Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Abstract

Chelating and free radicals scavenging activities of extra virgin olive oil (EVOO) enriched by Myrtus communis phenolic compounds (McPCs), α-tocopherol and Butylated hydroxytoluene (BHT) were evaluated using chemical assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Oxygen radical absorbance capacity (ORAC), and biological model as 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH) or Fe/Ascorbic acid (Fe/AsA) system mediated peroxidation of l-α-phosphatidylcholine aqueous dispersions stabilized by bile salts (BS) under simulated intestinal conditions (pH 7.4). McPC-EEVOO increased significantly the neutralization of DPPH radical and AAPH-derived radicals in ORAC assay more than α-tocopherol and BHT. The phospholipid stability increased by a factor of 33.6%, 34.8%, 19.3% and 10.7% for myrtle microwave assisted extraction (MAE) and conventional extraction (CE) extracts, α-tocopherol and BHT, respectively, as compared to the control (EVOO without enrichment) in Fe/AsA system. But a slightly additive effect was observed when AAPH system was used. Our observation showed that McPCs may interact positively with EVOO to inhibit phospholipid peroxidation, and thus, McPC-EEVOO could be a potential functional food.

Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

“…After knowing that the enriched olive oil with myrtle extract prevented its oxidation [ 147 ], later on, Dairi et al [ 148 ] wanted to know if the enriched oil would have better antioxidant properties acting against free radical attacks that can occur during lipid digestion. To reach the objectives, the authors studied the effect of myrtle extract, obtained by two different methods (microwave-assisted extraction and maceration), on egg yolk phosphatidylcholine/bile salts aqueous dispersion oxidation under simulated intestinal conditions (pH 7.4), that is, a model that would permit to know if such extracts could prevent lipid peroxidation that might occur in small intestine during lipids digestion.…”

“…AAPH (2,2′-azobis (2-aminopropane) dihydrochloride) or a Fe 3+ /ascorbic acid system were used to initialize the phospholipid peroxidation. In addition, the capacity for preventing DPPH and peroxyl radicals (ORAC) was also checked by the authors [ 148 ]. The phenolic composition of myrtle extracts is presented in Table 3 , and the chemical composition was not greatly different in both extraction procedures.…”

“…However, when the induction was made with AAPH, the effect was very poor. This work allowed the authors to conclude that the capacity of extra virgin olive oil enriched with myrtle extract to inhibit phospholipid peroxidation under simulated intestinal conditions can be seen as a potential functional food [ 148 ].…”

Polyphenols as Promising Drugs against Main Breast Cancer Signatures

“…Between natural compounds, polyphenols have emerged as one of the main families of compounds with potential biological activity in many diseases such as cancer [ 8 , 9 , 10 , 11 , 12 , 13 ], diabetes [ 14 , 15 ], inflammation [ 16 , 17 , 18 , 19 ], obesity-related diseases [ 20 ], neurodegenerative disorders [ 21 , 22 , 23 ], bacterial [ 24 , 25 , 26 , 27 ] and viral infections [ 28 , 29 ] or cardiovascular diseases [ 30 ]. In addition, they possess a relevant antioxidant activity [ 24 , 31 , 32 , 33 , 34 , 35 ], which is the basis of part of their biological activity.…”

Effects ofin vitrosimulated digestion on the flavonoid content and antioxidant activity of aged and fresh dried tangerine peel

“…It is thought that flavonoids could also interact with certain proteins (enzymes) during their absorption and metabolism, forming flavonoid‐enzyme complexes that alter their molecular structure, functions, and pro‐heath nutraceutical properties (Chen et al, ; Swieca, Gawlikdziki, Dziki, Baraniak, & Czyż, ). The type and structure of individual flavonoids could have a differing affect on their precise interaction with proteins (Hernández‐Jabalera et al, ), carbohydrates (Karunaratne & Zhu, ; Le Bourvellec & Renard, ; Rho et al, ; Zhu, ), lipids (Dairi et al, ; Jakobek, ) or other food matrix, which could either decrease or increase the antioxidant activity of flavonoids (Karunaratne & Zhu, ; Le Bourvellec & Renard, ; Ozdal, Capanoglu, & Altay, ; Zhu, ). Previous studies have found that the biological activities of phenolic compounds (including flavonoids) are associated with phenolic‐protein interactions (Hernández‐Jabalera et al, ; Zhang et al, ).…”