/2021] [Accepted: 10/14/2021] [Indexed: 12/17/2022]
Abstract
Ligustri Lucidi Fructus is a dried and mature fruit of Ligustrum lucidum Ait., which has the effects of nourishing liver and kidney. Herein, an accurate and sensitive method was established for the separation and identification of the absorbed constituents and metabolites of Ligustri Lucidi Fructus in rat plasma based on ultra-high-performance liquid chromatography-Q-Exactive Orbitrap tandem mass spectrometry. A total of 73 prototype constituents and 148 metabolites were identified or characterized in administered plasma, and the possible metabolic pathways of constituents mainly involved hydroxylation, sulfation, demethylation, and glucuronidation. Besides, the network pharmacology was further investigated to illuminate its potential mechanism of treatment for liver injury by the biological targets regulating related pathways. Network pharmacological analysis showed that target components through 399 targets regulate 220 pathways. The docking results showed that 36 key target components were closely related to liver injury. Overall, the study clearly presented the metabolic processes of Ligustri Lucidi Fructus and gave a comprehensive metabolic profile of Ligustri Lucidi Fructus in vivo first. Combining with network pharmacology and molecular docking discovered potential drug targets and disclose the biological processes of Ligustri Lucidi Fructus, which will be a viable step toward uncovering the secret mask of study for traditional Chinese medicine.
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Affiliation(s)
- Danjie Zhang
- Pharmaceutical department, College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P. R. China
| | - Lewen Xiong
- Pharmaceutical department, College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P. R. China
| | - Linlin Fang
- Pharmaceutical department, College of Pharmacy, Dalian Medical University, Dalian, P. R. China
| | - Huifei Li
- Pharmaceutical department, College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P. R. China
| | - Xin Zhao
- Pharmaceutical department, College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P. R. China
| | - Ruqiao Luan
- Pharmaceutical department, College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P. R. China
| | - Pan Zhao
- Pharmaceutical department, College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P. R. China
| | - Xuelan Zhang
- Pharmaceutical department, Shandong Provincial Collaborative Innovation Center for Quality Control and Construction of the Whole Industrial Chain of Traditional Chinese Medicine, Jinan, P. R. China
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19
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Kritikou E, Kalogiouri NP, Kostakis M, Kanakis DC, Martakos I, Lazarou C, Pentogennis M, Thomaidis NS. Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS. Foods 2021; 10:foods10092102. [PMID: 34574212 PMCID: PMC8468971 DOI: 10.3390/foods10092102] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/29/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022] Open
Abstract
Olive oil is famous due to the nutritional properties and beneficial health effects. The exceptional properties of virgin (VOO) and extra virgin olive oil (EVOO) are credited to the bioactive constituents of their polar fraction, the phenolic compounds. The concentration and composition of biophenols can be influenced by the geographical origin, the cultivar, as well as several agronomic and technological parameters. In this study, an ultra-high-performance liquid chromatography coupled to quadrupole-time of flight tandem mass spectrometry (UHPLC-QTOF-MS) method was used to determine biophenols in Greek EVOOs from five islands originating from the North Aegean Region (Chios, Fournoi, Ikaria, Lesvos, and Samos) through target and suspect screening. In total, 14 suspect and 5 target compounds were determined in the analyzed EVOOs. The quantitative and semiquantitative results were compared to investigate discriminations between different regions. Significant differences were found between the islands based on the overall phenolic content and the concentration levels of individual compounds, as well. In the case of Lesvos, the territory was separated in subdivisions (zones), and each zone was studied individually.
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20
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Pierantozzi P, Torres M, Tivani M, Contreras C, Gentili L, Mastio V, Parera C, Maestri D. Yield and chemical components from the constitutive parts of olive (cv. Genovesa) fruits are barely affected by spring deficit irrigation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11125515] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity.
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22
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Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques. Foods 2021; 10:foods10061236. [PMID: 34072297 PMCID: PMC8227576 DOI: 10.3390/foods10061236] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/21/2021] [Accepted: 05/27/2021] [Indexed: 12/23/2022] Open
Abstract
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
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23
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Lozano-Castellón J, López-Yerena A, Olmo-Cunillera A, Jáuregui O, Pérez M, Lamuela-Raventós RM, Vallverdú-Queralt A. Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method. Antioxidants (Basel) 2021; 10:antiox10040540. [PMID: 33808450 PMCID: PMC8066082 DOI: 10.3390/antiox10040540] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 03/25/2021] [Accepted: 03/26/2021] [Indexed: 12/15/2022] Open
Abstract
Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished by its high content of nutritional and antioxidant compounds compared to other vegetable oils. During EVOO production, the major secoiridoids of EVOO, oleacein, oleocanthal, ligstroside, and oleuropein aglycones, undergo a series of transformations to open- and closed-structure forms. The resulting mixture of compounds can become more complex during the analytical procedure, due to the keto-enol tautomerism of the open forms and their interaction with polar solvents, and therefore more challenging to analyze. Employing the same extraction method used to analyze the other EVOO phenolic compounds, we report here a simple UHPLC-ESI-MS/MS procedure for the quantification of those secoiridoids that is able to co-elute the different isomers of each compound. The method was validated following AOAC guidelines, and the matrix effect and recoveries were within satisfactory limits.
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Affiliation(s)
- Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Olga Jáuregui
- Center of Scientific and Technological, University of Barcelona (CCiTUB), 08028 Barcelona, Spain;
- CIBER Fragilidad y Envejecimiento Saludable (CIBERfes), Instituto de Salud Carlos III, 18100 Barcelona, Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Rosa Mª Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (J.L.-C.); (A.L.-Y.); (A.O.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
- Correspondence: ; Tel.: +34-934-024-508
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24
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Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110621] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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25
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Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater. Molecules 2020; 26:molecules26010007. [PMID: 33375027 PMCID: PMC7792767 DOI: 10.3390/molecules26010007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/17/2020] [Accepted: 12/17/2020] [Indexed: 12/28/2022] Open
Abstract
The valorization of olive pomace through the extraction of phenolic compounds at an industrial scale is influenced by several factors that can have a significant impact on the feasibility of this approach. These include the types and levels of phenolic compounds that are present, the impact that seasonal variation and cultivar type have on the phenolic compound content in both olive pomace and mill effluents and the technological approach used to process the olive crop. Chemical analysis of phenolic compounds was performed using an HPLC-diode-array detector (DAD)-qTOF system, resulting in the identification of 45 compounds in olive mill wastewater and pomace, where secoiridoids comprised 50–60% of the total phenolic content. This study examined three different factors that could impact the phenolic compound content of these processing streams, including cultivar types typically grown on local farms in Slovenia, the type of downstream processing used and seasonality effects. Olive crop varieties sourced from local farms showed high variability, and the highest phenolic content was associated with the local variety “Istrska Belica”. During processing, the phenolic content was on average approximately 50% higher during two-phase decanting compared to three-phase decanting and the type of compound present significantly different. An investigation into the seasonal effects revealed that the phenolic content was 20% higher during the 2019 growing season compared to 2018. A larger sample size over additional growing seasons is required to fully understand the annual variation in phenolic compound content. The methods and results used in this study provide a basis for further analysis of phenolic compounds present in the European Union’s olive crop processing residues and will inform techno-economic modelling for the development of olive biorefineries in Slovenia.
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Exploratory Analysis of Commercial Olive-Based Dietary Supplements Using Untargeted and Targeted Metabolomics. Metabolites 2020; 10:metabo10120516. [PMID: 33352793 PMCID: PMC7766617 DOI: 10.3390/metabo10120516] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 11/17/2022] Open
Abstract
The market of olive-based dietary supplements (OBDS) is composed of a broad range of natural extracts claiming different health effects and often sold without a clear statement on their chemical composition. The aim of this survey was to characterize the chemical profiles of 14 commercially available OBDS. As many as 378 compounds were tentatively annotated in the analyzed samples. Although for most of metabolites the annotation at level I was prevented due to the lack of the analytical standard, the spectra obtained from high-resolution tandem mass spectrometry (MS/MS) measurements were very informative, allowing annotation of dozens of metabolites at level II or III. A targeted method allowed the quantification of 26 selected compounds. A large qualitative and quantitative variability was observed. The products obtained from buds by glyceric maceration were those with the lowest concentrations of all the quantified elements. The dose of 5 mg of hydroxytyrosol, corresponding to the European Food Safety Authority (EFSA) health claim, was only reached by four products, all of them originating from the olive fruit or the leaves. If we also take into consideration oleuropein, two additional products provide this daily amount. This work demonstrates the high complexity and diversity in the composition of OBDS.
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Zhang D, Sun L, Mao B, Zhao D, Cui Y, Sun L, Zhang Y, Zhao X, Zhao P, Zhang X. Analysis of chemical variations between raw and wine-processed Ligustri Lucidi Fructus by ultra-high-performance liquid chromatography-Q-Exactive Orbitrap/MS combined with multivariate statistical analysis approach. Biomed Chromatogr 2020; 35:e5025. [PMID: 33167061 DOI: 10.1002/bmc.5025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 11/11/2022]
Abstract
Ligustri Lucidi Fructus (LLF) is the dried and mature fruit of Ligubtrum lucidum Ait., which has the effect of nourishing the liver and kidney, brightening the eyes and promoting the growth of black hair. Wine-processed LLF is commonly used in traditional Chinese medicine; however, the processing mechanisms are still unclear. Herein, a system data acquisition and mining strategy was designed to investigate the chemical profile differences between the raw and wine-processed LLF, based on high-performance liquid chromatography-Orbitrap high resolution mass spectrometry coupled with multivariate statistical analysis including principal component analysis and partial least square analysis. Afterwars, a total of 55 components were found to be the main contributors to the significant difference between raw and wine-processed LLF by comparison with chromatographic behaviors, intact precursor ions, and characteristic MS fragmentation patterns. In addition, 10 main constituents of raw and wine-processed LLF were simultaneously determined by UHPLC-MS/MS for analyzing the content variations. Some structural transformation mechanisms during wine processing were deduced from the results. The results may provide a scientific foundation for deeply elucidating the wine-processing mechanism of LLF.
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Affiliation(s)
- Danjie Zhang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Linlin Sun
- Experimental Center, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Beibei Mao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Dongsheng Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Yueli Cui
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Le Sun
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Yanxue Zhang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Xin Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Pan Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Xuelan Zhang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China.,Shandong Provincial Collaborative Innovation Center for Quality Control and Construction of the Whole Industrial Chain of Traditional Chinese Medicine, Jinan, China
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Kritikou E, Kalogiouri NP, Kolyvira L, Thomaidis NS. Target and Suspect HRMS Metabolomics for the Determination of Functional Ingredients in 13 Varieties of Olive Leaves and Drupes from Greece. Molecules 2020; 25:molecules25214889. [PMID: 33105803 PMCID: PMC7660111 DOI: 10.3390/molecules25214889] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 10/19/2020] [Accepted: 10/21/2020] [Indexed: 01/07/2023] Open
Abstract
The huge interest in the health-related properties of foods to improve health has brought about the development of sensitive analytical methods for the characterization of natural products with functional ingredients. Greek olive leaves and drupes constitute a valuable source of biophenols with functional properties. A novel ultra-high-performance liquid chromatography-quadrupole time of flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method was developed to identify biophenols through target and suspect screening in Greek olive leaves and drupes of the varieties: Koroneiki, Throumbolia, Konservolia, Koutsourelia, Kalamon, Petrolia, Amigdalolia, Megaritiki, Mastoeidis, Agouromanakolia, Agrilia, Adramitiani and Kolovi. The method's performance was evaluated using the target compounds: oleuropein, tyrosol and hydroxytyrosol. The analytes demonstrated satisfactory recovery efficiency for both leaves (85.9-90.5%) and drupes (89.7-92.5%). Limits of detection (LODs) were relatively low over the range 0.038 (oleuropein)-0.046 (hydroxytyrosol) and 0.037 (oleuropein)-0.048 (hydroxytyrosol) for leaves and drupes, respectively For leaves, the precision limit ranged between 4.7 and 5.8% for intra-day and between 5.8 and 6.5% for inter-day experiments, and for drupes, it ranged between 3.8 and 5.2% for intra-day and between 5.1 and 6.2% for inter-day experiments, establishing the good precision of the method. The regression coefficient (r2) was above 0.99 in all cases. Furthermore, the preparation of herbal tea from olive leaves is suggested after investigating the optimum infusion time of dried leaves in boiling water. Overall, 10 target and 36 suspect compounds were determined in leaves, while seven targets and thirty-three suspects were identified in drupes, respectively.
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Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom. Foods 2020; 9:foods9101445. [PMID: 33053794 PMCID: PMC7599505 DOI: 10.3390/foods9101445] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/02/2020] [Accepted: 10/09/2020] [Indexed: 11/16/2022] Open
Abstract
With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and -20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and -20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.
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Torić J, Barbarić M, Uršić S, Jakobušić Brala C, Karković Marković A, Zebić Avdičević M, Benčić Đ. Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater. Foods 2020; 9:foods9101347. [PMID: 32977641 PMCID: PMC7598162 DOI: 10.3390/foods9101347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/14/2020] [Accepted: 09/21/2020] [Indexed: 01/05/2023] Open
Abstract
Virgin olive oil (VOO) is a functional food specific to the Mediterranean diet and related to human health, especially as a protector of cardiovascular health, in the prevention of several types of cancers, and in modification of immune and inflammatory response. Phenolic compounds have central importance for these extraordinary health benefits. In the production of high-quality olive oils, it is very important to process freshly picked olives and avoid any storage of fruits. However, in Croatia there is a very traditional and environmentally friendly method of olive oil production, where olive fruits are stored in seawater for some time prior to processing. This practice is also notable nowadays since there are people who prefer the characteristic flavor of the “seawater olive oil”, although some people argue against its quality and biomedical relevance. In this study, the phenolic contents of VOO prepared from the immediately processed fresh olives and olives processed after storage in seawater were compared with the use of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and spectrophotometric analysis. The results suggest that “seawater olive oil” should be considered as a safe food of biomedical relevance, as it still contains a significant proportion of important phenolics like hydroxytyrosol, tyrosol and oleacein (e.g., 63.2% of total phenols in comparison to VOO).
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Affiliation(s)
- Jelena Torić
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Monika Barbarić
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
- Correspondence: ; Tel.: +385-01-6394-472; Fax: +385-01-6394-400
| | - Stanko Uršić
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Cvijeta Jakobušić Brala
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Ana Karković Marković
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Maja Zebić Avdičević
- Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia;
| | - Đani Benčić
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia;
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Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109628] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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An Environmentally Friendly Practice Used in Olive Cultivation Capable of Increasing Commercial Interest in Waste Products from Oil Processing. Antioxidants (Basel) 2020; 9:antiox9060466. [PMID: 32492835 PMCID: PMC7346186 DOI: 10.3390/antiox9060466] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/20/2020] [Accepted: 05/29/2020] [Indexed: 02/08/2023] Open
Abstract
In the Rural Development Plan (2014–2020), the European Commission encouraged the conversion and supported the maintenance of organic farming. Organic olive oil (bioEVOO) production involves the use of environmentally sustainable fertilizers and the recycling of olive pomace (Pom) and olive vegetation waters (VW) to reduce the environmental impact of these wastes. An ecofriendly way to recycle olive wastes is to reuse them to extract bioactive compounds. In this study, the total phenolic compounds content, their profile and dosage, the antioxidant action in oil, pomace, and vegetation water was evaluated when the Trichoderma harzianum M10 was used as a biostimulant in agriculture. Two spectrophotometric tests (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS)) evaluated the antioxidant potential of samples, a spectrophotometric method estimated total phenolic content, and an Ultra-High-Performance Liquid Chromatography (UHPLC)–Orbitrap method evaluated the phenolics profile. Our results showed that the biostimulation improved the antioxidant potential and the total concentration of phenolics in the bioEVOO and bio-pomace (bioPom) samples and mainly enhanced, among all classes of phenolic compounds, the production of the flavonoids and the secoiridoids. Moreover, they demonstrated the Trichoderma action in the mevalonate pathway to produce phenols for the first time. The decisive action of the Thricoderma on the production of phenolic compounds increases the economic value of the waste materials as a source of bioactive compounds useful for the pharmaceutical, cosmetic, and food industries.
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Dini I, Graziani G, Gaspari A, Fedele FL, Sicari A, Vinale F, Cavallo P, Lorito M, Ritieni A. New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil. Molecules 2020; 25:molecules25102345. [PMID: 32443449 PMCID: PMC7287846 DOI: 10.3390/molecules25102345] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/05/2020] [Accepted: 05/10/2020] [Indexed: 11/16/2022] Open
Abstract
The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
- Correspondence: (I.D.); (G.G.)
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
- Correspondence: (I.D.); (G.G.)
| | - Anna Gaspari
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
| | - Francesca Luisa Fedele
- LINFA SCARL. Via Zona Industriale Porto San Salvo, 89900 Vibo Valentia, Italy; (F.L.F.); (A.S.)
| | - Andrea Sicari
- LINFA SCARL. Via Zona Industriale Porto San Salvo, 89900 Vibo Valentia, Italy; (F.L.F.); (A.S.)
| | - Francesco Vinale
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino 1, 80137 Napoli, Italy;
- Institute for Sustainable Plant Protection, National Research Council, Via Università 133, 80055 Portici (NA), Italy;
| | - Pierpaolo Cavallo
- Department of Physics, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy;
- Istituto Sistemi Complessi del Consiglio Nazionale delle Ricerche (ISC-CNR), 00185 Rome, Italy
| | - Matteo Lorito
- Institute for Sustainable Plant Protection, National Research Council, Via Università 133, 80055 Portici (NA), Italy;
- Department of Agricultural Science, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
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Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109225] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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35
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Dini I, Graziani G, Fedele FL, Sicari A, Vinale F, Castaldo L, Ritieni A. Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products. Antioxidants (Basel) 2020; 9:antiox9040284. [PMID: 32230749 PMCID: PMC7222199 DOI: 10.3390/antiox9040284] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/22/2020] [Accepted: 03/25/2020] [Indexed: 11/16/2022] Open
Abstract
Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy;
- Correspondence: (I.D.); (G.G.); (F.V.)
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy;
- Correspondence: (I.D.); (G.G.); (F.V.)
| | - Francesca Luisa Fedele
- LINFA SCARL. Via Zona Industriale Porto San Salvo, 89900 Vibo Valentia, Italy; (F.L.F.); (A.S.)
| | - Andrea Sicari
- LINFA SCARL. Via Zona Industriale Porto San Salvo, 89900 Vibo Valentia, Italy; (F.L.F.); (A.S.)
| | - Francesco Vinale
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino 1, 80137 Napoli, Italy
- Institute for Sustainable Plant Protection, National Research Council, Via Università 133, 80055 Portici (NA), Italy
- Correspondence: (I.D.); (G.G.); (F.V.)
| | - Luigi Castaldo
- Department of Clinical Medicine and Surgery, University of Naples Federico II, Via S. Pansini 5, 80141 Napoli, Italy;
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy;
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Susilo B, Lestari W. H. M, Rohim A. Impact of using low-cost packaging material of commercial herbal oil on its antibacterial compounds. ALL LIFE 2020. [DOI: 10.1080/26895293.2020.1817800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Bambang Susilo
- Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang–East Java, Indonesia
| | - Midia Lestari W. H.
- Central Laboratory of Life Science, Universitas Brawijaya, Malang-East Java, Indonesia
| | - Abd. Rohim
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang–East Java, Indonesia
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Lambert de Malezieu M, Ferron S, Sauvager A, Courtel P, Ramassamy C, Tomasi S, Abasq ML. UV-Vis Spectroelectrochemistry of Oleuropein, Tyrosol, and p-Coumaric Acid Individually and in an Equimolar Combination. Differences in LC-ESI-MS 2 Profiles of Oxidation Products and their Neuroprotective Properties. Biomolecules 2019; 9:E802. [PMID: 31795228 PMCID: PMC6995624 DOI: 10.3390/biom9120802] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 01/01/2023] Open
Abstract
Major phenolic compounds from olive oil (ArOH-EVOO), oleuropein (Ole), tyrosol (Tyr), and p-coumaric acid (p-Cou), are known for their antioxidant and neuroprotective properties. We previously demonstrated that their combination could potentiate their antioxidant activity in vitro and in cellulo. To further our knowledge of their electron-transfer properties, Ole, Tyr, and p-Cou underwent a spectroelectrochemical study, performed either individually or in equimolar mixtures. Two mixtures (Mix and Mix-seq) were prepared in order to determine whether distinct molecules could arise from their simultaneous or sequential oxidation. The comparison of Liquid Chromatography-Electrospray Ionization-Tandem Mass Spectrometry (LC-ESI-MS2) profiles highlighted the presence of specific oxidized products found in the mixes. We hypothesized that they derived from the dimerization between Tyr and Ole or p-Cou, which have reacted either in their native or oxidized forms. Moreover, Ole regenerates when the Mix undergoes oxidation. Our study also showed significant neuroprotection by oxidized Ole and oxidized Mix against H2O2 toxicity on SK-N-SH cells, after 24 h of treatment with very low concentrations (1 and 5 nM). This suggests the putative relevant role of oxidized Ole products to protect or delay neuronal death.
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Affiliation(s)
- Morgane Lambert de Malezieu
- Univ. Rennes, CNRS, ISCR–UMR 6226, 35043 Rennes, France; (M.L.d.M.); (S.F.); (A.S.)
- INRS-Centre Armand Frappier, Laval, QC H7V 1B7, Canada; (P.C.); (C.R.)
- INAF, Québec, QC G1V 0A6, Canada
| | - Solenn Ferron
- Univ. Rennes, CNRS, ISCR–UMR 6226, 35043 Rennes, France; (M.L.d.M.); (S.F.); (A.S.)
| | - Aurélie Sauvager
- Univ. Rennes, CNRS, ISCR–UMR 6226, 35043 Rennes, France; (M.L.d.M.); (S.F.); (A.S.)
| | - Patricia Courtel
- INRS-Centre Armand Frappier, Laval, QC H7V 1B7, Canada; (P.C.); (C.R.)
| | - Charles Ramassamy
- INRS-Centre Armand Frappier, Laval, QC H7V 1B7, Canada; (P.C.); (C.R.)
- INAF, Québec, QC G1V 0A6, Canada
| | - Sophie Tomasi
- Univ. Rennes, CNRS, ISCR–UMR 6226, 35043 Rennes, France; (M.L.d.M.); (S.F.); (A.S.)
| | - Marie-Laurence Abasq
- Univ. Rennes, CNRS, ISCR–UMR 6226, 35043 Rennes, France; (M.L.d.M.); (S.F.); (A.S.)
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Lukić I, Lukić M, Žanetić M, Krapac M, Godena S, Brkić Bubola K. Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis. Foods 2019; 8:foods8110565. [PMID: 31717549 PMCID: PMC6915403 DOI: 10.3390/foods8110565] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/03/2019] [Accepted: 11/06/2019] [Indexed: 12/14/2022] Open
Abstract
Despite having an interesting native olive gene pool and a rapidly emerging olive oil industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored. To investigate the inter-varietal diversity of typical volatile and phenolic profiles of Croatian EVOO, 93 samples from six olive (Olea europaea L.) varieties were subjected to gas chromatography-ion trap mass spectrometry (GC-IT-MS) and ultra-performance liquid chromatography with diode array detection (UPLC-DAD), respectively. Quantitative descriptive sensory analysis was also performed. Analysis of variance extracted many relevant exclusive or partial discriminators between monovarietal EVOOs among the identified volatile compounds and phenols. Successful differentiation model with a 100% correct classification was built by linear discriminant analysis, while the most typical volatiles for each monovarietal EVOO were confirmed by partial least squares discriminant analysis. Diverse typical sensory attributes among the EVOOs were tentatively ascribed to the variations in the composition of volatiles and phenols. It was proven that the approach that comprises GC-IT-MS and UPLC-DAD analysis may provide additional objective information about varietal origin and typicity which successfully complement those obtained by sensory analysis. The approach was characterized as universal in nature, with a significant potential to contribute in strengthening the varietal identities and position on the market of monovarietal and Protected Denomination of Origin (PDO) EVOO.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, HR-10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-52-408-327
| | - Marina Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Marin Krapac
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Sara Godena
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
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Maestri D, Barrionuevo D, Bodoira R, Zafra A, Jiménez-López J, Alché JDD. Nutritional profile and nutraceutical components of olive ( Olea europaea L.) seeds. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4359-4370. [PMID: 31478005 PMCID: PMC6706506 DOI: 10.1007/s13197-019-03904-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2019] [Accepted: 06/24/2019] [Indexed: 12/11/2022]
Abstract
Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates that olive seeds are an unusually rich source of total dietary fibre (≅ 47% dry weight basis, DWB), as well as lipids (≅ 30%) and proteins (≅ 17%). Oil composition shows high levels of oleic (≅ 62% of total fatty acids) and linoleic (≅ 24%) acids, moderate concentrations of tocopherols (≅ 460 mg/kg) and squalene (≅ 194 mg/kg), and relatively high amounts of several sterols and non-steroidal triterpenoids. Olive seed proteins are a rich source of essential amino acids (about 46% of the total AA content). Olive seeds also contain significant amounts of some essential macro-elements (K, Ca, Mg, Na, P) and micro-elements (Zn, Mn, Cu). Phenolic compounds are present at relatively high quantities (≅ 2.8 mg/g seed, DWB); the most abundant belong to the group of secoiridoid compounds (elenolic acid derivatives) including oleuropein and structurally related substances (demethyloleuropein and ligstroside), and nüzhenide derivatives. Based on the general nutritional profile and nutraceutical components, olive seeds have value-added potential as a source of edible oil, proteins or meal serving as feed supplements.
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Affiliation(s)
- Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Damián Barrionuevo
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Adoración Zafra
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
| | - José Jiménez-López
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
| | - Juan de Dios Alché
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
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Geoffroy TR, Stevanovic T, Fortin Y, Poubelle PE, Meda NR. Metabolite Profiling of Two Maple-Derived Products Using Dereplication Based on High-Performance Liquid Chromatography-Diode Array Detector-Electrospray Ionization-Time-of-Flight-Mass Spectrometry: Sugar Maple Bark and Bud Hot-Water Extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8819-8838. [PMID: 31322880 DOI: 10.1021/acs.jafc.9b02664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Recent studies about hot-water extracts from sugar maple (Acer saccharum Marsh.) bark and buds demonstrated that they contain high amounts of phenolic structures that may be used as antioxidant food additives. However, the detailed chemical composition of these maple-derived extracts has yet to be determined. By performing high-performance liquid chromatography-diode array detector-high-resolution mass spectrometry (HPLC-DAD-HRMS)-based dereplication, we were able to spike and classify almost 100 metabolites in each hot-water extract. The sugar maple bark hot-water extract is rich in simple phenolic compounds and phenylpropanoid derivatives, while bud extract contains predominantly flavonoids, benzoic acids, and their complex derivatives (condensed and hydrolyzable tannins). Among those chemical structures, we tentatively identified 69 phenolic compounds potentially reported for the first time in the genus Acer. Considering the growing commercial demand in natural products, the phenolic fingerprints of sugar maple bark and bud hot-water extracts will help in promoting these two maple-derived products as new sources of bioactive compounds in the food, nutraceutical, and cosmetic industries.
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Affiliation(s)
- Thibaud R Geoffroy
- Renewable Materials Research Center (CRMR) , Université Laval , Quebec City , Quebec , Canada G1V 0A6
- Institute of Nutrition and Functional Foods (INAF) , Université Laval , Quebec City , Quebec , Canada G1V 0A6
| | - Tatjana Stevanovic
- Renewable Materials Research Center (CRMR) , Université Laval , Quebec City , Quebec , Canada G1V 0A6
- Institute of Nutrition and Functional Foods (INAF) , Université Laval , Quebec City , Quebec , Canada G1V 0A6
| | - Yves Fortin
- Renewable Materials Research Center (CRMR) , Université Laval , Quebec City , Quebec , Canada G1V 0A6
| | - Patrice E Poubelle
- Research Center of Rheumatology and Immunology (CRRI), Department of Medicine , Université Laval , Quebec City , Quebec , Canada G1V 0A6
| | - Naamwin R Meda
- Renewable Materials Research Center (CRMR) , Université Laval , Quebec City , Quebec , Canada G1V 0A6
- Institute of Nutrition and Functional Foods (INAF) , Université Laval , Quebec City , Quebec , Canada G1V 0A6
- Research Center of Rheumatology and Immunology (CRRI), Department of Medicine , Université Laval , Quebec City , Quebec , Canada G1V 0A6
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Deiana P, Santona M, Dettori S, Molinu MG, Dore A, Culeddu N, Azara E, Naziri E, Tsimidou MZ. Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil? EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800135] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Pierfrancesco Deiana
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| | - Mario Santona
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
| | - Sandro Dettori
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
| | - Maria G. Molinu
- Institute of Sciences of Food Production; National Council of Research; Sassari 07100 Italy
| | - Antonio Dore
- Institute of Sciences of Food Production; National Council of Research; Sassari 07100 Italy
| | - Nicola Culeddu
- Institute of Biological Chemistry; National Council of Research; Sassari 07100 Italy
| | - Emanuela Azara
- Institute of Biological Chemistry; National Council of Research; Sassari 07100 Italy
| | - Eleni Naziri
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
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Lukić I, Horvat I, Godena S, Krapac M, Lukić M, Vrhovsek U, Brkić Bubola K. Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study. Food Res Int 2018; 112:78-89. [DOI: 10.1016/j.foodres.2018.06.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 06/01/2018] [Accepted: 06/08/2018] [Indexed: 11/16/2022]
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Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.048] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Johnson R, Melliou E, Zweigenbaum J, Mitchell AE. Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2121-2128. [PMID: 29424233 DOI: 10.1021/acs.jafc.7b06025] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Oleuropein, ligstroside, and related hydrolysis products are key contributors to olive bitterness, and several of these phenolics are implicated in the prevention of lifestyle age-related diseases. While table olive processing methods are designed to reduce oleuropein, the impact of processing on ligstroside and related hydrolysis products (e.g., oleacein, oleocanthal, hydroxytyrosol glucoside, ligstroside aglycone, and oleuropein aglycone) is relatively unknown. Herein, levels of these compounds were measured in Spanish-style green (SP), Californian-style black ripe (CA), and Greek-style natural fermentation (GK) olives using rapid ultrahigh-performance liquid chromatography (UHPLC) tandem mass spectrometry (MS/MS). GK olives had the highest concentration of all compounds measured, with the exception of oleocanthal, which was highest in SP olives (0.081 mg kg-1 wet weight (w.wt)). CA olives had the lowest levels of most compounds measured, including ligstroside (0.115 mg kg-1 w.wt) and oleuropein (0.974 mg kg-1 w.wt). Hydroxytyrosol was the predominate compound in all three styles of commercial olives, with similar concentrations observed for GK and SP olives (134.329 and 133.685 mg kg-1 w.wt, respectively) and significantly lower concentrations observed for CA olives (19.981 mg kg-1 w.wt).
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Affiliation(s)
- Rebecca Johnson
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Eleni Melliou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy , University of Athens , Panepistimiopolis Zografou , GR-15771 Athens , Greece
| | - Jerry Zweigenbaum
- Agilent Technologies , 2850 Centerville Road , Wilmington , Delaware 19808 , United States
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Crawford LM, Holstege DM, Wang SC. High-throughput extraction method for phenolic compounds in olive fruit ( Olea europaea ). J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.082] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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47
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Wang X, Zeng Q, del Mar Contreras M, Wang L. Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil. Food Res Int 2017; 102:184-194. [DOI: 10.1016/j.foodres.2017.09.089] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 09/27/2017] [Accepted: 09/27/2017] [Indexed: 02/02/2023]
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48
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La Barbera G, Capriotti AL, Cavaliere C, Montone CM, Piovesana S, Samperi R, Zenezini Chiozzi R, Laganà A. Liquid chromatography-high resolution mass spectrometry for the analysis of phytochemicals in vegetal-derived food and beverages. Food Res Int 2017; 100:28-52. [PMID: 28873689 DOI: 10.1016/j.foodres.2017.07.080] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 07/30/2017] [Accepted: 07/31/2017] [Indexed: 01/04/2023]
Abstract
The recent years witnessed a change in the perception of nutrition. Diet does not only provide nutrients to meet the metabolic requirements of the body, but it also constitutes an active way for the consumption of compounds beneficial for human health. Fruit and vegetables are an excellent source of such compounds, thus the growing interest in characterizing phytochemical sources, structures and activities. Given the interest for phytochemicals in food, the development of advanced and suitable analytical techniques for their identification is fundamental for the advancement of food research. In this review, the state of the art of phytochemical research in food plants is described, starting from sample preparation, throughout extract clean-up and compound separation techniques, to the final analysis, considering both qualitative and quantitative investigations. In this regard, from an analytical point of view, fruit and vegetable extracts are complex matrices, which greatly benefit from the use of modern hyphenated techniques, in particular from the combination of high performance liquid chromatography separation and high resolution mass spectrometry, powerful tools which are being increasingly used in the recent years. Therefore, selected applications to real samples are presented and discussed, in particular for the analysis of phenols, polyphenols and phenolic acids. Finally, some hot points are discussed, such as waste characterization for high value-compounds recovery and the untargeted metabolomics approach.
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Affiliation(s)
- Giorgia La Barbera
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Laura Capriotti
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Chiara Cavaliere
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Carmela Maria Montone
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Susy Piovesana
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy.
| | - Roberto Samperi
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | | | - Aldo Laganà
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
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Trapani S, Breschi C, Cecchi L, Guerrini L, Mulinacci N, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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50
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Ammar S, Contreras MDM, Gargouri B, Segura-Carretero A, Bouaziz M. RP-HPLC-DAD-ESI-QTOF-MS based metabolic profiling of the potential Olea europaea by-product "wood" and its comparison with leaf counterpart. PHYTOCHEMICAL ANALYSIS : PCA 2017; 28:217-229. [PMID: 28067965 DOI: 10.1002/pca.2664] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Revised: 10/15/2016] [Accepted: 10/24/2016] [Indexed: 06/06/2023]
Abstract
INTRODUCTION Olea europaea L. organs such as leaves, stems and roots have been associated with numerous in vivo and in vitro biological activities and used for traditional medicinal purposes. However, tree wood is an untapped resource with little information about their chemical composition. OBJECTIVE That is why, the objective of this study is to increase the knowledge about phytochemicals from 'Chemlali' olive wood by means of mass spectrometry-based analyses. Its comparison with by-products derived from leaves was also studied. METHODOLOGY Hydromethanol extracts from wood and leaves with stems of 'Chemlali' olive cultivar were analysed using reversed-phase (RP) high-performance liquid chromatography (HPLC) coupled to two detection systems: diode-array detection (DAD) and quadrupole time-of-flight (QTOF) mass spectrometry (MS) in negative ion mode. Tandem MS experiments were performed to establish the chemical structure of olive phytochemicals. RESULTS A total of 85 compounds were characterised in the studied olive parts and classified as: sugars (3), organic acids (5), one phenolic aldehyde, simple phenolic acids (6), simple phenylethanoids (5), flavonoids (14), coumarins (3), caffeoyl phenylethanoid derivatives (6), iridoids (5), secoiridoids (32), and lignans (5). To our knowledge, the major part of these metabolites was not previously reported in olive tree wood, and 10 olive chemical constituents were identified for the first time in the Oleaceae family. CONCLUSION The results presented here demonstrated the usefulness of the methodology proposed, based on RP-HPLC-DAD-ESI-QTOF-MS and MS/MS, to develop an exhaustive metabolic profiling and to recover new biologically active compounds in olive wood with pharmacologic and cosmetic potential. Copyright © 2017 John Wiley & Sons, Ltd.
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Affiliation(s)
- Sonda Ammar
- Research and Development Functional Food Centre (CIDAF), Bioregión Building, Health Science Technological Park, Avenida del Conocimiento s/n, 18016, Granada, Spain
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP "1173", 3038, Tunisia
| | - Maria Del Mar Contreras
- Research and Development Functional Food Centre (CIDAF), Bioregión Building, Health Science Technological Park, Avenida del Conocimiento s/n, 18016, Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda. Fuentenueva s/n, 18071, Granada, Spain
- Department of Analytical Chemistry, University of Cordoba, Annex C-3 Building, Campus of Rabanales, 14071, Córdoba, Spain
| | - Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP "1173", 3038, Tunisia
| | - Antonio Segura-Carretero
- Research and Development Functional Food Centre (CIDAF), Bioregión Building, Health Science Technological Park, Avenida del Conocimiento s/n, 18016, Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda. Fuentenueva s/n, 18071, Granada, Spain
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP "1173", 3038, Tunisia
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