Olive biophenols

Uccella, Nicola

doi:10.1016/s0924-2244(01)00028-0

Cited by 34 publications

(10 citation statements)

References 41 publications

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“…1 Oleuropein (OE), caffeic acid (CA) and tyrsol (TY) are among the most important biophenols found in olive products. OE is a bitter glycoside, which has important antibacterial effects.…”

Section: Introductionmentioning

confidence: 99%

Microextraction in a Packed Syringe for the Analysis of Olive Biophenols in Rat Plasma Using CMK-3 Nanoporous Sorbent

et al. 2013

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A carbon-based nanoporous sorbent was first used for microextraction in a packed syringe (MEPS) before HPLC/UV analysis of some biophenols in rat plasma. A laboratory-made programmable apparatus was designed and used for automation of the extraction procedure. The MEPS syringe was packed with 2 mg of CMK-3 sorbent, between the barrel and the injection needle, and mounted on an apparatus for programming of the conditioning, sampling, washing, elution and cleaning steps. All steps of the microextraction procedure were carefully optimized on the system. For optimization of important factors, such as the number of adsorption and elution cycles, elution volume and pH, a multivariate central composite design method was used. The highest recoveries were obtained for 24 and 10 times of adsorption and elution cycles, respectively, using 100 μL of acetonitrile as the eluent and a sample pH of 2. Good results were obtained in terms of the precision (RSD 1.6, 2.5 and 2.3%) and detection limit (0.7, 4.7 and 0.25 μM) for caffeic acid, tyrsol and oleuropein, respectively. The method was simple, efficient and appropriate for sample clean up before analysis by HPLC, and was successfully applied to the determination of biophenols in the plasma of several rats that received an olive leaves extract either by a gavage or an intraperitoneal injection method. A positive correlation was found between the amount of olive extract's feeding of the rats and the level of their plasma biophenols.

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“…1 Oleuropein (OE), caffeic acid (CA) and tyrsol (TY) are among the most important biophenols found in olive products. OE is a bitter glycoside, which has important antibacterial effects.…”

Section: Introductionmentioning

confidence: 99%

Microextraction in a Packed Syringe for the Analysis of Olive Biophenols in Rat Plasma Using CMK-3 Nanoporous Sorbent

et al. 2013

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“…Their nutritional, hedonic-sensorial and functional qualities are influenced by the complex relationship between parameters such as environmental and processing conditions, olive cultivars and their crù and couvée, (from the ulivage, the olive blending before milling and malaxation). 3 It has been postulated that the beneficial effects of the MAC, which have been appreciated over millennia, are due to some of the minor molecular components of the Mediterranean diet, namely those contained in the cereals used for bread, pasta and pizza, in red wine (flavonoids) and in olive products (biophenols (BPs)). These three components characterise the MAC triad 4 because of their involvement in metal chelation and free radical quenching by hydroxyaromatics.…”

Section: Introductionmentioning

confidence: 99%

“…6,7 BPs are secondary metabolites characterised by one or more hydroxyaromatic substituents, 8 erroneously referred to as polyphenols, 9,10 a term borrowed from wine constituents, because olive BPs are monomers of molecular weight up to 624. 9 They are monomeric hydroxyaromatic molecules with some additional functional groups, all of biological origin from the shikimate pathway and phenylpropanoid metabolism, eg oleuropein (1) in Scheme 1, the bitter principle of olives, where hydroxytyrosol (2) is esterified with the monoterpene secoiridoid (seco) glucoside (3), and ligstroside (4), formed by tyrosol (5) and 3, widely found in the produce of olive trees, such as extra virgin olive oil and tables olives. 9,11 -13 Complex BP molecules of O europea, such as 1, 4 and the corresponding elenolates 14,15 6a and 6b, comprise a large class of biogenetic monoterpenes.…”

Section: Introductionmentioning

confidence: 99%

“…When 1 and 4 are degraded by β-glucosidase enzymes in the drupes 14,20,21 and during milling and malaxation, 3,11,14 their metabolites, such as 6, aglucones and aldehydic intermediates, 14,15,24 provide an effective defence against infestation and pathogen attack 9,14,20 as well as active molecular species important for the hedonic-sensorial and functional qualities of extra virgin olive oil. 3,4,25 Hence a good knowledge of the occurrence of secoBPs and their metabolites (seco-BPms) in the complex cell environment of the olive fruit is necessary to optimise the production method in order to make the quality of extra virgin olive oil and table olives 11 more competitive.…”

Section: Introductionmentioning

confidence: 99%

“…3,4,25 Hence a good knowledge of the occurrence of secoBPs and their metabolites (seco-BPms) in the complex cell environment of the olive fruit is necessary to optimise the production method in order to make the quality of extra virgin olive oil and table olives 11 more competitive. This new biochemical and metabolic insight in relation to the growing and processing techniques of olives 25 should lead to an improvement in the hedonic-sensorial and functional qualities of the resultant olive products.…”

Section: Introductionmentioning

confidence: 99%

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The Cannizzaro‐like metabolites of secoiridoid glucosides in some olive cultivars

2004

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Oleuropein (the most abundant bitter principle) and its analogue ligstroside, both secoiridoid biophenols, were extracted from Hojiblanca black olives and analysed by preparative flash chromatography and HPLC. During olive growth, maturation and processing, these compounds undergo biological and technological degradation to various metabolites, by enzymatic degradation through esterases, phenoloxidases and β-glucosidases. An enzymatic system with regiospecific Cannizzaro-like activity could be responsible for two novel metabolites, isolated and characterised by 1 H-NMR, 12 C NMR and FAB-MS as hydroxycarboxylic and lactone derivatives of terpenoid origin from the precursor oleoside-11-methylester, formed from both secoiridoid biophenols. The occurrence of these two secoiridoid metabolites requires a thermodynamically controlled sequential process, via hydride rearrangements, through the complex metabolic pathway. The possible reaction sequence was interpreted by molecular calculations performed on competitive isomers.

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Demethyloleuropein and β‐glucosidase activity in olive fruits

Sivakumar

Bati

Uccella

2007

Biotechnology Journal

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Demethyloleuropein plays a major role in the defense mechanism of olive fruits. To understand how this molecule is metabolized during different stages of maturation of olive fruits, a biomolecular approach to identify the demethyloleuropein chemistry was employed. The beta-glucosidase activity in crude extracts was assayed spectrophotometrically using the chromogenic substrate p-nitrophenyl-beta-D-glucopyranoside. Demethyloleuropein was extracted and identified by HPLC-MS from both infected and uninfected olive fruits at different physiological stages. The release of more functionally relevant dialdehydes in uninfected fruits was investigated using ESIMS/ MS. In fruits harvested in October, the activity of beta-glucosidase was significantly enhanced in uninfected fruits when compared to the infected fruits. Quantitative differences in the demethyloleuropein content from uninfected fruits showed the highest values (5.09 mg/g) in October, whereas lower levels (4.44 mg/g) were found in infected fruits. The results demonstrated that demethyloleuropein derivatives could be influenced by beta-glucosidase activity to improve the quality of the olive products with the best dialdehyde nutraceutical content.

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Olive biophenols

Cited by 34 publications

References 41 publications

Microextraction in a Packed Syringe for the Analysis of Olive Biophenols in Rat Plasma Using CMK-3 Nanoporous Sorbent

Microextraction in a Packed Syringe for the Analysis of Olive Biophenols in Rat Plasma Using CMK-3 Nanoporous Sorbent

The Cannizzaro‐like metabolites of secoiridoid glucosides in some olive cultivars

Demethyloleuropein and β‐glucosidase activity in olive fruits

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