Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil

Brenes, Manuel; Hidalgo, Francisco; García, Aránzazu; Ríos, José Julián; Garcı́a, Pedro; Zamora, Rosario; Garrido, António

doi:10.1007/s11746-000-0115-4

Cited by 153 publications

(156 citation statements)

References 25 publications

(31 reference statements)

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“…Tyrosol was the main phenolic component present in the Blanquette de Guelma variety, with 28 mg·kg -1 (Table 2). The most abundant secoiridoids of the olive oil analyzed were secoiridoid derivatives of oleuropein and ligstroside; these results agree with previous data found for Spanish varieties (Brenes et al, 2000;Oliveras-Lopez et al, 2007) ). Lignans are the main component of the phenolic fraction of the olive seed and are practically absent in the pulp, leaves, and limbs, therefore their presence in the oil must be due to the breaking of the stones when the olives are crushed (Owen et al, 2000).…”

Section: Hplc Profiles Of Phenolssupporting

confidence: 91%

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Laincer¹,

Laribi²,

Tamendjari³

et al. 2014

Grasas y Aceites

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SUMMARY:The phenolic compositions, antioxidant and antimicrobial activities against six bacteria of phenolic extracts of olive oil varieties from eleven Algerian varieties were investigated. The antioxidant activity was assessed by determining the scavenging effect on the DPPH and ABTS .+ radicals. The antimicrobial activity was measured as a zone of inhibition and minimum inhibitory concentration (MIC) on human harmful and foodborne pathogens. The results show that total phenols was significantly (p< 0.05) correlated with DPPH (r = 0.72) and ABTS .+ radicals (r = 0.76). Among the bacteria tested, S. aureus and to a lesser extent B. subtilis showed the highest sensitivity; the MIC varied from 0.6 to 1.6 mg·mL -1 and 1.2 to 1.8 mg·mL -1 , respectively. The results reveal that Algerian olive oils may constitute a good source of antioxidant and antimicrobial agents.

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Section: Hplc Profiles Of Phenolssupporting

confidence: 91%

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Laincer¹,

Laribi²,

Tamendjari³

et al. 2014

Grasas y Aceites

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“…HPLC chromatograms of Turkish EVOO in Fig. 1 were compared with those given in the studies of Brenes and co-workers to identify some of the secoiridoids and lignans qualitatively since the method for phenolic identification was adopted from their studies (Brenes et al, 2000). There are two unidentified peaks (numbers 12 and 13) appeared between 47-50 min.…”

Section: Phenol Compositionmentioning

confidence: 99%

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

et al. 2009

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a b s t r a c tMonovarietal extra virgin olive oils extracted from six dominant and economically important Turkish olive cultivars (memecik, erkence, domat, nizip-yaglik, gemlik, ayvalik) were examined for their simple phenolics, phenolic acids and flavonoid compounds over 2005 and 2006 harvest years. Total phenol contents, oxidative stabilities and chromatic ordinates as colour parameters were also measured. The most typical phenolic compounds that were identified in both years are hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, cinnamic acid, luteolin, and apigenin. Multivariate data were analysed by principal component and partial least square-discriminant analyses. It was observed that phenolic profiles of olive oils depended highly on harvest season. In addition, oils of different olive cultivars have different distribution of phenols. No significant correlation was observed between oxidative stability and phenolic compounds. Increase in peroxide value over an accelerated oxidation period of 11 days showed weak correlations with total phenol content, vanillin, syringic acid and colour parameter a*, as 0.56, 0.55, À0.42, and 0.51, respectively, in terms of correlation coefficient r.

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“…(1994) Olive fruit is rich in phenolic antioxidants, mostly extractable with methanol (NINFALI et al 2001). They consist of simple phenols (hydroxytyrosol and tyrosol), secoiridoids, such as oleoeuropein and its aglycone, flavonoids, and lignans (TSIMIDOU et al 1992;BRENES et al 2000). Their contents change during the ripening (ROVELLINI & CORTESI 2003).…”

Section: Antioxidants Present In Extracted Oilseed Mealsmentioning

confidence: 99%

Potential application of oilseeds as sources of antioxidants for food lipids - a review

Schmidt¹,

Pokorný²

2005

Czech J. Food Sci.

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Oilseeds and other sources of edible oils contain both less polar antioxidants soluble in the oil phase, and more polar antioxidants, better soluble in the aqueous phase. Oilseeds which are consumed directly as such or after roasting may be added to foods in order to increase their stability against oxidation. The liposoluble antioxidants are extracted in crude oil during oilseed processing, and they are partially recovered in deodorisation sludges. More polar antioxidants remain in expeller cakes or extracted meal, which may be also used as food additives to increase the oxidative stability of foods. Oilseed meal extracted with hydrocarbons may be subsequently extracted with more polar organic solvents to obtain concentrates of phenolic substances, mainly phenolic acids, lignans or flavonoids. These are more active antioxidants, but also more expensive. Pure isolated antioxidants from oilseeds should be tested for their safety. In comparison with synthetic antioxidants, natural antioxidants from oilseeds have several advantages, but also disadvantages. The application should be considered from several aspects, such as antioxidant activity, safety, availability, effect on sensory value, and price.

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Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil

Cited by 153 publications

References 25 publications

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

Potential application of oilseeds as sources of antioxidants for food lipids - a review

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