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Tundis R, Grande F, Occhiuzzi MA, Sicari V, Loizzo MR, Cappello AR. Lavandula angustifolia mill. (Lamiaceae) ethanol extract and its main constituents as promising agents for the treatment of metabolic disorders: chemical profile, in vitro biological studies, and molecular docking. J Enzyme Inhib Med Chem 2023; 38:2269481. [PMID: 37850338 PMCID: PMC10586085 DOI: 10.1080/14756366.2023.2269481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Accepted: 10/06/2023] [Indexed: 10/19/2023] Open
Abstract
Lavandula angustifolia Mill. (lavender) is one of the most used medicinal plants. Herein, we chemically characterised and investigated the antioxidant properties and the capability to inhibit key enzymes for the treatment of type 2 diabetes (TD2) and obesity such as pancreatic lipase, α-glucosidase, and α-amylase of the ethanolic extract of two lavender samples (La1 and La2) from southern Italy. Both extracts significantly inhibited α-glucosidase, while La1 inhibited α-amylase and lipase more effectively than La2. To investigate whether these properties could be due to a direct interaction of the main constituents of the extracts with the targeted enzymes, molecular docking studies have been performed. As a result, the selected compounds were able to interact with the key residues of the binding site of the three proteins, thus supporting biological data. Current findings indicate the new potential of lavender ethanolic extract for the development of novel agents for T2D and obesity.
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Affiliation(s)
- Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Fedora Grande
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Maria A. Occhiuzzi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Vincenzo Sicari
- Department of Agraria, Mediterranean University of Reggio Calabria, Reggio Calabria, Italy
| | - Monica R. Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Anna R. Cappello
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
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Custureri IMG, Sicari V, Loizzo MR, Tundis R, Soria AC, Giuffrè AM. Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage. Foods 2023; 12:3822. [PMID: 37893715 PMCID: PMC10606614 DOI: 10.3390/foods12203822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg-1) and maintained the highest α-tocopherol level (101.16 mg kg-1). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.
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Affiliation(s)
- Irene Maria Grazia Custureri
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
| | - Vincenzo Sicari
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Via P. Bucci, 87036 Rende, Italy;
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Via P. Bucci, 87036 Rende, Italy;
| | - Ana Cristina Soria
- Institute of General Organic Chemistry (IQOG-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain;
| | - Angelo Maria Giuffrè
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
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Zhao H, Kim Y, Avena-Bustillos RJ, Nitin N, Wang SC. Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Gallo G, Zannini D, Immirzi B, De Bruno A, Fiorentino G, Dal Poggetto G. Host-Guest Complexes HP-β-CD/Citrus Antioxidants: Exploratory Evaluations of Enhanced Properties in Biodegradable Film Packaging. Antioxidants (Basel) 2023; 12:antiox12030763. [PMID: 36979012 PMCID: PMC10045761 DOI: 10.3390/antiox12030763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/17/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
The aim of this work was to exploit the antioxidant potential of molecules recovered during the pectin purification process of citrus lemon waste and to encapsulate them in stable pectin films, with a view to a green and circular economy process. Antioxidant molecules were recovered during the pectin purification process, further recovering matter from the waste. Seven molecules were identified and quantified, and the antioxidant power of the mixture and its stability over time was evaluated. To improve the stability of the bioactive fraction, this was complexed with 2-hydroxypropyl-β-cyclodextrin (HP-β-CD); indeed, this procedure increased their thermal stability from 120 °C up to 250 °C, as verified by thermogravimetry. Furthermore, the most promising complexes were studied under autoclave-like conditions (120 °C, 28 min) to simulate thermal sterilization. The antioxidants and HP-β-CD were combined in a pectin film, showing increased stability over time (up to three times) compared to uncomplexed antioxidants. This process represents a first step towards the development of applicable devices for the delivery of antioxidant molecules.
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Affiliation(s)
- Giovanni Gallo
- Department of Biology, University of Naples Federico II, Complesso Universitario di Monte Sant'Angelo, 80126 Napoli, Italy
- Division of Microbiology, Faculty of Biology, Ludwig-Maximilians-Universität München, 82152 Martinsried, Germany
| | - Domenico Zannini
- Institute of Polymers, Composites and Biomaterials, National Research Council, Via Campi Flegrei 34, 80078 Pozzuoli, Italy
- Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario di Monte Sant'Angelo, 80126 Naples, Italy
| | - Barbara Immirzi
- Institute of Polymers, Composites and Biomaterials, National Research Council, Via Campi Flegrei 34, 80078 Pozzuoli, Italy
| | - Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Gabriella Fiorentino
- Department of Biology, University of Naples Federico II, Complesso Universitario di Monte Sant'Angelo, 80126 Napoli, Italy
| | - Giovanni Dal Poggetto
- Institute of Polymers, Composites and Biomaterials, National Research Council, Via Campi Flegrei 34, 80078 Pozzuoli, Italy
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De Bruno A, Gattuso A, Ritorto D, Piscopo A, Poiana M. Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries. Foods 2023; 12:foods12030488. [PMID: 36766017 PMCID: PMC9914418 DOI: 10.3390/foods12030488] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit's availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g-1).
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Affiliation(s)
- Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Antonio Gattuso
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Experimental Station for the Industry of the Essential Oils and Citrus Products SSEA, 89127 Reggio Calabria, Italy
| | - Davide Ritorto
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Correspondence: ; Tel.: +39-0965-1694367
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Zappia A, Spanti A, Princi R, Imeneo V, Piscopo A. Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish ( Raphanus sativus L.). Antioxidants (Basel) 2023; 12:antiox12020235. [PMID: 36829794 PMCID: PMC9952553 DOI: 10.3390/antiox12020235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023] Open
Abstract
The aim of this work was to enhance the use of a food-grade antioxidant extract obtained from lemon processing byproducts (peel, pulp and seeds) to extend the shelf life of minimally processed radishes. The extract (LPE) was previously characterized in terms of total phenolic (6.75 ± 0.34 mg GAE g-1 d.w.) and flavonoid content (2.04 ± 0.09 mg CE g-1 d.w.) and antioxidant activity, and eriocitrin and hesperidin were identified as the most prevalent phenolic compounds by a UHPLC system. The effects of different dipping aqueous solutions (UCR, DRa, DRb) and alginate-based edible coating formulations (CRc, CRd) with and without the antioxidant extract were studied on the quality parameters of minimally processed radishes, characterized regarding their microbiological and physicochemical characteristics for up to 14 days at 3 °C. The coating formulated with LPE delayed the radish respiration process, as well as resulting in less color variation (ΔE < 3) and reduced mesophilic aerobic count values (4.49 ± 1.43 log CFU g-1), proving the effectiveness of LPE as a value-added ingredient in developing post-harvest strategies to prolong the shelf life of minimally processed vegetables. Indeed, coated samples without the extract showed a clear development of rotting, which led to the end of their shelf life on their 7th day of storage.
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Affiliation(s)
- Angela Zappia
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, Italy
| | - Angelica Spanti
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, Italy
| | - Rossella Princi
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, Italy
| | - Valeria Imeneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy
- Correspondence:
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, Italy
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Fattoum H, Cherif AO, Trabelsi S, Messaouda MB. Identification of Phenolic Compounds Extracted from OMW Using LC-MS. J Oleo Sci 2023; 72:1113-1123. [PMID: 38044135 DOI: 10.5650/jos.ess23109] [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] [Indexed: 12/05/2023] Open
Abstract
The extraction of olive oil produces annually huge quantities of Olive Mill Wastewater (OMW) that are considered as a source of pollution due to their high concentration in organic matter. This study aims to valorize Olive mill wastewater and investigates the effect of the extraction method and solvents on the contents and profiling of phenolic compounds and their antioxidant potential. It was revealed that the liquid-liquid method using ethyl acetate is the most effective followed by the maceration using chloroform/methanol (1:1), their polyphenol contents are respectively at 1.17 g GAE/L of OMW and 1.07 g GAE/L of OMW. In addition, the antioxidant activity was studied using ABTS test. It has shown that the methanolic extract has the best antioxidant activity at 15.75 mg/L. Moreover, we noticed a negative correlation between the phenolic compounds' concentration and their antioxidant activity which indicates that the phenolic profile may not be the same in the different extracts that's why a primary identification of the phenolic profile using UHPLC-MS was monitored and the results showed different chromatographic profiles between the samples.
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Affiliation(s)
- Hanna Fattoum
- Laboratory Materials Molecules and Applications LR11ES22, University of Carthage
- Faculty of Sciences of Gafsa, University of Gafsa
| | - Aicha O Cherif
- Laboratory Materials Molecules and Applications LR11ES22, University of Carthage
| | | | - Mhamed Ben Messaouda
- Laboratory Materials Molecules and Applications LR11ES22, University of Carthage
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Laganà V, Giuffrè AM, De Bruno A, Poiana M. Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso). Foods 2022; 11:foods11081137. [PMID: 35454727 PMCID: PMC9027505 DOI: 10.3390/foods11081137] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/23/2022] [Accepted: 04/12/2022] [Indexed: 11/16/2022] Open
Abstract
Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (from the pulp), which is rich in antioxidants. However, the pressed pulp (known as Pastazzo) is either used for animal feed or is discarded. The aim of this research was to study the effect of bergamot Pastazzo flour in shortbread biscuits. Pastazzo flour partially replaced the 00 wheat flour in different percentages (2.5%, 5%, 10% and 15%). Simultaneously, a sample without the addition of pastazzo flour (control) was analyzed, thus obtaining five biscuit samples. Cooking was done in a ventilated oven at 180 °C. The baking time was different for the control and the enriched samples depending on when the desired color was reached. The control took 12 min, while the enriched samples reached the desired color in 8 min. All samples were subjected to physicochemical and antioxidant characterization, as well as total polyphenols and flavonoids. The use of pastazzo flour resulted in a slight increase in water activity and humidity values. pH values decreased for all the enriched samples compared to the control, but this was more relevant for the samples enriched with 10 and 15% of flour from by-products. Hardness varied from 1823 g (Control) to 2022 and 2818 g (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). Total phenol content varied from 0.14 mg GAE g−1 (Control) to 0.60 and 3.64 mg GAE g−1 (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). The obtained results demonstrated that the use of pastazzo flour had a positive influence on the antioxidant content, with values which increased as more pastazzo flour was added.
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Essential Oils and Extracts of Juniperus macrocarpa Sm. and Juniperus oxycedrus L.: Comparative Phytochemical Composition and Anti-Proliferative and Antioxidant Activities. PLANTS 2022; 11:plants11081025. [PMID: 35448753 PMCID: PMC9031627 DOI: 10.3390/plants11081025] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/07/2022] [Accepted: 04/08/2022] [Indexed: 01/30/2023]
Abstract
In this work, we conducted a comparative phytochemical, chemotaxonomic, and biological study of essential oils (EOs) and extracts (ethyl acetate and methanol) obtained from the leaves of Juniperusmacrocarpa and J. oxycedrus. The dominant compounds of J. macrocarpa EO, analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS), are α-pinene, sabinene, manoyl oxide, and germacrene D, whereas α-pinene, limonene, (Z,E)-farnesol, β-pinene, and γ-cadinene are the most representative volatiles of J. oxycedrus EOs. A multivariate analysis of EOs, included a selection of literature data comparing our samples to samples of J. oxycedrus/macrocarpa/deltoides from the Mediterranean area, was performed. As evident by high-performance liquid chromatography (HPLC) analyses, apigenin, (−)-epicatechin, and luteolin were abundant in J. oxycedrus extracts, while gallic acid, kaempferol-3-O-glucoside, and protocatechuic acid were the dominant constituents of J. macrocarpa extracts. EOs and extracts have been investigated for their potential antioxidant properties and anti-proliferative activity against lung adenocarcinoma (A549), breast cancer (MCF-7 and MDA-MB-231), and lung large cell carcinoma (COR-L23) human cell lines. The methanol and ethyl acetate extracts of J. oxycedrus exerted the most valuable antioxidant activity and exhibited the most promising activity against the COR-L23 cell line with an IC50 of 26.0 and 39.1 μg/mL, respectively, lower than that obtained with the positive control (IC50 of 45.5 μg/mL). To the best of our knowledge, this is the first report highlighting the anti-proliferative activity of J. oxycedrus and J. macrocarpa extracts against this lung cancer cell line. Our results indicate that J. oxycedrus may be considered a source of natural compounds with antioxidant and anti-proliferative effects that could be suitable for future applications.
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Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds. SUSTAINABILITY 2022. [DOI: 10.3390/su14084387] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The aim of this work was to maximize the recovery of the bioactive components from an important solid waste derivate from Tropea onion processing. To achieve this, three different extractive procedures (conventional for maceration, ultrasound, and microwave-assisted) were employed, using only food-grade extraction solvents such as water and ethanol:water (50:50). Solvent, temperature, microwave power, time, and their interaction were studied as the principal factors that might affect the extractability rates. The obtained data suggest that the hydroalcoholic mixture proved to be the best for each of the techniques developed and at each time and temperature considered. In particular, the best results were achieved by conventional extraction for 60 min at 40 °C (total flavonoids content: 25.64 ± 1.40 mg QE g−1 d.w.; total anthocyanins content: 0.78 ± 0.01 mg C-3-GLUC g−1 d.w.). The UHPLC analysis of the optimally obtained extract revealed that the principal phytochemicals recovered were quercetin (5322.61 ± 0.32 mg kg−1) and quercetin 3-4′-diglucoside (1023.80 ± 0.34 mg kg−1) after conventional and ultrasound-assisted extraction, respectively. In this perspective, the implementation of sustainable, food-grade extraction processes to recover value-added substances from solid onion waste could play a crucial role both in reducing the waste load and in formulating natural food additives with functional properties, with a potential direct industrial impact.
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Imeneo V, Romeo R, De Bruno A, Piscopo A. Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:220-232. [PMID: 35277119 DOI: 10.1080/03601234.2022.2046993] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In this work, optimized techniques of conventional, ultrasound and microwave-assisted extraction were applied for the recovery of antioxidant compounds from lemon by-products (Citrus limon L). Specifically, the effect of solvent, temperature, microwave power, time and their interaction on the extraction was investigated. Among the tested solvents, the hydroalcoholic mixture (ethanol:water, 50:50) was the optimal one for all extraction techniques: in particular assisted by ultrasounds at 70 °C for 30 minutes (total phenolic content: 6.93 mg GAE g-1, total flavonoids: 2.07 mg CE g-1, ABTS assay: 18.36 µM TE g-1). Also, the other techniques allowed to obtain valuable extracts, although with relative lower amounts. The analyses of individual phenols revealed hesperidin and eriocitrin as the main compounds (respectively about 1650 and 1150 mg kg-1) after ultrasound assisted and conventional extraction. Results of this work can be useful to valorize an industrial by-product by sustainable techniques for the high-added value substances recovery.
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Affiliation(s)
- Valeria Imeneo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
| | - Rosa Romeo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
| | - Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
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Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace. Antioxidants (Basel) 2022; 11:antiox11020204. [PMID: 35204087 PMCID: PMC8868085 DOI: 10.3390/antiox11020204] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/13/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant extracts obtained from natural products can be used to improve the stability of these oils. In this study, ROOs were enriched through the addition of phenolic extracts from olive leaves (OLs) and exhausted olive pomace (EOP). In addition to replacing synthetic antioxidants with natural ones, this results in the valorization of these olive-derived biomasses. The most suitable method for mixing and enriching refined oils was probe-type ultrasonication using lecithin as the emulsifier. Thereafter, the change in the content of antioxidant compounds and the antioxidant capacity of the oils at 25, 35, and 45 °C were studied over 28 and 50 days of storage. The experimental results were fitted using a pseudo-first-order kinetic model. The oxidative stability index of the ROO enriched with a 2 g/L OL extract (70 h) was higher than that of a commercial ROO (46.8 h). Moreover, the oxidative stability index of the refined olive pomace oil (ROPO) enriched with a 2 g/L EOP extract (44.1 h) was higher than that of a commercial ROPO (38.9 h). In addition, the oxidative stabilities and antioxidant capacities of the oils were significantly correlated.
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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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De Bruno A, Romeo R, Gattuso A, Piscopo A, Poiana M. Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector. Foods 2021; 10:foods10112684. [PMID: 34828963 PMCID: PMC8619481 DOI: 10.3390/foods10112684] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/22/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h).
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15
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Imeneo V, Romeo R, Gattuso A, De Bruno A, Piscopo A. Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace. Foods 2021; 10:foods10102460. [PMID: 34681509 PMCID: PMC8536132 DOI: 10.3390/foods10102460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/19/2022] Open
Abstract
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.
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Novel extraction methods and potential applications of polyphenols in fruit waste: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00901-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods 2021; 10:foods10050980. [PMID: 33947075 PMCID: PMC8147005 DOI: 10.3390/foods10050980] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 11/17/2022] Open
Abstract
Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.
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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods 2021; 10:foods10050923. [PMID: 33922194 PMCID: PMC8146876 DOI: 10.3390/foods10050923] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/18/2021] [Accepted: 04/19/2021] [Indexed: 12/17/2022] Open
Abstract
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.
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De Bruno A, Romeo R, Piscopo A, Poiana M. Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1119-1126. [PMID: 32785970 DOI: 10.1002/jsfa.10722] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 08/08/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Different antioxidant compounds are generally transferred from olives to olive oil during the production process. This work characterized the principal total bioactive compounds (tocopherols and phenols) in olives, olive oil and by-products of four cultivars grown in Calabrian areas (southern Italy), considering the effect of harvesting period. Antioxidant capacity, total and individual phenolic compounds were also analysed. RESULTS Drupes, olive paste, pomace and olive wastewater showed similar phenolic compounds, while olive oil possessed a different composition, suggesting that phenols are not only transferred from drupe to oil, but also they change during oil production. Tocopherols varied among cultivars and harvesting period: generally, they were more abundant in samples produced in the first harvesting period. Qualitative and quantitative differences in phenolic composition and antioxidant activity were significantly found among cultivars in all the matrices. CONCLUSION The highest amount of total phenolic antioxidants ended up in olive wastewater with variability due to the olive cultivar, while only a small part of them finished in the oil. This work shows evidence that the availability of bioactive compounds in different portions from the olive oil extraction belong to different varietal origins. In particular, new information was acquired on Ottobratica Calipa, a new olive clone, that produced an olive oil with an interesting antioxidant amount. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Rosa Romeo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
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Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods 2020; 10:foods10010011. [PMID: 33374501 PMCID: PMC7822158 DOI: 10.3390/foods10010011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/16/2020] [Accepted: 12/19/2020] [Indexed: 12/11/2022] Open
Abstract
The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds that may need specific treatments before the expensive disposal. Therefore, reducing waste biomass and valorizing by-products would make olive oil production more sustainable. Here, we explore the biological actions of extracts deriving from olive by-products including olive pomace (OP), olive wastewater (OWW), and olive leaf (OLs) in human colorectal carcinoma HCT8 cells. Interestingly, with the same phenolic concentration, the extract obtained from the OWW showed higher antioxidant ability compared with the extracts derived from OP and OLs. These biological effects may be related to the differential phenolic composition of the extracts, as OWW extract contains the highest amount of hydroxytyrosol and tyrosol that are potent antioxidant compounds. Furthermore, OP extract that contains a higher level of vanillic acid than the other extracts displayed a cytotoxic action at the highest concentration. Together these findings revealed that phenols in the by-product extracts may interfere with signaling molecules that cross-link several intracellular pathways, raising the possibility to use them for beneficial health effects.
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Olive Mill Wastewater Polyphenol-Enriched Fractions by Integrated Membrane Process: A Promising Source of Antioxidant, Hypolipidemic and Hypoglycaemic Compounds. Antioxidants (Basel) 2020; 9:antiox9070602. [PMID: 32664218 PMCID: PMC7402138 DOI: 10.3390/antiox9070602] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 12/27/2022] Open
Abstract
The valorisation of food wastes is a challenging opportunity for the green, sustainable, and competitive development of industry. The recovery of phenols contributes to the sustainability of olive waste sector, reducing its environmental impact and promoting the development of innovative formulations of interest for pharmaceutical, nutraceutical, and cosmeceutical applications. In this work, olive mill wastewater was treated through a combination of microfiltration (MF), nanofiltration (NF), and reverse osmosis (RO) in a sequential design to produce polyphenol-enriched fractions that have been investigated for their chemical profile using ultra-high-performance liquid chromatography (UHPLC), and their potential antioxidant, hypolipidemic, and hypoglycaemic activities. RO retentate exhibited the highest content of hydroxytyrosol, tyrosol, oleuropein, verbascoside, vanillic acid, and luteolin. In particular, a content of hydroxytyrosol of 1522.2 mg/L, about five times higher than the MF feed, was found. RO retentate was the most active extract in all in vitro tests. Interestingly, this fraction showed a 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) radicals scavenging activity with an IC50 value of 6.9 μg/mL and a potential inhibition of lipid peroxidation evaluated by the β-carotene bleaching test with IC50 values of 25.1 μg/mL after 30 min of incubation. Moreover, RO retentate inhibited α-amylase and α-glucosidase with IC50 values of 65.3 and 66.2 μg/mL, respectively.
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Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters. Foods 2020; 9:foods9070856. [PMID: 32630100 PMCID: PMC7404700 DOI: 10.3390/foods9070856] [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: 06/09/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 11/20/2022] Open
Abstract
The disposal of olive mill wastewaters is a considerable subject for the development of a sustainable olive oil industry considering their high content of pollutants. Nevertheless, the selective extraction of phenolic compounds from olive mill wastewaters represents a promising approach to obtain phenolics suitable for food enrichment. This work aimed to evaluate the efficiency of phenolic extract addition (50 mg L−1), used as natural antioxidant, in sunflower oil against oxidative deterioration; to this aim, XAD-7-HP resin was tested in the recovery of phenolic compounds from olive mill wastewaters. Ultra-high performance liquid chromatography was used to evaluate the single phenols contained in the extract; the most consistent amount was detected for hydroxytyrosol (834 mg 100 mL−1). The change in the oxidation state of fortified sunflower oil was studied by measuring physicochemical (refractive index, peroxide value and oxidative resistance to degradation) and antioxidant parameters (DPPH, ABTS and ORAC assays) during 90 days of storage. Results showed an enhancement of oxidative stability of 50% in the fortified oil compared to control.
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Romeo R, Bruno AD, Piscopo A, Medina E, Ramírez E, Brenes M, Poiana M. Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.13019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some qualitative parameters such as the content of vitamin C, phenolic compounds, and antioxidant activity. The lowest concentration of phenols produced the most stable enriched juice. In particular, we observed an inverse correlation between phenolic concentration and vitamin C retention in enriched juices. DPPH assay results confirmed this trend, correlated more to the vitamin antioxidant effect. TEAC results instead, were similar for the different juice samples, probably influenced by the phenolic content. The application of this study is the production for the industry of new functional drinks such as juices enriched with phenolic ingredients that show increased stability concerning those without addiction.
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Affiliation(s)
- Rosa Romeo
- University Mediterranea of Reggio Calabria, Italy
| | | | | | | | - Eva Ramírez
- Consejo Superior de Investigaciones Científicas, Spain
| | - Manuel Brenes
- Consejo Superior de Investigaciones Científicas, Spain
| | - Marco Poiana
- University Mediterranea of Reggio Calabria, Italy
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