Phenolic Compounds of Olives and Olive Oil and their Bioavailability

Keceli, Turkan Mutlu; Kamiloglu, Senem; Capanoglu, Esra

doi:10.1002/9781119135340.ch24

Cited by 14 publications

(21 citation statements)

References 63 publications

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“…Beside those, we were also able to detect many (poly)phenol metabolites consumed as part of the habitual diet of the participants and include metabolites associated with the consumption of many fruits and vegetables, as well as coffee, tea, nuts, cocoa, soy, red wine, wholegrains, and olive oil. Among the most abundant metabolites found in both urine and plasma are gut microbe-derived metabolites, which are common end products of most (poly)phenols, including benzene diols and triols, benzoic acids, hippuric acids, hydroxyphenylacetic acids, cinnamic acids, and propanoic acids, in agreement with previous studies. , In terms of metabolites that are specific to certain compounds, metabolites from the main classes of (poly)phenols including flavanones were detected, which are very abundant in citrus fruits; flavones, present in foods such as herbs and tea; flavonols, present in many fruits and vegetables, tea, and cocoa; or tyrosols, present in olive oil. , Some very abundant and/or commonly consumed dietary compounds, such as epicatechin and quercetin derivatives, were not found in plasma, but this is expected as they have a short half-life in blood and, after 12 h fasting, one would not expect to find them in circulation. − Their gut microbial metabolites, such as γ-valerolactone-sulfate, hydroxyphenylacetic acids, and propanoic acids, were however found in significant amounts. Stilbene derivatives were also not found in plasma or urine, indicating that volunteers of the study did not consume red wine or red grapes during the study days, which are the most common food sources of stilbenes.…”

Section: Results and Discussionsupporting

confidence: 90%

“…39,40 In terms of metabolites that are specific to certain compounds, metabolites from the main classes of (poly)phenols including flavanones were detected, which are very abundant in citrus fruits; flavones, present in foods such as herbs and tea; flavonols, present in many fruits and vegetables, tea, and cocoa; or tyrosols, present in olive oil. 41,42 Some very abundant and/or commonly consumed dietary compounds, such as epicatechin and quercetin derivatives, were not found in plasma, but this is expected as they have a short half-life in blood and, after 12 h fasting, one would not expect to find them in circulation. 43−45 Their gut microbial metabolites, such as γ-valerolactonesulfate, hydroxyphenylacetic acids, and propanoic acids, were however found in significant amounts.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

Domínguez-Fernández

Yang

et al. 2020

J. Agric. Food Chem.

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Many studies have associated the consumption of (poly)phenol-rich diets with health benefits. However, accurate high-throughput quantitative methods for estimating exposure covering a broad spectrum of (poly)phenols are lacking. We have developed and validated a high-throughput method for the simultaneous quantification of 119 (poly)phenol metabolites in plasma and urine using ultra high-performance liquid chromatography coupled with triple quadrupole mass spectrometry, with a very fast sample treatment and a single run time of 16 min. This method is highly sensitive, precise, accurate, and shows good linearity for all compounds (R 2 > 0.992). This novel method will allow a quantitative assessment of habitual (poly)phenol intake in large epidemiological studies as well as clinical studies investigating the health benefits of dietary (poly)phenols.

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Section: Results and Discussionsupporting

confidence: 90%

Section: ■ Results and Discussionmentioning

confidence: 99%

Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

Domínguez-Fernández

Yang

et al. 2020

J. Agric. Food Chem.

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“…HT and other natural antioxidants can be extracted from olive pomace and other by-products and can be added to olive oil or to other foods as additives to enhance the shelf life (Vitali Čepo et al, 2018). Secoiridoids are responsible for the "pungent" and "bitter" taste of the oil (Keceli et al, 2017). Secoiridoids and lignans are the most concentrated phenolic compounds of olive oil.…”

Section: Introductionmentioning

confidence: 99%

Composition, polyphenol bioavailability, and health benefits of aronia berry: a review

King¹,

Bolling²

2020

Journal of Food Bioactives

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Olives and olive oil have established, through centuries, strong bonds with the prosperity and well being of the Mediterranean people. Numerous studies have featured them as main antioxidant sources, based on their phenolic profile, which includes phenolic acids and alcohols, polyphenols, lignans, secoiridoids, oleacein and oleocanthal. Several factors, such as cultivar, fruit maturation, processing methods, storage conditions etc. affect the presence of these significant constituents in the products. Re-use of olive mill waste water has been studied to enrich the phenolic profile of the final product. Olive oil is considered a functional food with extensive use in the food industry. The biological effects of olives and virgin olive oil components include protection against cardiovascular diseases, anti-inflammation action, neuro and endothelial protection etc. Research studies, in vitro and in vivo, in humans and in animals have been performed to better understand the metabolism and bioactivity of olives and olive oil phenolics. Olives and olive oil antioxidants are not only absorbed by the body, but can also attach to the lining of the digestive tract, contributing to the health impact afforded by these products. Laboratory methods and techniques used so far for the qualitative and quantitative identification of these compounds are cited.

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“…They simultaneously present neuroprotective and other nutraceutical activities both in vitro and in vivo studies [19,20,21,22,23]. In regard to the rest of the bioactive phenols investigated, it appears that the levels of oleuropein were < 40 mg, Oleasein < 10 mg, and Oleocanthal < 10 mg per 100 g of samples.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties

Galitsopoulou¹,

Salepi²,

Karagianni³

2022

FFHD

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Background: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.Methods: A new methodology of processing the olive pit by-product to successfully resume the edible part of the pit interior, has been developed (as showed below): In the final form of the processed olive pit, a detailed identification and determination of specific phenolic compounds with pharmacological interest was developed with a high-performance liquid chromatography- photodiode array detector (HPLC-DAD). Antioxidant activity was also evaluated with DPPH free radical scavenging assay. Other health-related nutritional parameters were also investigated, with an emphasis on fatty acid profile analysis, dietary fiber and protein concentration. Microbiological quality of the final products were also investigated. Results: Results showed that in the processed form of the olive pits, total bioactive phenolic content was found in significant levels, reaching an 8-25-fold higher concentration than the usual phenolic content of extra virgin olive oil. The quantitative determination showed that the principal biophenol determined was hydroxytyrosol, followed by tyrosol. DPPH analysis presented a high antioxidant activity, whilst the product presented considerable contents of monosaturated fatty acids, especially oleic acid, plant proteins and dietary fibers. Microbiological quality of the product was efficient in all samples tested. Conclusions: After suitable processing, the by-products of the olive pits can be considered as a valuable source of bioactive phenolic compounds with strong antioxidant activity, as well as a good source of monosaturated fatty acids, oleic acid, plant proteins and dietary fibers. Overall, the olive pits could be reconsidered as a functional food or matrix with a promising potential for pharmaceutical, nutritional and cosmetic applications.Keywords: olives; pits; phenols; antioxidants; monosaturated fatty acids; oleic acid; functional foods; by-products

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Phenolic Compounds of Olives and Olive Oil and their Bioavailability

Cited by 14 publications

References 63 publications

Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

Composition, polyphenol bioavailability, and health benefits of aronia berry: a review

Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties

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