Endogenous Enzymes Involved in the Transformation of Oleuropein in Spanish Table Olive Varieties

Ramírez, Eva; Medina, Eduardo; Brenes, Manuel; Romero, Concepción

doi:10.1021/jf5027982

Cited by 53 publications

(94 citation statements)

References 36 publications

(80 reference statements)

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“…The qualitative HPLC-MS analysis of olive extracts allowed for the identification of 11 phenolic compounds in Erkence and Hurma fruit, and the quantification of these substances by HPLC-DAD confirmed oleuropein as the main compound in olives throughout their ripening period (Ramírez et al, 2014;Talhaoui et al, 2015). Figure 1 shows the content of oleuropein in Erkence fruit during the ripening phase on olive trees cultivated in two different locations for two seasons.…”

Section: Resultsmentioning

confidence: 99%

“…A flow rate of 1 mL/min and a temperature of 35 ºC were used. Chromatograms were recorded at 280 nm for phenolic compounds (Ramírez et al, 2014).…”

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

“…Olive oil and table olives are the two food products obtained from these fruits, which are key components of the Mediterranean diet. Olives cannot be consumed immediately after harvest because of their high phenolic content, especially the bitter glucoside oleuropein (Ramírez et al, 2014). To remove the bitter taste, some processing methods have been developed such as Spanish-style green olives and California black oxidized olives which consist of removing the bitterness by treating the fruit with a dilute solution of NaOH.…”

Section: Introductionmentioning

confidence: 99%

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An explanation for the natural de-bittering of Hurma olives during ripening on the tree

Susamci¹,

Romero

Tuncay

et al. 2017

Grasas y Aceites

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SUMMARY:Harvested olives require further processing to make them edible due to their content in the bitter substance oleuropein. However, some olives of the Erkence cultivar naturally de-bitter on the tree giving rise to the so-called Hurma olives. In this study, the evolution of the chemical characteristics of Erkence and Hurma olives harvested from the northeast and southwest area of trees located in the Karaburun Peninsula was assayed. It was confirmed that the oleuropein content in Hurma olives was much lower (< 2000 mg/kg fresh weight) than Erkence, which reached 35.000 mg/kg fresh weight at the beginning of the season. In addition, no free or polymerized anthocyanins were found in Hurma fruit in contrast to ripened Erkence fruit. The concentration of glucose was also lower in Hurma than Erkence olives. These results suggest that the enzymatic oxidation of oleuropein could be responsible for the natural de-bittering of Hurma olives during their ripening on the tree. KEYWORDS:Anthocyanin; Bitterness; Olive; Phenolic compounds; Sugar RESUMEN: Una explicación para el desamargado natural de aceitunas Hurma durante su maduración en el árbol. Las aceitunas recién cogidas del árbol necesitan ser procesadas para hacerlas comestibles, debido a su contenido en el compuesto amargo oleuropeína. Sin embargo, algunas aceitunas de la variedad Erkence desamargan de forma natural en el árbol dando lugar a las aceitunas conocidas como Hurma. En este trabajo se han analizado las características químicas de aceitunas Erkence y Hurma recolectadas de la zona noreste y suroeste de árboles situados en la provincia de Karaburun. Se ha confirmado que el contenido en oleuropeína de aceitunas Hurma es muy inferior (< 2000 mg/kg) que Erkence, las cuales alcanzaron una concentración en dicha sustancia hasta de 35.000 mg/kg al principio del periodo de maduración. Además, no se encontraron en aceitunas Hurma antocianinas ni libres ni polimerizadas, a diferencia de Erkence. Estos resultados indican que la oxidación enzimática de la oleuropeína podría ser la responsable de la eliminación del amargor de forma natural en aceitunas Hurma durante su maduración en el árbol.

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Section: Resultsmentioning

confidence: 99%

“…A flow rate of 1 mL/min and a temperature of 35 ºC were used. Chromatograms were recorded at 280 nm for phenolic compounds (Ramírez et al, 2014).…”

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

Susamci¹,

Romero

Tuncay

et al. 2017

Grasas y Aceites

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“…Through collection and processing methods of olives and leaves, different glycosylation enzymes are activated [85]. The transformation of oleuropein is dependent on the type of glycosylation enzyme acting (β-glucosidase, hemicellulase, tannase, neutral protease, cellulase, glucoamylase, papain, alkaline protease, amylase, β-glucanase) and this will result in varied concentrations and ratios of HT, oleuropein aglycone, elonolic acid and total phenolics [86,87].…”

Section: Bioavailability Of Olive Leaf Polyphenolsmentioning

confidence: 99%

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

et al. 2016

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The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols.

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“…[6] These [1] Copyright 2018, Aloreña de Málaga. Among the Spanish olive cultivars intended for table olives, the Manzanilla has a very high concentration in phenolic compounds, particularly the bitter glucoside oleuropein (8000-20 000 mg kg À1 ), [18] which encouraged processors to look for ways to debitter the fruit. Reproduced with permission.…”

Section: Pgi "Aceituna Manzanilla De Sevilla/ Aceituna Manzanilla Sevmentioning

confidence: 99%

The PDO and PGI Table Olives of Spain

Romero

Garcı́a

Medina

et al. 2018

Euro J Lipid Sci & Tech

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This article gives an overview of the current use of the European system of protected designation of origin (PDO) and protected geographical indication (PGI) for Spanish table olives. To date, there have been two PDOs recognized by the European Commission, the PDO “Aceituna Aloreña de Málaga” (2012) and the PDO “Aceituna de Mallorca/Mallorquina” (2014). In both cases, olives are debittered in brine without the use of alkali, although they may be crushed to accelerate the process. Therefore, they can be sold as natural olives according to the standards of the International Olive Council. Moreover, most of these protected olives are seasoned with fennel, garlic, pepper, and thyme. However, the production of these protected olives is very low. In fact, they represent less than 1% of the total Spanish production of table olives. Nevertheless, the new PGI “Aceituna Manzanilla Sevillana/Aceituna Gordal Sevillana” can significantly increase the production of Spanish protected olives in the near future as its application is in its final phase. These are olives elaborated following the Spanish style and have been highly esteemed by consumers for centuries. Practical Applications: The European system of PDO and PGI tries to protect farmers and processors against faked imitations of agricultural products intended for human consumption. Although it has not been used extensively by Spanish table olive processors, this protection system could help farmers to valorize their table olives in the future. This article gives an overview of the current use of the European system of protected designation of origin (PDO) and protected geographical indication (PGI) for Spanish table olives. This review hopes to address the effectiveness of these systems in preventing faked imitations of agricultural products intended for human consumption.

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Endogenous Enzymes Involved in the Transformation of Oleuropein in Spanish Table Olive Varieties

Cited by 53 publications

References 36 publications

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

The PDO and PGI Table Olives of Spain

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