Polyphenolic Content in Olive Oil Waste Waters and Related Olive Samples

Mulinacci, Nádia; Romani, Annalisa; Galardi, Carlotta; Pinelli, Patrizia; Giaccherini, Catia; Vincieri, Franco Francesco

doi:10.1021/jf000972q

Cited by 193 publications

(120 citation statements)

References 12 publications

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“…We investigated its production by microbial transformation using synthetic tyrosol as a precursor. Tyrosol, occurring naturally in olive mill wastewater (24), would be an excellent starting material for microbial conversion to hydroxytyrosol. Tyrosol can also be obtained from olive cake (18) and olive stones (19), in both cases by means of steam treatment.…”

Section: Discussionmentioning

confidence: 99%

Use of Whole Cells of Pseudomonas aeruginosa for Synthesis of the Antioxidant Hydroxytyrosol via Conversion of Tyrosol

Allouche

Damak²,

Ellouz

et al. 2004

Appl Environ Microbiol

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For the first time, a soil bacterium, designated Pseudomonas aeruginosa, was isolated based on its ability to grow on tyrosol as a sole source of carbon and energy. During growth on tyrosol, this strain was capable of promoting the formation of a significant amount of hydroxytyrosol and trace quantities of parahydroxyphenyl acetic acid and 3,4-dihydroxyphenyl acetic acid. The products were confirmed by high-performance liquid chromatography and gas chromatography-mass spectrometry analyses. Using an optimized tyrosol concentration of 2 g liter ؊1 , the maximal hydroxytyrosol yield (80%) was achieved after a 7-h reaction in a growth experiment. To enhance the formation of hydroxytyrosol and prevent its degradation, a resting-cell method using P. aeruginosa was performed. The growth state of the culture utilized for biomass production, the carbon source on which the biomass was grown, the concentration of the biomass, and the amount of tyrosol that was treated were optimized. The optimal yield of hydroxytyrosol (96%) was obtained after a 7-h reaction using 4 g of tyrosol liter؊1 and 5 g of cells liter ؊1 pregrown on tyrosol and harvested at the end of the exponential phase. This proposed procedure is an alternative approach to obtain hydroxytyrosol in an environmentally friendly way. In addition, the reaction is easy to perform and can be adapted to a bioreactor for industrial purposes.

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Section: Discussionmentioning

confidence: 99%

Use of Whole Cells of Pseudomonas aeruginosa for Synthesis of the Antioxidant Hydroxytyrosol via Conversion of Tyrosol

Allouche

Damak²,

Ellouz

et al. 2004

Appl Environ Microbiol

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“…Table 2 provides an overview of methodologies based on LC-tandem mass spectrometry used for the analysis of phenolic compounds in olive oil. The table does not include several publications in which the analysis of olive fruit, leaves, pulp and pomace, olive tree wood, as well as olive oil waste waters were carried out by using HPLC-MS [14,49,156,[161][162][163][164][165][166][167][168]. Other important issues are the presence of phenolic metabolites of VOO in the human low density lipoprotein fraction [169][170].…”

Section: New Analytical Approaches To Characterization Of the Phenolimentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…The hydrolysis of the glycosidic bonds and the opening of secoiridoids ring are commonly reported [19][20]. The phenolic fraction of OMW is extremely complex, as demonstrated by several authors such as [17,[21][22][23][24]; many compounds are still unidentified, and more than twenty biphenyl have been identified recently via LC-MS-MS techniques, including, cinnamic acid derivatives (such as caffeic, coumaric and ferulic acid), benzoic acid derivatives (such as protocatechuic, hydrobenzoic, vanillic and gallic acid) and β-3,4-dihydroxyphenyl ethanol derivatives (such as p-tyrosol and hydroxytyrosol [22,[25][26][27][28][29]. After the olive oil extraction process, only 1 to 2% of the total phenolic contents of the olive fruit passes in the oil phase, while the most part of the olive phenols, about 98% , in fact remain in the wastewater and also in solid wastes.…”

Section: Introductionmentioning

confidence: 95%

Phenolic and non-Phenolic Fractions of the Olive Oil Mill Wastewaters as Corrosion Inhibitor for Steel in HCl medium

Bouknana

Hammouti

Messali

et al. 2014

Port. Electrochim. Acta

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The effect of the phenolic (OOMW-Ph) and non-phenolic (OOMW-NPh) fractions of the extract of olive oil mill wastewaters was evaluated as corrosion inhibitor of steel in molar hydrochloric using weight loss measurements and electrochemical polarisation. The results obtained reveal that the referred compounds reduce the corrosion rate. The inhibiting action increases with the concentration of the extract compounds to attain 88.9% and 89.1% of OOMW-Ph and OOMW-NPh, respectively. The increase in temperature leads to a decrease in the inhibition efficiency of the compounds in the temperature range 303 at 333 K. The adsorption isotherm of the inhibitors on the steel surface has been determined. The thermodynamic data of activation and adsorption are determined as well. The phenolic compound (bioactive) most abundant in OOMW extracts is hydroxytyrosol (4 -(2-hydroxyethyl) -1, 2-benzenediol), playing an important role in the effect of the anti-corrosion, either alone or in synergy with other two compounds (tyrosol and oleuropein (4 -(2-hydroxyethyl) phenol) which are present with considerable amounts.

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Polyphenolic Content in Olive Oil Waste Waters and Related Olive Samples

Cited by 193 publications

References 12 publications

Use of Whole Cells of Pseudomonas aeruginosa for Synthesis of the Antioxidant Hydroxytyrosol via Conversion of Tyrosol

Use of Whole Cells of Pseudomonas aeruginosa for Synthesis of the Antioxidant Hydroxytyrosol via Conversion of Tyrosol

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenolic and non-Phenolic Fractions of the Olive Oil Mill Wastewaters as Corrosion Inhibitor for Steel in HCl medium

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