Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants

Araújo, Mariana de; Pimentel, Filipa B.; Alves, Rita C.

doi:10.1016/j.tifs.2015.06.010

Cited by 144 publications

(96 citation statements)

References 66 publications

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“…The four molecules were selected on the base of previous research data: tyrosol, hydroxytyrosol, verbascoside, and pinoresinol, evaluated in this study, are some of the most abundant phenolic compounds present in the olive mill waste, characterized by a high antioxidant activity, a large bioavailability, and significant bioactive properties [5,[34][35][36][37]. In particular, hydroxytyrosol was reported as the major phenolic compound in olive oil waters and as one of the most abundant in olive cake [38]. C = basal control diet; L-pOC = C diet supplemented with olive cake at a rate of 82.5 g/kg; H-pOC = C diet supplemented with olive cake at a rate of 165.0 g/kg.…”

Section: Resultsmentioning

confidence: 99%

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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Abstract:A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as "paté" (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets. Each dietary group consisted of three replicates, each with 33 birds. The experimental treatments were: (1) basal control diet (C); (2) C diet supplemented with a low dose of pOC (82.5 g/Kg, L-pOC); and (3) C diet supplemented with a high dose of pOC (165.0 g/Kg, H-pOC). Chicken growth rate increased with increasing pOC concentration in the diet. Polyphenol analyses were performed through liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). In meat of animals belonging to L-pOC and H-pOC groups, tyrosol and sulphate metabolites of hydroxytyrosol were detected. Meat quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and the oxidative stability of meat were positively affected, especially when the highest level of pOC was applied. These results demonstrate that pOC can be recommended in chicken diets to improve performance and meat oxidative status.

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Section: Resultsmentioning

confidence: 99%

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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“…The presence of various compounds with different chemical characteristics and polarities may or may not be soluble in a particular solvent or organic solvent (Do et al, 2014). Among the different extractive solvents, diethyl ether, ethyl acetate, and a mixture of chloroform with isopropyl alcohol have shown a high extraction efficiency, as reported by different authors (Araújo, Pimental, Alvares, & Oliveira, 2015;De Marco, Savarese, Paduano, & Sacchi, 2007). At the end of the extraction procedure, these solvent can be totally eliminated or present in traces in the phenolic extract (PE) for the food enrichment, according to the European regulation (European…”

Section: Introductionmentioning

confidence: 96%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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Agro food industry generates significant amounts of by‐products, as olive oil mill waste waters (OMWW), which could be valorize for their extraordinary content of bioactive compounds. The aim of this work was to evaluate the antioxidant stability of a hydrophilic model system with the possibility to create a functional beverage. The study was divided into different steps: extraction of phenolic compounds (PCs) from olive oil waste waters, formulation of enriched water fortified with phenolic extract (PE) (50 and 100 mg tyrosol/L), and evaluation of its physicochemical and antioxidant parameters during storage. Ultra‐high performance liquid chromatography was used for the evaluation of single phenols present in the extract, and the highest content was observed for tyrosol (12.9 g/L). The results of this study showed that antioxidant capacity measured by diphenyl‐1‐picrylhydrazyl and ABTS assays is relatively stable during the storage in the samples enriched with lower concentration of PE (50 mg tyrosol/L). Practical applications The olive oil industry generates huge quantities of waste, with shown significant amounts of by‐products that are discarded and can be a serious environmental problem. This food by‐products are an extraordinary source of bioactive compounds, which can be recovered in order to produce valuable metabolites via chemical and biotechnological processes. The study demonstrated that the OMWW have a high concentration of PC and antioxidant activity. These antioxidant compounds can be used in the food industry for the production of beverages and/or enriched foods.

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“…Furthermore, phenols, flavonoids, tannins, and saponins present in plant materials had been reported to elicit hepatoprotective, nephroprotective, anti-inflammatory and antioxidant activities (Osadeba, 2012). These notable biological effects might be due to the presence of functional moieties which confers protection to the body system against the insurgence of deleterious reactive chemical species (Araujo et al, 2015).…”

Section: Discussion:-mentioning

confidence: 99%

In Vitro Antioxidant Activities of Ethanolic Extract and Triterpenoid Fraction of Garcinia Kola Stem Bark and Inhibition of Arsenic-Induced Rat Liver and Kidney Mitochondrial Membrane Permeability Transitions.

Anyasor¹,

Ajagunna.²

2017

IJAR

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Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants

Cited by 144 publications

References 66 publications

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

In Vitro Antioxidant Activities of Ethanolic Extract and Triterpenoid Fraction of Garcinia Kola Stem Bark and Inhibition of Arsenic-Induced Rat Liver and Kidney Mitochondrial Membrane Permeability Transitions.

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