Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

Paradiso, Vito Michele; Mattia, Carla Di; Giarnetti, Mariagrazia; Chiarini, Marco; Andrich, Lucia; Caponio, Francesco

doi:10.1021/acs.jafc.6b01963

Cited by 28 publications

(15 citation statements)

References 48 publications

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“…p AnV value of blank control sample was 74.8 ± 3.5 after 18‐days storage test. A significant positive correlation was observed between OLP concentration and antioxidant capacity to prevent the increase of p AnV value (Pearson coefficient 0.98, at 0.01 level), which was proved quite a lot of studies on the antioxidant evaluation of natural phenolics . At the end of storage test, p AnV value was 33.6 ± 1.77, 25.5 ± 1.55, and 16.8 ± 1.14 for the oils containing 0.02%, 0.05%, and 0.1% OLP, respectively.…”

Section: Resultsmentioning

confidence: 65%

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

Liu

Jin

Wang

et al. 2018

Euro J Lipid Sci & Tech

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Natural phenolic compounds have been drawn a wide attention to replace the synthesis antioxidants due to the food safety issues, while, natural phenolic compounds are usually polyhydroxy derivatives which exhibit hydrophilic capacity, limiting their applications directly in lipid systems. In this work, olive leaf phenolics (OLP) are extracted by ultrasound from five cultivars and the optimal cultivar is chosen to prepare W/O nano‐emulsions of Sacha Inchi oil (SIO, containing more than 90% polyunsaturated fatty acids). The droplet size could reach 2.15 ± 0.13 nm and remaines stable without phase separation during 30‐day storage. Oxidative stabilities of SIO containing 0.02%, 0.05%, and 0.1% OLP (w/w) are evaluated by Rancimat test and accelerated storage test. The release of OLP by preparation of W/O nano‐emulsions is capable of controlling the oxidative progress of SIO, by prolonging the induction time, preventing the production of primary and secondary oxidative products and also the deterioration of polyunsaturated fatty acids and tocopherols. Practical Applications: Sacha Inchi oil (SIO) contains approximately 90% of polyunsaturated fatty acids (PUFAs) associated with poor oxidative stability. Olive leaf phenolics (OLP) are considered as a great and cheap source of natural phenolic compounds. This study aimes to select the optimum source of OLP from five cultivars and to prepare a W/O nano‐emulsion of OLP. By diluting the W/O nano‐emulsion of OLP into SIO, effect of different concentrations OLP on the oxidative stability of SIO is evaluated through thermal oxidative stability and storage oxidative stability in an accelerated storage test. Results indicate that the capacity of OLP to retard the SIO oxidation depends on the incorporated concentration, which means that it is doable to adopt OLP, an abundant and cheap material, to improve the stability of edible oil with high PUFAs in the industry. Olive leaf phenolics are extracted and detected to prepare an efficient and stable W/O nano‐emulsion; By diluting W/O nano‐emulsion into Sacha Inchi oil, oxidative stability of the high content PUFAs oil is improved.

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Section: Resultsmentioning

confidence: 65%

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

Liu

Jin

Wang

et al. 2018

Euro J Lipid Sci & Tech

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“…At pH = 7.0, oleuropein unveils a very low dissociation (0.2%) according to calculated values for its p K a1 = 9.70 ± 0.10, which involves the 3-OH on the aryl group as performed adopting the Hammett-type equation. This allowed utilization of apparent p K a values, thus mimicking the experimental order of deprotonation in the hydroxytyrosol residue of oleuropein in water solution [63,64]. The earlier p K a1 = 9.07 ± 0.02 and p K a2 = 9.98 ± 0.06 showed for catechol were 9.25 and 13.0, respectively [30,65].…”

Section: Computational Mapping Of Oleuropeinmentioning

confidence: 99%

Soft-MS and Computational Mapping of Oleuropein

Gentile

Uccella

Sivakumar

2017

IJMS

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Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and potential health benefits. Specifically, green olive drupes are enriched with oleuropein, a bioactive biophenol secoiridoid. Olive oil contains hydrolytic derivatives such as hydroxytyrosol, oleacein and elenolate from oleuropein as well as tyrosol and oleocanthal from ligstroside. Biophenol secoiridoids are categorized by the presence of elenoic acid or its derivatives in their molecular structure. Medical studies suggest that olive biophenol secoiridoids could prevent cancer, obesity, osteoporosis, and neurodegeneration. Therefore, understanding the biomolecular dynamics of oleuropein can potentially improve olive-based functional foods and nutraceuticals. This review provides a critical assessment of oleuropein biomolecular mechanism and computational mapping that could contribute to nutrigenomics.

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“…According to its amphiphilic structure, oleuropein has been shown to have surface activity and influences the emulsification process in model systems (Di Mattia, Sacchetti, & Pittia, ; Di Mattia et al., ; Souilem, Kobayashi, Neves, Jlaiel, et al., ; Souilem, Kobayashi, Neves, Sayadi, et al., ) and in complex formulations (Di Mattia et al., ; Giacintucci, Di Mattia, Sacchetti, Neri, & Pittia, ). Oleuropein has also been shown to inhibit oxidative phenomena in heterophasic systems (Paradiso et al., ).…”

Section: Introductionmentioning

confidence: 99%

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Cifá

Skrt

Pittia

et al. 2018

Food Science & Nutrition

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The aim of this study was to optimize the extraction of oleuropein from olive leaves through a systematic study of the effects of different parameters of ultrasound‐assisted extraction (USAE) on the oleuropein yield, in comparison with conventional maceration extraction. A range of operational parameters were investigated for both conventional maceration extraction and USAE: solvent type, olive leaf mass‐to‐solvent volume ratio, and extraction time and temperature. Oleuropein yield was determined using high‐performance liquid chromatography, with total phenolics content also determined. The optimized conditions (water–ethanol, 30:70 [v/v]; leaf‐to‐solvent ratio, 1:5 [w/v]; 2 hr; 25°C) provided ~30% greater oleuropein extraction yield compared to conventional maceration extraction. The total phenolics content obtained using the optimized USAE conditions was greater than reported in other studies. USAE is shown to be an efficient alternative to conventional maceration extraction techniques, as not only can it offer increased oleuropein extraction yield, but it also shows a number of particular advantages, such as the possibility of lower volumes of solvent and lower extraction times, with the extraction carried out at lower temperatures.

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Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

Cited by 28 publications

References 48 publications

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

Soft-MS and Computational Mapping of Oleuropein

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

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