Isolation and identification of radical scavengers in olive tree (Olea europaea) wood

Pérez-Bonilla, Mercedes; Salido, Sofı́a; Beek, T.A. van; Linares-Palomino, Pablo J.; Altarejos, Joaquı́n; Nogueras, Manuel; Sánchez, Adolfo

doi:10.1016/j.chroma.2005.12.055

Cited by 107 publications

(96 citation statements)

References 30 publications

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“…Following preparative isolation and purification by HSCCC, the activity of the collected fractions has been evaluated by use of off-line methods which is a time- consuming and labor-intensive process (Pukalskas and van Beek 2005;Perez-Bonilla et al 2006). Therefore, HSCCC has been coupled on-line with radical scavenging detection (HSCCC-DPPH) for isolation and screening of antioxidants (Shuyun et al 2008).…”

Section: H Hyphenated High Speed Counter Currentmentioning

confidence: 99%

Genesis and development of DPPH method of antioxidant assay

2011

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α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method offers the first approach for evaluating the antioxidant potential of a compound, an extract or other biological sources. This is the simplest method, wherein the prospective compound or extract is mixed with DPPH solution and absorbance is recorded after a defined period. However, with the advancement and sophistication in instrumental techniques, the method has undergone various modifications to suit the requirements, even though the basic approach remains same in all of them. This article presents a critical review on various developments to the DPPH method.

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Section: H Hyphenated High Speed Counter Currentmentioning

confidence: 99%

Genesis and development of DPPH method of antioxidant assay

2011

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“…However, as a general guide to their potency, oleuropein and hydroxytyrosol have been shown to be more effective than vitamin E [108] and butylated hydroxytoluene (BHT) or other synthetic antioxidants approved for use in foods [109][110][111].…”

Section: Phenols As Related To Oxidative Stability Of Voomentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…Studies of the chemical composition of the different parts of olive trees report the presence of phenolic compounds, mainly oleuropein (OL) and hydroxytyrosol (HT), not only in the olives but also in the leaves and wood (Pérez-Bonilla et al, 2006;Luque de Castro and Japon-Lujan, 2006;Altiok et al, 2008;Pérez-Bonilla et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of the Olive Pruning Wood Extract on Lipid Oxidation in Sunflower Oil.

González

Zúñiga

Olea‐Azar

et al. 2017

Ciencia e investigación agraria

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The production of high quality natural Antioxidants from olive pruning wood extracts and their application to prevent the oxidation of vegetable oils were evaluated. The production of antioxidants from branches of olive pruning wood (OPW) using Soxhlet extraction and ethanol was optimized, evaluating the use of dry and fresh OPW, with extraction of an initial mass of 1 and 3 g and extraction times of 2, 4 and 8 h. For the evaluation of the antioxidant properties of the OPW extracts (OPWEs), the 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical bleaching and ORAC-FL assays were performed. Additionally, the phenolic profile of the OPWEs was obtained by using HPLC-DAD, and the total phenolic composition was quantified by the Folin-Ciocalteu assay. The OPWE obtained from dry OPW using 1 g of initial mass showed the highest content of phenolic compounds and better antioxidant capacity compared to the OPWE obtained from fresh OPW. Both extracts showed the same profiles, but the OPWE obtained from dry OPW showed twice the concentrations of catechin (1.00 g 100 g -1 OPWE) and oleuropein (12.59 g 100 g -1 OPWE). Low concentrations of optimized OPWE showed activity against lipid oxidation of sunflower oil, measured by the peroxide value obtained by microwave and forced air oven heating. Under high temperature conditions and concentrations, the results suggest that OPWE may present the opposite effect.

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Isolation and identification of radical scavengers in olive tree (Olea europaea) wood

Cited by 107 publications

References 30 publications

Genesis and development of DPPH method of antioxidant assay

Genesis and development of DPPH method of antioxidant assay

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Effect of the Olive Pruning Wood Extract on Lipid Oxidation in Sunflower Oil.

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