Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes

Mulinacci, Nádia; Giaccherini, Catia; Ieri, Francesca; Innocenti, Marzia; Romani, Annalisa; Vincieri, Franco Francesco

doi:10.1002/jsfa.2411

Cited by 52 publications

(52 citation statements)

References 31 publications

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“…The purity was monitored by HPLC/DAD before structural elucidation by ESI‐MS/MS. This technique has been shown to be suitable for the identification of these two classes of compounds in olive fruit,19–24 extra virgin olive oil,25–27 and olive oil wastes 2, 5, 28…”

Section: Resultsmentioning

confidence: 99%

Electrospray ionisation tandem mass spectrometric investigation of phenylpropanoids and secoiridoids from solid olive residue

Innocenti¹,

Marca²,

Malvagia³

et al. 2006

Rapid Comm Mass Spectrometry

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This work is focused on the recovery and structural characterisation of bioactive compounds from SOR (solid olive residue), a low cost and widely available by-product in the Mediterranean basin. In the light of the interesting biological activities attributed both to secoiridoid and phenylpropanoids, the aim of this work was to carry out a systematic tandem mass spectrometric study for the identification and characterisation of these two class of compounds extracted from SOR derived from Coratina, a cultivar widely diffused in the south of Italy. Five phenylpropanoids, in addition to verbascoside, and two new secoiridoids were identified.

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Section: Resultsmentioning

confidence: 99%

Electrospray ionisation tandem mass spectrometric investigation of phenylpropanoids and secoiridoids from solid olive residue

Innocenti¹,

Marca²,

Malvagia³

et al. 2006

Rapid Comm Mass Spectrometry

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“…Acidic hydrolysis was carried out according to Mastralexi et al that is based on Mulinacci et al Briefly, an aliquot of EVOO polar extract was mixed with the same volume of a 1 M H 2 SO 4 solution. The mixture was incubated in a water bath at 80 °C for the time indicated.…”

Section: Methodsmentioning

confidence: 99%

“…The use of polyphenol hydrolysis in such a way that allows the release of Htyr and Tyr from the molecules containing them has been applied in different studies for accurately determining the polyphenols involved in the claim . Therefore, we implemented and validated a simple and reliable methodology for the quantification of Tyr and Htyr by HPLC after hydrolysis of olive oil polar fraction that could be used to support the health claim on olive oil polyphenols content based on the Commission Regulation (EU).…”

Section: Introductionmentioning

confidence: 99%

Polyphenol Content in Argentinean Commercial Extra Virgin Olive Oil

Castelli

Bianco

Mizutamari

2018

Euro J Lipid Sci & Tech

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Olive oil polyphenols are unique among all polyphenols, the only ones approved to claim health benefits. Since 2012, the European Commission has authorized the use of the claim “olive oil contributes to the protection of blood lipids from oxidative stress” only for those oils containing at least 5 mg of hydroxytyrosol and its derivatives (e.g., oleuropein complex and tyrosol) per 20 g of olive oil. Therefore, in order to examine the health attributes of olive oil from Argentinean producers in relation to that claimed effect, the content of hydroxytyrosol and tyrosol and their secoiridoid derivatives in commercial extra virgin olive oil (EVOO) is evaluated. For this purpose, a simple and reliable methodology for the quantification of tyrosol and hydroxytyrosol by HPLC after hydrolysis of EVOO polar fraction, which leads to the release of hydroxytyrosol and tyrosol moieties from their conjugated forms has been implemented and validated. Two of the eleven analyzed EVOOs reach the polyphenol concentration required to use the above‐mentioned health claim if the mass differences between hydroxytyrosol, tyrosol, and their conjugated forms are considered in the calculation of their content. This study provides a current landscape of the polyphenol content in EVOOs produced in Argentina that can be helpful for the producers and also for the consumers, in the light of the health claim approved by the European Commission. Practical Applications: Applying a new validated simple and reliable methodology, only 2 of 11 analyzed commercial Argentinean EVOOs present the hydroxytyrosol, tyrosol, and their conjugated form concentrations, according to the requirement to claim such a health effect, such as prevention of LDL oxidation. Thus, Argentinean olive oil producers can be encouraged to upgrade their production regarding to polyphenol contents. The content of Htyr and its derivatives in commercial olive oil available at the local Cordoba – Argentine market is determined, using a simple and reliable methodology based on HPLC. Since the daily consume of 20 g of olive oil containing at least 5 mg of these compounds has been established to prevent oxidation of LDL, the obtained data give information about the accessibility to olive oil with such healthy properties for Argentine consumers.

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“…Hydrolysis and analysis of the extracts. The obtained extracts were submitted to acidic hydrolysis in order to evaluate the total content of free and bound tyrosol and hydroxytyrosol (Mulinacci et al, 2006). Briefly, 300 µL of extract was treated with 300 µL of H 2 SO 4 1M (2 hr, 80°C).…”

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

Cecchi

Schuster

Flynn

et al. 2019

Journal of Food Science

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An olive pomace (pâté) obtained from virgin olive oil production, was used for the fortification of pasta, bread, and granola bar. For each food, a control (without pâté) and a fortified sample (with pâté, 7% in pasta and 5% in bread and granola bar) were manufactured. Descriptive analysis showed that pâté strongly affected the appearance of pasta and bread and increased the bitterness of bread and granola bar but not pasta. Granola bar was less affected in general, likely because of its higher ingredient complexity. In a central location test with 175 Californian consumers, both the control and the fortified samples of all three foods were well accepted overall, with only the mean liking of the appearance of the fortified pasta falling below the “neither like nor dislike” mark. Approximately 30% of consumers preferred the fortified sample over the control for each food and 50% were willing to pay more for the fortified products. The percentage of phenols from pâté recovered in the prepared samples was such that 63 g of pasta, 18 g of bread, and 12 g of granola bar would be sufficient to meet the EFSA health claim for olive oil phenols. This study demonstrates that pâté can be used for fortification of foods for human consumption, thus adding potential economic value to the virgin olive oil production chain and allowing for a higher daily intake of phenols from Olea europaea L., whose beneficial health properties are well recognized. Practical Application The dried olive oil pomace (pâté) that we developed and tested in this research can be used to fortify pasta, bread, and granola bars with health‐beneficial phenols with only slight alterations of their sensory profiles and slight reduction in consumer acceptance. Virgin olive oil producers can use this byproduct and gain further economic value from olive oil production.

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Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes

Cited by 52 publications

References 31 publications

Electrospray ionisation tandem mass spectrometric investigation of phenylpropanoids and secoiridoids from solid olive residue

Electrospray ionisation tandem mass spectrometric investigation of phenylpropanoids and secoiridoids from solid olive residue

Polyphenol Content in Argentinean Commercial Extra Virgin Olive Oil

Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

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