New Analytical Trends for the Measurement of Phenolic Substances of Olive Oil and Olives with Significant Biological and Functional Importance Related to Health Claims

Melliou, Eleni; Diamantakos, Panagiotis; Magiatis, Prokopios

doi:10.1002/9781119135340.ch31

Cited by 4 publications

(2 citation statements)

References 51 publications

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“…In the same research, the authors highlighted the transformation of these forms of aglycons to other isomeric forms, after interaction of olive oil extracts with silica-based stationary phases. NMR analysis of olive oil phenolic fraction is a method with a lot of advantages in comparison to chromatographic methods offering direct, fast, and precise results and avoiding the formation of artefacts and the need of standards [26][27][28][29]. NMR analysis is even appliable in experiments with no extraction step that offers accurate information not only for the lipid fraction but also for the phenolic fraction via 1D and 2D experiments [30][31][32][33].…”

Section: Impact Of Olive Fruit Ripeningmentioning

confidence: 99%

Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties

et al. 2020

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The phenolic fraction of the extra virgin olive oil (EVOO) has been studied over the past two decades because of its important health protective properties. Numerous studies have been performed in order to clarify the most crucial factors that affect the concentration of the EVOO’s phenolic fraction and many contradictory results have been reported. Having as target to maximize the phenolic content of EVOO and its healthy properties we investigated the impact of harvest time, malaxation temperature, and malaxation duration on the concentration of individual phenols in extra virgin olive oil. Olive oil was prepared in a lab-scale olive mill from different varieties in Greece. The extraction process for cultivar (cv) Koroneiki samples was performed at five different harvest periods from the same trees with three different malaxation temperatures and five different malaxation duration times (N = 75). Similar types of experiments were also performed for other varieties: cv Athenolia (N = 20), cv Olympia (N = 3), cv Kalamata (N = 3), and cv Throubolia Aegean (N=3) in order to compare the changes in the phenolic profile during malaxation. The quantitative analysis of the olive oil samples with NMR showed that the total phenolic content has a negative correlation with the ripening degree and the malaxation time. The NMR data we collected helped us to quantitate not only the total phenolic content but also the concentration of the major phenolic compounds such as oleocanthal, oleacein, oleokoronal, and oleomissional. We noticed different trends for the concentration of these phenols during malaxation process and for different malaxation temperatures. The different trends of the concentration of the individual phenols during malaxation and the completely different behavior of each variety revealed possible biosynthetic formation steps for oleocanthal and oleacein and may explain the discrepancies reported from previous studies.

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Section: Impact Of Olive Fruit Ripeningmentioning

confidence: 99%

Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties

et al. 2020

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“…In EVOO these compounds are present as esters of hydroxytyrosol and tyrosol, respectively, as their initial forms are hydrophilic and are the most predominant phenols. The biosynthesis of all secoiridoid derivatives in EVOO has as start point these two compounds: oleuropein and ligstroside, the predominant phenols in olives [36]. During the process steps in EVOO production and in particular in the crushing and malaxation steps, these molecules are transformed due to β-glucosidase [37], into their aglycon forms, as shown in Figure 3.…”

Section: Phenols In Evoo: Structure Chemistry and Biosynthesismentioning

confidence: 99%

Olive Oil Phenols

Papanikolaou¹,

Melliou²,

Magiatis³

2019

Functional Foods

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Olive oils contain numerous substances that have a beneficial role in human health. Phenols are natural compounds that are present in extra-virgin olive oil (EVOO), and they are produced at the malaxation step of the olive oil production. The four most abundant phenols in EVOO are oleocanthal, oleacein, ligstroside aglycon, and oleuropein aglycon. These phenols exhibit significant biological effects in many diseases, participating in various cellular and biochemical processes. Oleocanthal can protect and prevent against the Alzheimer disease, demonstrates acute antiplatelet effects, which has a vital role against cancer, and can act like ibuprofen. Oleacein has antioxidant and anti-inflammatory activities and helps against atherosclerosis. Moreover, it acts as an antiaging factor and as a 5-lipoxygenase inhibitor. Ligstroside aglycon implicates to mechanisms against breast cancer, while oleuropein aglycon shows activities against the Alzheimer disease and breast cancer.

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Two novel methylesterases from Olea europaea contribute to the catabolism of oleoside-type secoiridoid esters

Volk

Sarafeddinov²,

Ünver³

et al. 2019

Planta

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New Analytical Trends for the Measurement of Phenolic Substances of Olive Oil and Olives with Significant Biological and Functional Importance Related to Health Claims

Cited by 4 publications

References 51 publications

Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties

Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties

Olive Oil Phenols

Two novel methylesterases from Olea europaea contribute to the catabolism of oleoside-type secoiridoid esters

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