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Fiorito S, Collevecchio C, Spogli R, Epifano F, Genovese S. Novel procedures for olive leaves extracts processing: Selective isolation of oleuropein and elenolic acid. Food Chem 2024; 447:139038. [PMID: 38507946 DOI: 10.1016/j.foodchem.2024.139038] [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: 12/22/2023] [Revised: 03/05/2024] [Accepted: 03/11/2024] [Indexed: 03/22/2024]
Abstract
Several processes have been developed in the past to selectively extract oleuropein and its aglycones from olive derived materials. In the present manuscript, we outline a novel approach for processing olive leaves aqueous extracts. This allowed first to select microwave irradiation as the methodology able to provide a large enrichment in oleuropein. Subsequently, the use of lamellar solids led to the selective and high yield concentration of the same. Adsorption on solids also largely contributed to the long term chemical stability of oleuropein. Finally, an eco-friendly, readily available, and reusable catalyst like H2SO4 supported on silica was applied for the hydrolysis of oleuropein into hydroxytyrosol and elenolic acid. This latter was in turn selectively isolated by an acid-base work-up providing its monoaldehydic dihydropyran form (7.8 % extractive yield), that was unequivocally characterized by GC-MS. The isolation of elenolic acid in pure form is described herein for the first time.
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Affiliation(s)
- Serena Fiorito
- Dipartimento di Farmacia, Università "G. d'Annunzio" Chieti - Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
| | - Chiara Collevecchio
- Dipartimento di Farmacia, Università "G. d'Annunzio" Chieti - Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
| | - Roberto Spogli
- Prolabin & Tefarm Srl, Via dell'Acciaio 9, 06129 Pontefelcino, Perugia, Italy.
| | - Francesco Epifano
- Dipartimento di Farmacia, Università "G. d'Annunzio" Chieti - Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
| | - Salvatore Genovese
- Dipartimento di Farmacia, Università "G. d'Annunzio" Chieti - Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
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Fotiadou R, Fragkaki I, Pettas K, Stamatis H. Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films. Int J Mol Sci 2024; 25:6541. [PMID: 38928246 PMCID: PMC11203504 DOI: 10.3390/ijms25126541] [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: 04/20/2024] [Revised: 06/09/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Bioactive compounds that can be recovered by the solid wastes of the olive oil sector, such as polyphenols, are known for their significant antioxidant and antimicrobial activities with potential application in nutraceutical, cosmetic, and food industries. Given that industrial demands are growing, and the polyphenol market value is ever increasing, a systematic study on the recovery of natural antioxidant compounds from olive pomace using ultrasound-assisted extraction (UAE) was conducted. Single-factor parameters, i.e., the extraction solvent, time, and solid-to-liquid ratio, were investigated evaluating the total phenolic content (TPC) recovery and the antioxidant activity of the final extract. The acetone-water system (50% v/v, 20 min, 1:20 g mL-1) exhibited the highest total phenolic content recovery (168.8 ± 5.5 mg GAE per g of dry extract). The olive pomace extract (OPE) was further assessed for its antioxidant and antibacterial activities. In DPPH, ABTS, and CUPRAC, OPE exhibited an antioxidant capacity of 413.6 ± 1.9, 162.72 ± 3.36 and 384.9 ± 7.86 mg TE per g of dry extract, respectively. The antibacterial study showed that OPE attained a minimum inhibitory activity (MIC) of 2.5 mg mL-1 against E. coli and 10 mg mL-1 against B. subtilis. Hydroxytyrosol and tyrosol were identified as the major phenolic compounds of OPE. Furthermore, active chitosan-polyvinyl alcohol (CHT/PVA) films were prepared using different OPE loadings (0.01-0.1%, w/v). OPE-enriched films showed a dose-dependent antiradical scavenging activity reaching 85.7 ± 4.6% (ABTS) and inhibition growth up to 81% against B. subtilis compared to the control film. Increased UV light barrier ability was also observed for the films containing OPE. These results indicate that OPE is a valuable source of phenolic compounds with promising biological activities that can be exploited for developing multifunctional food packaging materials.
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Affiliation(s)
- Renia Fotiadou
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece; (R.F.); (I.F.)
| | - Ioanna Fragkaki
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece; (R.F.); (I.F.)
| | - Kyriakos Pettas
- STYMON Natural Products ΙΚΕ, Industrial Area of Patras, Street B2, Building Square 4, 25018 Patras, Greece;
| | - Haralambos Stamatis
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece; (R.F.); (I.F.)
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Wang Z, Yuan J, Xu Y, Shi N, Lin L, Wang R, Dai R, Xu L, Hao N, Li Q. Olea europaea leaf exosome-like nanovesicles encapsulated in a hyaluronic acid / tannic acid hydrogel dressing with dual "defense-repair" effects for treating skin photoaging. Mater Today Bio 2024; 26:101103. [PMID: 38933415 PMCID: PMC11201150 DOI: 10.1016/j.mtbio.2024.101103] [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: 02/18/2024] [Revised: 05/19/2024] [Accepted: 05/27/2024] [Indexed: 06/28/2024] Open
Abstract
Photoaging, primarily caused by ultraviolet (UV) light, is the major factor in extrinsic skin aging. Existing anti-photoaging strategies mainly focus on early sun protection or repairing damaged skin, lacking a comprehensive treatment strategy. Therefore, this study developed a dressing that actively shields against UV radiation and repairs photoaged skin, offering double protection. This study utilized exosome-like nanovesicles derived from Olea europaea leaves (OLELNVs), enhancing them into a potent core biomaterial with high-dose effects and skin-friendly, non-cytotoxic inhibition of cell aging. These nanovesicles were incorporated into a cross-linked hyaluronic acid (HA) and tannic acid (TA) hydrogel with strong UV-absorbing properties, creating the OLELNVs@HA/TA hydrogel system. In vitro and in vivo experiments demonstrated that OLELNVs@HA/TA hydrogel can effectively reduce UV-induced skin damage and promote skin repair and regeneration. Additionally, RNA-seq and clustering analysis of miR168a-5p predicted targets revealed significant down-regulation of the NF-κB signaling pathway, mediating inflammatory aging responses. Overall, the OLELNVs@HA/TA hydrogel represents a novel dual-strategy approach for clinical application in combating photoaging.
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Affiliation(s)
- Zhenzhen Wang
- Peterson's Lab, Shanghai, PR China
- Baudry Biotech. Co., Ltd, Nanjing, Jiangsu, PR China
| | | | - Yan Xu
- Institute of Symbolcell Biotechology, Nanjing, Jiangsu, PR China
| | - Nuo Shi
- Peterson's Lab, Shanghai, PR China
| | - Lin Lin
- Peterson's Lab, Shanghai, PR China
| | | | - Rong Dai
- Baudry Biotech. Co., Ltd, Nanjing, Jiangsu, PR China
| | - Lin Xu
- Peterson's Lab, Shanghai, PR China
- Institute of Symbolcell Biotechology, Nanjing, Jiangsu, PR China
| | - Ning Hao
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu, PR China
| | - Qianyi Li
- International Laboratory in Cancer, Aging and Hematology, Shanghai Jiao Tong University, School of Medicine/Ruijin Hospital/CNRS/Inserm/Côte d'Azur University, Shanghai, PR China
- Pôle Sino-Français de Recherches en Sciences du Vivant et G'enomique, Shanghai, PR China
- Department of Emergency, Ruijin Hospital, Shanghai Jiaotong University School of Medicine, Shanghai, PR China
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4
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Menikheim CB, Mousavi S, Bereswill S, Heimesaat MM. Polyphenolic compounds in the combat of foodborne infections - An update on recent evidence. Eur J Microbiol Immunol (Bp) 2024; 14:116-125. [PMID: 38526560 PMCID: PMC11097791 DOI: 10.1556/1886.2024.00018] [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: 02/12/2024] [Accepted: 03/09/2024] [Indexed: 03/26/2024] Open
Abstract
In recent years, the incidence of food-borne bacterial enteric diseases has increased worldwide causing significant health care and socioeconomic burdens. According to the World Health Organization, there are an estimated 600 million cases of foodborne illnesses worldwide each year, resulting in 420,000 deaths. Despite intensive efforts to tackle this problem, foodborne pathogenic microorganisms continue to be spread further. Therefore, there is an urgent need to find novel anti-microbial non-toxic compounds for food preservation. One way to tackle this issue may be the usage of polyphenols, which have received increasing attention in the recent years given their pleotropic health-promoting properties. This prompted us to perform a literature search summarizing studies from the past 10 years regarding the potential anti-microbial and disease-alleviating effects of plant-derived phenolic compounds against foodborne bacterial pathogens. The included 16 studies provide evidence that polyphenols show pronounced anti-bacterial and anti-oxidant effects against both Gram-positive and Gram-negative bacterial species. In addition, synergistic anti-microbial effects in combination with synthetic antibiotics were observed. In conclusion, phenolic compounds may be useful as natural anti-microbial agents in the food, agricultural, and pharmaceutical industries in the combat of foodborne infections.
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Affiliation(s)
- Carolin B. Menikheim
- Institute of Microbiology, Infectious Diseases, and Immunology, Gastrointestinal Microbiology Research Group, Charité – University Medicine Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
| | - Soraya Mousavi
- Institute of Microbiology, Infectious Diseases, and Immunology, Gastrointestinal Microbiology Research Group, Charité – University Medicine Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
| | - Stefan Bereswill
- Institute of Microbiology, Infectious Diseases, and Immunology, Gastrointestinal Microbiology Research Group, Charité – University Medicine Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
| | - Markus M. Heimesaat
- Institute of Microbiology, Infectious Diseases, and Immunology, Gastrointestinal Microbiology Research Group, Charité – University Medicine Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
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El-Sayed SM, El-Sayed HS, Hashim AF, Youssef AM. Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO 2-NPs for preserving sour cream. Int J Biol Macromol 2024; 268:131727. [PMID: 38649073 DOI: 10.1016/j.ijbiomac.2024.131727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 02/02/2024] [Accepted: 04/19/2024] [Indexed: 04/25/2024]
Abstract
Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO2-NPs). The prepared CS/HEC/TiO2-OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated. The fabricated films had an antimicrobial impact against all tested strains. The film containing 8 % OE showed effective protection against fat oxidation, with a peroxide value of 3.21 meq O2/kg, a para-anisidine value 5.40, and free fatty acids of 0.82 mg KOH/kg. The films with OE 4 % and 8 % have a good effect on the microbiological load of sour cream for 90 days. These films did not influence the chemical composition of sour cream and therefore can be used in this sort of dairy product.
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Affiliation(s)
- Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt.
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
| | - Ayat F Hashim
- Fats and Oils Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
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Ronca CL, Marques SS, Ritieni A, Giménez-Martínez R, Barreiros L, Segundo MA. Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves. Foods 2024; 13:189. [PMID: 38254490 PMCID: PMC10814828 DOI: 10.3390/foods13020189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 12/31/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin-Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products.
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Affiliation(s)
- Carolina L. Ronca
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal; (C.L.R.); (S.S.M.); (L.B.)
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, 80138 Naples, Italy
- Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, 18012 Granada, Spain;
| | - Sara S. Marques
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal; (C.L.R.); (S.S.M.); (L.B.)
| | - Alberto Ritieni
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, 80138 Naples, Italy
| | - Rafael Giménez-Martínez
- Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, 18012 Granada, Spain;
| | - Luisa Barreiros
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal; (C.L.R.); (S.S.M.); (L.B.)
- School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal
| | - Marcela A. Segundo
- LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal; (C.L.R.); (S.S.M.); (L.B.)
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Abdellah F, Silarbi T, Zouidi F, Hamden K. Effects of Olea oleaster leaf extract and purified oleuropein on ethanol-induced gastric ulcer in male Wistar rats. IRANIAN JOURNAL OF BASIC MEDICAL SCIENCES 2024; 27:996-1004. [PMID: 38911236 PMCID: PMC11193495 DOI: 10.22038/ijbms.2024.76135.16474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Accepted: 01/06/2024] [Indexed: 06/25/2024]
Abstract
Objectives Evaluating the effect of fresh Oleaster leaf extract (OLE) and purified oleuropein (OLR) on ethanol-induced gastric ulcers in rats. HPLC analysis demonstrates the presence of various polyphenol compounds such as ligstroside, luteolin derivative, oleuropein, and comselogoside. Materials and Methods Gastric ulcer was induced by administration of ethanol by the gastric gavage route. The olive leaf extract was analyzed by HPLC-PDA-ESI-MS, and OLR was purified. These two compounds were given 2 hr before gastric ulcer induction by ethanol. Results This study verified that OLE and purified OLR protect from ethanol-induced gastric ulceration and damage, evidenced by the significant decrease in gastric ulcer urea (by 74 and 58% respectively) and stomach mucus content (by 169 and 87% respectively). In addition, the ulcer index (UI) and curative index (CI) levels in the stomach of the rats treated with this supplement were also suppressed by 55 and 46%, respectively. OLE and OLR also decreased the gastric myeloperoxidase (MPO) activity and ameliorated the nitric oxide (NO) content. OLE and OL also ingestion suppressed gastric tumor necrosis factor-alpha (TNF-α) and interleukin (IL-6) rates. Macroscopic and histological findings revealed that OLE and OLR protect from gastric hemorrhage, severe disruption of the gastric mucosa, and neutrophil infiltration. Conclusion Overall, the findings demonstrate that OLE and OLR have both promising potential with regard to the inhibition of gastric hemorrhage and lesions.
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Affiliation(s)
- Fatiha Abdellah
- Laboratory of Bioresources, Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Tunisia
| | - Tayeb Silarbi
- Laboratory of Research on Local Animal Products, Ibn-Khaldoun University, Tiaret, Algeria
| | - Ferjeni Zouidi
- Biology Department, Faculty of Sciences and Arts of Muhayil Asir, King Khaled University, Saudi Arabia
| | - Khaled Hamden
- Laboratory of Bioresources, Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Tunisia
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Prelac M, Major N, Cvitan D, Anđelini D, Repajić M, Ćurko J, Kovačević TK, Goreta Ban S, Užila Z, Ban D, Palčić I. Valorization of Olive Leaf Polyphenols by Green Extraction and Selective Adsorption on Biochar Derived from Grapevine Pruning Residues. Antioxidants (Basel) 2023; 13:1. [PMID: 38275621 PMCID: PMC10812658 DOI: 10.3390/antiox13010001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/15/2023] [Accepted: 12/15/2023] [Indexed: 01/27/2024] Open
Abstract
Given today's increasingly intensive agriculture, one key problem area considers the valorization and reuse of wastes from food and agricultural production with minimal impact on the environment. Due to its physicochemical characteristics, biochar (BC) derived from grapevine pruning residue has shown considerable potential for use as an adsorbent. High-value phytochemicals found in abundance in the olive leaf (OL) can be employed in many different industrial sectors. The potential application of BC in the removal of specific polyphenolic components from OL extracts has been investigated in the present study. Water, as the most available and greenest of solvents, was investigated as to its use in the extraction of polyphenols, which was carried out by comparing maceration, ultrasound-assisted extraction, and microwave-assisted extraction, considering different temperatures and solid-to-liquid (s/l) ratios. The BC adsorption capacity of selected polyphenols was fitted with both the Langmuir and Freundlich isotherm models. The Freundlich model fitted better relative to OL polyphenols adsorption. Oleuropein was the most abundant compound identified in the extracts, obtaining the highest Kf value (20.4 (mg/g) × (L/g)n) and R2 coefficient (0.9715) in the adsorption on the biochar's surface. The optimum conditions in the dosage experiment suggest the use of 0.5 g of BC using 3 g/L extracts, with an exception for oleuropein and hydroxytyrosol, for which the highest biochar dose (2.5 g) performed better. Considering the compounds' concentrations and the BC dose, BC from grapevine pruning residues demonstrated a potential use in the uptake of specific polyphenols from olive leaves, making it a promising adsorbent for such applications.
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Affiliation(s)
- Melissa Prelac
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Nikola Major
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Danko Cvitan
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Dominik Anđelini
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Maja Repajić
- Department of Food Engineering, University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (M.R.); (J.Ć.)
| | - Josip Ćurko
- Department of Food Engineering, University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (M.R.); (J.Ć.)
| | - Tvrtko Karlo Kovačević
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Smiljana Goreta Ban
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Zoran Užila
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Dean Ban
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
| | - Igor Palčić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.P.); (D.C.); (D.A.); (T.K.K.); (S.G.B.); (Z.U.); (D.B.); (I.P.)
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Ferlisi F, Tang J, Cappelli K, Trabalza-Marinucci M. Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition. Front Vet Sci 2023; 10:1272274. [PMID: 37901105 PMCID: PMC10611480 DOI: 10.3389/fvets.2023.1272274] [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: 08/03/2023] [Accepted: 09/29/2023] [Indexed: 10/31/2023] Open
Abstract
In recent years, the increased demand for agri-food products to feed livestock species has stimulated research to identify novel solutions for the valorization of natural waste, according to the modern concept of a circular economy. Numerous studies have shown the use of plant-derived and agro-industrial co-products that are sources of bioactive molecules for preparing animal feeds. Supplementation with co-products derived from the extraction of olive oil (i.e., olive pomace, olive mill wastewater, olive cake and olive leaf) in diet has been widely considered in recent decades, because these wastes are produced in high quantity and their re-use represents an innovative economic and environmental strategy. Olive oil co-products are characterized by various bioactive molecules such as polyphenols, carbohydrates, proteins, and lipids. Among them, polyphenols are the nutraceuticals most studied, showing to promote health effects in both humans and animals. Olive oil co-products and their phenolic extracts have shown many beneficial and promising effects when added to the diets of monogastric animals, by improving performance parameters and maintaining the oxidative status of meat and derived products. This review provides an update on the use of olive co-products in monogastric animal (swine, poultry and rabbit) diets and their effects on the productive performance, meat quality characteristics and gut health status.
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Affiliation(s)
- Flavia Ferlisi
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - Jiayong Tang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, China
| | - Katia Cappelli
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
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Rosa AD, Secco MC, De Cezaro AM, Fischer B, Cansian RL, Junges A, Franceschi E, Backes GT, Valduga E. Encapsulation of olive leaf (Olea europaea) extract using solution-enhanced dispersion by supercritical fluids (SEDS) technique. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Mir-Cerdà A, Granados M, Saurina J, Sentellas S. Green Extraction of Antioxidant Compounds from Olive Tree Leaves Based on Natural Deep Eutectic Solvents. Antioxidants (Basel) 2023; 12:antiox12050995. [PMID: 37237861 DOI: 10.3390/antiox12050995] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/22/2023] [Accepted: 04/23/2023] [Indexed: 05/28/2023] Open
Abstract
Agri-food industries generate a large amount of waste that offers great revalorization opportunities within the circular economy framework. In recent years, new methodologies for the extraction of compounds with more eco-friendly solvents have been developed, such as the case of natural deep eutectic solvents (NADES). In this study, a methodology for extracting phenolic compounds from olive tree leaves using NADES has been optimized. The conditions established as the optimal rely on a solvent composed of choline chloride and glycerol at a molar ratio of 1:5 with 30% water. The extraction was carried out at 80 °C for 2 h with constant agitation. The extracts obtained have been analyzed by high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) in MRM mode. The comparison with conventional ethanol/water extraction has shown that NADES, a more environmentally friendly alternative, has improved extraction efficiency. The main polyphenols identified in the NADES extract were Luteolin-7-O-glucoside, Oleuropein, 3-Hydroxytyrosol, Rutin, and Luteolin at the concentrations of 262, 173, 129, 34, and 29 mg kg-1 fresh weight, respectively.
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Affiliation(s)
- Aina Mir-Cerdà
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Sonia Sentellas
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
- Serra Húnter Fellow Programme, Generalitat de Catalunya, Via Laietana 2, E08003 Barcelona, Spain
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12
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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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13
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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14
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Ferreira DM, de Oliveira NM, Chéu MH, Meireles D, Lopes L, Oliveira MB, Machado J. Updated Organic Composition and Potential Therapeutic Properties of Different Varieties of Olive Leaves from Olea europaea. PLANTS (BASEL, SWITZERLAND) 2023; 12:688. [PMID: 36771772 PMCID: PMC9921517 DOI: 10.3390/plants12030688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
Olea europaea L. folium merits further exploration of the potential of its substrates for therapeutic supplements. Quantitative and qualitative analyses were conducted on samples of Madural, Verdeal, and Cobrançosa elementary leaves and leaf sprouts (mamões) collected in the region of Valpaços, Portugal. Organic analysis assessed the moisture content, total carbohydrates, ash, protein, and fat contents, total phenolic content (TPC), vitamin E, and fatty acid (FA) profiles. Moisture content was determined through infrared hygrometry and TPC was determined by a spectrophotometric method. Concerning organic analysis, all leaf samples showed similar moisture content, though Cobrançosa's leaf sprouts and Verdeal's elementary leaves had slightly lower contents. Meanwhile, these cultivars also showed a higher TPC, α-tocopherol isomer, and fatty acid composition (FAC). FAC in all samples exhibited higher contents of PUFA and SFA than MUFA, with a predominance of linolenic and palmitic acids. Organic analyses of Cobrançosa's leaf sprouts and Verdeal's elementary leaf extracts allow for the prediction of adequate physiological properties regarding neuroinflammatory, neurobehavioral, metabolic, cardiovascular, osteo-degenerative, anti-ageing, pulmonary, and immunological defense disorders. These physiological changes observed in our preliminary in silico studies suggest an excellent nutraceutical, which should be borne in mind during severe pandemic situations.
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Affiliation(s)
- Diana Melo Ferreira
- LAQV/REQUIMTE—Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Natália M. de Oliveira
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
- Centre of Biosciences in Integrative Health—CBSin, 4250-105 Porto, Portugal
| | - Maria Helena Chéu
- RECI—Research Unit in Education and Community Intervention, Instituto Piaget—ISEIT, 3515-776 Viseu, Portugal
| | - Diana Meireles
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
| | - Lara Lopes
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
- Centre of Biosciences in Integrative Health—CBSin, 4250-105 Porto, Portugal
| | - Maria Beatriz Oliveira
- LAQV/REQUIMTE—Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Jorge Machado
- Laboratory of Applied Physiology, Institute of Biomedical Sciences Abel Salazar—ICBAS, University of Porto, 4050-313 Porto, Portugal
- Centre of Biosciences in Integrative Health—CBSin, 4250-105 Porto, Portugal
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15
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Olive Leaf Processing for Infusion Purposes. Foods 2023; 12:foods12030591. [PMID: 36766119 PMCID: PMC9914354 DOI: 10.3390/foods12030591] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/17/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Olive leaf is a by-product rich in bioactive compounds, such as polyphenols and triterpenic acids, with numerous biological activities for human health. Nowadays, the existence of dry olive leaves marketed for infusion elaboration is lacking. During the elaboration process, the drying and grinding stages are critical for the conservation of bioactive compounds, and, precisely, the existing research on olive leaf production procedures is quite scarce. This work aimed to study and model the dehydration process using a forced-air oven and infrared with air convection systems. In addition, different grinding grades were studied. The kinetic constant and activation energy during dehydration were obtained. Drying temperatures above 50 °C produced a decrease in the phenolic concentration of olive leaves; however, it has been observed that prior storage of 24 h at room temperature considerably reduced the loss of phenols. Likewise, it was observed that the higher the degree of grinding, the greater the diffusion of both bioactive compounds and colored compounds. Therefore, the drying and grinding stages were closely related to the content of beneficial compounds and the appearance of the infusions, and their optimization was of crucial importance to produce dried olive leaves rich in biocompounds for use as healthy infusions.
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16
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Recovery of Bioactive Extracts from Olive Leaves Using Conventional and Microwave-Assisted Extraction with Classical and Deep Eutectic Solvents. SEPARATIONS 2022. [DOI: 10.3390/separations9090255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The recovery of phenolic compounds from olive leaves (Olea europaea L.) has received special attention due to their significant potential for applications in food, nutraceuticals, cosmetics, and pharmaceuticals. In this work, the extraction of the phenolic compounds from olive leaves was examined by means of conventional extraction and microwave-assisted extraction (MAE) using nontoxic common solvents such as ethanol and water as well as using promising environmentally friendly, Deep Eutectic Solvents (DESs) and their mixtures with ethanol or water. The effects of the various parameters that likely govern the extractability of the bioactive compounds of olive leaves (OL), such as the solvent type, temperature, and biomass to solvent mass ratio, were studied and evaluated with regard to the oleuropein and hydroxytyrosol content, antioxidant activity, and total phenolic content of the extracts. The study also explores the effects of the microwave-assisted extraction parameters, namely irradiation power and time, on the total phenolic content and antioxidant activity of the extracts. The findings of this work suggest that among the solvents studied, the solvent mixture consisting of the DES choline chloride:acetic acid with a molar ratio of 1:2 and ethanol (80:20 w/w) is highly effective in recovering extracts rich in phenolic compounds and with significant antioxidant activity. Moreover, it is demonstrated that the MAE method allows for the recovery of bioactive compounds in a very short processing time.
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17
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Šimat V, Skroza D, Tabanelli G, Čagalj M, Pasini F, Gómez-Caravaca AM, Fernández-Fernández C, Sterniša M, Smole Možina S, Ozogul Y, Generalić Mekinić I. Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars. Antioxidants (Basel) 2022; 11:antiox11091656. [PMID: 36139730 PMCID: PMC9495989 DOI: 10.3390/antiox11091656] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars (Croatian: Lastovka, Levantinka, Oblica; Italian: Moraiolo, Frantoio, Nostrana di Brisighella) were investigated. As expected, various distributions of phenolic levels were observed for each cultivar and the total phenolic content showed high variability (ranging from 4 to 22 mg GAE/g of dry extract), with the highest amount of phenolics found in the Oblica sample, which also provided the highest antiradical (ORAC) and reducing activity (FRAP). The screening of individual compounds was performed by HPLC-PDA-ESI-QTOF-MS and the main detected compounds were oleuropein, hydroxytyrosol, oleoside/secologanoside, verbascoside, rutin, luteolin glucoside, hydroxyoleuropein, and ligstroside. While the antioxidant activity of the samples was relatively high, they showed no bactericidal and bacteriostatic activity against E. coli and S. Typhimurium; weak activity against Staphylococcus aureus, Bacillus cereus, and Listeria innocua; and inhibitory effects against Campylobacter jejuni at 0.5 mg dry extract/mL. The obtained results support the fact that olive leaf extracts, and especially those from the Oblica cultivar, could potentially be applied in various industries as natural preservatives and effective and inexpensive sources of valuable antioxidants.
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Affiliation(s)
- Vida Šimat
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
- Correspondence: ; Tel.: +385-21510192
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Martina Čagalj
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Carmen Fernández-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Meta Sterniša
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
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18
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Effect of Ohmic Heating on the Extraction Yield, Polyphenol Content and Antioxidant Activity of Olive Mill Leaves. CLEAN TECHNOLOGIES 2022. [DOI: 10.3390/cleantechnol4020031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study examined the influence of ohmic heating (OH), compared to the conventional heating (Conven) and Control (solvent) methods, on the extraction of olive mill leaves. The main extraction parameters were: (i) solvent ratio (aqueous ethanol; 40%, 60%, and 80%, v/v), and (ii) extraction temperature; 45 °C, 55 °C, and 75 °C (for OH and Conven), and room temperature (for Control). The selected response variables were extraction yield (%), total phenolic content (TPC), and antioxidant activity (ABTS and DPPH). The ohmic system, compared to Conven and Control, exhibited the greatest effects (p < 0.001) on increasing (i) extraction yield (34.53%) at 75 °C with 80% ethanol, (ii) TPC at 55 °C (42.53, 34.35, 31.63 mg GAE/g extract, with 60%, 40%, and 80% ethanol, respectively), and (iii) antioxidant potency at 75 °C detected by DPPH and ABTS, in the range of 1.21–1.04 mM TE/g, and 0.62–0.48 mM TE/g extract, respectively. Further, there were relatively similar trends in TPC and antioxidant activity (both methods), regardless of solvent ratios, p < 0.001. These findings demonstrate the potential of ohmic heating, as a green processing tool, for efficient extraction (15 min) of olive leaves. To date, no literature has described ohmic application for olive leave extraction.
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19
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Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity. Antioxidants (Basel) 2022; 11:antiox11030558. [PMID: 35326208 PMCID: PMC8944617 DOI: 10.3390/antiox11030558] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/07/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
A sonotrode ultrasound-assisted extraction of phenolic compounds from olive leaves has been developed using a Box–Behnken design to optimize the effects of solvent composition and ultrasound parameters. The determination of single phenolic compounds was performed by HPLC–MS and the highest recovery in total compounds, oleuropein and hydroxytyrosol was achieved using EtOH/H2O (55:45, v/v), 8 min and 100% of amplitude. The optimal conditions were applied on leaves from seven olive cultivars grown under the same conditions and the results were compared with those found by using a conventional ultrasonic bath, obtaining no statistical differences. Moreover, antioxidant activity by FRAP, DPPH and ABTS in these olive leaf extracts was evaluated and they exhibited a significant correlation with oleuropein and total phenolic content. All cultivars of olive leaf extracts were found to be active against S. aureus and methicillin-resistant S. aureus with minimum bactericidal concentration (MBC) values) that ranged from 5.5 to 22.5 mg mL−1. No extracts showed antimicrobial activity against C. albicans. The percentages of mycelium reduction in B. cinerea ranged from 2.2 and 18.1%. Therefore, sonotrode could be considered as an efficient and fast extraction technique that could be easily scaled-up at industrial level, thus allowing for olive leaves to be revalorized.
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20
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Casado-Diaz A, Moreno-Rojas JM, Verdú-Soriano J, Lázaro-Martínez JL, Rodríguez-Mañas L, Tunez I, La Torre M, Berenguer Pérez M, Priego-Capote F, Pereira-Caro G. Evaluation of Antioxidant and Wound-Healing Properties of EHO-85, a Novel Multifunctional Amorphous Hydrogel Containing Olea europaea Leaf Extract. Pharmaceutics 2022; 14:349. [PMID: 35214081 PMCID: PMC8879625 DOI: 10.3390/pharmaceutics14020349] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 12/03/2022] Open
Abstract
The excess of free radicals in the wound environment contributes to its stagnation during the inflammatory phase, favoring hard-to-heal wounds. Oxidative stress negatively affects cells and the extracellular matrix, hindering the healing process. In this study, we evaluated the antioxidant and wound-healing properties of a novel multifunctional amorphous hydrogel-containing Olea europaea leaf extract (OELE). Five assessments were performed: (i) phenolic compounds characterization in OELE; (ii) absolute antioxidant activity determination in OELE and hydrogel (EHO-85); (iii) antioxidant activity measurement of OELE and (iv) its protective effect on cell viability on human dermal fibroblasts (HDFs) and keratinocytes (HaCaT); and (v) EHO-85 wound-healing-capacity analysis on diabetic mice (db/db; BKS.Cg-m+/+Leprdb). The antioxidant activity of OELE was prominent: 2220, 1558, and 1969 µmol TE/g by DPPH, ABTS, and FRAP assays, respectively. Oxidative stress induced with H2O2 in HDFs and HaCaT was normalized, and their viability increased with OELE co-treatment, thus evidencing a protective role. EHO-85 produced an early and sustained wound-healing stimulating effect superior to controls in diabetic mice. This novel amorphous hydrogel presents an important ROS scavenger capacity due to the high phenolic content of OELE, which protects skin cells from oxidative stress and contributes to the physiological process of wound healing.
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Affiliation(s)
- Antonio Casado-Diaz
- Clinical Management Unit of Endocrinology and Nutrition, Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain; (L.R.-M.); (F.P.-C.)
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain; (J.M.M.-R.); (I.T.); (M.L.T.); (G.P.-C.)
| | - José Manuel Moreno-Rojas
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain; (J.M.M.-R.); (I.T.); (M.L.T.); (G.P.-C.)
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), 14004 Córdoba, Spain
| | - José Verdú-Soriano
- Department of Community Nursing, Preventive Medicine, Public Health and History of Science, Faculty of Health Sciences, University of Alicante, 03690 Alicante, Spain; (J.V.-S.); (M.B.P.)
| | - José Luis Lázaro-Martínez
- Diabetic Foot Unit, University Podiatry Clinic, Complutense University of Madrid, 28040 Madrid, Spain;
| | - Leocadio Rodríguez-Mañas
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain; (L.R.-M.); (F.P.-C.)
- Department of Geriatrics, Hospital Universitario de Getafe, 28905 Madrid, Spain
| | - Isaac Tunez
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain; (J.M.M.-R.); (I.T.); (M.L.T.); (G.P.-C.)
- Department of Biochemistry and Molecular Biology, Faculty of Medicine and Nursing, University of Córdoba, 14004 Córdoba, Spain
| | - Manuel La Torre
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain; (J.M.M.-R.); (I.T.); (M.L.T.); (G.P.-C.)
- Department of Biochemistry and Molecular Biology, Faculty of Medicine and Nursing, University of Córdoba, 14004 Córdoba, Spain
| | - Miriam Berenguer Pérez
- Department of Community Nursing, Preventive Medicine, Public Health and History of Science, Faculty of Health Sciences, University of Alicante, 03690 Alicante, Spain; (J.V.-S.); (M.B.P.)
| | - Feliciano Priego-Capote
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain; (L.R.-M.); (F.P.-C.)
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain; (J.M.M.-R.); (I.T.); (M.L.T.); (G.P.-C.)
- Department of Analytical Chemistry, Institute of Nanochemistry, University of Córdoba, 14071 Córdoba, Spain
| | - Gema Pereira-Caro
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain; (J.M.M.-R.); (I.T.); (M.L.T.); (G.P.-C.)
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), 14004 Córdoba, Spain
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21
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Abstract
Olive leaves are a rich source of polyphenols that have beneficial antihypertensive, hypocholesterolemic, cardioprotective, and anti-inflammatory effects. The aim of this study was to compare the efficiency of conventional extraction (CE), microwave-assisted extraction (MWE), and microwave–ultrasound-assisted extraction (MWUE) for the extraction of bioactive molecules from olive leaves using water as a solvent and to define the optimal extraction conditions for all three methods used. CE conditions (temperature, time, magnetic stirrer rotational rate and particle diameter) and MWE extraction and MWUE conditions (microwave power, time, particle diameter, and temperature) were optimized using response surface methodology (RSM) based on the Box–Behnken experimental design. The total polyphenol content and antioxidant activity of all prepared extracts was analyzed and compared. The results showed that MWUE provided the highest amount of total polyphenols (Total Polyphenolic Content (TPC) = 273.779 ± 4.968 mgGAE gd.m.−1) and the highest antioxidant activity, which was about 3.1 times higher than CE. Optimal extraction conditions were determined to be 80 °C, 15 min, 200 μm, and 750 min-1 for CE, 700 W, 7.5 min, 300 μm, and 80 °C for MWE, and 800 W, 5 min, 100 μm, and 60 °C for MWUE. Considering the maximum amount of total polyphenols extracted, the results suggest that MWUE is the most effective green extraction process that extracted the highest amount of polyphenols and could be used by the food industry for commercial exploitation of currently unprofitable plant bioactive sources.
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22
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Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves. Processes (Basel) 2021. [DOI: 10.3390/pr9091662] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
It is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while being highly valuable, may somewhat cast a shadow over other contributing factors such as those involved in the preprocessing of leaves, including size reduction, drying, and blanching. The use of these unit operations under appropriate conditions, together with other benefits, potentially exert improved surface area, homogeneity, and diffusion/mass transfer which may help develop the liberation of target bio-compounds. The research work in this area, particularly size reduction, is relatively limited. Although in various experiments they are incorporated, not many studies have focused on them as the main predictor variables. The performance of further research may help ascertain the magnitude of their effects. Consideration of the operational parameters in preprocessing step is equally important as those in the processing/extraction step that may comparably influence on the extraction efficiency. This review provides an overview of the potential roles of drying, size reduction, and blanching in the extraction efficiency of phenolics from olive leaves.
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