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Arampatzis AS, Pampori A, Droutsa E, Laskari M, Karakostas P, Tsalikis L, Barmpalexis P, Dordas C, Assimopoulou AN. Occurrence of Luteolin in the Greek Flora, Isolation of Luteolin and Its Action for the Treatment of Periodontal Diseases. Molecules 2023; 28:7720. [PMID: 38067450 PMCID: PMC10707704 DOI: 10.3390/molecules28237720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Higher plants possess the ability to synthesize a great number of compounds with many different functions, known as secondary metabolites. Polyphenols, a class of flavonoids, are secondary metabolites that play a crucial role in plant adaptation to both biotic and abiotic environments, including UV radiation, high light intensity, low/high temperatures, and attacks from pathogens, among others. One of the compounds that has received great attention over the last few years is luteolin. The objective of the current paper is to review the extraction and detection methods of luteolin in plants of the Greek flora, as well as their luteolin content. Furthermore, plant species, crop management and environmental factors can affect luteolin content and/or its derivatives. Luteolin exhibits various biological activities, such as cytotoxic, anti-inflammatory, antioxidant and antibacterial ones. As a result, luteolin has been employed as a bioactive molecule in numerous applications within the food industry and the biomedical field. Among the different available options for managing periodontitis, dental care products containing herbal compounds have been in the spotlight owing to the beneficial pharmacological properties of the bioactive ingredients. In this context, luteolin's anti-inflammatory activity has been harnessed to combat periodontal disease and promote the restoration of damaged bone tissue.
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Affiliation(s)
- Athanasios S. Arampatzis
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Aspasia Pampori
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Eleftheria Droutsa
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Maria Laskari
- School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.L.); (C.D.)
| | - Panagiotis Karakostas
- School of Dentistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (P.K.); (L.T.)
| | - Lazaros Tsalikis
- School of Dentistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (P.K.); (L.T.)
| | - Panagiotis Barmpalexis
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
- Laboratory of Pharmaceutical Technology, Division of Pharmaceutical Technology, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Christos Dordas
- School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.L.); (C.D.)
| | - Andreana N. Assimopoulou
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
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Jeníček L, Tunklová B, Malaťák J, Velebil J, Malaťáková J, Neškudla M, Hnilička F. The Impact of Nutshell Biochar on the Environment as an Alternative Fuel or as a Soil Amendment. MATERIALS (BASEL, SWITZERLAND) 2023; 16:2074. [PMID: 36903189 PMCID: PMC10004210 DOI: 10.3390/ma16052074] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 02/23/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
Walnut, pistachio, and peanut nutshells were treated by pyrolysis to biochar and analyzed for their possible usage as fuels or soil fertilizers. All the samples were pyrolyzed to five different temperatures, i.e., 250 °C, 300 °C, 350 °C, 450 °C, and 550 °C. Proximate and elemental analyses were carried out for all the samples, as well as calorific value and stoichiometric analysis. For sample usage as a soil amendment, phytotoxicity testing was performed and the content of phenolics, flavonoids, tannin, juglone, and antioxidant activity were determined. To characterize the chemical composition of walnut, pistachio, and peanut shells, lignin, cellulose, holocellulose, hemicellulose, and extractives were determined. As a result, it was found that walnut shells and pistachio shells are best pyrolyzed at the temperature of 300 °C and peanut shells at the temperature of 550 °C for their use as alternative fuels. The highest measured net calorific value was in pistachio shells, which were biochar pyrolyzed at 550 °C, of 31.35 MJ kg-1. On the other hand, walnut biochar pyrolyzed at 550 °C had the highest ash share of 10.12% wt. For their use as soil fertilizers, peanut shells were the most suitable when pyrolyzed at 300 °C, walnut shells at 300 and 350 °C, and pistachio shells at 350 °C.
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Affiliation(s)
- Lukáš Jeníček
- Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Barbora Tunklová
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Jan Malaťák
- Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Jan Velebil
- Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Jitka Malaťáková
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Michal Neškudla
- Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - František Hnilička
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
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Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering. Antioxidants (Basel) 2023; 12:antiox12020333. [PMID: 36829892 PMCID: PMC9952268 DOI: 10.3390/antiox12020333] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/23/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023] Open
Abstract
Table olives are a major component of the Mediterranean diet and are associated with many beneficial biological activities, which are mainly related to their phenolic compounds. Olive fruit debittering process defines the quantitative and qualitative composition of table olives in biophenols. The aim of the present study was to evaluate the in vitro antioxidant capacity and DNA-protective activity of an extract originated from brine samples, according to the Greek style debbitering process of Kalamon olive fruits. The main phenolic components determined in the brine extract were hydroxytyrosol (HT), verbascoside (VERB) and tyrosol (T). The in vitro cell-free assays showed strong radical scavenging capacity from the extract, therefore antioxidant potential. At cellular level, human endothelial cells (EA.hy296) and murine myoblasts (C2C12) were treated with non-cytotoxic concentrations of the brine extract and the redox status was assessed by measuring glutathione (GSH), reactive oxygen species (ROS) and lipid peroxidation levels (TBARS). Our results show cell type specific response, exerting a hormetic reflection at endothelial cells. Finally, in both cell lines, pre-treatment with brine extract protected from H2O2-induced DNA damage. In conclusion, this is the first holistic approach highlighted table olive wastewaters from Kalamon- Greek style debittering process, as valuable source of bioactive compounds, which could have interesting implications for the development of new products in food or other industries.
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Beteinakis S, Papachristodoulou A, Gogou G, Katsikis S, Mikros E, Halabalaki M. NMR-Based Metabolic Profiling of Edible Olives-Determination of Quality Parameters. Molecules 2020; 25:molecules25153339. [PMID: 32717850 PMCID: PMC7436060 DOI: 10.3390/molecules25153339] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/12/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022] Open
Abstract
Edible olive drupes (from Olea europaea L.) are a high-value food commodity with an increasing production trend over the past two decades. In an attempt to prevent fraud issues and ensure quality, the International Olive Council (IOC) issued guidelines for their sensory evaluation. However, certain varieties, geographical origins and processing parameters are omitted. The aim of the present study was the development of a method for the quality assessment of edible olives from the Konservolia, Kalamon and Chalkidikis cultivars from different areas of Greece processed with the Spanish or Greek method. A rapid NMR-based untargeted metabolic profiling method was developed along with multivariate analysis (MVA) and applied for the first time in edible olives' analysis complemented by the aid of statistical total correlation spectroscopy (STOCSY). Specific biomarkers, related to the classification of olives based on different treatments, cultivars and geographical origin, were identified. STOCSY proved to be a valuable aid towards the assignment of biomarkers, a bottleneck in untargeted metabolomic approaches.
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Affiliation(s)
- Stavros Beteinakis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece; (S.B.); (A.P.); (G.G.); (S.K.)
| | - Anastasia Papachristodoulou
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece; (S.B.); (A.P.); (G.G.); (S.K.)
| | - Georgia Gogou
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece; (S.B.); (A.P.); (G.G.); (S.K.)
- Laboratory of Cellular Immunology, Department of Microbiology, Hellenic Pasteur Institute, 127 Vas. Sofias av., 11521 Athens, Greece
| | - Sotirios Katsikis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece; (S.B.); (A.P.); (G.G.); (S.K.)
| | - Emmanuel Mikros
- Division of Pharmaceutical Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece;
| | - Maria Halabalaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece; (S.B.); (A.P.); (G.G.); (S.K.)
- Correspondence: ; Tel.: +30-210-7274781
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Kalogiouri NP, Aalizadeh R, Dasenaki ME, Thomaidis NS. Authentication of Greek PDO Kalamata Table Olives: A Novel Non-Target High Resolution Mass Spectrometric Approach. Molecules 2020; 25:molecules25122919. [PMID: 32599950 PMCID: PMC7355929 DOI: 10.3390/molecules25122919] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/23/2020] [Accepted: 06/23/2020] [Indexed: 01/15/2023] Open
Abstract
Food science continually requires the development of novel analytical methods to prevent fraudulent actions and guarantee food authenticity. Greek table olives, one of the most emblematic and valuable Greek national products, are often subjected to economically motivated fraud. In this work, a novel ultra-high-performance liquid chromatography–quadrupole time of flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method was developed to detect the mislabeling of Greek PDO Kalamata table olives, and thereby establish their authenticity. A non-targeted screening workflow was applied, coupled to advanced chemometric techniques such as Principal Component Analysis (PCA) and Partial Least Square Discriminant Analysis (PLS-DA) in order to fingerprint and accurately discriminate PDO Greek Kalamata olives from Kalamata (or Kalamon) type olives from Egypt and Chile. The method performance was evaluated using a target set of phenolic compounds and several validation parameters were calculated. Overall, 65 table olive samples from Greece, Egypt, and Chile were analyzed and processed for the model development and its accuracy was validated. The robustness of the chemometric model was tested using 11 Greek Kalamon olive samples that were produced during the following crop year, 2018, and they were successfully classified as Greek Kalamon olives from Kalamata. Twenty-six characteristic authenticity markers were indicated to be responsible for the discrimination of Kalamon olives of different geographical origins.
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Kafkaletou M, Fasseas C, Tsantili E. Increased firmness and modified cell wall composition by ethylene were reversed by the ethylene inhibitor 1-methylcyclopropene (1-MCP) in the non-climacteric olives harvested at dark green stage - Possible implementation of ethylene for olive quality. JOURNAL OF PLANT PHYSIOLOGY 2019; 238:63-71. [PMID: 31146183 DOI: 10.1016/j.jplph.2019.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 05/14/2019] [Accepted: 05/15/2019] [Indexed: 05/14/2023]
Abstract
This study aimed to investigate the firmness retention by ethylene treatment in olive fruit, as observed earlier. Ethylene concentrations up to 1000 μL L-1 were applied to dark green 'Konservolia' olives harvested shortly before the green maturation and exposed to 20 °C for up to 9 d. Surprisingly, the results indicated a tendency to fruit firmness increases in concentration-dependent manner in a non-climacteric fruit. The highest concentration increased the firmness within 12 h by approximately 1.35-fold, but transiently for approximately up to 5 d; all ethylene inhibitors tested, either of synthesis (ethoxyvinyl glycine or AVG), or perception (1 -methyl-cyclopropene or 1-MCP, and silver nitrate) prevented the firmness increase. Texture was evaluated by firmness and changes in lignin, cellulose (CL), total pectins (TPC), water soluble pectins (WSP) and total non-cellulosic sugars (total sugars) concentrations, and in pectin esterification degree (DE) in the alcohol insoluble residue (AIR) of 'Konservolia' fruit pericarp during 1.5-d, 5-d and 10-d treatments with 1000 μL L-1 ethylene at 20 °C. Pectins in AIR were also extracted sequentially with cyclohexane-trans-1,2-diaminetetra-acetate (CDTA), Na2CO3, 1 M and 4 M KOH. The results showed that on day 1.5, the increased firmness was consistent with increased CL (crystalline formation, as observed by microscopy), total sugars and DE levels, but reduced WSP, whereas softening reversed the changes and lowered TPC and CDTA-soluble pectins in all fruit on day 10. However, on day 5 ethylene-treated olives exhibited a transitional phase during softening, characterized by retention of high TPC concentration and energy demand, as indicated by elevated respiration rates. The inhibitor 1-MCP, applied before ethylene, did inhibit the responses to ethylene treatment. Ethylene firming effect and the respective cell wall changes in olives are demonstrated for first time. The experiments could be used for research on perception and transcription responses to ethylene in olive, a non-climacteric fruit. In practice, high ethylene concentrations could also be beneficial for firmness increase and/or short storage of dark green olives.
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Affiliation(s)
- Mina Kafkaletou
- Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 118 55, Athens, Greece.
| | - Costas Fasseas
- Laboratory of Electron Microscopy, Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 11855, Athens, Greece.
| | - Eleni Tsantili
- Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 118 55, Athens, Greece.
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Kerimi A, Nyambe-Silavwe H, Pyner A, Oladele E, Gauer JS, Stevens Y, Williamson G. Nutritional implications of olives and sugar: attenuation of post-prandial glucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein. Eur J Nutr 2019; 58:1315-1330. [PMID: 29524000 PMCID: PMC6499752 DOI: 10.1007/s00394-018-1662-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Accepted: 03/05/2018] [Indexed: 11/28/2022]
Abstract
PURPOSE The secoiridoid oleuropein, as found in olives and olive leaves, modulates some biomarkers of diabetes risk in vivo. A possible mechanism may be to attenuate sugar digestion and absorption. METHODS We explored the potential of oleuropein, prepared from olive leaves in a water soluble form (OLE), to inhibit digestive enzymes (α-amylase, maltase, sucrase), and lower [14C(U)]-glucose uptake in Xenopus oocytes expressing human GLUT2 and [14C(U)]-glucose transport across differentiated Caco-2 cell monolayers. We conducted 7 separate crossover, controlled, randomised intervention studies on healthy volunteers (double-blinded and placebo-controlled for the OLE supplement) to assess the effect of OLE on post-prandial blood glucose after consumption of bread, glucose or sucrose. RESULTS OLE inhibited intestinal maltase, human sucrase, glucose transport across Caco-2 monolayers, and uptake of glucose by GLUT2 in Xenopus oocytes, but was a weak inhibitor of human α-amylase. OLE, in capsules, in solution or as naturally present in olives, did not affect post-prandial glucose derived from bread, while OLE in solution attenuated post-prandial blood glucose after consumption of 25 g sucrose, but had no effect when consumed with 50 g of sucrose or glucose. CONCLUSION The combined inhibition of sucrase activity and of glucose transport observed in vitro was sufficient to modify digestion of low doses of sucrose in healthy volunteers. In comparison, the weak inhibition of α-amylase by OLE was not enough to modify blood sugar when consumed with a starch-rich food, suggesting that a threshold potency is required for inhibition of digestive enzymes in order to translate into in vivo effects.
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Affiliation(s)
- Asimina Kerimi
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | | | - Alison Pyner
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Ebun Oladele
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Julia S Gauer
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Yala Stevens
- BioActor, Oxfordlaan 70, 6229 EV, Maastricht, The Netherlands
| | - Gary Williamson
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
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Kafkaletou M, Tsantili E. The paradox of oleuropein increase in harvested olives (Olea europea L.). JOURNAL OF PLANT PHYSIOLOGY 2018; 224-225:132-136. [PMID: 29635211 DOI: 10.1016/j.jplph.2018.03.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2018] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 06/08/2023]
Abstract
Olives are non-climacteric fruit. In a previous article, oleuropein (OE) increased substantially in fresh green olives exposed to 20 °C for 7 d, but the increases were lower in preharvest treated fruit with an ethylene synthesis inhibitor. The present aim was to investigate whether phenolic compounds, including OE, were affected by ethylene treatment in green harvested olives. Postharvest treatments with the ethylene perception inhibitor, 1 -methylcyclopropene (1-MCP) at 1.5 μL L-1 for 12 h, and/or ethylene at 1000 μL L-1 at 20 °C for up to 10 d were applied to fruits of 'Konservolia' cultivar. The results showed that ethylene and/or 1-MCP had similar effects on total phenolics (TP), total antioxidant capacity (TAC) and OE and these results are revealed for the first time in olives. Ethylene had no effect on green loss, but 1-MCP prevented it slightly. In all treated fruit, but not in controls, TP and TAC were increased soon after harvest and remained almost stable throughout exposure, whereas OE increased in controls and all treated at later stages (as confirmed by HPLC-DAD-ESI-MS) independently of degreening. The present experiments could be applied to studies of ethylene perception and transcription related responses in these non- climacteric fruit. In practice, harvested olives do not lose their antioxidant capacity, but the OE elevation in short-stored olives at ambient temperature might have an impact on olive products quality.
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Affiliation(s)
- Mina Kafkaletou
- Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos 118 55, Athens, Greece.
| | - Eleni Tsantili
- Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos 118 55, Athens, Greece.
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Corrigendum. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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