Oleuropein as a bioactive constituent added in milk and yogurt

Zoidou, Evangelia; Magiatis, Prokopios; Melliou, Eleni; Constantinou, Maria; Haroutounian, Serkos A.; Skaltsounis, Alexios‐Léandros

doi:10.1016/j.foodchem.2014.02.137

Cited by 29 publications

(36 citation statements)

References 20 publications

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“…These results confirm that lipophilization enhances the stability of phenolic compounds [41]. Moreover, Zoidou et al [42] reported that the oleuropein added in milk was not affected by heat processing, indicating the industrial application potential of this molecule in food products.…”

Section: Thermal Stability Of the Preparationssupporting

confidence: 79%

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Valorization of antioxidants extracted from olive mill wastewater

Aissa

Kharrat

Aloui

et al. 2017

Biotech and App Biochem

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Antioxidants are highly important gradients used to preserve cosmetic products and reduce the effect of oxidative stress on the skin. The present work explores the possibility of using phenolic compounds of olive mill wastewater (OMW) as effective alternatives to the commercial antioxidants used in cosmetic formulations deemed by their allergic and carcinogenic effects. Esterification of tyrosol and hydroxytyrosol extracted from OMW with various fatty acids was conducted using Novozyme 435 lipase as a biocatalyst. Upon synthesis, butyrate, caprate, laurate, and palmitate tyrosyl and hydroxytyrosyl esters were isolated and evaluated for their antioxidant and antibacterial activities. Results showed that laurate derivatives are the most efficient in preventing lipid oxidation and inhibiting growth of pathogenic strains. In the prospective of industrial use, laurate tyrosyl and hydroxytyrosyl derivatives were incorporated in a formulation of moisturizer to substitute the commercial antioxidant butylated hydroxyltoluene. Oleuropein, extracted from olive leaves powder, was also tested as an antiaging ingredient in cosmetic formulations. The evaluation of physicochemical, microbiological, and sensorial properties of the new cosmetic products indicated that oleuropein and lipophilic derivatives do not affect the properties of the standard formulation. Oleuropein and lipophilic derivatives can be added as active ingredients to stabilize cosmetic preparations.

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Section: Thermal Stability Of the Preparationssupporting

confidence: 79%

“…Moreover, Zoidou et al. reported that the oleuropein added in milk was not affected by heat processing, indicating the industrial application potential of this molecule in food products.…”

Section: Resultsmentioning

confidence: 99%

Valorization of antioxidants extracted from olive mill wastewater

Aissa

Kharrat

Aloui

et al. 2017

Biotech and App Biochem

View full text Add to dashboard Cite

show abstract

“…In view of a possible use of OL and HT in human pathology, more than one approach is under investigation. The high stability and bioavailability of these compounds has encouraged attempts to enrich the olive oil or other food components with isolated/purified phenolic compounds [ 102 ],[ 103 ]. In addition, implementation of the preparation process by the food industry and modification of the molecules to obtain more active derivatives are also promising strategies.…”

Section: Conclusion and Remarksmentioning

confidence: 99%

Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases

et al. 2014

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The overall health beneficial action of olive oil phenolic components is well established. Recent studies have elucidated the biological effects of two isolated compounds, namely oleuropein and hydroxytyrosol, with particular attention on their antioxidant activity. Thus, a protective action has been demonstrated in preclinical studies against several diseases, especially cardiovascular and metabolic disorders.The present review will describe the biological effects of oleuropein and hydroxytyrosol, with particular attention on the molecular mechanism underlying the protective action on cardiovascular and metabolic alterations, as demonstrated by in vitro and in vivo experimental studies performed with the isolated compounds.

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“…Studies concerning the influence of these factors on the bioavailability of phenolic compounds are scarce. Studies indicate an influence of food matrices, excipients, carriers, age, sex and hormonal status (Cassidy et al , ; Roowi et al , ; Zoidou et al , ). Recently, a human absorption and metabolism study of OE, administered as olive leaf extract, and its degradation product, hydroxytyrosol, on individuals averaging 43 years of age was carried out (de Bock et al , ).…”

Section: Introductionmentioning

confidence: 99%

A novel bioanalytical method based on UHPLC‐HRMS/MS for the quantification of oleuropein in human serum. Application to a pharmacokinetic study

Lemonakis

Mougios

Halabalaki

et al. 2016

Biomedical Chromatography

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A highly sensitive, rapid and specific ultrahigh-performance liquid chromatography, coupled to negative electrospray ionization high-resolution tandem mass spectrometry, method was developed and validated in order to investigate the absorption of dietary oleuropein (OE) in human subjects. Serum samples were collected at predefined time points, after oral administration of an olive leaf extract enriched in OE (204.4 mg OE per capsule) to two subjects. Subsequently, samples were analyzed by the developed method after a simple solid-phase extraction step. Chromatographic separation was operated with aqueous formic acid, 0.1% (v/v), and acetonitrile following a gradient program at a flow rate of 0.45 mL/min in an RP-C (50 × 2.1 mm, 1.9 μm) column with a total run time of 2.7 min. The method was validated and successfully applied to the determination of OE in human serum, with the pharmacokinetic analysis of the data revealing a biphasic response.

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Oleuropein as a bioactive constituent added in milk and yogurt

Cited by 29 publications

References 20 publications

Valorization of antioxidants extracted from olive mill wastewater

Valorization of antioxidants extracted from olive mill wastewater

Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases

A novel bioanalytical method based on UHPLC‐HRMS/MS for the quantification of oleuropein in human serum. Application to a pharmacokinetic study

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