Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

Montedoro, Gian Francesco; Servili, Maurizio; Baldioli, Maura; Selvaggini, Roberto; Miniati, Enrico; Macchioni, Alceo

doi:10.1021/jf00035a076

Cited by 464 publications

(455 citation statements)

References 8 publications

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“…Those aglycones and their various derivatives are the most abundant phenols in olive oil. The derivatives differ mainly in their ring structure (Montedoro et al, 1993;Owen et al, 2000), which can either be open or closed in two different forms (unpublished data, personal communication from Dr S van Boom). The polar compounds hydroxytyrosol and tyrosol are the end products of hydrolysis of oleuropein-and ligstroside-aglycones or their derivatives in olives and olive oil (Figure 1).…”

Section: Chemistry and Content Of Phenols In Olive Oilmentioning

confidence: 99%

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

2004

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Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years . To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the absorption, metabolism, and urinary excretion of olive oil phenols. We also estimated the intake of the various phenols in the Mediterranean area. To review the antioxidant effects of olive oil phenols, we included human and animal studies on the effect of olive oil phenols on markers of oxidative processes in the body. We excluded studies without a proper control treatment and studies in which the antioxidant effects of phenols could not be disentangled from those of the fatty acid composition of olive oil. Results: Bioavailability studies in humans show that the absorption of olive oil phenols is probably larger than 55-66 mol%, and that at least 5% is excreted in urine as tyrosol and hydroxytyrosol. Animal studies suggest that phenol-rich olive oil lowers oxidisability of ex vivo low-density lipoprotein (LDL) particles or lowers markers in urine of oxidative processes in the body. In five out of seven human studies, however, these effects of phenols were not found. There are no data on the phenol concentrations in plasma that are attainable by intake of olive oil. We estimated that 50 g of olive oil per day provides about 2 mg or B13 mmol of hydroxytyrosol-equivalents per day, and that the plasma concentration of olive oil phenols with antioxidant potential resulting from such an intake can be at most 0.06 mmol/l. This is much lower than the minimum concentrations of these phenols (50-100 mmol) required to show antioxidant activity in vitro. Conclusion: Although phenols from olive oil seem to be well absorbed, the content of olive oil phenols with antioxidant potential in the Mediterranean diet is probably too low to produce a measurable effect on LDL oxidisability or other oxidation markers in humans. The available evidence does not suggest that consumption of phenols in the amounts provided by dietary olive oil will protect LDL against oxidative modification to any important extent.

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Section: Chemistry and Content Of Phenols In Olive Oilmentioning

confidence: 99%

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

2004

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“…The main factor limiting the oxidation of lipids is the presence of natural antioxidants [31] of different chemical structure, which may affect the antioxidant activity and the rate of oxidation of the oils [32]. The cooking oil should preferably have high stability and resistance to oxidation during long-term use [33]. However, the acceptable level of stability may be different for the same type of oil due to the differences in the oxidative state at the beginning of the storage period [34][35].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fertilizer and Storage Period on Oxidative Stability and Color of Rapeseed Oils

Kachel‐Jakubowska¹,

Sujak²,

Krajewska³

2018

Pol. J. Environ. Stud.

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We analysed physical and chemical properties of seeds and oils from different cultivars of winter rapeseeds ('Markus', 'Bios' and 'Feliks') that were cultivated using bio-gas natural manure (digestate) or with a commercially accessible Yara NPK 5014-28 (NPK) fertilizer, both of which were analyzed for element content. Seeds produced without use of fertilizers were taken as control. Prior to cold-pressing of oils, seeds were analyzed for fatty acid content. Cultivar 'Bios' breed with use of digestate showed a lower amount of oleic acid (C18:1), while the 'Feliks' cultivar had higher content of this fatty acid and lower amounts of linoleic acid (C18:2) as compared to respective controls. In the case of the application of NPK fertilizer, the increase in C18:1 was observed for the cultivars 'Markus' and 'Feliks'. In the latter the decrease in the content of C18:2 was observed as compared to control. The oils were analyzed monthly for photosynthetic pigment content and oxidative stability as well as color during a storage period of three months. Oils contained similar amounts of chlorophylls and carotenoids. Oils derived from seeds produced with the use of commercial NPK fertilizer were characterized with higher oxidation stability (induction time) as compared to digestate. Gradual darkening of the oils was observed. Statistical analysis (p<0.05) showed significant correlation between all the color parameters and term of measurements as well as with the applied fertilizer.

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“…Pianella (Pe) Traditional techniques, as many compounds as possible from the polar fraction of olives and virgin olive oil [13][14][15][16][17][18][19][20]. In particular, an important component of the polar fraction of olive oil is represented by secoiridoids.…”

Section: Introductionmentioning

confidence: 99%

“…The differences in magnitude of the phenol content depend mainly on the cultivar. Montedoro et al [22,23,17] has extensively studied the composition of simple and hydrolyzable phenols in virgin olive oil in relation to its oxidative stability. In particular, they reported that phenolic substances, which were correlated with the stability of the oil, contained either hydroxytyrosol or tyrosol-elenolic moieties in their molecules.…”

Section: Introductionmentioning

confidence: 99%

HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil

et al. 2001

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Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

Cited by 464 publications

References 8 publications

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

Effect of Fertilizer and Storage Period on Oxidative Stability and Color of Rapeseed Oils

HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil

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