Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds

Delgado‐Adámez, Jonathan; Baltasar, Ma Nieves Franco; Yuste, María Concepción Ayuso; Martín‐Vertedor, Daniel

doi:10.5650/jos.ess13114

Cited by 31 publications

(39 citation statements)

References 47 publications

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“…Thus, we have assayed an aqueous phenolic-rich extract that could be used as a new product for oil industry, given that it is easily obtained and shows feasibility of production. Olive leaves were selected based on previous research whereby we evaluated different aqueous extracts obtained from olive leaves and olive cake so as to determinate the optimal conditions for phenolic extraction (Delgado-Adámez et al, 2014). In this way, two variables that potentially influence the process, i.e.…”

Section: Discussionmentioning

confidence: 99%

“…For instance, Samaniego et al (2007) referred high antioxidant activity with values of 1.00 mmol Trolox kg À1 oil in 'Picual' extravirgin olive oil, whereas Calvo et al (2012) presented values of total antioxidant activity of 1.35 mmol Trolox kg À1 oil in 'Morisca' and 'Picual' monovarietal oils. In this sense, some researchers evaluated strategies for the development of a virgin olive oil enriched with aqueous extracts obtained from olive leaf and olive cake in order to increase the dose of phenolic compounds ingested in the diet without the drawback of a high calorie intake (Delgado-Adámez et al, 2014). This fact could be especially appealing for the olive industry given that it adds further support to the functional value of virgin olive oil and, at the same time, increases the value of olive by-products.…”

Section: Discussionmentioning

confidence: 99%

“…Dried samples were ground in a domestic knife mill and were sieved to select particles between 0.5 and 3.0 mm. Finally, bioactive compounds were extracted from leaves with ultrapure water (1:10 w/v) for 3 h at 60-65°C, and the extract was filtered and centrifuged at 21,036 ×g to remove solid particles (Delgado-Adámez et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, numerous initiatives have opted for the study of plant extracts for their application in the field of nutrition in order to improve food safety by replacing synthetic additives (Delgado-Adámez et al, 2014). Substances derived from foods and plants have recently attracted much attention because of their low toxicity, limited costs, broad availability, and potential health benefits.…”

Section: Introductionmentioning

confidence: 99%

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Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value

et al. 2016

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Olive leaves are an important low-cost source of bioactive compounds. The present study aimed to examine the effect of in vitro digestibility of an olive leaf aqueous extract so as to prove the availability of its phenolic compounds as well as its antioxidant, antimicrobial, and anticancer activity after a simulated digestion process. The total phenolic content was significantly higher in the pure lyophilized extract. Phenolic compounds, however, decreased by 60% and 90% in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), respectively. Regarding antioxidant activity, it was reduced by 10% and 50% after gastric and intestinal digestion, respectively; despite this fact, high antioxidant capacity was found in both SGF and SIF. Moreover, the olive leaf extract showed an unusual combined antimicrobial action at low concentration, which suggested their great potential as nutraceuticals, particularly as a source of phenolic compounds. Finally, olive leaf extracts produced a general dose-dependent cytotoxic effect against U937 cells. To sum up, these findings suggest that the olive leaf aqueous extract maintains its beneficial properties after a simulated digestion process, and therefore its regular consumption could be helpful in the management and the prevention of oxidative stress-related chronic disease, bacterial infection, or even cancer. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value

et al. 2016

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“…Olive oil has components with antioxidant properties, mainly high monounsaturated to polyunsaturated acids, tocopherols, carotenoids, chlorophylls and other phenolic compounds 1,2 . The most important classes of phenolic compounds present in olive fruits are phenolic alcohols, secoiridoids, flavonoids, and phenolic acids 3 .…”

Section: Introductionmentioning

confidence: 99%

Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

et al. 2017

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Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts

Kiritsakis

Rodríguez‐Pérez

Gerasopoulos

et al. 2017

Euro J Lipid Sci & Tech

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A combined study was performed to determine the effect of olive leaf aqueous extract (OLE), olive mill wastewater (OMWW) or water addition during the malaxation step on total phenolic content (TPC), antioxidant activity, virgin olive oil composition and quality parameters of olive oil. For these purposes, the Folin‐Ciocalteu assay, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, and HPLC‐ESI‐TOF/MS were employed. The experiments were carried out at semi‐industrial scale in a cold extraction olive oil mill using olives of Koroneiki cultivar. Olive oil produced by olive paste which was malaxed without adding water, OMWW, or OLE was employed as control. The use of OMWW and OLE allowed obtaining oils with higher significant TPC compared to that malaxed with water (146.2 and 151.8 vs. 132.8 μg Eq GAE/g oil, respectively). The antioxidant activity followed the same trend. The use of OMWW and OLE enabled an oil enrichment in oleuropein derivatives, especially in 3,4‐DHPEA‐EDA. Despite the fact that acidity and oxidation (K270 and K232 values) were higher in the aforementioned oils compared to the oil extracted with water, all values were under the European Union commission parameters for extra virgin olive oil (EVOO) denomination. However, only the oil extracted using OLE presented slightly higher fruity, bitter, and pungent positive attributes compared to the control and to the oil extracted with water, thus, making OLE a promising by‐product for improving olive oils. Practical applications: This research provides new insight for the improvement of olive oil extraction process in order to obtain high‐phenol EVOO which could be useful for the olive oil, nutraceuticals, and cosmeceuticals industries. Besides, this study could serve as a starting point for improving the olive oil production process, while reducing the impact of its by‐products. The addition of Olive mil wastewater (OMWW) and olive leaf extract during malaxation, allowed obtaining enriched oils with a higher content in total phenolics, and antioxidant activity compared to those obtained adding water. These enriched oils presentes higher quantities of oleuropein derivatives and specifically of 3,4‐DHPEA‐EDA.

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Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds

Cited by 31 publications

References 47 publications

Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value

Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value

Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts

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