Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters

Marco, Elena; Savarese, Maria Flavia; Paduano, Antonello; Sacchi, Raffaele

doi:10.1016/j.foodchem.2006.10.005

Cited by 275 publications

(199 citation statements)

References 35 publications

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“…The procedure was carried out using the analytical methodology described by De Marco et al (2007) with some modifications. The Samples were washed with hexane [1:1, (v/v)] in order to remove the lipid fraction: 45 ml of OMWW were mixed with 45 mL of hexane; the mixture was shaken and then centrifuged during 15 min at 4000 rpm.…”

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

“…The concentration of total phenol content ranged from 13 to 22 % depending on the geographical area. They were characterized by their highest antioxidant activity, especially hydroxytyrosol, and some other biological effects such as antimicrobial and anti-inflammatory activities (Allouche et al, 2004;De Marco et al, 2007;Capasso et al, 2002;Suarez et al, 2009;Visioli et al, 2002).…”

Section: Identification Of Phenolic Compounds Extracted From Omwwmentioning

confidence: 99%

“…Another secoiridoid was identified at m/z 523, may correspond to the ligstroside produced by the loss of the glucose molecule (m/z 162) of nüzhenide and its characteristic fragment ion at m/z 335 De La Torre-Carbot et al, 2005). This compound was characterized by De Marco et al (2007) as a well antioxidant phenolic compound in the Italian Phenolic acids: Vanillic acid, sinapic acid, syringic acid, caffeic acid, and p-coumaric acid, (peaks: 4, 5, 6, 7 and 8, respectively) that have been frequently reported in OMWW could be found in most of the investigated extracts. Vanillic acid (m/z167) and caffeic acid (m/z 179) were found with an important content in the extracts from mountainous areas (4.25 and 8.52 % of total phenols).…”

Section: Secoiridoidsmentioning

confidence: 99%

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Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

Leouifoudi¹,

Zyad²,

Amechrouq³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

Section: Identification Of Phenolic Compounds Extracted From Omwwmentioning

confidence: 99%

Section: Secoiridoidsmentioning

confidence: 99%

See 1 more Smart Citation

Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

Leouifoudi¹,

Zyad²,

Amechrouq³

et al. 2014

Food Sci. Technol (Campinas)

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“…On the other hand, the recovery of OMWW can be both environmental and economic disadvantages because they are highly polluting substances and require expansive disposal [18].…”

Section: Discussionmentioning

confidence: 99%

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

Romano¹,

Manzo²,

Grottaglie³

et al. 2013

FNS

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Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.

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“…Therefore, a way of evaluating these residues is to use them as a raw material for extracting compounds with satiating properties: fiber, fatty acids and proteins, which have a high economic value and can be used for their satiating and neuroprotective properties in the agroalimentary and pharmaceutical industry, or even as functional compounds in foods. One area of focus regarding olive trees is to obtain aqueous effluents from the olive oil process (4). In other cases, the recuperation of substances of interest focuses on other types of matrices like solid waste: pulp, leaf or olive wood.…”

Section: Introductionmentioning

confidence: 99%

Protection by polyphenol extract from olive stones against apoptosis produced by oxidative stress in human neuroblastoma cells

Cortés‐Castell¹,

Veciana-Galindo²,

Torró-Montell³

et al. 2016

Nutr Hosp

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ResumenObjetivo: evaluar la actividad protectora del extracto de un subproducto como son los huesos de aceitunas, mediante su capacidad de inhibir la apoptosis en la línea celular humana de neuroblastoma SH-SY5Y inducida con H 2 O 2 . Material y métodos: se han cultivado 20.000 cel/pocillo, iniciando diferenciación con ácido retinoico y, una vez diferenciadas las células, se ha inducido la apoptosis con H 2 O 2 con extracto y sin presencia del mismo. Finalmente se efectúa la extracción de cDNA y el análisis de los genes proapoptótico Bax y antiapoptótico Bcl-2. La cuantificación de la expresión génica se realiza frente al gen marcador GAPDH. Resultados: la viabilidad celular con el extracto es del 97,6% (SD 5,7) con 10 mg/l y 62,8% (SD 1,2) a 50 mg/l, utilizando 10 mg/l para el ensayo de biomarcadores. Las células de la línea SH-S diferenciadas con ácido retinoico (10 µM), muestran una clara apoptosis al ser tratadas con H 2 O 2 150 µM, con una relación Bax/Bcl2 de 3,75 (SD 0,80) frente a las células diferenciadas control y sometidas a H 2 O 2 y con extracto que tienen la misma relación de 1,02 (SD 0,01-0,03). Conclusión: el extracto de huesos de aceitunas presenta una actividad antiapoptótica frente a la provocación de la muerte celular por peróxido de hidrógeno, preservando a las células de neuroblastoma humano SH-SY5Y en su estado de normalidad, al defenderlas del estrés oxidativo que produce un significativo aumento de la relación de genes apoptóticos frente a antiapoptóticos (Bax/Bcl2).Protection by polyphenol extract from olive stones against apoptosis produced by oxidative stress in human neuroblastoma cells AbstractObjective: We evaluated the protective activity of an extract from a by-product such as olive stones, through its ability to inhibit H 2 0 2 induced apoptosis in the SH-SY5Y human neuroblastoma cell line. Material and methods: To such end, 20,000 cells/well were cultivated and differentiation with retinoic acid was initiated. Once the cells were differentiated, apoptosis was induced with and without H 2 O 2 extract. Finally, cDNA extraction was performed, and pro-apoptotic genes Bax and anti-apoptotic genes Bcl-2 were analyzed. Quantification of the gene expression was performed using the GAPDH gene marker. Results: Cell viability with the extract is 97.6% (SD 5.7) with 10 mg/l and 62.8% (SD 1.2) to 50 mg/l, using 10 mg/l for the biomarker assay. The retinoic acid differentiated SH-S cell line (10 µM) shows a clear apoptosis when treated with H 2 O 2 150 µM, with a Bax/Bcl-2 ratio of 3.75 (SD 0.80) in contrast to the differentiated control cells subjected to H 2 O 2 and with extract, which have the same ratio of 1.02 (SD 0.01-0.03). Conclusion:The olive stone extract shows anti-apoptotic activity in the provoked cell death of SH-SY5Y human neuroblastoma cells in their normal state, defending them from oxidative stress which produces a significant increase in the apoptotic gene ratio in contrast to anti-apoptotic genes (Bax/Bcl-2).

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Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters

Cited by 275 publications

References 35 publications

Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

Protection by polyphenol extract from olive stones against apoptosis produced by oxidative stress in human neuroblastoma cells

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