Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses

Gallardo-Fernández, Marta; Gonzalez-Ramirez, Marina; Cerezo, Ana B.; Troncoso, Ana M.; García‐Parrilla, M. Carmen

doi:10.3390/foods11152355

Cited by 29 publications

(33 citation statements)

References 114 publications

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“…The highest concentration of HT was 1330 mg/kg for treatment 4 (180 min, 15% (v/v) H 2 SO 4 , 65ºC), while the highest concentration of DHPG was 264 ± 5 using treatment 7 (240 min, 15% (v/v) H 2 SO 4 , 95°C). The high concentration of HT and DHPG reported in the present study is relevant due their pharmacological, anti-in ammatory and antioxidant capacities [39,40]. These interesting properties have led to wide use in industry, resulting in a high market price, i.e., €520/kg of 10% phenol extracts [23,41].…”

Section: Characterization Of Individual Bioactive Compoundsmentioning

confidence: 56%

Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-solubilization

Serrano

Díaz-Navarrete

Mora

et al. 2023

Preprint

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The byproduct from the winery industry has many bioactive compounds which are considered high value-added compounds. In addition, white grape pomace (GP) is rich in carbohydrates, which consequently can be used as raw material for subsequent bioprocesses. The present study carried out low-temperature hydrothermal treatments using different operational conditions: temperature (65–95°C), operational time (120–240 min), sulfuric acid concentration addition (5–15% v/v). The results show that using 65°C, 120 minutes and 15% (v/v) of H2SO4 it was possible to obtain a liquid phase rich in phenols and carbohydrates. Reaching a total of phenol compounds of 2113 ± 140 mg gallic acid/kg GP, composed mainly of 3-hydroxytyrosol (1330 ± 22 mg/kg GP). On the other hand, the carbohydrate solubilization reached 245 g glucose/kg GP. These results demonstrate the potential of hydrothermally treated grape pomace as raw material for biorefinery processes.

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Section: Characterization Of Individual Bioactive Compoundsmentioning

confidence: 56%

Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-solubilization

Serrano

Díaz-Navarrete

Mora

et al. 2023

Preprint

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“…Hydroxytyrosol and tyrosol are considered the most active phenolic antioxidants in olive oil from the Mediterranean diet (Terracina et al., 2022), which were derived from the hydrolysis of oleuropein aglycon and ligstroside aglycon, respectively (Gallardo‐Fernández et al., 2022; Papageorgiou et al., 2022; Youssef et al., 2010). These two compounds were found in high concentrations in the Koroneiki and Leccino VOO samples.…”

Section: Resultsmentioning

confidence: 99%

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

Zhang

Wang

Li³

et al. 2023

Agronomy Journal

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The olive management in China is rarely reported. This study evaluates the influence of drupes ripening on virgin olive oil (VOO) quality of four main varieties (Olea europaea L., cultivars Ezhi‐8, Koroneiki, Leccion, and Frontoio) cultivated in Northwest China. Quality indices, fatty acid profiles, polyphenols, terpenic acids, tocopherols, and squalene contents are tested at four ripening stages from September to November. The contents of linolenic acid, saturated fatty acids, triterpenic acids, and squalene in all VOO samples decreased during ripening; in contrast, the oleic acid, linoleic acid, nervonic acid (first reported in VOOs), cinnamic acid, p‐coumaric acid, apigenin, and naringenin (contents) increased. The dynamics of the major phenolic compounds, such as hydroxytyrosol, tyrosol, and secoiridoids, were cultivar‐dependent. The two‐way ANOVA and Fisher's LSD test showed that oil compositions varied depending on the ripeness stage and cultivar. Moreover, this latter had more influence than harvest dates on the VOO features. Besides, by applying the orthogonal partial least squares discriminant analysis, several key metabolites (C18:1, oleanolic acid, maslinic acid, oleacein, oleocanthal, and α‐tocopherol) differentiate the four cultivars. In contrast, squalene, oleanolic acid, maslinic acid, oleocanthal, luteolin, and α‐tocopherol could effectively differentiate the four harvesting dates.

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“…The intake of wine was the food source that most strongly correlated with the individual and combined urinary excretion of Tyr and OHTyr. Particularly, the correlations were stronger between urinary OHTyr and red wine, even when considering that OHTyr is frequently present in wines at lower excretions than Tyr [ 29 ]. However, the results obtained from controlled trials showed that alcohol from red wine could promote de novo OHTyr generation in vivo in humans by both improving Tyr bioavailability and its biotransformation into OHTyr via dopamine and tyramine oxidative metabolism [ 9 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Correlation Analysis between Dietary Intake of Tyrosols and Their Food Sources and Urinary Excretion of Tyrosol and Hydroxytyrosol in a European Population

et al. 2023

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This study analyzed the correlations between the acute and habitual intake of dietary tyrosols, their main food sources, and 24 h urine excretions of tyrosol (Tyr) and hydroxytyrosol (OHTyr) in participants from the European Prospective Investigation into Cancer and Nutrition study (EPIC). Participants (n = 419) were healthy men and women aged from 34 to 73 years from 8 EPIC centers belonging to France, Italy, and Germany. Acute and habitual dietary data were collected using a standardized 24 h dietary recall software and validated country-specific dietary questionnaires, respectively. The intake of 13 dietary tyrosols was estimated using the Phenol-Explorer database. Excretions of Tyr and OHTyr in a single 24 h urine sample were analyzed using tandem mass spectrometry. Urinary excretions of Tyr, OHTyr, and their sum (Tyr + OHTyr) correlated more strongly with their corresponding acute (rhopartial~0.63) rather than habitual intakes (rhopartial~0.47). In addition, individual and combined urinary excretions of Tyr and OHTyr were weakly to moderately correlated with the acute and habitual intake of other individual tyrosol precursors (rhopartial = 0.10–0.44) and especially with major food sources, such as wine (rhopartial = 0.41–0.58), olive oil (rhopartial = 0.25–0.44), and beer (rhopartial = 0.14–0.23). Urinary Tyr + OHTyr excretions were similarly correlated with the acute intake of total tyrosols but differently correlated with food sources among countries. Based on these results, we conclude that 24 h urinary excretions of Tyr + OHTyr could be proposed as biomarkers of total tyrosol intake, preferably for acute intakes.

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Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses

Cited by 29 publications

References 114 publications

Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-solubilization

Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-solubilization

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

Correlation Analysis between Dietary Intake of Tyrosols and Their Food Sources and Urinary Excretion of Tyrosol and Hydroxytyrosol in a European Population

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