Antioxidant Capacity and Phenolic Profile of Table Olives from the Greek Market

Boskou, George

doi:10.1016/b978-0-12-374420-3.00099-1

Cited by 60 publications

(87 citation statements)

References 31 publications

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“…These findings are in accordance to the literature. Boskou et al (2006) reported similar phenolic profiles in the flesh of marketed table olives to the ones presented here for black drupes. They also found that the main differentiation between the phenolic profile of leaves to that of drupes is the presence of the compound verbascoside only in the latter.…”

Section: Discussionsupporting

confidence: 64%

Phenolic Profile of Leaves and Drupes of Ten Olive Varieties

Mitsopoulos

Papageorgiou

Komaitis

et al. 2016

Not Bot Horti Agrobo

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Leaves and drupes of the major Greek olive varieties 'Koroneiki', 'Lianolia Kerkyras', 'Mastoidis', 'Adramytini', 'Megaritiki', 'Gaidourelia', 'Kalamata', 'Konservolia', 'Chalkidiki' and the Spanish variety 'Arbequina' were collected at different developmental stages during two consecutive years and investigated by HPLC for their phenolic profile and the concentration of the phenolic compounds present. The phenolic compounds identified in year 1 new season leaves were, in declining concentration order, oleuropein, 7-O-glucoside of luteolin and rutin, whereas for those collected in year 2 the main phenolic compounds were oleuropein, rutin, 4-O-glucoside of luteolin and 7-O-glucoside of apigenin. In SeptemberDecember collected leaves of year 2, oleuropein presented the higher concentration followed by 7-O-glucoside of luteolin, 4-O-glucoside of luteolin and rutin. Regarding green and black drupes for both years, the main phenolic compounds were oleuropein, verbascoside and rutin. Verbascoside was only found in drupes whereas the 7-O-glucoside of apigenin only in leaves. The concentration of oleuropein showed high fluctuations both between different tissues within the same variety and between different varieties within the same tissue. The number of phenolic compounds identified in the phenolic profile of green and black drupes was lower than that of leaves regardless developmental stage or year. Differences were observed in the concentration of phenolic compounds depending on the variety in all tissues. The phenolic profile of new season leaves, green and black drupes was similar for both years.

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Section: Discussionsupporting

confidence: 64%

Phenolic Profile of Leaves and Drupes of Ten Olive Varieties

Mitsopoulos

Papageorgiou

Komaitis

et al. 2016

Not Bot Horti Agrobo

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“…With these caveats, copious literature of which a selection is cited (28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40) indicates that phenolic acids are ubiquitously distributed throughout plant primary products. Rich sources of hydroxycinnamic acids such as ferulic, sinapic and caffeic acids include legumes, cocoa, fruits, oils, herbs, spices, nuts, vegetables and cereals.…”

Section: Dietary Sources Of Phenolic Acidsmentioning

confidence: 99%

Plant secondary metabolites and gut health: the case for phenolic acids

2011

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Plant-based diets contain a plethora of secondary metabolites that may impact on health and disease prevention. Much attention has been focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals such as flavonoids, carotenoids, phyto-oestrogens and glucosinolates. Less attention has been paid to simple phenolic acids that are widely found in fruit, vegetables, herbs, spices and beverages. Daily intakes may exceed 100 mg. In addition, bacteria in the gut can perform reactions that transform more complex plant phenolics such as anthocyanins, procyanidins, flavanones, flavonols, tannins and isoflavones into simple phenolic metabolites. The colon is thus a rich source of potentially active phenolic acids that may impact both locally and systemically on gut health. Both the small and large intestine (colon) contain absorption sites for phenolic acids but low post-prandial concentrations in plasma indicate minimal absorption early in the gastrointestinal tract and/or rapid hepatic metabolism and excretion. Therefore, any bioactivity that contributes to gut health may predominantly occur in the colon. Several phenolic acids affect the expression and activity of enzymes involved in the production of inflammatory mediators of pathways thought to be important in the development of gut disorders including colon cancer. However, at present, we remain largely ignorant as to which of these compounds are beneficial to gut health. Until we can elucidate which pro-inflammatory and potentially carcinogenetic changes in gene expression can be moderated by simple phenolic acids, it is not possible to recommend specific plant-based foods rich in particular phenolics to optimise gut health.

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“…There are reports of various health benefits of consuming table olives such as prevention of coronary heart disease, some cancer types, and inflammation, due to its highly monounsaturated fatty acid profile and phenolics content. It has been claimed that consuming 5-10 table olives a day might cover the daily intake of polyphenols (Boskou et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

et al. 2014

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a b s t r a c tSome olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8 weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.

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Antioxidant Capacity and Phenolic Profile of Table Olives from the Greek Market

Cited by 60 publications

References 31 publications

Phenolic Profile of Leaves and Drupes of Ten Olive Varieties

Phenolic Profile of Leaves and Drupes of Ten Olive Varieties

Plant secondary metabolites and gut health: the case for phenolic acids

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

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