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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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Lamas S, Rodrigues N, Peres AM, Pereira JA. Flavoured and fortified olive oils - Pros and cons. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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3
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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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Estimation of quality parameters in virgin olive oil treated with olive leaf extract: application of artificial neural networks. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0669-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Şahin S, Bilgin M. Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1271-1279. [PMID: 28799642 DOI: 10.1002/jsfa.8619] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Revised: 05/31/2017] [Accepted: 08/04/2017] [Indexed: 06/07/2023]
Abstract
Research into finding new uses for by-products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added-value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Selin Şahin
- Istanbul University, Engineering Faculty, Department of Chemical Engineering, Avcilar, Istanbul, Turkey
| | - Mehmet Bilgin
- Istanbul University, Engineering Faculty, Department of Chemical Engineering, Avcilar, Istanbul, Turkey
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Bonacci S, Paonessa R, Costanzo P, Salerno R, Maiuolo J, Nardi M, Procopio A, Manuela O. Peracetylation as a strategy to improve oleuropein stability and its affinity to fatty foods. Food Funct 2018; 9:5759-5767. [DOI: 10.1039/c8fo01874j] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Acetylated oleuropein, a safe, biologically active semi-synthetic stable derivative of oleuropein, is proposed as an easy alternative to make oleuropein more bioavailable and suitable to be added to fatty foods.
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Affiliation(s)
- Sonia Bonacci
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Rosina Paonessa
- Dipartimento di Medicina Sperimentale e Clinica
- Università “Magna Græcia” di Catanzaro
- 88100 (CZ)
- Italy
| | - Paola Costanzo
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Raffaele Salerno
- InterRegional Center for Food Safety and Health
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Jessica Maiuolo
- InterRegional Center for Food Safety and Health
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Monica Nardi
- Telematic University San Raffaele
- Roma
- Italy
- Department of Chemistry
- University of Calabria
| | - Antonio Procopio
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
| | - Oliverio Manuela
- Department of Health Sciences
- University Magna Graecia of Catanzaro
- 88100 Catanzaro
- Italy
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Yara-Varón E, Li Y, Balcells M, Canela-Garayoa R, Fabiano-Tixier AS, Chemat F. Vegetable Oils as Alternative Solvents for Green Oleo-Extraction, Purification and Formulation of Food and Natural Products. Molecules 2017; 22:E1474. [PMID: 28872605 PMCID: PMC6151617 DOI: 10.3390/molecules22091474] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 08/28/2017] [Accepted: 09/02/2017] [Indexed: 11/26/2022] Open
Abstract
Since solvents of petroleum origin are now strictly regulated worldwide, there is a growing demand for using greener, bio-based and renewable solvents for extraction, purification and formulation of natural and food products. The ideal alternative solvents are non-volatile organic compounds (VOCs) that have high dissolving power and flash point, together with low toxicity and less environmental impact. They should be obtained from renewable resources at a reasonable price and be easy to recycle. Based on the principles of Green Chemistry and Green Engineering, vegetable oils could become an ideal alternative solvent to extract compounds for purification, enrichment, or even pollution remediation. This review presents an overview of vegetable oils as solvents enriched with various bioactive compounds from natural resources, as well as the relationship between dissolving power of non-polar and polar bioactive components with the function of fatty acids and/or lipid classes in vegetable oils, and other minor components. A focus on simulation of solvent-solute interactions and a discussion of polar paradox theory propose a mechanism explaining the phenomena of dissolving polar and non-polar bioactive components in vegetable oils as green solvents with variable polarity.
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Affiliation(s)
- Edinson Yara-Varón
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Ying Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Mercè Balcells
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Ramon Canela-Garayoa
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Anne-Sylvie Fabiano-Tixier
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
| | - Farid Chemat
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
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8
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Saibandith B, Spencer JPE, Rowland IR, Commane DM. Olive Polyphenols and the Metabolic Syndrome. Molecules 2017; 22:E1082. [PMID: 28661446 PMCID: PMC6152042 DOI: 10.3390/molecules22071082] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 06/23/2017] [Indexed: 12/22/2022] Open
Abstract
Here, the effects of consuming polyphenol-rich olive products, including olive leaves, their crude extract, and extra virgin olive oil, on aspects of the metabolic syndrome are reviewed. We have sought to summarize the available scientific evidence from dietary intervention trials demonstrating a role for these phytochemicals in ameliorating aberrant glucose metabolism, high blood pressure and elevated blood lipids, and we discuss the potential mechanisms underpinning these observations. Searches for relevant literature published in English were conducted via PubMed and Science Direct. Based on published dietary intervention studies, there is convincing evidence to show that olive polyphenols, independently of olive lipids, reduce risk factors for metabolic syndrome, in particular by improving blood sugar and blood pressure control, and in reducing low density lipoprotein oxidation. There is more limited evidence to suggest that the consumption of olive polyphenols or related products can reduce body weight and visceral fat or impede weight gain, and similarly there are some limited data suggesting improved lipid profiles. There is some mechanistic data to support observations made in human volunteers, but further work is needed in this area. The consumption of olive polyphenols within the context of a healthy pattern of food intake may, in part, explain the reduced risk of metabolic disease associated with adherence to the Mediterranean diet.
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Affiliation(s)
- Bandhita Saibandith
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, School of Chemistry Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AH, UK.
| | - Jeremy P E Spencer
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, School of Chemistry Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AH, UK.
| | - Ian R Rowland
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, School of Chemistry Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AH, UK.
| | - Daniel M Commane
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, School of Chemistry Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AH, UK.
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9
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Comparative study of modeling the stability improvement of sunflower oil with olive leaf extract. KOREAN J CHEM ENG 2017. [DOI: 10.1007/s11814-017-0106-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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SARI HA, EKINCI R. The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.22916] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil. Journal of Food Science and Technology 2017; 54:1721-1728. [PMID: 28559631 DOI: 10.1007/s13197-017-2607-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/28/2017] [Accepted: 03/22/2017] [Indexed: 10/19/2022]
Abstract
Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil was investigated. After extracting the dried and ground olive leaves with the assistance of homogenizer, the dried extract was partially dissolved into the oil to increase the oxidative stability of the oil. A face central composite design through response surface methodology was used to investigate the effects of enrichment conditions (extract content, time and mixing speed) on the responses, total phenolic content and oleuropein concentration of the enriched olive oil. Furthermore, antioxidant activity of the oil was determined by 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt method. Additionally, oxidative stability of the enriched oil was assessed by the Rancimat method. Total carotenoid content, peroxide value, α-tocopherol and chlorophyll were also measured, respectively. Addition of 0.15% natural antioxidant increased the stability of the oil (≈46%). The antioxidant capacity of the enriched oil was almost 2.5 times higher than that of the untreated oil. Furthermore, olive leaf extract improved the quality of the virgin olive oil with respect to tocopherol, carotenoid and chlorophyll contents and peroxide value, respectively. The leaf sampling was also performed both in the autumn and summer to evaluate the possible seasonal effects on phenolic profile in order to be careful for selecting the proper harvesting time to apply the extract into the oil.
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12
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Reboredo-Rodríguez P, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Salvador MD, Cancho-Grande B, Fregapane G. State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties. Int J Mol Sci 2017; 18:ijms18030668. [PMID: 28335517 PMCID: PMC5372680 DOI: 10.3390/ijms18030668] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 03/13/2017] [Accepted: 03/14/2017] [Indexed: 01/18/2023] Open
Abstract
Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.
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Affiliation(s)
- Patricia Reboredo-Rodríguez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Figueiredo-González
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Desamparados Salvador
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Giuseppe Fregapane
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
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13
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Şahin S, Bilgin M, Sayım E, Güvenilir B. Effects of natural antioxidants in the improvement of corn oil quality: olive leaf vs. lemon balm. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13291] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Selin Şahin
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
| | - Mehmet Bilgin
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
| | - Ezgi Sayım
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
| | - Bedia Güvenilir
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
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14
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Peñalvo GC, Robledo VR, Callado CSC, Santander-Ortega MJ, Castro-Vázquez L, Lozano MV, Arroyo-Jiménez MM. Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants. Food Chem 2016; 197:509-15. [PMID: 26616982 DOI: 10.1016/j.foodchem.2015.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 10/26/2015] [Accepted: 11/01/2015] [Indexed: 01/24/2023]
Abstract
This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin olive oil (VOO) with natural antioxidants, specifically from oregano leaves. This goal was accomplished after evaluating different mechanical methods, i.e. magnetic stirring, sonication, vertical stirring and sonication in combination with vertical stirring, for promoting the extraction of the antioxidants from oregano. The results obtained indicated that the best extraction procedure was vertical stirring at 1000 r.p.m. for 3 h. Therefore, these conditions were selected to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous antioxidants (o-coumaric and vanillic acids), and further determine their stability at room temperature or under temperature stress (50°C) during 45 days. Quantitative analysis of rosmarinic, o-coumaric and vanillic acids was carried out by an off-line, solid phase extraction, capillary zone, electrophoresis method combined with diode-array detector (SPE-CE-DAD).
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Affiliation(s)
- Gregorio Castañeda Peñalvo
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain
| | - Virginia Rodríguez Robledo
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain; Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain.
| | - Carolina Sánchez-Carnerero Callado
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain
| | - M J Santander-Ortega
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - L Castro-Vázquez
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain; Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - M Victoria Lozano
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - M M Arroyo-Jiménez
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
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16
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Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2013.10.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Direct green extraction of volatile aroma compounds using vegetable oils as solvents: Theoretical and experimental solubility study. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.064] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Alipieva K, Korkina L, Orhan IE, Georgiev MI. Verbascoside--a review of its occurrence, (bio)synthesis and pharmacological significance. Biotechnol Adv 2014; 32:1065-76. [PMID: 25048704 DOI: 10.1016/j.biotechadv.2014.07.001] [Citation(s) in RCA: 243] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/17/2014] [Accepted: 07/07/2014] [Indexed: 01/04/2023]
Abstract
Phenylethanoid glycosides are naturally occurring water-soluble compounds with remarkable biological properties that are widely distributed in the plant kingdom. Verbascoside is a phenylethanoid glycoside that was first isolated from mullein but is also found in several other plant species. It has also been produced by in vitro plant culture systems, including genetically transformed roots (so-called 'hairy roots'). Verbascoside is hydrophilic in nature and possesses pharmacologically beneficial activities for human health, including antioxidant, anti-inflammatory and antineoplastic properties in addition to numerous wound-healing and neuroprotective properties. Recent advances with regard to the distribution, (bio)synthesis and bioproduction of verbascoside are summarised in this review. We also discuss its prominent pharmacological properties and outline future perspectives for its potential application.
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Affiliation(s)
- Kalina Alipieva
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia, Bulgaria.
| | - Liudmila Korkina
- Molecular Pathology Laboratory, Russian Research Medical University, Ostrovityanova St. 1A, Moscow 117449, Russia
| | - Ilkay Erdogan Orhan
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey
| | - Milen I Georgiev
- Laboratory of Applied Biotechnologies, Institute of Microbiology, Bulgarian Academy of Sciences, Plovdiv, Bulgaria.
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20
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Qiao L, Ye X, Sun Y, Ying J, Shen Y, Chen J. Sonochemical effects on free phenolic acids under ultrasound treatment in a model system. ULTRASONICS SONOCHEMISTRY 2013; 20:1017-1025. [PMID: 23339884 DOI: 10.1016/j.ultsonch.2012.12.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2012] [Revised: 12/16/2012] [Accepted: 12/22/2012] [Indexed: 06/01/2023]
Abstract
Sonochemical effects on seven free phenolic acids under ultrasound treatment in a model system have been investigated. The degradation products have also been tentatively identified by FTIR and HPLC-UV-ESIMS. Five phenolic acids (protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, p-coumaric acid, and ferulic acid) proved to be stable, while two others (caffeic acid and sinapic acid) were degraded under ultrasound treatment. The nature of the solvent and the temperature has been identified as important factors in determining the degradation reaction. Liquid height, ultrasonic intensity, and duty cycle of the ultrasound exposure affected only the degradation rate and did not change the nature of the degradation. The degradation rates of caffeic acid and sinapic acid decreased with increasing temperature. The degradation kinetics of these two acids under ultrasound conformed to zeroth-order reactions at -5 to 25 °C. Both decomposition and polymerization reactions occurred when caffeic acid and sinapic acid were subjected to ultrasound. Degradation products, such as the corresponding decarboxylation products and their dimers, have been tentatively identified.
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Affiliation(s)
- Liping Qiao
- Department of Food Science and Nutrition, School of Biosystems, Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
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Li Y, Fabiano-Tixier AS, Tomao V, Cravotto G, Chemat F. Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. ULTRASONICS SONOCHEMISTRY 2013; 20:12-8. [PMID: 22884112 DOI: 10.1016/j.ultsonch.2012.07.005] [Citation(s) in RCA: 139] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2012] [Revised: 07/05/2012] [Accepted: 07/06/2012] [Indexed: 05/18/2023]
Abstract
A green, inexpensive and easy-to-use method for carotenoids extraction from fresh carrots assisted by ultrasound was designed in this work. Sunflower oil was applied as a substitute to organic solvents in this green ultrasound-assisted extraction (UAE): a process which is in line with green extraction and bio-refinery concepts. The processing procedure of this original UAE was first compared with conventional solvent extraction (CSE) using hexane as solvent. Moreover, the UAE optimal conditions for the subsequent comparison were optimized using response surface methodology (RSM) and ultra performance liquid chromatography--diode array detector--mass spectroscopy (UPLC-DAD-MS). The results showed that the UAE using sunflower as solvent has obtained its highest β-carotene yield (334.75 mg/l) in 20 min only, while CSE using hexane as solvent obtained a similar yield (321.35 mg/l) in 60 min. The green UAE performed under optimal extraction conditions (carrot to oil ratio of 2:10, ultrasonic intensity of 22.5 W cm(-2), temperature of 40 °C and sonication time of 20 min) gave the best yield of β-carotene.
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Affiliation(s)
- Ying Li
- Groupe de Recherche en Eco-Extraction de produits Naturels, Université d'Avignon et des Pays de Vaucluse, INRA, UMR 408, Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
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Achat S, Tomao V, Madani K, Chibane M, Elmaataoui M, Dangles O, Chemat F. Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale. ULTRASONICS SONOCHEMISTRY 2012; 19:777-86. [PMID: 22281378 DOI: 10.1016/j.ultsonch.2011.12.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2011] [Revised: 12/04/2011] [Accepted: 12/04/2011] [Indexed: 05/16/2023]
Abstract
The possibility to improve the nutritional value of olive oil by enriching it in phenolic compounds from olive leaves (e.g., oleuropein) by ultrasonic maceration was studied. The experimental design used led to the following optimal extraction conditions: ultrasonic power of 60 W, temperature of 16°C and sonication duration of 45 min. The high total phenolic content (414.3 ± 3.2mg of oleuropein equivalent/kg of oil), oleuropein (111.0 ± 2.2mg/kg of oil) and α-tocopherol (55.0 ± 2.1g/kg of oil) concentrations obtained by optimized ultrasound-assisted extraction (UAE) proved the efficiency of this process when compared with the conventional solid-liquid extraction. Histochemical analyses showed that this efficiency is due to specific alteration of the phenol-containing leaf structures. Furthermore, the radical-scavenging activity of the processed oil (DPPH test) and its stability toward lipid autoxidation (heating test) confirmed its enrichment in antioxidants. Sensory evaluation of the enriched olive oil showed a slight increase in bitterness but an overall acceptability. Finally, the enriched olive oil was characterized by clear green color (L*, a*, b* parameters).
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Affiliation(s)
- Sabiha Achat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR 408, F-84000 Avignon, France
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Sánchez de Medina V, Priego-Capote F, Jiménez-Ot C, Luque de Castro MD. Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: the role of enrichment extracts and lipid composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11432-11441. [PMID: 21950491 DOI: 10.1021/jf2020528] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Phenolic extracts from olive tree leaves and olive pomace were used to enrich refined oils (namely, maize, soy, high-oleic sunflower, sunflower, olive, and rapeseed oils) at two concentration levels (200 and 400 μg/mL, expressed as gallic acid). The concentration of characteristic olive phenols in these extracts together with the lipidic composition of the oils to be enriched influenced the mass transfer of the target antioxidants, which conferred additional stability and quality parameters to the oils as a result. In general, all of the oils experienced either a noticeable or dramatic improvement of their quality-stability parameters (e.g., peroxide index and Rancimat) as compared with their nonenriched counterparts. The enriched oils were also compared with extra virgin olive oil with a natural content in phenols of 400 μg/mL. The healthy properties of these phenols and the scarce or nil prices of the raw materials used can convert oils in supplemented foods or even nutraceuticals.
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain
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Veillet S, Tomao V, Chemat F. Ultrasound assisted maceration: An original procedure for direct aromatisation of olive oil with basil. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.005] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Nenadis N, Moutafidou A, Gerasopoulos D, Tsimidou MZ. Quality characteristics of olive leaf-olive oil preparations. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000332] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Roopa B, Bhattacharya S. Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.04.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Girón MV, Ruiz-Jiménez J, Luque de Castro MD. Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2797-2802. [PMID: 19253972 DOI: 10.1021/jf803455f] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Olive phenol extracts from waste from olive-oil production (alperujo) have been obtained by microwave-assisted extraction and used for edible oil enrichment. The extracts as such or after extractant removal were used to enrich edible oils of different fatty acid composition by liquid-liquid or solid-liquid extraction, respectively. The distribution ratios of the phenols in the different oils [olive-orujo (the waste of milled olives from which low-quality oil is obtained), sunflower, high oleic-acid content sunflower, coconut, and linseed] showed a given order as a function of phenol polarity and molecular weight, with higher distribution factors for more polar and lower molecular-weight phenols. Concerning oil composition, those oils with higher concentration of polyunsaturated fatty acids yielded higher phenol distribution factors; oils with higher concentrations of saturated fatty acids yielded lower distribution factors.
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Affiliation(s)
- María Victoria Girón
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Cordoba, 14071 Cordoba, Spain
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