The Chemistry of Tyrosol and Hydroxytyrosol

Napolitano, Alessandra; Lucia, Maria De; Panzella, Lucia; d’Ischia, Marco

doi:10.1016/b978-0-12-374420-3.00134-0

Cited by 22 publications

(21 citation statements)

References 31 publications

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“…Olive oil is the major external fat used in the Mediterranean diet and its consumption is related to well-known beneficial health effects (Marković, Torić, Barbarić, & Brala, 2019). These effects are largely related to the oils' fatty acid profile and richness in phenolic compounds (Covas et al, 2006), namely in hydroxytyrosol and tyrosol molecular forms, which are the most representative phenolics of olive fruits and olive oil, particularly as esters of the secoiridoid elenolic acid (Napolitano, De Lucia, Panzella, & D'Ischia, 2010). Furthermore, depending on the amounts of hydroxytyrosol and their derivates, some olive oils may be labelled with a health claim on the oxidative protection of blood lipids (Commission Regulation (EC) No.…”

Section: Introductionmentioning

confidence: 99%

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Marx

Rodrigues

Veloso

et al. 2021

LWT

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Olive oil is consumed worldwide due to its appreciated sensory attributes and health benefits, which are related with its fatty acid profile and richness in phenolic compounds that support a health claim concerning olive oil protective effects on blood lipids. However, to ensure that oils possess a rich phenolic content, the extraction conditions can be optimised. Therefore, the effects of malaxation temperature (22, 28 and 34 • C) on the physicochemical and sensory characteristics of cv. Cobrançosa olive oils were evaluated. The oils extracted at 22 • C had an overall better physicochemical quality (higher total phenols content, greater oxidative stability, lower free acidity and oxidation markers) and more intense positive sensory sensations (higher bitterness and pungency). Additionally, this study showed that a potentiometric electronic tongue could be used to discriminate oils taking into account the effect of malaxation temperature on the overall physicochemical and sensory scores (all samples correctly classified for leave-one-out cross-validation) with a predictive classification similar to that achieved by trained panellists. This finding strengthens the hypothesis that this device could be used as a complementary/alternative taste tool for assessing the impact of the extraction conditions on the oils' physicochemical and sensory characteristics.

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Section: Introductionmentioning

confidence: 99%

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Marx

Rodrigues

Veloso

et al. 2021

LWT

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“…Both compounds share a phenolic substituted at the para position with a hydroxyethyl chain. HTyr has an additional OH group near the other OH group, converting it to one ortho-diphenol [25]. These phenolic compounds have important biological properties related to their antioxidant and anti-inflammatory activities [25,26].…”

Section: Introductionmentioning

confidence: 99%

Water Stress, Irrigation and Concentrations of Pentacyclic Triterpenes and Phenols in Olea europaea L. cv. Picual Olive Trees

2019

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Pentacyclic triterpenes and phenols are two types of bioactive molecules found in olive trees that have important activities related to health and disease prevention. Triterpenes, including oleanolic acid, maslinic acid, erythrodiol and uvaol, show antitumoral activities, and phenols such as oleuropein, tyrosol, and hydroxytyrosol are natural antioxidants. The concentration of these metabolites is considered a marker of the quality of olives and olive oil. In recent years, a lack of rain water has caused important economic losses relating to olive trees grown in Jaén, Spain. In this work, we investigated the effect of water stress by drought on the concentration of pentacyclic triterpenes and phenols in the fruits, leaves, stems and roots of cv. Picual olive trees, by comparing the concentration found in water-stressed versus irrigated plants. We used HPLC-UV/Vis and HPLC-MS to identify and determine the concentration of each individual compound. Our results showed that important changes in the concentration of these compounds are produced in response to water stress in different organs. The total content of most of these compounds in the fruits was significantly reduced, affecting their quality and production.

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“…46 Most of the benecial properties of tyrosol have been ascribed to its potent antioxidant and scavenging properties against ROS and reactive nitrogen species generated in settings of oxidative stress. 43,47,48 In this paper we report the rst preparation and characterization of a polymer of tyrosol, OligoTyrosol (OligoTyr), via a convenient HRP/H 2 O 2 -catalyzed oxidation process, and disclose the potential of OligoTyr incorporated into a PLAscaffold for use in bone tissue engineering. Specic aims of this study include: (a) preparation, structural characterization and evaluation of the antioxidant and osteogenic properties of OligoTyr; (b) preparation and characterization of a PLA-OligoTyr composite scaffold at high porosity; (c) evaluation of OligoTyr release kinetics from PLA-OligoTyr scaffold in vitro.…”

Section: Introductionmentioning

confidence: 99%

“…Tyrosol is one of the most representative phenolic constituent of extra virgin olive oil and has been the focus of increasing interest over the past decades because of a range of biological and pharmacological properties, such as antimicrobial, antithrombotic and anti-inammatory activities. [43][44][45] Recently, high tensile strength, aromatic-aliphatic polycarbonates based on tyrosol and homovanillyl alcohol, that exhibit enzymatic surface erosion by lipase, were reported to support cell attachment and proliferation of human mesenchymal stem cells (hMSCs). 46 Most of the benecial properties of tyrosol have been ascribed to its potent antioxidant and scavenging properties against ROS and reactive nitrogen species generated in settings of oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Powering tyrosol antioxidant capacity and osteogenic activity by biocatalytic polymerization

et al. 2016

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Oxidative polymerization of tyrosol by horseradish peroxidase (HRP)-H 2 O 2 afforded an insoluble product (oligotyrosol, OligoTyr) consisting of mixture of linear oligomers (up to 11-mer) with limited benzylic branching points, as evidenced by ESI-MS and solid state 13 C NMR analysis. OligoTyr proved to be significantly more active than tyrosol in several antioxidant assays and was not toxic to human osteosarcoma SaOS-2 cells, stimulating alkaline phosphatase (ALP) activity at day 7 in a similar manner as tyrosol. However, when loaded at 5% w/w into highly porous polylactic acid (PLA) scaffolds featuring hierarchical structures, OligoTyr caused a significant increase in the ALP activity of SaOS-2 cells compared to PLA alone, while tyrosol was completely inactive. A release of ca. 5% from PLA was determined after 1 week in a physiological medium. No significant influence on calcium release from PLA scaffolds containing 5% b-tricalcium phosphate was observed.

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The Chemistry of Tyrosol and Hydroxytyrosol

Cited by 22 publications

References 31 publications

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Water Stress, Irrigation and Concentrations of Pentacyclic Triterpenes and Phenols in Olea europaea L. cv. Picual Olive Trees

Powering tyrosol antioxidant capacity and osteogenic activity by biocatalytic polymerization

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