Recovery of phenolic compounds from Olea europaea

Ryan, Danielle; Lawrence, Helen; Prenzler, Paul D.; Antolovich, Michael; Robards, Kevin

doi:10.1016/s0003-2670(01)01241-7

Cited by 38 publications

(26 citation statements)

References 17 publications

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“…These wavelengths represented the conditions that produced maximum fluorescence in olive extracts. Differences between these data and results reported by Ryan et al [17] using the same solvents and instrumentation but an emission wavelength of 340 nm may be attributed to the de-oxygenation of mobile phases with helium in the earlier work; oxygen is well known as a fluorescence quencher. In the current study, hydroxylation abolished the fluorescence (protocatechuic acid) while methylation of the o-hydroxyl group restored the fluorescence (vanillic acid).…”

Section: Spectroscopic Study Of Reference Biophenolscontrasting

confidence: 65%

“…In contrast to most literature reports on Mediterranean olive oil, fruit and OMW, only two benzoic acids (vanillic acid and syringic acid) and three cinnamic acids (caffeic acid, pcoumaric acid and chlorogenic acid) were detected in the extracts (Table 3) and all were minor components as reported previously for Australian olive fruits [17,41] and olive oil [14]. Whether this is due to geographical differences between Australian and Mediterranean olives or results from processing methodology is not clear.…”

Section: Simple Phenolscontrasting

confidence: 64%

“…2). Although hydroxytyrosol glucoside is frequently reported in the literature [17,34,38,39], the position of glycosidation is rarely specified. Indeed, the three isomers have been identified in olive oil extract by NMR [40].…”

Section: Simple Phenolsmentioning

confidence: 99%

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Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

Obied

Bedgood

Prenzler

et al. 2007

Analytica Chimica Acta

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150

146

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Section: Spectroscopic Study Of Reference Biophenolscontrasting

confidence: 65%

Section: Simple Phenolscontrasting

confidence: 64%

See 1 more Smart Citation

Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

Obied

Bedgood

Prenzler

et al. 2007

Analytica Chimica Acta

Self Cite

150

146

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“…Hydroxytyrosol can be present as a simple or esterified phenol with elenoic acid, forming oleuropein and its aglycone, or as part of the molecule of verbascoside (Amiot et al 1986;Servili et al 1999b); it can also be present in several glycosidic forms, depending on the hydroxyl group to which the glucoside is bound (Bianco et al 1998a,b;Ryan et al 2001).…”

Section: Chemical Structurementioning

confidence: 99%

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

et al. 2005

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The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

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“…Olive has an important place in the Mediterranean diet because of its physiologically active polyphenols [8,9]. Olive leaf extract (OLE) has also been used by native people of these areas in folk medicine.…”

Section: Introductionmentioning

confidence: 99%

Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin

Altıok¹,

Bayçın²,

Bayraktar³

et al. 2008

Separation and Purification Technology

163

110

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General objective of the present work was to assess the isolation of polyphenols from olive leaves. The effects of extraction conditions on the total phenol content and antioxidant activity of olive leaf extract (OLE) were investigated. An extract with good antioxidant activity (7.52 mmol of Trolox equivalent antioxidant capacity (TEAC)/g olive leaf extract), and a high content of oleuropein (13.4%) and rutin (0.18%) could be obtained using 70% ethanol as extraction solvent. There was a good correlation between the antioxidant activity and the total phenol content. Furthermore, silk fibroin was used as a novel adsorbent to recover the polyphenols from the olive leaf extracts. The adsorbed amounts of rutin and oleuropein were 15 mg rutin/g silk fibroin and 96 mg oleuropein/g silk fibroin. Fraction consisting of mainly oleuropein and fraction rich in rutin, luteolin-7-glucoside, verbascoside, apigenin-7-glucoside were obtained by using silk fibroin filled column. Silk fibroin was found to be a promising adsorbent for the purification of oleuropein and rutin from olive leaf extracts.

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Recovery of phenolic compounds from Olea europaea

Cited by 38 publications

References 17 publications

Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin

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