Biophenolic components of olives

Bianco, Armandodoriano; Uccella, Nicola

doi:10.1016/s0963-9969(00)00072-7

Cited by 162 publications

(110 citation statements)

References 29 publications

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“…As commented above the researches that studied olive mill waste, brines olive drupes, tissues of olive cultivars, alperujo, olives, olive leaves were not included in Table 3 [49,161,[194][195][196][197][198][199]. Servili et al [200] in a HPLC investigation of the phenols present in olive fruit, VOO, vegetation waters and pomace, and subsequently by 1D-and 2D-NMR achieved the complete spectroscopic characterization of demethyloleuropein and verbasoside extracted from olive fruit.…”

Section: New Analytical Approaches To Characterization Of the Phenolimentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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Section: New Analytical Approaches To Characterization Of the Phenolimentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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“…Nevertheless, the results constitute evidence of an appreciable presence of NEPP in plant foods and of their contribution to total polyphenol intake. (31) Quince 48 (32) Banana 980 (SD 45)* (27) Apple pomace 18 -23 (33) Cranberry pomace 1685 (34) Cocoa powder 602 (SD 13) (35) Carob pod 180 (36) Hydrolysable phenolics Onion 410 (SD 20)* (37) Black olive 14 -40 (38) Apple 78 (SD 6) (29) Medlar 0·5 -1·0 (39) Mandarin 39 -107 (40) Acerola 390 (SD 10)* (41) Cashew apple 1210 (SD 70)* † (41) Black currant pomace…”

Section: Occurrence Of Non-extractable Polyphenols In Dietsmentioning

confidence: 99%

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

2013

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Current research on dietary antioxidants misses the so-called non-extractable polyphenols (NEPP), which are not significantly released from the food matrix either by mastication, acid pH in the stomach or action of digestive enzymes, reaching the colon nearly intact. NEPP, not detected by the usual analytical procedures, are made up of macromolecules and single phenolic compounds associated with macromolecules. Therefore, NEPP are not included in food and dietary intake data nor in bioavailability, intervention or observational studies. The present paper aims to provide an overview of dietary NEPP -nature, occurrence in diet, metabolic fate and possible health effects. NEPP are a relevant fraction of dietary polyphenols exerting their main biological action in the colon, where they are extensively fermented by the action of microbiota, giving place to absorbable metabolites. NEPP exhibit different potential health-related properties, in particular in relation to gastrointestinal health, such as increases in antioxidant and antiproliferative capacities, reduction of intestinal tumorigenesis and modification of gene expression, as observed in different animal models. Further research into NEPP may provide a better understanding of the health effects of dietary antioxidants.

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“…Several reports demonstrated that extract of the olive-tree is dominated by oleuropein, rutin, luteolin-7-glucoside, versbacoside, tyrosol, apigenin, vanillin, diosmetin, rutin and acide vanillique verbascoside (Bianco and Uccella 2000;Japón-Luján et al 2006).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of susceptibility of an olive progeny (Picholine x Meski) to olive leaf spot disease caused by Fusicladium oleagineum

Rhouma¹,

Chettaoui²,

Krid³

et al. 2012

Eur J Plant Pathol

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Biophenolic components of olives

Cited by 162 publications

References 29 publications

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

Evaluation of susceptibility of an olive progeny (Picholine x Meski) to olive leaf spot disease caused by Fusicladium oleagineum

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