Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

Obied, Hassan K.; Bedgood, Danny R.; Prenzler, Paul D.; Robards, Kevin

doi:10.1016/j.aca.2007.09.044

Cited by 153 publications

(175 citation statements)

References 47 publications

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“…The major polyphenols identified were verbascoside (peak 15, 15.7%), hydroxytyrosol peak 1, 7.3%) and luteolin-7-glucoside (peak 19, 2.7%) (Including its four glycosidation position isomers), in according with Obied et al [33]. Similarly in extracts from fresh leaves verbascoside and luteolin-7-glucoside were the main compounds [12].…”

Section: Olive Juice (Oj)mentioning

confidence: 69%

Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent‐extraction

Jiménez

Masson

Barriga

et al. 2010

Euro J Lipid Sci & Tech

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The effect of the addition of olive leaf (Olea europaea, cv. Arbequina) extracts, i.e. hydroalcoholic (ethanol-water 1:1; OHE), juice (OJ) and supercritical fluid-CO 2 (OSFE) on the oxidative stability of vegetable oils with different unsaturation, such as soybean oil (SBO), canola oil (CO) and high oleic sunflower oil (HOSO), were studied at two concentrations (250 and 630 mg/kg oil, expressed as caffeic acid equivalent (CAE)). The extracts were characterized by the total phenolic content (Folin-Ciocalteau method), phenol chromatographic profiles (LC-MS) and antioxidant activity (DPPH). OHE showed the highest phenol content (7.7 mg CAE/mL) while OJ and OSFE showed values of 5.4 and 2.2 mg CAE/mL, respectively. Oleuropein and its derivatives were the major phenolic compounds identified in OHE. The addition of 630 mg CAE/kg oil of OHE and OSFE to HOSO, SBO and CO showed an antioxidant effect, increasing significantly the induction time (IT) ( p<0.05). That effect was highest when the system was more monounsaturated. In contrast, OJ showed a pro-oxidant effect for all oils systems for both concentration studied. This behaviour could be attributed to the diphenol oxidase (PPO) activity.

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Section: Olive Juice (Oj)mentioning

confidence: 69%

Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent‐extraction

Jiménez

Masson

Barriga

et al. 2010

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Oleuropein is a nonfluorescent metabolite (Obied et al, 2007), but HPLC coupled with fluorescence detector has been proven to be an efficient methodology to detect and quantify an isomer of oleuropein aglycone (Selvaggini et al, 2006). This difference in fluorescence between the glycosylated and aglycone forms of oleuropein has not been highlighted in the literature.…”

Section: Detection Of the Oleuropein B-glucosidase-specific Activity mentioning

confidence: 99%

“…Oleuropein is a nonfluorescence substrate (Obied et al, 2007) but deglycosylation by specific b-glucosidase is a fluorogenic reaction, as revealed by zymography. To the best of our knowledge, this is reported for the first time and raises the possibility of performing highly specific zymograms to detect isozymes among members of the Oleaceae family.…”

Section: Discussionmentioning

confidence: 99%

The C-Domain of Oleuropein β-Glucosidase Assists in Protein Folding and Sequesters the Enzyme in Nucleus

et al. 2017

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Oleuropein, a terpene-derived glycosylated secoiridoid biosynthesized exclusively by members of the Oleaceae family, is involved in a two-component defense system comprising a b-glucosidase that activates oleuropein into a toxic glutaraldehydelike structure. Oleuropein and its deglycosylated derivatives have high pharmaceutical interest. In this study we determined that the in planta heterologous expressed OeGLU, an oleuropein-specific b-glucosidase from olive (Olea europaea), had enzymatic kinetics similar to the olive native enzyme. The C terminus encompassing the nuclear localization signal sequesters the enzyme in the nucleus, and predetermines the protein-protein recognition and homodimerization. Biochemical analysis revealed that OeGLU is a homomultimer with high M r . In silico prediction modeling of the complex structure and bimolecular fluorescence complementation analyses revealed that the C terminus of OeGLU is essential for the proper assembly of an octameric form, a key conformational feature that determines the activity of the enzyme. Our results demonstrate that intrinsic characteristics of the OeGLU ensure separation from oleuropein and keep the dual-partner defensive system conditionally inactive. Upon cell destruction, the dual-partner defense system is activated and olive massively releases the arsenal of defense.

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“…The structures of the tentatively identified compounds representing the major detected peaks and summarizing the obtained data for each of the detected chromatographic peak are discussed below. Compounds identification was based on retention data and ESI mass spectra and by comparison with literature data (Servili et al 1999, Silva 2006, Duran et al 1994, Luaces et al 2007, Owen et al 2003, Silva et al 2010, Cardoso et al 2005, Angelino et al 2011, Rodriguez et al 2008, Rodriguez et al 2008, Obied et al 2007, Lozano-Sanchez et al 2011. The identification of the detected compounds was based on the search of the main molecular ions detected in the both used polarities and also on some of the useful observed fragmentations.…”

Section: Analysis and Characterization Of Olive Stone Phenolic Compoundsmentioning

confidence: 99%

Characterization of phenolic compounds in olive stones of three moroccan varieties

Elbir

Es‐Safi

Amhoud

et al. 2015

Maderas, Cienc. tecnol.

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Phenolic compounds have a fundamental importance in the nutritional and sensorial characteristics of olive. In this study phenolic compounds extracted from olive fruit stones of three Moroccan registered cultivars were analyzed. The obtained results showed that the total amount of phenolic compounds varied according to the olive variety. The stones of the Moroccan Picholine variety were the richest in total phenolic compounds (11,32 mg of gallic acid equivalent (GAE)/g of dry weight (DW)) followed by Haouzia (4,55 mg GAE/g DW) and Menara (3,56 mg GAE/g DW). The qualitative analysis showed that the analyzed extracts were predominated by nuzhenide and its derivatives. Thus nuzhenide was observed among the major compound in the three studied cultivars. Its mono, di and tri 11-methyl oleoside adducts were also detected. Various compounds with the same molecular weight values and corresponding to nuzhenide or its derivatives were detected indicating the presence of various isomers.

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Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

Cited by 153 publications

References 47 publications

Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent‐extraction

Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent‐extraction

The C-Domain of Oleuropein β-Glucosidase Assists in Protein Folding and Sequesters the Enzyme in Nucleus

Characterization of phenolic compounds in olive stones of three moroccan varieties

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