Biophenolic profile in olives by nuclear magnetic resonance

Bastoni, Lorenzo; Bianco, Armandodoriano; Piccioni, Francesco; Uccella, Nicola

doi:10.1016/s0308-8146(00)00250-8

Cited by 35 publications

(26 citation statements)

References 18 publications

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“…The experimental data were achieved for some Spanish, Portuguese and Italian cultivars, which were examined in different stages of ripening (green, cherry and black) (Bianco and Uccella, 2000;Bastoni et al, 2001). These data confirmed the previously obtained results (Donaire et al, 1975;Amiot et al, 1989), with a decrease of oleuropein A during olive maturation and a contemporary increase of oleuropein derivatives.…”

Section: Chemistry and Synthesissupporting

confidence: 87%

Cardioprotective and neuroprotective roles of oleuropein in olive

Omar

2010

Saudi Pharmaceutical Journal

120

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Traditional diets of people living in the Mediterranean basin are, among other components, very rich in extra-virgin olive oil, the most typical source of visible fat. Olive is a priceless source of monounsaturated and di-unsaturated fatty acids, polyphenolic antioxidants and vitamins. Oleuropein is the main glycoside in olives and is responsible for the bitter taste of immature and unprocessed olives. Chemically, oleuropein is the ester of elenolic acid and 3,4-dihydroxyphenyl ethanol, which possesses beneficial effects on human health, such as antioxidant, antiatherogenic, anti-cancer, anti-inflammatory and antimicrobial properties. The phenolic fraction extracted from the leaves of the olive tree, which contains significant amounts of oleuropein, prevents lipoprotein oxidation. In addition, oleuropein has shown cardioprotective effect against acute adriamycin cardiotoxicity and an anti-ischemic and hypolipidemic activities. Recently, oleuropein has shown neuroprotection by forming a non-covalent complex with the Aβ peptide, which is a key hallmark of several degenerative diseases like Alzheimer and Parkinson. Thus, a large mass of research has been accumulating in the area of olive oil, in the attempt to provide evidence for the health benefits of olive oil consumption and to scientifically support the widespread adoption of traditional Mediterranean diet as a model of healthy eating. These results provide a molecular basis for some of the benefits potentially coming from oleuropein consumption and pave the way to further studies on the possible pharmacological use of oleuropein to prevent or to slow down the cardiovascular and neurodegenerative diseases.

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Section: Chemistry and Synthesissupporting

confidence: 87%

Cardioprotective and neuroprotective roles of oleuropein in olive

Omar

2010

Saudi Pharmaceutical Journal

120

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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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“…16,17 The aim of the present work is to further characterize this olive variety, providing information about the mechanical properties and cell wall composition. The same features will also be described for the processed olives, in order to understand the influence of dry-salt processing in these physicochemical properties of the Thasos olives, which are critical for determining the quality of the final product.…”

Section: Introductionmentioning

confidence: 99%

Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

Cardoso¹,

Mafra²,

Reis³

et al. 2008

J Sci Food Agric

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BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce 'naturally black dry-salted olives'. This process consists in placing the olives in disposed layers with coarse sodium chloride. The loss of water and other solutes gradually debitters and wrinkles the fruits. In this study, the effect of dry-salt processing on the texture and cell wall polysaccharide composition was investigated.

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Biophenolic profile in olives by nuclear magnetic resonance

Cited by 35 publications

References 18 publications

Cardioprotective and neuroprotective roles of oleuropein in olive

Cardioprotective and neuroprotective roles of oleuropein in olive

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

Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

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