Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities

Abstract

The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after milling with malaxation at 30 °C/30 min and subsequent centrifugation of the olive paste from the same lot of olive fruits in a system called ABENCOR (AB). The results indicate that these interactions were enhanced during the olive oil extraction process. In addition, the resulting AB extracts exhibited high antioxidant activity (ORAC) and strong antiproliferative activity in vitro against colon carcinoma Caco-2 cell lines compared to olive fruit extracts. The polyphenols associated mainly with the acidic pectin substance, with a higher content in AB extracts, seem to be responsible for these activities, and appear to maintain their activities in part after complexation. However, even in olive fruit extracts with smaller amounts of phenols in their compositions, pectic polysaccharides may also be involved in antioxidant and antiproliferative activities.

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

“…These elements are crucial in boosting VOO's antioxidant capabilities. Bermúdez-Oria, Rodríguez-Juan, and Rodríguez-Gutiérrez (2021) used correlation analysis to show that polyphenols are positively correlated with antioxidant activity, which is consistent with the findings of this study. However, VOO also contains antioxidant components such as sterols ( Hamze et al, 2022 ).…”

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice

“…Among them, glucose and xylose are the most abundant polysaccharides in wolfberry residues. Fermentation changed the monosaccharide composition of wolfberry residues, especially after 48 h, the concentration of GalA in wolfberry residues decreased significantly ( P < 0.05), indicating that pectin was degraded in WR, which affected the polyphenol compounds bound to pectin . This decrease may be due to the production of pectinase by L.…”

“…Fermentation changed the monosaccharide composition of wolfberry residues, especially after 48 h, the concentration of GalA in wolfberry residues decreased significantly (P < 0.05), indicating that pectin was degraded in WR, which affected the polyphenol compounds bound to pectin. 46 This decrease may be due to the production of pectinase by L. plantarum NCU137 during fermentation. Therefore, the degradation of pectin during the fermentation of wolfberry by L. plantarum NCU137 may be an important reason for the release of bound polyphenols.…”

Effect of refining and pressing temperature on chemical attributes of canola oil produced in Chile

“…Those oils with a higher antioxidant capacity are more resistant to oxidation and therefore have a larger shelf life. The ORAC method has been used to quantify the antioxidant activity of oils by measuring the absorption of certain peroxides which induce oxidation in the presence of fluorescein 29 . The free radical assay (DPPH) is a widely used method to measure the capacity of different compounds to act as free radical scavengers or hydrogen donors, thus allowing the assessment of their antioxidant activity 19,30 .…”