Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

Hayes, J.E.; Allen, Paul; Brunton, Nigel P.; O’Grady, M.N.; Kerry, Joseph P.

doi:10.1016/j.foodchem.2010.11.092

Cited by 195 publications

(110 citation statements)

References 57 publications

(61 reference statements)

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“…The use of hydroalcoholic solvents, like methanol or ethanol-water mixtures have been investigated in detail, due to their ability to extract lipophilic as well as hydrophilic phenolic compounds [372,388]. The main phenolic substances in olive leaves have been identified using high performance liquid chromatography (HPLC) coupled with Photo Diode Array Detection (DAD) and studies have revealed that six major compounds are commonly present e.g., oleuropein, verbascoside, hydroxytyrosol, tyrosol, luteolin-7-O-glucoside and apigenin-7-O-glucoside [389][390][391].…”

Section: Extraction and Purification Of Phenolic Compounds From Olivementioning

confidence: 99%

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Fritsch

Stäbler

Happel³

et al. 2017

Sustainability

138

102

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Abstract:The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.

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Section: Extraction and Purification Of Phenolic Compounds From Olivementioning

confidence: 99%

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Fritsch

Stäbler

Happel³

et al. 2017

Sustainability

138

102

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“…This may be explained by the "Polar paradox" phenomenon characterized by the accumulation of a polar antioxidant in the oil-water interface, thus protecting the lipids from oxidation (Hayes et al, 2011).…”

Section: β-Carotene Bleaching Assaymentioning

confidence: 99%

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Mettouchi¹,

Sacchi²,

Moussa³

et al. 2016

Grasas y Aceites

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SUMMARY:The study was carried out on seven Algerian olive cultivars to report the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity. The results indicate that the treatment leads to losses in phenolic contents which are cultivar dependent. Sigoise is the least affected variety (12.25%) and Azzeradj from Seddouk the most affected one (94.80%). The phenolic profile shows drastic changes after processing. Hydroxytyrosol is dominant in processed olives (14.42-545.42 mg·100 g −1 ) while oleuropein is the major phenolic compound in fresh olives (994.27 mg·100 g −1 ). As a consequence to the loss in phenolic content, substantial reductions in the antioxidant activities of the extracts are noted. They are estimated to be 13.12-92.75% in scavenging activity against the DPPH radical, 37.78-93.98% in reducing capacity, 59.45-97.94% in the hydrogen peroxide radical and 7.26-51.66% in the inhibition bleaching of β-carotene. Among the processed varieties, only Sigoise presented a positive value of RACI (relative antioxidant capacity index). KEYWORDS: Antioxidant activity; Phenolic compounds; RACI; Spanish style processing; Table olivesRESUMEN: Efecto del procesamiento sobre el contenido fenólico y la actividad antioxidante de aceitunas verdes de mesa argelinas. El estudio se llevó a cabo con siete variedades de aceitunas argelinas y se investigó el efecto de la elaboración al estilo español sobre los compuestos fenólicos individuales y totales; así como los cambios que se producen en la capacidad antioxidante. Los resultados obtenidos muestran que el procesamiento conduce a pérdidas en el contenido fenólico, lo cual es dependiente de la variedad. Sigoise es la variedad menos afectada (12.25%) y Azzeradj de Seddouk la más (94.80%). El perfil fenólico muestra cambios drásticos después de su procesamiento. El hidroxitirosol es el polifenol predominante en aceitunas procesadas (14.42-545.42 mg·100 g −1 ), mientras que la oleuropeína es el compuesto fenólico mayoritario en las aceitunas frescas (994.27 mg·100 g −1 ). En consonancia con la pérdida en estos polifenoles, se detectaron reducciones sustanciales de la actividad antioxidante de los extractos. Se estima en 13.12 a 92.75% la actividad de eliminación de radicales DPPH 37.78-93.98% en la reducción de la capacidad, 59.45 a 97.941% en el radical peróxido de hidrógeno y 7.26-51.66% en la inhibición de blanqueo del β-caroteno. Entre las variedades procesadas, sólo Sigoise presentó un valor positivo de RACI (Indice Relativo de Capacidad Antioxidante).

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“…Recently, apart from vitamin E, olive-leaf and oil have been receiving much attention as natural antioxidants (Hayes et al, 2011). Oleuropein is the most prominent and active phenolic compound in dried olive leaves (Olea europaea L.)/g (Benavente-Garcia et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

“…A previous study showed that olea europaea extracts, oleuropein and hydroxytyrosol were much more effective than butylated hydroxytoluene (BHT) or vitamin E as antioxidant (Aruoma et al, 1998). The ability of the bioactive polyphenolic compounds in the olive leaves extract to act as an antioxidant derived from their standard one-electron reduction potential by either donating hydrogen or electron or breaking the free radical chain reaction and by preventing metal ion chelation (Hayes et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplementation of Some Antioxidants on Liver Antioxidant Status and Plasma Biochemistry Parameters of Heat-Stressed Quail

Sarica

Aydın

Çiftçi

2017

Turkish JAF Sci.Tech.

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This study aimed to compare the dietary supplementation of oleuropein (O) and α-tocopherol acetate (TA) alone or with organic selenium (Se) on liver antioxidant status and some plasma biochemistry parameters in Japanese quails reared under heat stress (HS). A total of 800, two-weeks old quails were kept in wire cages in the temperaturecontrolled rooms at either 22°C or 34°C for 8 h/d and fed on a basal diet (NC) or the diets supplemented with TA (TA200) or O (O200) at 200 mg/kg alone or with OSe (TA200+OSe and O200+OSe) to the NC diet. HS decreased the total antioxidant status (TAS) and increased the total oxidative stress (TOS) and oxidative stress index (OSI) of liver compared to thermoneutral temperature (TN). The TA200, O200, TA200+OSe and O200+OSe diets increased TAS and decreased TOS of liver compared to those of quails fed NC. OSI was decreased by the TA200, O200 and TA200+OSe diets compared to NC and O200+OSe diets. HS reduced plasma albumin (A) and total protein (TP) concentrations, on the other hand, increased plasma glucose (G), total cholesterol (CHO) and triglyceride (TG) levels compared to TN. The TA200, O200, TA200+OSe and O200+OSe diets reduced plasma total CHO and TG levels and increased plasma A level. The TA200 and TA200+OSe diets reduced plasma G level and increased plasma TP levels compared to those of quails fed the other diets. In conclusion, dietary supplementation of vitamin E and oleuropein alone or with organic selenium is necessary to remove the negative effects of heat stress on liver antioxidant status and some plasma parameters of quails.

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Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

Cited by 195 publications

References 57 publications

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Effects of Dietary Supplementation of Some Antioxidants on Liver Antioxidant Status and Plasma Biochemistry Parameters of Heat-Stressed Quail

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