Phenolic composition and antimicrobial activity of Algerian olive products and by-products

Yakhlef, Wahiba; Arhab, Rabah; Romero, Concepción; Brenes, Manuel; Castro, Antonio de; Medina, Eduardo

doi:10.1016/j.lwt.2018.03.044

Cited by 55 publications

(33 citation statements)

References 27 publications

(23 reference statements)

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“…However, the percentage of mortality was also high (>90%) with the OMW-containing samples. These results are in agreement with literature data [26,27,28] and confirm the strong antimicrobial activity associated with OMW phenolic compounds.…”

Section: Resultssupporting

confidence: 93%

Olive Mill Wastewater Valorization in Multifunctional Biopolymer Composites for Antibacterial Packaging Application

Sisti

Totaro

Cionci

et al. 2019

IJMS

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Olive mill wastewater (OMW) is the aqueous waste derived from the production of virgin olive oil. OMW typically contains a wide range of phenol-type molecules, which are natural antioxidants and/or antibacterials. In order to exploit the bioactive molecules and simultaneously decrease the environmental impact of such a food waste stream, OMW has been intercalated into the host structure of ZnAl layered double hydroxide (LDH) and employed as an integrative filler for the preparation of poly(butylene succinate) (PBS) composites by in situ polymerization. From the view point of the polymer continuous phase as well as from the side of the hybrid filler, an investigation was performed in terms of molecular and morphological characteristics by gel permeation chromatography (GPC) and X-ray diffraction (XRD); also, the thermal and mechanical properties were evaluated by thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and dynamic thermomechanical analysis (DMTA). Antibacterial properties have been assessed against a Gram-positive and a Gram-negative bacterium, Staphylococcus aureus and Escherichia coli, respectively, as representatives of potential agents of foodborne illnesses.

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Section: Resultssupporting

confidence: 93%

Olive Mill Wastewater Valorization in Multifunctional Biopolymer Composites for Antibacterial Packaging Application

Sisti

Totaro

Cionci

et al. 2019

IJMS

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“…As far as we know, this is the first report concerning the antimicrobial potential of olive pomace and the evaluation of gamma radiation effect on this activity. There are, however, some studies reporting high antimicrobial activity in table olives (Sousa et al, 2006), olive oil (Brenes et al, 2007) and olive mil wastewaters (Yakhlef et al, 2018;Yangui et al, 2009). These findings point to the possibility of using olive pomace extracts as a food preservative in order to prevent the growth of foodborne pathogens or to delay the food spoilage.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes

Madureira

Días

Pinela

et al. 2020

Science of The Total Environment

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Olive pomace is an environmentally detrimental waste from olive oil industry, containing large amounts of bioactive compounds that might be used by the food industry. In this work, the effects of gamma radiation on phenolic compounds and bioactive properties (antioxidant, antimicrobial activities and hepatotoxicity) of Crude Olive Pomace (COP) and Extracted Olive Pomace (EOP) extracts were evaluated. Hydroxytyrosol was the main phenolic compound identified in both olive pomace extracts (24-25 mg/g). The gamma radiation treatment of olive pomace improved at least 2-fold the extractability of phenolic compounds. Moreover, results suggested that gamma radiation at 5 kGy increased the antioxidant activity in EOP, while keeping the ability to protect erythrocytes against oxidation-induced haemolysis. Gamma radiation at 5 kGy could be a suitable technology for olive oil pomaces waste valorization, contributing to enhance extraction of phenolic compounds and bioactive properties, especially when applied on extracted material.

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“…This evolution can be attributed to some hydrolysis reactions of oligomeric polyphenols (hydroxytyrosol derivatives), which are composed of hydroxytyrosol units, attached to Phenolic Compounds in agri-food by-products Shahidi et al other compounds via ester or/and glucosidic linkages (Feki et al, 2006). Yakhlef et al (2018) compared the phenolic profile of virgin olive oil, pomace, and OMWW of three different cultivars (Blanquette, Rouguette and Sigoise). They found OMWW of all caltivas showing the highest total phenolic contents and this exhibited very strong antimicrobial activity.…”

Section: Shahidi Et Almentioning

confidence: 99%

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Shahidi¹,

Varatharajan²,

Oh³

et al. 2019

Journal of Food Bioactives

111

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Phenolic compounds constitute a large and diverse group of secondary metabolites derived from phenylalanine and tyrosine and are widely distributed throughout the plant kingdom. They could be divided into different classes such as simple phenol, phenyl acetic acid, hydroxybenzoic acid, hydroxycinnamic acid, and other phenylpropanoids as well as condensed tannins (proanthocyanidins) and hydrolysable tannins, among others, depending on their basic carbon skeleton structure. Phenolic compounds in plant-based foods have been suggested to have a number of beneficial health effects including prevention of cancer, cardiovascular disease, diabetes, immune disorders, neurogenerative disease and others. These properties are largely attributable to the antioxidant activity of the phenolic compounds as well as other mechanisms of action. Therefore, nutraceuticals of plant origin may evolve to be considered a vital aspect of dietary-disease preventive food components. Agri-food industries generate substantial quantities of phenolic rich by-products, which could serve as an attractive and commercially viable source of nutraceuticals. This contribution mainly summarizes the occurrence of phenolic compounds and some other bioactives in various Agri-food by-products, their bioavailability and health benefits.

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Phenolic composition and antimicrobial activity of Algerian olive products and by-products

Abstract: This work characterized the phenolic profile of virgin olive

Cited by 55 publications

References 27 publications

Olive Mill Wastewater Valorization in Multifunctional Biopolymer Composites for Antibacterial Packaging Application

Olive Mill Wastewater Valorization in Multifunctional Biopolymer Composites for Antibacterial Packaging Application

The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes

Phenolic compounds in agri-food by-products, their bioavailability and health effects

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