Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds

Maestri, Damián; Barrionuevo, Damián; Bodoira, Romina Mariana; Zafra, Adoración; Jiménez-López, José Carlos; Alché, Juan de Dios

doi:10.1007/s13197-019-03904-5

Cited by 44 publications

(25 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The distribution of FAs presented in this study was comparable with the results obtained by Ayerza(h) (2019), who studied the oil extracted from moringa seeds from three different locations in Ecuador. EVOO FA composition has been extensively studied and our results are comparable to the literature (Berasategi et al., 2012; Kyçyk et al., 2016; Maestri et al., 2019), even though great variation among varieties, manipulation, and storage conditions of this oil can be expected.…”

Section: Resultssupporting

confidence: 90%

Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)

Gutiérrez‐Luna

Ansorena

Astiasarán

2022

Journal of Food Science

View full text Add to dashboard Cite

New sources of bioactive compounds are constantly explored for reformulating healthier foods. This work aimed to explore and characterize the fatty acid profile and sterol content of three non‐conventional oils used in functional food products (hempseed oil, moringa oil, and echium oil) and to compare them with two conventional ones (extra virgin olive oil [EVOO] and linseed oil). Oxidative stability was assessed by determining their acidity value and peroxide content. All oils showed adequate values for acidity and oxidation status. Echium and hempseed oils showed a high content of polyunsaturated fatty acids (>70%), especially omega‐3 fatty acids, while moringa oil was rich in oleic acid. Echium oil, hempseed oil, and moringa oil presented higher sterol content than EVOO, but lower than that of linseed oil. Sitosterol was the most abundant sterol in all samples (97.88–275.36 mg/100 g oil), except in echium oil, where campesterol (170.62 mg/100 g oil) was the major sterol. Squalene was only found in significant amounts in EVOO. In conclusion, non‐conventional oils seem to be interesting sources of bioactive compounds and have great potential for the food industry. Practical Application Non‐conventional vegetable oils can be used as alternative sources of lipids in a variety of food products. Additionally, these oils have great potential to be included in the formulation of functional ingredients for the delivery of omega‐3 fatty acids, antioxidants, fiber, among others.

show abstract

Section: Resultssupporting

confidence: 90%

Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)

Gutiérrez‐Luna

Ansorena

Astiasarán

2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…For instance, ash content is an important step in the analysis of nutritional element contents in food products. Ash refers to the inorganic residue (mineral content) that remains after the complete oxidation of organic matter and removal of water by heating (ashing) of a food sample in a furnace [ 30 , 31 ]. Next, moisture content (total solids) is important because it affects the chemical and physical aspects of food, which determine its freshness and storage stability [ 32 , 33 ].…”

Section: Nutritional Composition Of Tomatomentioning

confidence: 99%

Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review

Ali

Sina

Khandker

et al. 2020

Foods

275

119

View full text Add to dashboard Cite

Tomatoes are consumed worldwide as fresh vegetables because of their high contents of essential nutrients and antioxidant-rich phytochemicals. Tomatoes contain minerals, vitamins, proteins, essential amino acids (leucine, threonine, valine, histidine, lysine, arginine), monounsaturated fatty acids (linoleic and linolenic acids), carotenoids (lycopene and β-carotenoids) and phytosterols (β-sitosterol, campesterol and stigmasterol). Lycopene is the main dietary carotenoid in tomato and tomato-based food products and lycopene consumption by humans has been reported to protect against cancer, cardiovascular diseases, cognitive function and osteoporosis. Among the phenolic compounds present in tomato, quercetin, kaempferol, naringenin, caffeic acid and lutein are the most common. Many of these compounds have antioxidant activities and are effective in protecting the human body against various oxidative stress-related diseases. Dietary tomatoes increase the body’s level of antioxidants, trapping reactive oxygen species and reducing oxidative damage to important biomolecules such as membrane lipids, enzymatic proteins and DNA, thereby ameliorating oxidative stress. We reviewed the nutritional and phytochemical compositions of tomatoes. In addition, the impacts of the constituents on human health, particularly in ameliorating some degenerative diseases, are also discussed.

show abstract

“…OL-aglycone is formed by the cleavage of the glycosidic bond mediated by βglucosidase activity. Ligstroside has been described as a common phenolic component in different olive tissues (leaf, fruit pulp, and stone) and olive oil, but it has been rarely found in olive seeds [20]. Antioxidants 2020, 9, 149 5 of 38 Secoiridoids are distributed throughout the tissues of the olive tree, but their nature and concentration change among different parts of the plant.…”

Section: Biosynthesis and Biotransformation Of Secoiridoids In Olive mentioning

confidence: 99%

“…OL-aglycone is formed by the cleavage of the glycosidic bond mediated by β-glucosidase activity. Ligstroside has been described as a common phenolic component in different olive tissues (leaf, fruit pulp, and stone) and olive oil, but it has been rarely found in olive seeds [20].…”

Section: Biosynthesis and Biotransformation Of Secoiridoids In Olive mentioning

confidence: 99%

Potential Protective Role Exerted by Secoiridoids from Olea europaea L. in Cancer, Cardiovascular, Neurodegenerative, Aging-Related, and Immunoinflammatory Diseases

et al. 2020

View full text Add to dashboard Cite

Iridoids, which have beneficial health properties, include a wide group of cyclopentane [c] pyran monoterpenoids present in plants and insects. The cleavage of the cyclopentane ring leads to secoiridoids. Mainly, secoiridoids have shown a variety of pharmacological effects including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity, which increase the interest of studying these types of bioactive compounds in depth. Secoiridoids are thoroughly distributed in several families of plants such as Oleaceae, Valerianaceae, Gentianaceae and Pedialaceae, among others. Specifically, Olea europaea L. (Oleaceae) is rich in oleuropein (OL), dimethyl-OL, and ligstroside secoiridoids, and their hydrolysis derivatives are mostly OL-aglycone, oleocanthal (OLE), oleacein (OLA), elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol (HTy), and tyrosol (Ty). These compounds have proved their efficacy in the management of diabetes, cardiovascular and neurodegenerative disorders, cancer, and viral and microbial infections. Particularly, the antioxidant, anti-inflammatory, and immunomodulatory properties of secoiridoids from the olive tree (Olea europaea L. (Oleaceae)) have been suggested as a potential application in a large number of inflammatory and reactive oxygen species (ROS)-mediated diseases. Thus, the purpose of this review is to summarize recent advances in the protective role of secoiridoids derived from the olive tree (preclinical studies and clinical trials) in diseases with an important pathogenic contribution of oxidative and peroxidative stress and damage, focusing on their plausible mechanisms of the action involved.

show abstract

Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds

Cited by 44 publications

References 39 publications

Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)

Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)

Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review

Potential Protective Role Exerted by Secoiridoids from Olea europaea L. in Cancer, Cardiovascular, Neurodegenerative, Aging-Related, and Immunoinflammatory Diseases

Contact Info

Product

Resources

About