Characterization of phenolic extracts from olives (Olea europaea cv. Pisciottana) by electrospray ionization mass spectrometry

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

doi:10.1016/j.foodchem.2007.01.037

Cited by 114 publications

(99 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Four flavonoids were identified: rutin, luteolin-7-O-glucoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside. The presence of rutin and luteolin-7-glucoside in olive fruits was always reported (Brenes et al, 1995;Morello et al, 2005;Savarese et al, 2007) except that the fresh olives in the present study did not contain the luteolin-7-glucoside until they were treated. Also, Romero et al (2002a) identified cyanidin-3-Oglucoside and the cyanidin-3-O-rutinoside as the main pigments in seven natural black olive cultivars.…”

Section: Individual Flavonoidssupporting

confidence: 55%

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Soufi¹,

Romero²,

Motilva³

et al. 2016

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP), oxygen radical absorbance capacity (ORAC), and β-carotene bleaching assays. The results showed that the effects of dry salting on the analyzed parameters were significant (P<0.05). It caused a decrease in total flavonoids with a loss rate of 55%. The HPLC analysis of extracts revealed the presence of four flavonoids: rutin, luteolin-7-glucoside, cyanidin-3-glucoside and cyanidin-3-rutinoside. Among the studied cultivars, Azeradj was characterized by high levels of flavonoids. Concerning the antioxidant activity, diverging results were obtained using different antioxidant assays. Overall, the dry salting induced a reduction in the antioxidant activity with variable values depending on the cultivar. Among the used methods, high correlations were found between flavonoid contents and the FRAP assay.KEYWORDS: Antioxidant activity; Cultivar; Dry salting; Flavonoid; HPLC; Olive RESUMEN: Efecto de la salazón en seco sobre el perfil de flavonoides y la capacidad antioxidante de cultivares Argelinos. En este estudio se investigó los cambios en el perfil de flavonoides y la capacidad antioxidante de cinco cultivares de olivo después de una salazón en seco. La actividad antioxidante se determinó mediante los métodos FRAP (Ferric ion Reducing Antioxidant Power), ORAC (capacidad de absorción de radicales de oxígeno) y ensayos de blanqueo de β-caroteno. Los resultados mostraron que los efectos de la salazón en seco en los parámetros analizados fueron significativos (P<0,05). Esto causó una disminución en los flavonoides totales con una tasa de pérdida del 55%. El análisis por HPLC de los extractos reveló la presencia de cuatro flavonoides: rutina, luteolina-7-glucósido, cianidina-3-glucósido y cianidina-3-rutinósido. Entre los cultivares estudiados, Azeradj se caracteriza por altos niveles de flavonoides. En cuanto a la actividad antioxidante, se obtuvieron resultados divergentes utilizando diferentes ensayos antioxidantes. En general, la salazón en seco indujo una reducción en la actividad.

show abstract

Section: Individual Flavonoidssupporting

confidence: 55%

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Soufi¹,

Romero²,

Motilva³

et al. 2016

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…The hydrolysis of the glycosidic bonds and the opening of secoiridoids ring are commonly reported [19][20]. The phenolic fraction of OMW is extremely complex, as demonstrated by several authors such as [17,[21][22][23][24]; many compounds are still unidentified, and more than twenty biphenyl have been identified recently via LC-MS-MS techniques, including, cinnamic acid derivatives (such as caffeic, coumaric and ferulic acid), benzoic acid derivatives (such as protocatechuic, hydrobenzoic, vanillic and gallic acid) and β-3,4-dihydroxyphenyl ethanol derivatives (such as p-tyrosol and hydroxytyrosol [22,[25][26][27][28][29]. After the olive oil extraction process, only 1 to 2% of the total phenolic contents of the olive fruit passes in the oil phase, while the most part of the olive phenols, about 98% , in fact remain in the wastewater and also in solid wastes.…”

Section: Introductionmentioning

confidence: 99%

Phenolic and non-Phenolic Fractions of the Olive Oil Mill Wastewaters as Corrosion Inhibitor for Steel in HCl medium

Bouknana

Hammouti

Messali

et al. 2014

Port. Electrochim. Acta

View full text Add to dashboard Cite

The effect of the phenolic (OOMW-Ph) and non-phenolic (OOMW-NPh) fractions of the extract of olive oil mill wastewaters was evaluated as corrosion inhibitor of steel in molar hydrochloric using weight loss measurements and electrochemical polarisation. The results obtained reveal that the referred compounds reduce the corrosion rate. The inhibiting action increases with the concentration of the extract compounds to attain 88.9% and 89.1% of OOMW-Ph and OOMW-NPh, respectively. The increase in temperature leads to a decrease in the inhibition efficiency of the compounds in the temperature range 303 at 333 K. The adsorption isotherm of the inhibitors on the steel surface has been determined. The thermodynamic data of activation and adsorption are determined as well. The phenolic compound (bioactive) most abundant in OOMW extracts is hydroxytyrosol (4 -(2-hydroxyethyl) -1, 2-benzenediol), playing an important role in the effect of the anti-corrosion, either alone or in synergy with other two compounds (tyrosol and oleuropein (4 -(2-hydroxyethyl) phenol) which are present with considerable amounts.

show abstract

“…Figure 2 shows an HPLC profile identifying various polyphenols in the olive leaf extract, which are similar to our previous reports (Malik & Bradford, 2006;Selin et al, 2012), but with the addition of a few more compounds due to the use of mass spectrometry. The identity of the compounds eluting at the corresponding retention time, in Table 2, were determined by using commercially available compounds, comparing retention time and the mass obtained with the mass spectrometer Savarese et al (2007) reported oleuroside as an isomer eluting after oleuropein, with the same mass spectrum and accordingly, we are assigning the peak at 14.46 as oleuroside based on its longer retention time in the reversed phase column as was reported before (Savarese et al, 2007;Savournin et al, 2001) (Savarese et al, 2007).…”

Section: Effectsmentioning

confidence: 99%

Mycorrhizal Inoculation Increases Growth and Induces Changes in Specific Polyphenol Levels in Olive Saplings

Malik¹,

Nuñez²,

McKeever³

2017

JAS

View full text Add to dashboard Cite

This study was conducted to investigate the effect of mycorrhizal symbiosis on the levels of polyphenols in olive saplings. Rooted stem cuttings of olive cultivar, 'Arbequina', were inoculated with AM fungus Rhizophagus intraradices. The inoculated plants showed more robust growth after six months, and after nine months the increase in the mycorrhizal plant's height was 146%, and the increase in number of leaves was 117% when compared to uninoculated controls. Polyphenols in the methanol extracts of leaves were separated by HPLC and the peaks identified by using commercially available standard compounds and comparing retention time and the mass obtained with the mass spectrometer. Oleuropein, which is a major component of the olive leaf polyphenols, increased in mycorrhizal plants compared to uninoculated plants by 42%, and its derivatives, oleuroside and ligstroside, increased by 68% and 48%, respectively. The highest increase was found in the levels of luteolin-7'-O-glucoside (107% increase), while its sister compound luteolin-4'-O-glucoside increased by 43%. Only verbascoside levels were lower in mycorrhizal plants versus non-mycorrhizal plants declining to below detectable limits. Thus, inoculation of olive saplings with mycorrhizal fungi produces very positive effects on the levels of olive leaf polyphenols. Higher levels polyphenols mean better quality of leaf material for use as herbal medicine.

show abstract

Characterization of phenolic extracts from olives (Olea europaea cv. Pisciottana) by electrospray ionization mass spectrometry

Cited by 114 publications

References 29 publications

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Phenolic and non-Phenolic Fractions of the Olive Oil Mill Wastewaters as Corrosion Inhibitor for Steel in HCl medium

Mycorrhizal Inoculation Increases Growth and Induces Changes in Specific Polyphenol Levels in Olive Saplings

Contact Info

Product

Resources

About