Phytochemical profile, mineral content, and antioxidant activity of Olea europaea L. cv. Cornezuelo table olives. Influence of in vitro simulated gastrointestinal digestion

Fernández-Poyatos, María del Pilar; Ruiz-Medina, A.; Llorent‐Martínez, Eulogio J.

doi:10.1016/j.foodchem.2019.05.207

Cited by 34 publications

(28 citation statements)

References 39 publications

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“…Similar results, to the ones reported in the current study, have been previously reported in "Cornezuelo" table olives [15]. For instance, it was found a high decrease of DPPH • and ABTS +• after gastrointestinal digestion simulation and also a decrease of 75% of TPC.…”

Section: Antioxidant Activity and Total Phenolic Contentsupporting

confidence: 92%

“…ose values could be relevant because they might indicate that there are still antioxidant and polyphenolic compounds that could be metabolized by the colon microflora, and thus, it points to a potential increase in bioavailability. erefore, RF values found on table olives coming from deficit irrigation strategies indicated that stress caused on plant could affect the final bioavailability of antioxidants and polyphenols increasing the content of these compounds available for human absorption [15]. Figure 1 represents the percentage of bioaccessibility of TPC after the gastrointestinal in vitro digestion simulation.…”

Section: Antioxidant Activity and Total Phenolic Contentmentioning

confidence: 99%

“…A high proportion of table olive polyphenols are very susceptible to chemical degradation when they are submitted to the acidic conditions of digestion [15]. It was formerly described the polyphenolic profile of hydroSOStainable table olives of the current research [3], and it was found an increase of oleuropein, comselogoside, and verbascoside on A1 treatment as compared with control, as well as an increase of elenoic acid glucoside, oleuropein, and comselogoside regarding RDI treatments of experiment B. Beside this increases, it was previously reported that only 25% of oleuropein (one of the most important polyphenols in table olives) was stable during digestion, as well as only 20% of comselogoside and elenoic acid derivatives [15]. Flavonoids, verbascoside, and hydroxytyrosol derivatives also presented a small TPC bioaccessibility in a research conducted with three table olives cultivars [14].…”

Section: Antioxidant Activity and Total Phenolic Contentmentioning

confidence: 99%

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Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of “Manzanilla” Table Olives

Sánchez‐Rodríguez

Cano‐Lamadrid

Hernández

et al. 2020

Journal of Food Quality

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This was the first study investigating the polyphenol content, antioxidant potential, and polyphenol bioaccessibility after in vitro digestion of table olives grown using regulated deficit irrigation (RDI) treatments to save irrigation water. Two experiments were carried out: (i) experiment A, where RDI was applied during the pit hardening stage and (ii) experiment B, where RDI was applied during the rehydration stage. Only slight differences among irrigation treatments were observed in two antioxidant assays (ABTS+• and DPPH•) and on TPC for the soluble fraction after in vitro digestion. An average of 1 g gallic acid equivalents kg−1 of table olives were found after digestion. Approximately, 12% of the polyphenols of table olives were bioaccessible for human absorption. Saving water techniques influence neither the final polyphenol content and antioxidant potential of table olives nor the bioaccessibility of polyphenols. The consumption of 40 g of table olives will provide 40 mg of bioaccessible polyphenols able to provide associated health benefits (∼7% of the daily polyphenols intake recommendation).

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Section: Antioxidant Activity and Total Phenolic Contentsupporting

confidence: 92%

Section: Antioxidant Activity and Total Phenolic Contentmentioning

confidence: 99%

Section: Antioxidant Activity and Total Phenolic Contentmentioning

confidence: 99%

See 1 more Smart Citation

Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of “Manzanilla” Table Olives

Sánchez‐Rodríguez

Cano‐Lamadrid

Hernández

et al. 2020

Journal of Food Quality

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“…Compounds 3,11,16,20,22, and 24 were characterized as feruloylquinic acid isomers. Compounds 3 and 11 displayed deprotonated molecular ions at m/z 367 with MS 2 and MS 3 base peaks at m/z 193 and 134, respectively; they were identified as 3-feruloylquinic acid isomers[17].Compounds 16 and 20 presented [M − H] − ion at m/z 367, with MS 2 and MS 3 base peaks at m/z 173 and 111, respectively; they were characterized as 4-feruloylquinic acid isomers [17].…”

mentioning

confidence: 99%

Study on Three Sarcocapnos Species as Potential Sources of Bioactive Compounds: Relation between Phenolic Content and Bioactivity by Multivariate Analysis

Fernández-Poyatos

Zengin

Salazar-Mendías

et al. 2020

Journal of Analytical Methods in Chemistry

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In this work, we report the phenolic composition and bioactivity of the aerial parts of three species of Sarcocapnos (S. enneaphylla, S. pulcherrima, and S. saetabensis) to study their potential as sources of bioactive compounds to revalorize them and contribute to the conservation of these plant species. Samples were collected in different locations in the province of Jaén (southeast of Spain), and qualitative and quantitative analyses of phenolic compounds were performed by high-performance liquid chromatography with diode array and mass spectrometry detection. S. enneaphylla presented the highest concentration of phenolic compounds (58 mg/g DE). The most abundant compound in S. enneaphylla and S. saetabensis was rutin (35 mg/g DE and 11.7 mg/g DE, respectively), whereas isorhamnetin-O-rutinoside was dominant in S. pulcherrima (11.5 mg/g DE). Several assays were performed to evaluate the potential bioactivity of the three species of Sarcocapnos. These assays included antioxidant and radical scavenging (ABTS and DPPH), reducing power (CUPRAC and FRAP), phosphomolybdenum and metal chelating, and enzyme inhibitory activity (acetylcholinesterase, amylase, butyrylcholinesterase, glucosidase, and tyrosinase). In general, all methanolic extracts presented the highest phenolic and flavonoid contents, as well as the highest radical scavenging, antioxidant, and enzyme inhibitory properties. This relationship between phenolics and bioactivity was confirmed by multivariate analysis.

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“…The authors also showed the good bioaccessibility of these phenolic compounds and evidenced that these table olives can be considered a functional food. In a more recent paper of Fernández-Poyatos et al [34], a complete characterization of the polyphenolic and inorganic fractions of Cornezuelo natural processed table olives was carried out. The authors identified thirty phenolic compounds, the most representative being oleuropeine and comselogoside isomers, and a high amount of Ca.…”

Section: Natural Olivesmentioning

confidence: 99%

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Conte

Fadda

Del

et al. 2020

Foods

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Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

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Phytochemical profile, mineral content, and antioxidant activity of Olea europaea L. cv. Cornezuelo table olives. Influence of in vitro simulated gastrointestinal digestion

Cited by 34 publications

References 39 publications

Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of “Manzanilla” Table Olives

Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of “Manzanilla” Table Olives

Study on Three Sarcocapnos Species as Potential Sources of Bioactive Compounds: Relation between Phenolic Content and Bioactivity by Multivariate Analysis

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

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