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Oliveira ALS, Carvalho MJ, Silva P, Pintado M, Madureira AR. Unraveling Biotic and Abiotic Factors Shaping Sugarcane Straw Polyphenolic Richness: A Gateway to Artificial Intelligence-Driven Crop Management. Antioxidants (Basel) 2023; 13:47. [PMID: 38247472 PMCID: PMC10812450 DOI: 10.3390/antiox13010047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/21/2023] [Accepted: 12/22/2023] [Indexed: 01/23/2024] Open
Abstract
Sugarcane straw (Saccharum officinarum) is a valuable coproduct renowned for its abundant polyphenolic content. However, extracting these polyphenols for natural ingredients faces challenges due to their inherent variability, influenced by biotic stress factors and plant characteristics. We explored the impact of five crucial factors on sugarcane straw polyphenolic diversity: (i) production area (Guariba, Valparaíso), (ii) borer insect (Diatraea saccharalis) infestation, (iii) plant age (first to seventh harvest), (iv) harvest season, and (v) plant variety. Response surface methodology (RSM) and artificial neural networks (ANN) were used to optimize polyphenol extraction conditions. A second-order polynomial model guided us to predict ideal sugarcane straw harvesting conditions for polyphenol-rich extracts. The analysis identified CU0618-variety straw, harvested in Guariba during the dry season (October 2020), at the seventh harvest stage, with 13.81% borer insect infection, as the prime source for high hydroxybenzoic acid (1010 µg/g), hydroxycinnamic acid (3119 µg/g), and flavone (573 µg/g) content and consequently high antioxidant capacity. The ANN model surpasses the RSM model, demonstrating superior predictive capabilities with higher coefficients of determination and reduced mean absolute deviations for each polyphenol class. This underscores the potential of artificial neural networks in forecasting and enhancing polyphenol extraction conditions, setting the stage for AI-driven advancements in crop management.
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Affiliation(s)
- Ana L. S. Oliveira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.J.C.); (P.S.); (M.P.); (A.R.M.)
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2
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Novoselić A, Gallina Tosci T, Klisović D, Tura M, Brkić Bubola K. Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves. Foods 2023; 13:73. [PMID: 38201101 PMCID: PMC10778488 DOI: 10.3390/foods13010073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability during storage for 6 and 12 months was studied. A slight negative impact on the oil quality after processing with leaves was determined. The addition of leaves had no influence on the total saturated, monounsaturated, and polyunsaturated fatty acids in oils, while it influenced increases in total phenolic compounds (+29.55%), total secoiridoids (+29.43%), chlorophylls (+47.59%), and the oil stability index (+18.70%), and their higher values were also determined in the stored oils. The addition of leaves increased C5 volatiles (+10.50%) but decreased C6 volatiles (-10.48%). The intensity of most of the positive sensory characteristics increased in fresh oils obtained with leaves, and the established improvements were also maintained in the stored oils. The extractability of olive paste was positively affected by the addition of olive leaves, which increased the oil yield (+27.17%). The obtained results significantly contribute to the knowledge about the possibilities of enriching olive oils with bioactive compounds.
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Affiliation(s)
- Anja Novoselić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (A.N.); (K.B.B.)
| | - Tullia Gallina Tosci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40126 Bologna, Italy;
| | | | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40126 Bologna, Italy;
| | - Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (A.N.); (K.B.B.)
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3
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Serrano-García I, Olmo-García L, Monago-Maraña O, de Alba IMC, León L, de la Rosa R, Serrano A, Gómez-Caravaca AM, Carrasco-Pancorbo A. Characterization of the Metabolic Profile of Olive Tissues (Roots, Stems and Leaves): Relationship with Cultivars' Resistance/Susceptibility to the Soil Fungus Verticillium dahliae. Antioxidants (Basel) 2023; 12:2120. [PMID: 38136239 PMCID: PMC10741231 DOI: 10.3390/antiox12122120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
Verticillium wilt of olive (VWO) is one of the most widespread and devastating olive diseases in the world. Harnessing host resistance to the causative agent is considered one of the most important measures within an integrated control strategy of the disease. Aiming to understand the mechanisms underlying olive resistance to VWO, the metabolic profiles of olive leaves, stems and roots from 10 different cultivars with varying levels of susceptibility to this disease were investigated by liquid chromatography coupled to mass spectrometry (LC-MS). The distribution of 56 metabolites among the three olive tissues was quantitatively assessed and the possible relationship between the tissues' metabolic profiles and resistance to VWO was evaluated by applying unsupervised and supervised multivariate analysis. Principal component analysis (PCA) was used to explore the data, and separate clustering of highly resistant and extremely susceptible cultivars was observed. Moreover, partial least squares discriminant analysis (PLS-DA) models were built to differentiate samples of highly resistant, intermediate susceptible/resistant, and extremely susceptible cultivars. Root models showed the lowest classification capability, but metabolites from leaf and stem were able to satisfactorily discriminate samples according to the level of susceptibility. Some typical compositional patterns of highly resistant and extremely susceptible cultivars were described, and some potential resistance/susceptibility metabolic markers were pointed out.
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Affiliation(s)
- Irene Serrano-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Olga Monago-Maraña
- Department of Analytical Sciences, Faculty of Sciences, Universidad Nacional de Educación a Distancia (UNED), Avda. Esparta s/n, Crta. de Las Rozas-Madrid, E-28232 Madrid, Spain;
| | - Iván Muñoz Cabello de Alba
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Lorenzo León
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Ave. Menéndez Pidal s/n, E-14004 Córdoba, Spain; (L.L.); or (R.d.l.R.)
| | - Raúl de la Rosa
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Ave. Menéndez Pidal s/n, E-14004 Córdoba, Spain; (L.L.); or (R.d.l.R.)
| | - Alicia Serrano
- Department of Experimental Biology, The University Institute of Research on Olive and Olive Oils (INUO), University of Jaén, Campus Las Lagunillas s/n, E-23071 Jaén, Spain;
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain; (I.S.-G.); (I.M.C.d.A.); (A.M.G.-C.); (A.C.-P.)
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Nagesh Kumar MV, Ramya V, Maheshwaramma S, Ganapathy KN, Govindaraj M, Kavitha K, Vanisree K. Exploiting Indian landraces to develop biofortified grain sorghum with high protein and minerals. Front Nutr 2023; 10:1228422. [PMID: 37876619 PMCID: PMC10591322 DOI: 10.3389/fnut.2023.1228422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 09/19/2023] [Indexed: 10/26/2023] Open
Abstract
Sorghum (Sorghum bicolor L. Moench) is the staple cereal and is the primary source of protein for millions of people in Asia and sub-Saharan Africa. Sorghum grain value has been increasing in tropical countries including India owing to its gluten-free nature, anti-oxidant properties and low glycemic index. However, the nutrient composition of modern cultivars is declining thus necessitating genetic biofortification of sorghum to combat malnutrition and improve nutritional balance in the human diet. Keeping this in view, efforts were made to utilize valuable alleles, associated with nutrient composition, that might have been left behind in the varietal development in sorghum. The study aimed to determine the genetic improvement for nine nutritional and quality parameters (crude protein, in vitro protein digestibility (IVPD), total iron (Fe), total zinc (Zn), bioavailable Fe (%), bioavailable Zn (%), total phenolics, tannins and antioxidant activity) in the grains of 19 sorghum genotypes (high yield, drought and grain mold tolerant) developed from 11 superior India's landraces. After selection and advancement made from 2017 to 2022 through single seed descent method, the improvement in the nine nutritional and quality parameters was assessed. Significant variation was observed for all the nine parameters among the landraces and the genotypes. Sorghum genotypes PYPS 2 and PYPS 13 recorded the highest crude protein (13.21 and 12.80% respectively) and IVPD (18.68 and 19.56% respectively). Majority of the sorghum genotypes recorded high Fe (14.21-28.41 mg/100 g) and Zn (4.81-8.16 mg/100 g). High phenolics and antioxidant activity were recorded in sorghum genotypes PYPS 18 (85.65 mg/g gallic acid equivalents) and PYPS 19 (89.78%) respectively. Selections through SSD method revealed highest improvement in genotype PYPS 10 for crude protein (32.25%), total phenolics (18.48%) and antioxidant activity (15.43%). High improvements in genotypes PYPS 12 (23.50%), PYPS 3 (26.79%), PYPS 15 (21.18%) were recorded for total Fe, available Fe and high tannins, respectively. The study demonstrated that landraces could be effectively utilized as a potential, low-cost and eco-friendly approach in sorghum genetic biofortification to improved sorghum productivity and nutritional supply in semi-arid tropics.
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Affiliation(s)
| | - Vittal Ramya
- Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | | | | | - Mahalingam Govindaraj
- HarvestPlus Program, The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Kosnam Kavitha
- Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Kalisetti Vanisree
- Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
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Assar DH, Ragab AE, Abdelsatar E, Salah AS, Salem SMR, Hendam BM, Al Jaouni S, Al Wakeel RA, AbdEl-Kader MF, Elbialy ZI. Dietary Olive Leaf Extract Differentially Modulates Antioxidant Defense of Normal and Aeromonas hydrophila-Infected Common Carp ( Cyprinus carpio) via Keap1/Nrf2 Pathway Signaling: A Phytochemical and Biological Link. Animals (Basel) 2023; 13:2229. [PMID: 37444027 DOI: 10.3390/ani13132229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Olive leaves are an immense source of antioxidant and antimicrobial bioactive constituents. This study investigated the effects of dietary incorporation of olive leaf extract (OLE) on the growth performance, hematobiochemical parameters, immune response, antioxidant defense, histopathological changes, and some growth- and immune-related genes in the common carp (Cyprinus carpio). A total of 180 fish were allocated into four groups with triplicate each. The control group received the basal diet without OLE, while the other three groups were fed a basal diet with the OLE at 0.1, 0.2, and 0.3%, respectively. The feeding study lasted for 8 weeks, then fish were challenged with Aeromonas hydrophila. The results revealed that the group supplied with the 0.1% OLE significantly exhibited a higher final body weight (FBW), weight gain (WG%), and specific growth rate (SGR) with a decreased feed conversion ratio (FCR) compared to the other groups (p < 0.05). An increase in immune response was also observed in the fish from this group, with higher lysosome activity, immunoglobulin (IgM), and respiratory burst than nonsupplemented fish, both before and after the A. hydrophila challenge (p < 0.05). Similarly, the supplementation of the 0.1% OLE also promoted the C. carpio's digestive capacity pre- and post-challenge, presenting the highest activity of protease and alkaline phosphatase (p < 0.05). In addition, this dose of the OLE enhanced fish antioxidant capacity through an increase in the activity of superoxide dismutase (SOD) and glutathione peroxidase (GPx) and decreased hepatic lipid peroxidation end products (malondialdehyde-MDA), when compared to the control group, both pre- and post-infection (p < 0.05). Concomitantly with the superior immune response and antioxidant capacity, the fish fed the 0.1% OLE revealed the highest survival rate after the challenge with A. hydrophila (p < 0.05). A significant remarkable upregulation of the hepatic sod, nrf2, and protein kinase C transcription levels was detected as a vital approach for the prevention of both oxidative stress and inflammation compared to the infected unsupplied control group (p < 0.05). Interestingly, HPLC and UPLC-ESI-MS/MS analyses recognized that oleuropein is the main constituent (20.4%) with other 45 compounds in addition to tentative identification of two new compounds, namely oleuroside-10-carboxylic acid (I) and demethyl oleuroside-10-carboxylic acid (II). These constituents may be responsible for the OLE exerted potential effects. To conclude, the OLE at a dose range of 0.66-0.83 g/kg w/w can be included in the C. carpio diet to improve the growth, antioxidant capacity, and immune response under normal health conditions along with regulating the infection-associated pro-inflammatory gene expressions, thus enhancing resistance against A. hydrophila.
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Affiliation(s)
- Doaa H Assar
- Clinical Pathology Department, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Amany E Ragab
- Pharmacognosy Department, Faculty of Pharmacy, Tanta University, Tanta 32527, Egypt
| | - Essam Abdelsatar
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt
| | - Abdallah S Salah
- Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
- Institute of Aquaculture, Faculty of Natural Sciences, University of Stirling, Stirling FK9 4LA, UK
| | - Shimaa M R Salem
- Department of Animal Nutrition and Nutritional Deficiency Diseases, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Basma M Hendam
- Department of Animal Wealth Development, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Soad Al Jaouni
- Department of Hematology/Pediatric Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Rasha A Al Wakeel
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Marwa F AbdEl-Kader
- Department of Fish Health and Management, Sakha Aquaculture Research Unit, Central Laboratory for Aquaculture Research, A.R.C., Kafrelsheikh 33516, Egypt
| | - Zizy I Elbialy
- Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
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Toumi K, Świątek Ł, Boguszewska A, Skalicka-Woźniak K, Bouaziz M. Comprehensive Metabolite Profiling of Chemlali Olive Tree Root Extracts Using LC-ESI-QTOF-MS/MS, Their Cytotoxicity, and Antiviral Assessment. Molecules 2023; 28:4829. [PMID: 37375384 DOI: 10.3390/molecules28124829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/10/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
The large quantity of olive roots resulting from a large number of old and unfruitful trees encouraged us to look for ways of adding value to these roots. For this reason, the current research work is devoted to the valorization of olive roots by identifying active phytochemicals and assessing their biological activities, including the cytotoxicity and antiviral potential of different extracts from the Olea europaea Chemlali cultivar. The extract, obtained by ultrasonic extraction, was analyzed using the liquid chromatography-mass spectrometry technique (LC-MS). The cytotoxicity was evaluated through the use of the microculture tetrazolium assay (MTT) against VERO cells. Subsequently, the antiviral activity was determined for HHV-1 (Human Herpesvirus type 1) and CVB3 (Coxsackievirus B3) replication in the infected VERO cells. LC-MS analysis allowed the identification of 40 compounds, classified as secoiridoids (53%), organic acids (13%), iridoids (10%), lignans (8%), caffeoylphenylethanoid (5%), phenylethanoids (5%),sugars and derivatives (2%), phenolic acids (2%), and flavonoids (2%). It was found that extracts were not toxic to the VERO cells. Moreover, the extracts did not influence the appearance of HHV-1 or CVB3 cytopathic effects in the infected VERO cells and failed to decrease the viral infectious titer.
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Affiliation(s)
- Karim Toumi
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, Sfax 3038, Tunisia
| | - Łukasz Świątek
- Department of Virology with Viral Diagnostics Laboratory, Medical University of Lublin, 1 Chodzki Street, 20-093 Lublin, Poland
| | - Anastazja Boguszewska
- Department of Virology with Viral Diagnostics Laboratory, Medical University of Lublin, 1 Chodzki Street, 20-093 Lublin, Poland
| | - Krystyna Skalicka-Woźniak
- Department of Chemistry of Natural Products, Medical University of Lublin, 1 Chodzki Street, 20-093 Lublin, Poland
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, Sfax 3038, Tunisia
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP 1175, Sfax 3038, Tunisia
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Abdelhalim TS, Abdalla AAA, Sir Elkhatim KA, Othman MH, Alkhair TMAM, Almaiman SA, Osman MA, Hassan AB. Indigenous Sudanese sorghum‐based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage
Hulu‐mur
from two sorghum landraces. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023] Open
Affiliation(s)
- Tilal Sayed Abdelhalim
- Biotechnology and Biosafety Research Center Agricultural Research Corporation Shambat, Khartoum North Sudan
| | - Aisha A. A. Abdalla
- Biotechnology and Biosafety Research Center Agricultural Research Corporation Shambat, Khartoum North Sudan
| | - Khitma A. Sir Elkhatim
- Biotechnology and Biosafety Research Center Agricultural Research Corporation Shambat, Khartoum North Sudan
| | - Mazahir H. Othman
- Biotechnology and Biosafety Research Center Agricultural Research Corporation Shambat, Khartoum North Sudan
| | | | - Salah A. Almaiman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Amro B. Hassan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
- Environment and Natural Resource and Desertification Research Institute (ENDRI) National Center for Research Khartoum Sudan
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Musolino V, Macrì R, Cardamone A, Serra M, Coppoletta AR, Tucci L, Maiuolo J, Lupia C, Scarano F, Carresi C, Nucera S, Bava I, Marrelli M, Palma E, Gliozzi M, Mollace V. Nocellara Del Belice ( Olea europaea L. Cultivar): Leaf Extract Concentrated in Phenolic Compounds and Its Anti-Inflammatory and Radical Scavenging Activity. PLANTS (BASEL, SWITZERLAND) 2022; 12:27. [PMID: 36616158 PMCID: PMC9824270 DOI: 10.3390/plants12010027] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/07/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
Olea europaea L. is a plant belonging to the Oleaceae family, widely grown around the Mediterranean Basin and its leaves are a source of phenolic compounds with antioxidant and anti-inflammatory capacity. Among these, oleuropein and luteolin-7-O-glucoside represent two major polyphenolic compounds in olive-leaf extract. Herein, a polystyrene resin was used to recover the polyphenolic fraction from the acetone-water leaf extract from Nocellara del Belice cultivar, which showed the higher level of analysed bioactive compounds, compared to Carolea cultivar. The antioxidant activity of the extract concentrated in phenolic compounds (OLECp) was evaluated through a classical assay and electron paramagnetic resonance (EPR) for DPPH and hydroxyl radicals scavenging. Thus, the anti-inflammatory activity and the potential beneficial effects in reducing lipid accumulation in an in vitro model of NAFLD using McA-RH7777 cells exposed to oleic acid (OA) were evaluated. Nile Red and Oil Red O have been used to stain the lipid accumulation, while the inflammatory status was assessed by Cytokines Bioplex Assay. OLECp (TPC: 92.93 ± 9.35 mg GAE/g, TFC: 728.12 ± 16.04 mg RE/g; 1 g of extract contains 315.250 mg of oleuropein and 17.44 mg of luteolin-7-O-glucoside) exerted a good radical scavenging capability (IC50: 2.30 ± 0.18 mg/mL) with a neutralizing power against DPPH and hydroxyl radicals, as confirmed by the decreased signal area of the EPR spectra. Moreover, OLECp at concentration of 25, 50 and 100 μg/mL counteracted the intracellular inflammatory status, as result of decreased intracellular lipid content. Our results highlighted the multiple properties and applications of an O. europaea extract concentrated in polyphenols, and the possibility to formulate novel nutraceuticals with antioxidant properties, destined to ameliorate human health.
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Affiliation(s)
- Vincenzo Musolino
- Laboratory of Pharmaceutical Biology, Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Roberta Macrì
- Laboratory of Pharmaceutical Biology, Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Antonio Cardamone
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Maria Serra
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Anna Rita Coppoletta
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Luigi Tucci
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Jessica Maiuolo
- Laboratory of Pharmaceutical Biology, Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Carmine Lupia
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Federica Scarano
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Cristina Carresi
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Saverio Nucera
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Irene Bava
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Mariangela Marrelli
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Ernesto Palma
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Micaela Gliozzi
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Vincenzo Mollace
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
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Erragued R, Braga ME, Bouaziz M, Gando-Ferreira LM. Integration of solvent extraction and membrane processes to produce an oleuropein extract from olive leaves. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Determination of an optimum extraction region for the recovery of bioactive compounds from olive leaves (Olea europaea L.) using green dynamic pressurized liquid extraction. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-022-00268-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts. Antioxidants (Basel) 2022; 11:antiox11091693. [PMID: 36139767 PMCID: PMC9496001 DOI: 10.3390/antiox11091693] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 11/30/2022] Open
Abstract
Extraction of valuable bioactive compounds from olive leaves is a hot topic and the use of sustainable and green technologies is mandatory in terms of circular economy. In this way, the use of fermentation technologies showed very interesting results in terms of phenolic compound recovery. Because of that in this work the use of solid state fermentations, as valuable tool to improve the phenolic extraction has been checked. Aspergillus oryzae (in mycelium and spore form), Aspergillus awamori and Aspergillus niger were used as fermentation microrganisms. Phenolic compounds were determined by HPLC-ESI-TOF-MS and, to our knowledge, new compounds have been tentatively identified in olive leaves. Fermentation using mycelium of Aspergillus awamori, Aspergillus niger and Aspergillus oryzae were effective to increase both hydroxytyrosol and elenolic acid derivatives whereas the use of spores of Aspergillus oryzae caused a loss of hydroxytyrosoyl derivatives, contrary the content of elenolic derivatives are comparable with the other fermentation treatments and higher than control. The proposed fermentation processes using the mycelium of Aspergillus awamori, Aspergillus niger and Aspergillus oryzae lead to an increase the hydroxytyrosyl and elenolic acid derivatives and could be used at industrial scale to obtain enriched extracts.
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12
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Šimat V, Skroza D, Tabanelli G, Čagalj M, Pasini F, Gómez-Caravaca AM, Fernández-Fernández C, Sterniša M, Smole Možina S, Ozogul Y, Generalić Mekinić I. Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars. Antioxidants (Basel) 2022; 11:antiox11091656. [PMID: 36139730 PMCID: PMC9495989 DOI: 10.3390/antiox11091656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars (Croatian: Lastovka, Levantinka, Oblica; Italian: Moraiolo, Frantoio, Nostrana di Brisighella) were investigated. As expected, various distributions of phenolic levels were observed for each cultivar and the total phenolic content showed high variability (ranging from 4 to 22 mg GAE/g of dry extract), with the highest amount of phenolics found in the Oblica sample, which also provided the highest antiradical (ORAC) and reducing activity (FRAP). The screening of individual compounds was performed by HPLC-PDA-ESI-QTOF-MS and the main detected compounds were oleuropein, hydroxytyrosol, oleoside/secologanoside, verbascoside, rutin, luteolin glucoside, hydroxyoleuropein, and ligstroside. While the antioxidant activity of the samples was relatively high, they showed no bactericidal and bacteriostatic activity against E. coli and S. Typhimurium; weak activity against Staphylococcus aureus, Bacillus cereus, and Listeria innocua; and inhibitory effects against Campylobacter jejuni at 0.5 mg dry extract/mL. The obtained results support the fact that olive leaf extracts, and especially those from the Oblica cultivar, could potentially be applied in various industries as natural preservatives and effective and inexpensive sources of valuable antioxidants.
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Affiliation(s)
- Vida Šimat
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
- Correspondence: ; Tel.: +385-21510192
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Martina Čagalj
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Carmen Fernández-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Meta Sterniša
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
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Lamas S, Rodrigues N, Peres AM, Pereira JA. Flavoured and fortified olive oils - Pros and cons. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Cör Andrejč D, Butinar B, Knez Ž, Tomažič K, Knez Marevci M. The Effect of Drying Methods and Extraction Techniques on Oleuropein Content in Olive Leaves. PLANTS (BASEL, SWITZERLAND) 2022; 11:865. [PMID: 35406845 PMCID: PMC9003305 DOI: 10.3390/plants11070865] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/09/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
Increased demand for olive oil has caused higher quantities of byproducts in olive processing, such as olive leaves, olive skins, and vegetation water. It is well known that olive leaves contain several phenolic compounds, including secoiridoids. Oleuropein is the major secoiridoid in olive leaves. Oleuropein has been found to exhibit antioxidative, antimicrobial, antiviral, and antiatherogenic activities. We studied the effect of extraction techniques and drying methods on oleuropein content in olive leaves of Istrska belica and Lecino cultivar. Three different procedures of drying were used: at room temperature, at 105 °C, and freeze drying. Ethanol-modified supercritical extraction with carbon dioxide, conventional methanol extraction, and ultrasonic extraction with deep eutectic solvent were performed. Antioxidant activity was determined, as well as methanolic and supercritical extracts. The presence of olive polyphenols was confirmed by the HPLC method.
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Affiliation(s)
- Darija Cör Andrejč
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (D.C.A.); (Ž.K.); (K.T.)
| | - Bojan Butinar
- Institute for Oliveculture, Science and Research Centre Koper, SI-6000 Koper, Slovenia;
| | - Željko Knez
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (D.C.A.); (Ž.K.); (K.T.)
- Faculty of Medicine, University of Maribor, SI-2000 Maribor, Slovenia
| | - Kaja Tomažič
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (D.C.A.); (Ž.K.); (K.T.)
| | - Maša Knez Marevci
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (D.C.A.); (Ž.K.); (K.T.)
- Faculty of Medicine, University of Maribor, SI-2000 Maribor, Slovenia
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15
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Martín-Vertedor D, Schaide T, Boselli E, Martínez M, García-Parra J, Pérez-Nevado F. Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae. Molecules 2022; 27:molecules27062028. [PMID: 35335389 PMCID: PMC8950053 DOI: 10.3390/molecules27062028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022] Open
Abstract
Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-style table olives fermented with olive leaf extract (OLE) and S. cerevisiae compared with thermal pasteurization (P) at 80 °C for 15 min. HHP and P led to a significant reduction in yeast and aerobic mesophiles after the conservation treatment and during storage (300 days). The physical-chemical properties changed slightly during storage, except for olive hardness; olives treated with HHP presented a higher hardness than pasteurized ones. The CIELAB parameter L* decreased until day 300 in most of the treatments, as well as phenols. The HHP treatment led to significantly higher contents of phenolics (even during storage) than olives submitted to P. Some sensory attributes (colour, aspect, hardness, and overall evaluation) decreased during storage. P treatment caused a decrease in appearance, aroma, hardness, and overall evaluation compared to olives treated with HHP. Thus, the application of HHP in table olives to increase the shelf-life can be considered a valid alternative to P.
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Affiliation(s)
- Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Correspondence: ; Tel.: +34-924-012-664
| | - Thais Schaide
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy;
| | - Manuel Martínez
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Producción Vegetal, Departamento de Ingeniería del Medio Agronómico y Forestal, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Jesús García-Parra
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Francisco Pérez-Nevado
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
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16
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Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity. Antioxidants (Basel) 2022; 11:antiox11030558. [PMID: 35326208 PMCID: PMC8944617 DOI: 10.3390/antiox11030558] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/07/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
A sonotrode ultrasound-assisted extraction of phenolic compounds from olive leaves has been developed using a Box–Behnken design to optimize the effects of solvent composition and ultrasound parameters. The determination of single phenolic compounds was performed by HPLC–MS and the highest recovery in total compounds, oleuropein and hydroxytyrosol was achieved using EtOH/H2O (55:45, v/v), 8 min and 100% of amplitude. The optimal conditions were applied on leaves from seven olive cultivars grown under the same conditions and the results were compared with those found by using a conventional ultrasonic bath, obtaining no statistical differences. Moreover, antioxidant activity by FRAP, DPPH and ABTS in these olive leaf extracts was evaluated and they exhibited a significant correlation with oleuropein and total phenolic content. All cultivars of olive leaf extracts were found to be active against S. aureus and methicillin-resistant S. aureus with minimum bactericidal concentration (MBC) values) that ranged from 5.5 to 22.5 mg mL−1. No extracts showed antimicrobial activity against C. albicans. The percentages of mycelium reduction in B. cinerea ranged from 2.2 and 18.1%. Therefore, sonotrode could be considered as an efficient and fast extraction technique that could be easily scaled-up at industrial level, thus allowing for olive leaves to be revalorized.
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17
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Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract. Foods 2022; 11:foods11050743. [PMID: 35267376 PMCID: PMC8909904 DOI: 10.3390/foods11050743] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/24/2022] [Accepted: 03/01/2022] [Indexed: 12/31/2022] Open
Abstract
Olive leaves, one of the most abundant olive production by-products, have shown incredible potential for their characteristic bioactive compound composition, with unique compounds such as the polyphenol oleuropein. In order to evaluate the bioaccessibility of bioactive compounds present in an olive leaf extract, samples were submitted to an in vitro digestion process following INFOGEST protocol, and qualitative and quantitative characterization of the original extract and digestive samples at different times were carried out using HPLC-ESI-TOF-MS. The analyzed extract presented an abundance of phenolic compounds, such as secoiridoids, with oleuropein being the main identified compound. The in vitro digestion process showed an effect on the phenolic profile of the extract, with a lower recovery in the gastric phase and an increase at the beginning of the intestinal phase. Most of the studied compounds showed high bioaccessibility at the end of the digestion, with oleuropein, ligstroside, and quercetin-3-O-galactoside being among the ones with higher value. These findings show the potential for future use of olive leaf polyphenols. However, further research is needed in order to evaluate the absorption, delivery, and interaction of these compounds with the colon.
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Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020060] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p < 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it caused a significant reduction in total flavonoid content and tannin content. Traditional asida (fermented food) prepared from irradiated sorghum flour caused a significant reduction in TPC, TFC, and tannin content in both sorghum cultivars, while the antioxidant activities (DPPH, reducing power, and H2O2 scavenging) were significantly increased in both the Tabat (85.0%, 3.8 mg AAE/g, and 84.6%, respectively) and the Wad Ahmed (89.6%, 3.9 mg AAE/g, and 83.1%, respectively) sorghum cultivar grains, particularly in those processed from 2.0 kGy-irradiated flour. A positive high correlation was observed between gamma radiation (2.0 kGy) and the antioxidant activity of asida prepared from both cultivars. In conclusion, traditional fermented asida obtained from irradiated flour showed high antioxidant activity in both sorghum cultivars.
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Effect of Selected Trichoderma Strains and Metabolites on Olive Drupes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Beneficial fungal strains of the genus Trichoderma are used as biofungicides and plant growth promoters. Trichoderma strains promote the activation of plant defense mechanisms of action, including the production of phenolic metabolites. In this work, we analyzed the effects of selected Trichoderma strains (T. asperellum KV906, T. virens GV41, and T. harzianum strains TH1, M10, and T22) and their metabolites (harzianic acid and 6-pentyl-α-pyrone) on drupes of young olive trees (4-year-old) cv. Carolea. This study used the untargeted analysis of drupe metabolome, carried out by LC–MS Q-TOF, to evaluate the phenolics profiles and target metabolomics approach to detect oleuropein and luteolin. The untargeted approach showed significant differences in the number and type of phenolic compounds in olive drupes after Trichoderma applications (by root dipping and drench soil irrigation method) compared to control. The levels of oleuropein (secoiridoid) and luteolin (flavonoid) varied according to the strain or metabolite applied, and in some cases, were less abundant in treated plants than in the control. In general, flavonoids’ levels were influenced more than secoiridoid production. The dissimilar aptitudes of the biological treatments could depend on the selective competence to cooperate with the enzymes involved in producing the secondary metabolites to defend plants by environmental stresses. Our results suggest that using selected fungi of the genus Trichoderma and their metabolites could contribute to selecting the nutraceutical properties of the olive drupe. The use of the metabolites would bring further advantages linked to the dosage in culture and storage.
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Abstract
Oleuropein, a bitter substance that exists in olive leaves, can be hydrolyzed to hydroxytyrosol. These are the main phenolic compounds, and they have beneficial properties to human bodies. In this study, we established a simple and new method to determine oleuropein and hydroxytyrosol quickly by HPLC. HPLC conditions were set as follows: water (A) acetonitrile (B) as mobile phase, gradient elution orders: 90%A–10%B for 0–10 min, 80%A–20%B for 14–30 min, and then change to 90%A–10%B for 30–33 min; detection wavelength: 280 nm. Compared with other detection methods, the method simplified the elution procedure and shortened the time. Additionally, we provided a better drying method and preservation of olive leaves in tea drinking production that were air-dried at room temperature of 25 °C.
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Exploring the Isomeric Precursors of Olive Oil Major Secoiridoids: An Insight into Olive Leaves and Drupes by Liquid-Chromatography and Fourier-Transform Tandem Mass Spectrometry. Foods 2021; 10:foods10092050. [PMID: 34574160 PMCID: PMC8470314 DOI: 10.3390/foods10092050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 12/23/2022] Open
Abstract
Secoiridoids play a key role in determining health benefits related to a regular consumption of extra-virgin olive oil (EVOO), in which they are generated from precursors of the same class naturally occurring in drupes and leaves of the olive (Olea europaea L.) plant. Here, reversed-phase liquid chromatography coupled to electrospray ionization and Fourier-transform single/tandem mass spectrometry (RPLC-ESI-FTMS and MS/MS) was employed for a structural elucidation of those precursors. The presence of three isoforms in both matrices was assessed for oleuropein ([M-H]− ion with m/z 539.1770) and was emphasized, for the first time, also for ligstroside (m/z 523.1821) and for the demethylated counterparts of the two compounds (m/z 525.1614 and 509.1665, respectively). However, only the prevailing isoform included an exocyclic double bond between carbon atoms C8 and C9, typical of oleuropein and ligstroside; the remaining, less abundant, isoforms included a C=C bond between C8 and C10. The same structural difference was also observed between secoiridoids named elenolic acid glucoside and secoxyloganin (m/z 403.1246). This study strengthens the hypothesis that secoiridoids including a C8=C10 bond, recently recognized as relevant species in EVOO extracts, arise mainly from specific enzymatic/chemical transformations occurring on major oleuropein/ligstroside-like precursors during EVOO production, rather than from precursors having that structural feature.
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22
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Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds. Processes (Basel) 2021. [DOI: 10.3390/pr9071228] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.
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Harouak H, Ibijbijen J, Nassiri L. Chemical profile of Tetraclinis articulata (Vahl) Masters, and Juglans regia L. and Olea europaea L. var. Sylvestris used against oral diseases: in vitro analysis between polyphenolic content and aqueous extraction optimization. Heliyon 2021; 7:e07118. [PMID: 34136692 PMCID: PMC8180621 DOI: 10.1016/j.heliyon.2021.e07118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/14/2021] [Accepted: 05/17/2021] [Indexed: 12/01/2022] Open
Abstract
Objective Optimization of aqueous extraction to extract the maximum amount of polyphenolic compounds that are used to treat oral disorders. Methods Using revelation tests for phytochemical screening, Folin-Ciocalteu reagent for total phenols, catechin standard for total flavonoids, acidified vanillin for total condensed tannins, and PCA analysis to detect different correlations between plants and between employed extractions. Results The highest (p < 0.0001); total flavonoides (195,80 ± 2,91 mg CE/g d.e) was obtained from decocted extract of Olea europaea L. subsp. europaea var. sylvestris, total phenolic (167,71 ± 12,52 mg GAE/g d.e) and total condensed tannins (250,44 ± 10,18 mg CE/g d.e) was obtained respectively from soxhlet extract and infused extract of Tetraclinis articulata L. whereas; The correlation analysis using Principal Component Analysis (PCA) was positive between infusion and decoction, between total flavonoids and total phenols which is not correlated with total condensed tannins. Conclusion Juglans regia L. bark contain a higher level of polyphenolic constituents than leaves, Decoction extraction of Olea europaea L. var. sylvestris leaf recommended to increase the yield of polychenolic extracts, condensed tannins of Tetraclinis articulata L. are degradable in high temperature. Walnut barks are richer in polyphenolic compounds than leaves. Barbary Thuya leaf is richer in degradable condensed tannins at high temperatures. Wild olive leaf is richer in flavonoids (195.80 mg EC/g of dry decocted extract). Condensed tannins are uncorrelated with phenols and flavonoids. Flavonoids are the major polyphenolic constituents.
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Affiliation(s)
- Hazim Harouak
- Environment & Valorization of Plant and Microbial Resources Unit, Moulay Ismail University of Meknes, Faculty of Sciences, B.P 11201, Meknes, Morocco
| | - Jamal Ibijbijen
- Environment & Valorization of Plant and Microbial Resources Unit, Moulay Ismail University of Meknes, Faculty of Sciences, B.P 11201, Meknes, Morocco
| | - Laila Nassiri
- Environment & Valorization of Plant and Microbial Resources Unit, Moulay Ismail University of Meknes, Faculty of Sciences, B.P 11201, Meknes, Morocco
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Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques. Foods 2021; 10:foods10061236. [PMID: 34072297 PMCID: PMC8227576 DOI: 10.3390/foods10061236] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/21/2021] [Accepted: 05/27/2021] [Indexed: 12/23/2022] Open
Abstract
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
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Ianni A, Innosa D, Oliva E, Bennato F, Grotta L, Saletti MA, Pomilio F, Sergi M, Martino G. Effect of olive leaves feeding on phenolic composition and lipolytic volatile profile in goat milk. J Dairy Sci 2021; 104:8835-8845. [PMID: 34024611 DOI: 10.3168/jds.2021-20211] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Accepted: 04/10/2021] [Indexed: 12/22/2022]
Abstract
The aim of this study was to evaluate phenolic composition, antioxidant potential, and lipolytic events in raw milk obtained from goat fed a dietary supplementation with olive leaves (OL), a by-product of the olive oil production chain. For this purpose, 30 Saanen goats were randomly allocated into 2 groups of 15 goats each: the control group received a standard diet that was prepared by taking into account the nutritional needs of lactating goats, whereas the experimental group (EG) was fed with an OL-supplemented diet (10% on a dry matter basis). At the end of the 30 d of the trial, the individual milk samples were collected and immediately analyzed for total phenolic content and antioxidant activity (AOA). Subsequently, the individual phenolic compounds have been identified and quantified through an ultra-high-performance liquid chromatography system and a characterization of free fatty acids released in milk has been performed. The results showed a positive effect of dietary OL supplementation in improving total phenolic content and AOA; furthermore, 19 phenolic compounds, including phenolic acids, flavonoids, simple phenols, and secoiridoids, have been identified in EG milk. In addition to this, a reduced accumulation of free fatty acids has been found in EG milk, and this finding leads us to hypothesize an inhibitory action of the identified phenolic compounds toward the enzymes responsible for lipolytic events. The use of the molecular docking approach verified the interactions, defining a fairly interesting framework for cinnamic acid, which should be able to noncovalently bind these enzymes, interfering with the recruitment of the substrate and therefore, slowing down their hydrolytic activity. In any case, this information will be subjected to in vitro evaluations for an accurate characterization of the biochemical mechanisms that can be established in milk naturally enriched with bioactive compounds.
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Affiliation(s)
- A Ianni
- Faculty of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - D Innosa
- Faculty of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - E Oliva
- Faculty of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - F Bennato
- Faculty of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - L Grotta
- Faculty of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - M A Saletti
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Via Campo Boario, 64100 Teramo, Italy
| | - F Pomilio
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Via Campo Boario, 64100 Teramo, Italy
| | - M Sergi
- Faculty of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - G Martino
- Faculty of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy.
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Sánchez-Gutiérrez M, Bascón-Villegas I, Rodríguez A, Pérez-Rodríguez F, Fernández-Prior Á, Rosal A, Carrasco E. Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity. Foods 2021; 10:966. [PMID: 33925051 PMCID: PMC8145053 DOI: 10.3390/foods10050966] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/15/2022] Open
Abstract
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethanolic and glycerol mixtures solvents). MAE was applied under 40, 60 and 80 °C for 3, 6.5 and 10 min. The effect of the extraction method, solvent and treatment factors (the latter in MAE) on the total phenol content (TPC), the antioxidant activity (AA) and the phenolic profile of the extracts were all evaluated. The extracts showed high values of TPC (up to 76.1 mg GAE/g DW) and AA (up to 78 mg TE/g DW), with oleuropein being the most predominant compound in all extracts. The Soxhlet extraction method exhibited better yields in TPC than in MAE, although both methods presented comparable AA values. The water MAE extract presented the strongest antimicrobial activity against five foodborne pathogens, with minimum inhibitory concentration (MIC) values ranging from 2.5 to 60 mg/mL. MAE water extract is proposed to be exploited in the food and nutraceutical industry in the frame of a sustainable economy.
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Affiliation(s)
- Mónica Sánchez-Gutiérrez
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
- BioPrEn Group, Chemical Engineering Department, Universidad de Córdoba, Marie-Curie Building, 14014 Córdoba, Spain;
| | - Isabel Bascón-Villegas
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
- BioPrEn Group, Chemical Engineering Department, Universidad de Córdoba, Marie-Curie Building, 14014 Córdoba, Spain;
| | - Alejandro Rodríguez
- BioPrEn Group, Chemical Engineering Department, Universidad de Córdoba, Marie-Curie Building, 14014 Córdoba, Spain;
| | - Fernando Pérez-Rodríguez
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
| | - África Fernández-Prior
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain;
| | - Antonio Rosal
- Molecular Biology and Biochemical Engineering Department, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain;
| | - Elena Carrasco
- Food Science and Technology Department, Universidad de Córdoba, Darwin Building, 14014 Córdoba, Spain; (I.B.-V.); (F.P.-R.); (E.C.)
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González-Hedström D, García-Villalón ÁL, Amor S, de la Fuente-Fernández M, Almodóvar P, Prodanov M, Priego T, Martín AI, Inarejos-García AM, Granado M. Olive leaf extract supplementation improves the vascular and metabolic alterations associated with aging in Wistar rats. Sci Rep 2021; 11:8188. [PMID: 33854149 PMCID: PMC8046982 DOI: 10.1038/s41598-021-87628-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Accepted: 03/26/2021] [Indexed: 12/29/2022] Open
Abstract
Olive leaves are rich in bioactive substances which exert anti-inflammatory, antioxidant, insulin-sensitizing and antihypertensive effects. The aim of this study was to analyze the possible beneficial effects of an olive leaf extract (OLE) rich in secoiridoids and phenolic compounds on the aging-induced metabolic and vascular alterations. Three experimental groups of rats were used: 3-month-old rats, 24-month-old rats and 24-month-old rats supplemented 21 days with OLE (100 mg/kg). Administration of OLE to aged rats decreased the weight of adrenal glands and prevented the aging-induced loss of body weight and muscle mass. In the serum, OLE reduced the circulating levels of LDL-cholesterol and IL-6 and increased the concentrations of leptin and adiponectin. In the liver OLE attenuated the decreased gene expression of SOD-1, GSR, GCK and GSK-3β and reduced the aging-induced overexpression of NOX-4, Alox-5, iNOS and TNF-α. In aorta segments, OLE prevented endothelial dysfunction and vascular insulin resistance and improved vasoconstriction in response to KCl and NA. Improvement in vascular function was associated with the attenuation of the alterations in the gene expression of COX-2, IL-6, GPx, NOX-1 and IL-10. In conclusion, OLE exerts anti-inflammatory and antioxidant effects in aged rats and attenuates the alterations in vascular function associated with aging.
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Affiliation(s)
- Daniel González-Hedström
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, Madrid, Spain
- Pharmactive Biotech Products S.L. Parque Científico de Madrid, Avenida del Doctor Severo Ochoa, 37 Local 4J, Alcobendas, 28108, Madrid, Spain
| | | | - Sara Amor
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, Madrid, Spain
| | | | - Paula Almodóvar
- Pharmactive Biotech Products S.L. Parque Científico de Madrid, Avenida del Doctor Severo Ochoa, 37 Local 4J, Alcobendas, 28108, Madrid, Spain
| | - Marin Prodanov
- Departamento de Química Física Aplicada, Facultad de Ciencias, CIAL (CEI, CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Teresa Priego
- Departamento de Fisiología, Facultad de Medicina, Universidad Complutense de Madrid, Madrid, Spain
| | - Ana Isabel Martín
- Departamento de Fisiología, Facultad de Medicina, Universidad Complutense de Madrid, Madrid, Spain
| | - Antonio Manuel Inarejos-García
- Pharmactive Biotech Products S.L. Parque Científico de Madrid, Avenida del Doctor Severo Ochoa, 37 Local 4J, Alcobendas, 28108, Madrid, Spain
| | - Miriam Granado
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, Madrid, Spain.
- Instituto de Salud Carlos III, CIBER Fisiopatología de La Obesidad Y Nutrición, Madrid, Spain.
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Mohamed Ahmed IA, Özcan MM, AlJuhaimi F, Ghafoor K, Babiker EE, Osman MA, Alqah HAS. Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Fahad AlJuhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Cádiz-Gurrea MDLL, Pinto D, Delerue-Matos C, Rodrigues F. Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics-A Preliminary Study. Antioxidants (Basel) 2021; 10:antiox10020245. [PMID: 33562523 PMCID: PMC7914505 DOI: 10.3390/antiox10020245] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/29/2021] [Accepted: 02/02/2021] [Indexed: 12/21/2022] Open
Abstract
Olea europaea cultivar, native in the Mediterranean basin, has expanded worldwide, mainly due to the olive oil industry. This expansion is attributed to the benefits of olive oil consumption, since this product is rich in nutritional and bioactive compounds. However, the olive industry generates high amounts of wastes, which could be related to polluting effects on soil and water. To minimize the environmental impact, different strategies of revalorization have been proposed. In this sense, the aim of this work was to develop high cosmetic value added oleuropein-enriched extracts (O20 and O30), a bioactive compound from olive byproducts, performing a comprehensive characterization using high performance liquid chromatography coupled to mass spectrometry and evaluate their bioactivity by in vitro assays. A total of 49 compounds were detected, with oleuropein and its derivatives widely found in O30 extract, whereas iridoids were mainly detected in O20 extract. Moreover, 10 compounds were detected for the first time in olive leaves. Both extracts demonstrated strong antioxidant and antiradical activities, although O30 showed higher values. In addition, radical oxygen and nitrogen species scavenging and enzyme inhibition values were higher in O30, with the exception of HOCl and hyaluronidase inhibition assays. Regarding cell viability, olive byproduct extracts did not lead to a decrease in keratinocytes viability until 100 µg/mL. All data reported by the present study reflect the potential of industrial byproducts as cosmetic ingredients.
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Abstract
PURPOSE OF REVIEW The olive tree (Olea europaea L.) has featured as a significant part of medicinal history, used to treat a variety of ailments within folk medicine. The Mediterranean diet, which is rich in olive products, is testament to Olea europaeas positive effects on health, associated with reduced incidences of cancer and cardiovascular disease. This review aims to summarise the current literature regarding the therapeutic potential of Olea europaea products in cancer, detailing the possible compounds responsible for its chemotherapeutic effects. RECENT FINDINGS Much of the existing research has focused on the use of cell culture models of disease, demonstrating Olea europaea extracts, and specific compounds within these extracts, have efficacy in a range of in vitro and in vivo cancer models. The source of Olea europaeas cytotoxicity is yet to be fully defined; however, compounds such as oleuropein and verbascoside have independent cytotoxic effects on animal models of cancer. Initial results from animal models are promising but need to be translated to a clinical setting. Treatments utilising these compounds are likely to be well tolerated and represent a promising direction for future research.
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Affiliation(s)
- Chrystalla Antoniou
- grid.6518.a0000 0001 2034 5266Faculty of Health and Life Sciences, University of the West of England, Coldharbour Lane, Bristol, BS16 1QY UK
| | - Jonathon Hull
- grid.6518.a0000 0001 2034 5266Faculty of Health and Life Sciences, University of the West of England, Coldharbour Lane, Bristol, BS16 1QY UK
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31
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Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater. Molecules 2020; 26:molecules26010007. [PMID: 33375027 PMCID: PMC7792767 DOI: 10.3390/molecules26010007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/17/2020] [Accepted: 12/17/2020] [Indexed: 12/28/2022] Open
Abstract
The valorization of olive pomace through the extraction of phenolic compounds at an industrial scale is influenced by several factors that can have a significant impact on the feasibility of this approach. These include the types and levels of phenolic compounds that are present, the impact that seasonal variation and cultivar type have on the phenolic compound content in both olive pomace and mill effluents and the technological approach used to process the olive crop. Chemical analysis of phenolic compounds was performed using an HPLC-diode-array detector (DAD)-qTOF system, resulting in the identification of 45 compounds in olive mill wastewater and pomace, where secoiridoids comprised 50–60% of the total phenolic content. This study examined three different factors that could impact the phenolic compound content of these processing streams, including cultivar types typically grown on local farms in Slovenia, the type of downstream processing used and seasonality effects. Olive crop varieties sourced from local farms showed high variability, and the highest phenolic content was associated with the local variety “Istrska Belica”. During processing, the phenolic content was on average approximately 50% higher during two-phase decanting compared to three-phase decanting and the type of compound present significantly different. An investigation into the seasonal effects revealed that the phenolic content was 20% higher during the 2019 growing season compared to 2018. A larger sample size over additional growing seasons is required to fully understand the annual variation in phenolic compound content. The methods and results used in this study provide a basis for further analysis of phenolic compounds present in the European Union’s olive crop processing residues and will inform techno-economic modelling for the development of olive biorefineries in Slovenia.
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Marra R, Coppola M, Pironti A, Grasso F, Lombardi N, d’Errico G, Sicari A, Bolletti Censi S, Woo SL, Rao R, Vinale F. The Application of Trichoderma Strains or Metabolites Alters the Olive Leaf Metabolome and the Expression of Defense-Related Genes. J Fungi (Basel) 2020; 6:jof6040369. [PMID: 33339378 PMCID: PMC7766153 DOI: 10.3390/jof6040369] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/16/2020] [Accepted: 12/09/2020] [Indexed: 12/22/2022] Open
Abstract
Biocontrol fungal strains of the genus Trichoderma can antagonize numerous plant pathogens and promote plant growth using different mechanisms of action, including the production of secondary metabolites (SMs). In this work we analyzed the effects of repeated applications of selected Trichoderma strains or SMs on young olive trees on the stimulation of plant growth and on the development of olive leaf spot disease caused by Fusicladium oleagineum. In addition, metabolomic analyses and gene expression profiles of olive leaves were carried out by LC-MS Q-TOF and real-time RT-PCR, respectively. A total of 104 phenolic compounds were detected from olive leave extracts and 20 were putatively identified. Targeted and untargeted approaches revealed significant differences in both the number and type of phenolic compounds accumulated in olive leaves after Trichoderma applications, as compared to water-treated plants. Different secoiridoids were less abundant in treated plants than in controls, while the accumulation of flavonoids (including luteolin and apigenin derivatives) increased following the application of specific Trichoderma strain. The induction of defense-related genes, and of genes involved in the synthesis of the secoiridoid oleuropein, was also analyzed and revealed a significant variation of gene expression according to the strain or metabolite applied.
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Affiliation(s)
- Roberta Marra
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy; (M.C.); (A.P.); (F.G.); (N.L.); (G.d.); (R.R.)
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Portici, 80055 Naples, Italy; (S.L.W.); (F.V.)
- Correspondence: ; Tel.: +39-0812532253
| | - Mariangela Coppola
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy; (M.C.); (A.P.); (F.G.); (N.L.); (G.d.); (R.R.)
| | - Angela Pironti
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy; (M.C.); (A.P.); (F.G.); (N.L.); (G.d.); (R.R.)
| | - Filomena Grasso
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy; (M.C.); (A.P.); (F.G.); (N.L.); (G.d.); (R.R.)
| | - Nadia Lombardi
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy; (M.C.); (A.P.); (F.G.); (N.L.); (G.d.); (R.R.)
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Portici, 80055 Naples, Italy; (S.L.W.); (F.V.)
| | - Giada d’Errico
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy; (M.C.); (A.P.); (F.G.); (N.L.); (G.d.); (R.R.)
| | - Andrea Sicari
- Linfa S.c.a r.l., 89900 Vibo Valentia, Italy; (A.S.); (S.B.C.)
| | | | - Sheridan L. Woo
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Portici, 80055 Naples, Italy; (S.L.W.); (F.V.)
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
- Task Force on Microbiome Studies, University of Naples Federico II, 80131 Naples, Italy
| | - Rosa Rao
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy; (M.C.); (A.P.); (F.G.); (N.L.); (G.d.); (R.R.)
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Portici, 80055 Naples, Italy; (S.L.W.); (F.V.)
- Task Force on Microbiome Studies, University of Naples Federico II, 80131 Naples, Italy
| | - Francesco Vinale
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Portici, 80055 Naples, Italy; (S.L.W.); (F.V.)
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, 80137 Naples, Italy
- Institute for Sustainable Plant Protection, National Research Council, Portici, 80055 Naples, Italy
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Metabolic profile of olive leaves of different cultivars and collection times. Food Chem 2020; 345:128758. [PMID: 33348131 DOI: 10.1016/j.foodchem.2020.128758] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/22/2020] [Accepted: 11/27/2020] [Indexed: 02/07/2023]
Abstract
Due to the appreciable amounts of bioactive compounds in olive leaves and the effect of abiotic stresses on their synthesis, this study evaluated the metabolic profile of leaves of olive cultivars (Arbequina, Manzanilla and Picual) collected in four periods of the year (autumn, winter, spring and summer). The determination of the profile of bioactive compounds (phenolic compounds, flavonoids, tannins, carotenoids and chlorophylls) by spectrophotometry and the individual compounds by liquid chromatography coupled to mass spectrum, as well as antioxidant potential tests were performed. As results it was possible to observe that the leaves of the cultivar Manzanilla presented the highest levels of phenolic compounds and that the leaves collected in the summer presented a number of compounds much more relevant than the others. Thus, it was possible to conclude that the cultivar and the collection season significantly affect the bioactive content and the antioxidant potential of olive leaves.
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Lukić I, Pasković I, Žurga P, Majetić Germek V, Brkljača M, Marcelić Š, Ban D, Grozić K, Lukić M, Užila Z, Goreta Ban S. Determination of the Variability of Biophenols and Mineral Nutrients in Olive Leaves with Respect to Cultivar, Collection Period and Geographical Location for Their Targeted and Well-Timed Exploitation. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1667. [PMID: 33261197 PMCID: PMC7760844 DOI: 10.3390/plants9121667] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 11/25/2020] [Accepted: 11/25/2020] [Indexed: 01/29/2023]
Abstract
The interactive effects of cultivar, collecting period, and geographical location on the content and composition of biophenols and macro and micronutrients in olive (Olea europaea L.) leaf were investigated. Leaves of six cultivars were collected at three periods in two locations in Croatia. The leaves of Istarska bjelica cultivar had the greatest biophenol (oleuropein) potential, especially those sampled in January and in March at the location of Pag. All the cultivars yielded leaves with the highest concentration of biophenols in March, which coincided with the pruning period. Except for high oleuropein concentration in Istarska bjelica, flavonoids were found to be most useful for differentiating olive leaves according to cultivar. Verbascoside turned out to be the most potent differentiator of collecting periods, while phosphorus and zinc turned out to be most useful for differentiating locations. Despite different agroecological conditions at the two locations, cultivar exhibited a significant effect on olive leaf nutrient composition, which was certainly causally related to that of the biophenols. The results obtained showed that it is possible to plan more well-timed and efficient exploitation of biophenols from olive leaf based on the knowledge about the interactive effects of the three studied factors.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Paula Žurga
- Teaching Institute of Public Health of Primorsko-goranska County, Krešimirova 52a, 51000 Rijeka, Croatia;
| | - Valerija Majetić Germek
- Faculty of Medicine, Department of Food Technology and Control, University of Rijeka, Braće Branchetta 20, 51000 Rijeka, Croatia;
| | - Mia Brkljača
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Šime Marcelić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Mihovila Pavlinovića bb, 23000 Zadar, Croatia;
| | - Dean Ban
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Kristina Grozić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Marina Lukić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Zoran Užila
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Smiljana Goreta Ban
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
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Vázquez-González Y, Ragazzo-Sánchez JA, Calderón-Santoyo M. Characterization and antifungal activity of jackfruit (Artocarpus heterophyllus Lam.) leaf extract obtained using conventional and emerging technologies. Food Chem 2020; 330:127211. [DOI: 10.1016/j.foodchem.2020.127211] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 05/28/2020] [Accepted: 05/31/2020] [Indexed: 11/15/2022]
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Hammouda IB, Márquez-Ruiz G, Holgado F, Sonda A, Skalicka-Wozniak K, Bouaziz M. RP-UHPLC-DAD-QTOF-MS As a Powerful Tool of Oleuropein and Ligstroside Characterization in Olive-Leaf Extract and Their Contribution to the Improved Performance of Refined Olive-Pomace Oil during Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12039-12047. [PMID: 33054204 DOI: 10.1021/acs.jafc.0c05509] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Since olive leaf is a potential source of phenolic fraction that is assumed to have good antioxidative effects, we purposed to add its extract to the refined olive-pomace oil during heating to increase its oxidative stability. RP-UHPLC-DAD-QTOF-MS was employed to characterize the phenolic fraction.The oil samples were evaluated by measuring the polymers and the polar compounds and thus detecting specific oxidized compounds. Using this approach, the results showed that incorporating olive leaf extract in refined oil significantly reduced the formation of polymers from 14.39% to 10.45% and the oxidation state by the variation of extinction ΔK from 3.02 to 2.29 during 20 h of heating compared to unenriched oil. This study has proven that the use of natural substances is an opportunity to extend the life of refined oils.
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Affiliation(s)
- Ibtissem Ben Hammouda
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, B.P. 1173, 3038 Sfax, Tunisia
| | - Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Madrid, Spain
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Madrid, Spain
| | - Ammar Sonda
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, B.P. 1173, 3038 Sfax, Tunisia
| | - Krystyna Skalicka-Wozniak
- Department of Pharmacognosy with Medicinal Plant Unit, Medical University in Lublin, 1 Chodzki Street, 20-093 Lublin, Poland
| | - Mohamed Bouaziz
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, B.P. 1173, 3038 Sfax, Tunisia
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, B.P. 1175, 3038 Sfax, Tunisia
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Madureira J, Barros L, Cabo Verde S, Margaça FMA, Santos-Buelga C, Ferreira ICFR. Ionizing Radiation Technologies to Increase the Extraction of Bioactive Compounds from Agro-Industrial Residues: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11054-11067. [PMID: 32936625 DOI: 10.1021/acs.jafc.0c04984] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Due to the growing demand in society for healthier foods, scientific communities are searching and developing new ingredients. In this context, agro-industrial residues, which can have a negative impact on the environment, represent a natural source for bioactive compounds and their recovery can contribute to economic and environmental sustainability. Ionizing radiation is a clean and eco-friendly technology that can be used to improve the extraction of bioactive compounds. The aim of this review, after presenting general aspects about bioactive compounds in agro-industrial residues and radiation technologies, is to focus on the effects of ionizing radiation on the extraction of bioactive compounds from these residues and related bioactive properties. Irradiated residues were demonstrated to have enhanced bioactive characteristics that turn the prepared extracts suitable for applications in food industry, resulting in high-added-value products as well as reducing adverse impacts on the environment.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10 ao km 139.7, 2695-066 Bobadela LRS, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Effects of drought stress on phenolic accumulation in greenhouse-grown olive trees (Olea europaea). BIOCHEM SYST ECOL 2020. [DOI: 10.1016/j.bse.2020.104112] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols. Processes (Basel) 2020. [DOI: 10.3390/pr8091008] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
In the present study, advanced extraction techniques, microwave (MAE), ultrasound (UAE), and high pressure (HPAE)-assisted extraction, were applied to improve extraction efficiency of olive (Olea europaea L.) leaves polyphenols. The effect of sample mass (1.5 and 3 g), MAE—time (2, 8.5, and 15 min) and temperature (45 and 80 °C), UAE—time (7, 14, and 21 min) and amplitude (50 and 100%) and HPAE—time (1, 5.5, and 10 min) and pressure (300 and 500 MPa) on the concentration of each analyzed polyphenol compound was examined. Identified polyphenols were oleuropein, hydroxytyrosol, chlorogenic acid, caffeic acid, verbascoside, and rutin. All three advanced extraction techniques yielded higher content of total polyphenols when compared to the conventional heat-reflux extraction (CE) along with a significant reduction of extraction time from 60 (CE) to 2, 21, and 5.5 min in MAE, UAE, and HPAE, respectively. The most intensive values of tested parameters in each technique were the ones that promoted cell wall disruption, e.g., temperature of 80 °C in MAE, 100% amplitude in UAE and 500 MPa in HPAE. MAE and UAE were more efficient in total polyphenols’ recovery than HPAE.
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Abdelhalim TS, Abdelhalim NS, Kamal NM, Mohamed EE, Hassan AB. Exploiting the potential of Sudanese sorghum landraces in biofortification: Physicochemical quality of the grain of sorghum (Sorghum bicolor L. Moench) landraces. Food Chem 2020; 337:127604. [PMID: 32777562 DOI: 10.1016/j.foodchem.2020.127604] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/19/2020] [Accepted: 07/15/2020] [Indexed: 01/10/2023]
Abstract
This study aimed to describe the phytonutrients and antioxidant activity, protein content, in vitro protein digestibility (IVPD), protein fraction, and bioavailability of Fe and Zn in the grains of five sorghum landraces grown in Sudan. The results showed significant differences in all quality tests among the landraces. The Tetron landrace showed the highest percentage of crude protein and IVPD among the landraces. Additionally, most of the landrace grains had high contents of Fe and Zn with a high rate of bioavailability. The Kolom 4055 and Wad akar exhibited significantly higher total phenolic contents, with antioxidant activity of 79.3% and 83.4%, respectively. The glutelin content was relatively higher compared to the other fractions, irrespective of sorghum landraces. The principal components cumulatively accounted for 89.3% of the total variation among the five sorghum landraces. It can be concluded that these landraces could be used in the improvement of new value-added crops using the by-products of sorghum grains.
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Affiliation(s)
- Tilal Sayed Abdelhalim
- White Nile Research Station, Agricultural Research Corporation, P.O. Box: 300, Kosti, Sudan; Biotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum North, Sudan
| | | | - Nasrein Mohamed Kamal
- Biotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum North, Sudan; Arid Land Research Center, Tottori University, Tottori, Japan
| | - Essa Esmail Mohamed
- Faculty of Science, Sudan University of Sciences and Technology, Khartoum, Sudan
| | - Amro B Hassan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
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An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chem 2020; 333:127531. [PMID: 32679420 DOI: 10.1016/j.foodchem.2020.127531] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 12/18/2022]
Abstract
The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.
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A Box-Behnken Design for Optimal Green Extraction of Compounds from Olive Leaves That Potentially Activate the AMPK Pathway. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10134620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Olive leaves contain bioactive compounds that have been shown to activate AMP-activated protein kinase (AMPK), which decreases intracellular lipid accumulation. Microwave-assisted extraction (MAE) is a green extraction technique that is frequently used in the recovery of phenolic compounds from plants. Thus, in this study, a Box-Behnken design was used to optimize MAE conditions such as temperature, percentage of ethanol and extraction time to obtain the maximum content of total compounds and compounds that activate AMPK. To this end, all extracts were characterized by High-Performance Liquid Chromatography Coupled to Electrospray Ionization Time-of-Flight Mass Spectrometry (HPLC-ESI-TOF-MS). The optimum conditions to obtain the highest content of total compounds were 123 °C, 100% of ethanol/water (v/v) and 23 min, whereas the optimum conditions for the highest amount of compounds that activate AMPK were 111 °C, 42% of ethanol/water (v/v) and 23 min. Thus, a multi-analysis by desirability was carried out to establish MAE optimal conditions for both responses. The optimum conditions were 111 °C, 100% EtOH and 23 min with a desirability of 0.97, which means that the responses are close to their individual optimal values. As a result, the olive leaf extract obtained at these optimal MAE conditions has great potential to be effective in the treatment of obesity.
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43
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Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices. Processes (Basel) 2020. [DOI: 10.3390/pr8060701] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples.
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44
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Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion. Food Chem 2020; 310:125976. [DOI: 10.1016/j.foodchem.2019.125976] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 11/02/2019] [Accepted: 11/28/2019] [Indexed: 12/18/2022]
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Contreras MDM, Lama-Muñoz A, Espínola F, Moya M, Romero I, Castro E. Valorization of olive mill leaves through ultrasound-assisted extraction. Food Chem 2020; 314:126218. [PMID: 31982857 DOI: 10.1016/j.foodchem.2020.126218] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 01/07/2020] [Accepted: 01/13/2020] [Indexed: 10/25/2022]
Abstract
Olive leaves farmed from trees are valuable for the production of functional extracts. Nonetheless, olive leaves (containing thin branches), which are separated during olives cleaning in the mill, have received little attention. In this context, a multiple response optimization was performed to maximize at once the yield, total phenolic content, oleouropein and antioxidant activity obtained by ultrasound-assisted extraction of this low-cost byproduct. The optimum was achieved using the following operational parameters: solid-to-liquid ratio, 5.9%; ethanol concentration, 47%; extraction time, 50 min. This enabled to obtain an extract with both high level of oleuropein and antioxidant activity. Besides oleuropein, other minor phenolic compounds were characterized in the extract, which could contribute to the antioxidant activity as Pearson correlation suggested. After this extraction step, how the phenolic extraction affects the recovery/profile of other constituents was evaluated, looking for the integral valorization of this resource towards the zero-waste.
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Affiliation(s)
- María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain.
| | - Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Inmaculada Romero
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
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46
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Oueslati I, Taamalli A, Loubiri A, Arráez-Román D, Segura-Carretero A, Zarrouk M. Assessment of conventional and microwave heating effects on the variation of the bioactive compounds of Chétoui VOO using HPLC-DAD-ESI-TOF-MS. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2017.08.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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47
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Cavaca LA, López-Coca IM, Silvero G, Afonso CA. The olive-tree leaves as a source of high-added value molecules: Oleuropein. BIOACTIVE NATURAL PRODUCTS 2020. [DOI: 10.1016/b978-0-12-817903-1.00005-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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48
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Alañón M, Ivanović M, Gómez-Caravaca A, Arráez-Román D, Segura-Carretero A. Choline chloride derivative-based deep eutectic liquids as novel green alternative solvents for extraction of phenolic compounds from olive leaf. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2018.01.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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49
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Seasonal Variations in the Chemical Composition of Liangshan Olive Leaves and Their Antioxidant and Anticancer Activities. Foods 2019; 8:foods8120657. [PMID: 31817958 PMCID: PMC6963812 DOI: 10.3390/foods8120657] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/26/2019] [Accepted: 12/06/2019] [Indexed: 01/31/2023] Open
Abstract
The seasonal changes in the chemical composition of Olea europaea leaves from January to December at Liangshan (China) have been investigated. The highest total phenolic content (TPC), total flavonoid content (TFC), and free amino acid content (FAAC) levels were found in May and December, while the lowest levels were detected in April and September. The soluble protein content (SPC) and the soluble sugar content (SSC) were highest in spring but lowest in summer and winter. The levels of major phenolic compounds, including oleuropein, and luteolin-4’-O-glucoside, followed by apigenin-7-O-glucoside, quercetin, rutin, luteolin, and apigenin, increased during spring and winter but decreased during summer and autumn. In addition, phenolic extracts (PEs) showed dose-dependent antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide radical scavenging activity assays; the reducing power was tested. The anticancer activities of PE at various concentrations were assessed by a cell counting kit-8 (CCK-8), and the IC50 (50% effective concentration) to HEK293, HeLa, and S180 cells were 841.48, 7139, and 457.69 μg/mL, respectively. PE-treated S180 cells inhibited proliferation through activation of caspase-3/9 and disruption of the mitochondrial membrane potential. Thus, PE in Liangshan olive leaves possessed strong antioxidant and anticancer potential, and spring and winter were determined as optimal harvesting seasons.
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50
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Vezza T, Rodríguez-Nogales A, Algieri F, Garrido-Mesa J, Romero M, Sánchez M, Toral M, Martín-García B, Gómez-Caravaca AM, Arráez-Román D, Segura-Carretero A, Micol V, García F, Utrilla MP, Duarte J, Rodríguez-Cabezas ME, Gálvez J. The metabolic and vascular protective effects of olive (Olea europaea L.) leaf extract in diet-induced obesity in mice are related to the amelioration of gut microbiota dysbiosis and to its immunomodulatory properties. Pharmacol Res 2019; 150:104487. [PMID: 31610229 DOI: 10.1016/j.phrs.2019.104487] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 08/30/2019] [Accepted: 10/06/2019] [Indexed: 12/22/2022]
Abstract
INTRODUCTION Many studies have showed the beneficial effects of the olive (Olea europaea) leaf extract (OLE) in experimental models of metabolic syndrome, which have been ascribed to the presence of phenolic compounds, like oleuropeoside. This study evaluated the effects of a chemically characterized OLE in high fat diet (HFD)-induced obesity in mice, describing the underlying mechanisms involved in the beneficial effects, with special attention to vascular dysfunction and gut microbiota composition. METHODS C57BL/6J mice were distributed in different groups: control, control-treated, obese and obese-treated with OLE (1, 10 and 25 mg/kg/day). Control mice received a standard diet, whereas obese mice were fed HFD. The treatment was followed for 5 weeks, and animal body weight periodically assessed. At the end of the treatment, metabolic plasma analysis (including lipid profile) as well as glucose and insulin levels were performed. The HFD-induced inflammatory status was studied in liver and fat, by determining the RNA expression of different inflammatory mediators by qPCR; also, different markers of intestinal epithelial barrier function were determined in colonic tissue by qPCR. Additionally, flow cytometry of immune cells from adipose tissue, endothelial dysfunction in aortic rings as well as gut microbiota composition were evaluated. Faecal microbiota transplantation (FMT) to antibiotic-treated mice fed with HFD was performed. RESULTS OLE administration reduced body weight gain, basal glycaemia and insulin resistance, and showed improvement in plasma lipid profile when compared with HFD-fed mice. The extract significantly ameliorated the HFD-induced altered expression of key adipogenic genes, like PPARs, adiponectin and leptin receptor, in adipose tissue. Furthermore, the extract reduced the RNA expression of Tnf-α, Il-1β, Il-6 in liver and adipose tissue, thus improving the tissue inflammatory status associated to obesity. The flow cytometry analysis in adipose tissue corroborated these observations. Additionally, the characterization of the colonic microbiota by sequencing showed that OLE administration was able to counteract the dysbiosis associated to obesity. The extract reversed the endothelial dysfunction observed in the aortic rings of obese mice. FMT from donors HFD-OLE to recipient mice fed an HFD prevented the development of obesity, glucose intolerance, insulin resistance and endothelial dysfunction. CONCLUSION OLE exerts beneficial effects in HFD-induced obesity in mice, which was associated to an improvement in plasma and tissue metabolic profile, inflammatory status, gut microbiota composition and vascular dysfunction.
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Affiliation(s)
- Teresa Vezza
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain
| | - Alba Rodríguez-Nogales
- Allergy Research Group, Instituto de Investigación Biomédica de Málaga-IBIMA, Málaga, Spain.
| | - Francesca Algieri
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain
| | - José Garrido-Mesa
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain
| | - Miguel Romero
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain; CIBER-Enfermedades Cardiovasculares, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain
| | - Manuel Sánchez
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain; CIBER-Enfermedades Cardiovasculares, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain
| | - Marta Toral
- Gene Regulation in Cardiovascular Remodeling and Inflammation Group, Centro Nacional de Investigaciones Cardiovasculares (CNIC), Madrid, Spain
| | - Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071, Granada, Spain; Research and Development Centre for Functional Food (CIDAF), PTS Granada, 18016, Granada, Spain
| | - Ana M Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071, Granada, Spain; Research and Development Centre for Functional Food (CIDAF), PTS Granada, 18016, Granada, Spain
| | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071, Granada, Spain; Research and Development Centre for Functional Food (CIDAF), PTS Granada, 18016, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071, Granada, Spain; Research and Development Centre for Functional Food (CIDAF), PTS Granada, 18016, Granada, Spain
| | - Vicente Micol
- CIBERobn, Instituto de Salud Carlos III (CB12/03/30038), Institute of Molecular and Cell Biology (IMCB), Miguel Hernández University (UMH), 03202, Elche, Alicante, Spain
| | - Federico García
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain; Clinical Microbiology Service, Hospital Universitario San Cecilio, Red de Investigación en SIDA, Granada, Spain
| | - María Pilar Utrilla
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain
| | - Juan Duarte
- Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain; CIBER-Enfermedades Cardiovasculares, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain
| | - María Elena Rodríguez-Cabezas
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain
| | - Julio Gálvez
- CIBER-EHD, Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), Granada, Spain
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