Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

Ahmad-Qasem, Margarita H.; Cánovas, J. A.; Barrajón‐Catalán, Enrique; Carreres, J. E.; Micol, Vicente; García-Pérez, J.V.

doi:10.1021/jf501414h

Cited by 56 publications

(59 citation statements)

References 40 publications

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“…High content of verbascoside was determined in O. europaea var. Serrana olive leaves (4.2 – 18.7 mg/g dw), while olive leaf cv. Cobrançosa from Portugal contained 0.96 mg/g dw of verbascoside .…”

Section: Resultsmentioning

confidence: 99%

Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

Makowska-Wąs

Galanty

Gdula‐Argasińska

et al. 2017

Chemistry & Biodiversity

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This study has been aimed at providing a qualitative and quantitative evaluation of selected phytochemicals such as phenolic acids, flavonoids, oleuropein, fatty acids profile, and volatile oil compounds, present in wild olive leaves harvested in Portugal, as well as at determining their antioxidant and cytotoxic potential against human melanoma HTB-140 and WM793, prostate cancer DU-145 and PC-3, hepatocellular carcinoma Hep G2 cell lines, as well as normal human skin fibroblasts BJ and prostate epithelial cells PNT2. Gallic, protocatechuic, p-hydroxybenzoic, vanillic acids, apigenin 7-O-glucoside, luteolin 7-O-glucoside, and rutin were identified in olive leaves. The amount of oleuropein was equal to 22.64 g/kg dry weight. (E)-Anethole (32.35%), fenchone (11.89%), and (Z)-3-nonen-1-ol (8%) were found to be the main constituents of the oil volatile fraction, whereas palmitic, oleic, and alpha-linolenic acid were determined to be dominating fatty acids. Olive leaves methanol extract was observed to exerted a significant, selective cytotoxic effect on DU-145 and PC-3 cell lines. Except the essential oil composition, evaluated wild olive leaves, with regard to their quantitative and qualitative composition, do not substantially differ from the leaves of other cultivars grown for industrial purposes and they reveal considerable antioxidant and cytotoxic properties. Thus, the wild species may prove to be suitable for use in traditional medicine as cancer chemoprevention.

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Section: Resultsmentioning

confidence: 99%

Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

Makowska-Wąs

Galanty

Gdula‐Argasińska

et al. 2017

Chemistry & Biodiversity

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“…OLP were extracted according to the method of Ahmad‐Qasem et al with slight modifications. Firstly, chlorophyll in olive leaf were removed by dichloromethane under magnetic stirring at 30 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

Liu

Jin

Wang

et al. 2018

Euro J Lipid Sci & Tech

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Natural phenolic compounds have been drawn a wide attention to replace the synthesis antioxidants due to the food safety issues, while, natural phenolic compounds are usually polyhydroxy derivatives which exhibit hydrophilic capacity, limiting their applications directly in lipid systems. In this work, olive leaf phenolics (OLP) are extracted by ultrasound from five cultivars and the optimal cultivar is chosen to prepare W/O nano‐emulsions of Sacha Inchi oil (SIO, containing more than 90% polyunsaturated fatty acids). The droplet size could reach 2.15 ± 0.13 nm and remaines stable without phase separation during 30‐day storage. Oxidative stabilities of SIO containing 0.02%, 0.05%, and 0.1% OLP (w/w) are evaluated by Rancimat test and accelerated storage test. The release of OLP by preparation of W/O nano‐emulsions is capable of controlling the oxidative progress of SIO, by prolonging the induction time, preventing the production of primary and secondary oxidative products and also the deterioration of polyunsaturated fatty acids and tocopherols. Practical Applications: Sacha Inchi oil (SIO) contains approximately 90% of polyunsaturated fatty acids (PUFAs) associated with poor oxidative stability. Olive leaf phenolics (OLP) are considered as a great and cheap source of natural phenolic compounds. This study aimes to select the optimum source of OLP from five cultivars and to prepare a W/O nano‐emulsion of OLP. By diluting the W/O nano‐emulsion of OLP into SIO, effect of different concentrations OLP on the oxidative stability of SIO is evaluated through thermal oxidative stability and storage oxidative stability in an accelerated storage test. Results indicate that the capacity of OLP to retard the SIO oxidation depends on the incorporated concentration, which means that it is doable to adopt OLP, an abundant and cheap material, to improve the stability of edible oil with high PUFAs in the industry. Olive leaf phenolics are extracted and detected to prepare an efficient and stable W/O nano‐emulsion; By diluting W/O nano‐emulsion into Sacha Inchi oil, oxidative stability of the high content PUFAs oil is improved.

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“…In vivo methods, using animals or humans, usually are more reliable, but are complex, highly variable, time-consuming, and expensive (Parada & Aguilera, 2007). In vitro approach includes the use of simulation models of human digestion, which has been developed because they are technically simple, safe, relatively inexpensive, fast and with no ethical restrictions Ahmad-Qasem et al, 2014). In general, in vitro gastrointestinal digestion has been considered to be useful tools for evaluating the bioavailability of compounds with biological activity.…”

Section: Introductionmentioning

confidence: 99%

Influence of in vitro gastrointestinal digestion on the bioavailability and antioxidant activity of polyphenols from Ipomoea batatas leaves

Chen

et al. 2017

Int J of Food Sci Tech

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Summary Sweet potato leaves (SPL) are natural by‐products rich in bioactive compounds, particularly polyphenols, and can be consumed as a vegetable. This work aims to investigate the influence of in vitro gastrointestinal digestion on the bioavailability and antioxidant activities of polyphenols from SPL. The phenolic compounds of sweet potato leaf extracts (SPLE) were quite stable in gastric phase. However, the amount of phenolic compounds decreased during transition from the acidic gastric environment to the alkaline intestinal environment. The bioavailability of phenolic compounds of SPLE was 13.36%. The ABTS·+ scavenging capabilities and reducing power of SPLE were not affected during gastric digestion. Antioxidant activity increased after intestinal digestion. This research suggested that phenolic compounds of SPLE were sufficiently available for absorption. This study also provides useful information on the potential commercial value of SPL.

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Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

Cited by 56 publications

References 40 publications

Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

Influence of in vitro gastrointestinal digestion on the bioavailability and antioxidant activity of polyphenols from Ipomoea batatas leaves

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