Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion

González, Estefania García; Gómez-Caravaca, Ana María; Giménez, Begoña; Cebrián, Rubén; Maqueda, Mercedes; Martínez-Férez, Antonio; Segura‐Carretero, Antonio; Robert, Paz

doi:10.1016/j.foodchem.2018.11.127

Cited by 88 publications

(50 citation statements)

References 39 publications

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“…To date, few studies regarding the impact of a simulated gastrointestinal digestion method on the comprehensive modification of EVOO bioactive compounds have been reported. In particular, previous studies [20,21] showed the stability of both tyrosol and hydroxytyrosol during in vitro simulated digestion, whilst González et al [22] studied the evolution of the phenolic profile, characterizing olive leaf extract encapsulated by spray-drying, demonstrating an increased phenolic bioaccessibility following encapsulation. In addition, Soler et al [23] evaluated the bioaccessibility of olive oil phenols, showing a limited metabolism by using Caco-2/Tc7 cells as a model of the human intestinal epithelium.…”

Section: Introductionmentioning

confidence: 99%

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion

et al. 2020

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In this work, different commercial extra-virgin olive oils (EVOO) were subjected to in vitro gastrointestinal digestion and the changes in bioactive compounds were evaluated by ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry, using untargeted metabolomics. As expected, raw EVOO samples were abundant in total sterols (on average: 3007.4 mg equivalents/kg) and tyrosol equivalents (on average: 334.1 mg equivalents/kg). However, the UHPLC-QTOF screening allowed us to annotate 309 compounds, with a large abundance of sterols (219 compounds), followed by polyphenols (67 compounds) and terpenoids. The in vitro gastrointestinal digestion was found to affect the phytochemical composition of the different EVOO samples. In particular, both unsupervised and supervised statistics depicted the modifications of the bioactive profile following gastric and pancreatic phases. Overall, the compounds which resulted as the most affected by the in vitro digestion were flavonoids (cyanidin and luteolin equivalents), whilst relatively high % bioaccessibility values were recorded for tyrosol equivalents during the pancreatic phase (on average, 66%). In this regard, oleuropein-aglycone (i.e., the major phenolic compound in EVOO) was converted to hydroxytyrosol, moving from an average value of 1.3 (prior to the in vitro digestion) up to 9.7 mg equivalents/kg during the pancreatic step. As proposed in the literature, the increase in hydroxytyrosol might be the result of the combined effect of lipase(s) activity and acidic conditions. Taken together, the present findings corroborate the suitability of untargeted metabolomics coupled to in vitro digestion methods to investigate the bioaccessibility of phenolic compounds. In this regard, a significant impact of in vitro gastrointestinal digestion on polyphenolic profiles has been detected, thus suggesting the need to account for actual bioaccessibility values rather than just considering the amounts in the raw commodity.

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Section: Introductionmentioning

confidence: 99%

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion

et al. 2020

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“…Somewhat better entrapment, for example, was achieved in the case of polyphenol compounds from Olea europea leaves, with the entrapment efficiency of approximately 61 % [46] but still significantly lower than in the case of Chaga. However, the entrapment efficiency of pure resveratrol (polyphenol commonly found in red grape) in alginate particles was only 24.5 % [46]. Presence of different phenolic structures in the Chaga extract, which interact better with alginate than those found in plant extracts, may be the reason why the entrapment was more successful.…”

Section: Figure 2 the Chaga Hot Water Extract Solution (10 Mg/ml) Nementioning

confidence: 96%

“…It was reported that the entrapment efficiency of Pterospartum tridentatum extract was 49 % [16], whereas it was 51 % forThymus serpyllum polyphenols [45]. Somewhat better entrapment, for example, was achieved in the case of polyphenol compounds from Olea europea leaves, with the entrapment efficiency of approximately 61 % [46] but still significantly lower than in the case of Chaga. However, the entrapment efficiency of pure resveratrol (polyphenol commonly found in red grape) in alginate particles was only 24.5 % [46].…”

Section: Figure 2 the Chaga Hot Water Extract Solution (10 Mg/ml) Nementioning

confidence: 98%

Immobilization of Chaga extract in alginate beads for modified release: Simplicity meets efficiency

Petrović¹,

Ivanović²,

Octrue

et al. 2019

Hem Ind

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Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a subject of intensive researchrecently, confirming many of its health-beneficial effects. In order to obtain a product that would allow modified and prolonged release of the Chaga's active metabolites, hot water Chaga extract was immobilized using calcium-alginate. The extract, which was predominantly composed of carbohydrates (57 %), also contained a relatively high amount of antioxidants/phenolic compounds (130 mg gallic acid equivalents per g of dry extract) and exhibited pronounced radical scavenging activity. It showed significant antibacterial activity as well, inhibiting growth of tested bacterial strains at concentrations of 1.25-20 mg/mL. Entrapment efficiency was about 80 %, and the extract-alginate system showed pH-dependant extract release; there was negligible release at pH 1.75 (gastric pH), and the release gradually increased with the increase in pH, reaching 43 % of immobilized extract at pH 8.5 after 90 min. Such a product could be used as a dietary supplement, adjuvant in therapy of gastrointestinal diseases or as a food additive.

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“…Polyphenols, presented in various natural sources, possess numerous biological effects, such are antioxidant, anticarcinogenic, anti-inflammatory, gastroprotective, antiallergic and antimicrobial properties (Boros et al, 2010;Nikolić et al, 2014;Spormann et al, 2008). Therefore, polyphenol extracts can be used as an ingredient in the production of healthy or functional foods and as an active component in the pharmaceutical products for potential treatment of different gastrointestinal, cardiovascular, respiratory and metabolic diseases (González et al, 2019;Hosseinzadeh et al, 2015). Moreover, polyphenol compounds, as plants' secondary metabolites, can be employed as food preservatives and antioxidants, particularly in meat and fish (Casiglia et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Ethanol Thymus serpyllum extracts: Evaluation of extraction conditions via total polyphenol content and radical scavenging activity

Jovanović¹,

Skrt²,

Petrović³

et al. 2019

Lekovite sirovine

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The aim of the present study was the optimization of the extraction conditions (particle size, solidto-solvent ratio, extraction time and procedure) via total polyphenol content and radical scavenging activity, using wild thyme (Thymus serpyllum L.) as a natural source of polyphenols. According to the total polyphenols yield, particle size, solvent-to-solid ratio, and extraction technique have shown statistically significant influence, whereas the exposure time has not been a relevant factor. In all three extraction procedures (maceration, heat-and ultrasound-assisted extraction), the highest polyphenols yield was reached using the smallest plant particles and the highest solvent-to-solid ratio. Moreover, polyphenols content was significantly higher after ultrasound-assisted extraction, in comparison to the extraction at room and high temperature. According to the antioxidant recovery, the influence of different extraction parameters varied depending on the applied antioxidant tests and extraction procedures. 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) -ABTS radical scavenging capacity of extracts followed the next trend: maceration and ultrasound-assisted extraction > heat-assisted extraction, while in 2,2-diphenyl-1-picrylhydrazyl -DPPH neutralization: ultrasound-assisted extraction > heat-assisted extraction >> maceration. The study represents an important step in the formulation of antioxidant-rich extracts with potential use in food, pharmaceutical, and cosmetic industry.

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Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion

Cited by 88 publications

References 39 publications

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion

Immobilization of Chaga extract in alginate beads for modified release: Simplicity meets efficiency

Ethanol Thymus serpyllum extracts: Evaluation of extraction conditions via total polyphenol content and radical scavenging activity

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