scholarly journals Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 217 ◽  
Author(s):  
Thays Helena Borges ◽  
Adriana Serna ◽  
Luis Carlos López ◽  
Luis Lara ◽  
Rosa Nieto ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Coenzyme Q10 ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Digestion Process ◽  
Harvest Year

The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values. Antioxidant potential in bioaccessible fractions was mainly related to the content of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils were clearly classified by cultivars, harvest and crop stage, according to the chemical composition and antioxidant activity analyzed in the present study.

scholarly journals Composition and Antioxidant Properties of Spanish EVOO Regarding Cultivar, Harvest Year and Crop Stage

2019 ◽  
Author(s):  
Thays Helena Borges ◽  
Adriana Serna ◽  
Luis Carlos López ◽  
Luis Lara ◽  
Rosa Nieto ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Coenzyme Q10 ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Digestion Process ◽  
Harvest Year

The health benefits of extra virgin olive oil (EVOO) are related with its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was evaluate antioxidant compounds (pigments, CoQ10 and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amount of coenzyme Q10 was observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values. Antioxidant potential in bioaccessible fractions was mainly related with content of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils were clearly classified by cultivars, harvest and crop stage, according with chemical composition and antioxidant activity analyzed in the present study

scholarly journals Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 969 ◽  
Author(s):  
Lorena Martínez ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cell Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Chicken Meat ◽  
Future Research ◽  
Meat Industry ◽  
Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

scholarly journals Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 685 ◽  
Author(s):  
Paloma Rodríguez-López ◽  
Jesús Lozano-Sanchez ◽  
Isabel Borrás-Linares ◽  
Tatiana Emanuelli ◽  
Javier A. Menéndez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Functional Food ◽  
Molecular Mechanisms ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Body ◽  
Phenolic Fraction

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.

scholarly journals Olive-oil Phenolics and Health: Potential Biological Properties

2008 ◽  
Vol 3 (12) ◽  
pp. 1934578X0800301 ◽  
Author(s):  
Francesco Visioli ◽  
Francesca Ieri ◽  
Nadia Mulinacci ◽  
Franco F. Vincieri ◽  
Annalisa Romani
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Primary Source ◽  
Human Monocyte ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Dietary Lipids

Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha-and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric “polyphenols”. The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality.

scholarly journals Potential Effects of Phenolic Compounds That Can Be Found in Olive Oil on Wound Healing

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1642
Author(s):  
Lucia Melguizo-Rodríguez ◽  
Elvira de Luna-Bertos ◽  
Javier Ramos-Torrecillas ◽  
Rebeca Illescas-Montesa ◽  
Victor Javier Costela-Ruiz ◽  
...  
Keyword(s):  
Wound Healing ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Animal Studies ◽  
Health Care Systems ◽  
Virgin Olive Oil ◽  
Antimicrobial Properties ◽  
Indirect Costs ◽  
Extra Virgin Olive Oil

The treatment of tissue damage produced by physical, chemical, or mechanical agents involves considerable direct and indirect costs to health care systems. Wound healing involves a series of molecular and cellular events aimed at repairing the defect in tissue integrity. These events can be favored by various natural agents, including the polyphenols in extra virgin olive oil (EVOO). The objective of this study was to review data on the potential effects of different phenolic compounds that can also be found in EVOO on wound healing and closure. Results of in vitro and animal studies demonstrate that polyphenols from different plant species, also present in EVOO, participate in different aspects of wound healing, accelerating this process through their anti-inflammatory, antioxidant, and antimicrobial properties and their stimulation of angiogenic activities required for granulation tissue formation and wound re-epithelialization. These results indicate the potential usefulness of EVOO phenolic compounds for wound treatment, either alone or in combination with other therapies. Human studies are warranted to verify this proposition.

scholarly journals Chemical Profile and Antioxidant Activity of the Oil from Peony Seeds (Paeonia suffruticosa Andr.)

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Xin Yang ◽  
Di Zhang ◽  
Li-min Song ◽  
Qian Xu ◽  
Hong Li ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Chemical Profile ◽  
Paeonia Suffruticosa ◽  
Oxidative Damages ◽  
Development And Utilization ◽  
Key Indicators

Peony seed oil (PSO) is a novel vegetable oil developed from the seeds of Paeonia suffruticosa Andr. The present study aimed to make an overall investigation on the chemical profile and antioxidant activities of PSO for reasonable development and utilization of this new resource food. Chemical analysis revealed that PSO was characterized by an uncommon high portion of α-linolenic acid (>38%), fairly low ratio of n-6 to n-3 polyunsaturated fatty acids (0.69), and much higher content of γ-tocopherol than various conventional seed oils. In vitro assay indicated that PSO is a more potent scavenger of free radicals than extra virgin olive oil. Moderate intake of PSO exhibited obvious protection against various oxidative damages such as tetrachloromethane-induced acute liver injury in mice and diet-induced hyperlipidemia in rats. The changes in the key indicators of oxidative injury and fatty acid composition in the liver caused by PSO administration were measured, and the results demonstrated that antioxidant properties of PSO are closely related to their characteristic chemical composition. Consequently, the present study provided new evidence for the health implications of PSO, which deserves further development for medical and nutritional use against oxidative damages that are associated with various diseases.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

scholarly journals The Enhanced Beneficial Effect of Extra Virgin Olive Oil Over Evening Primrose Oil on Oxidative Stress, and Liver Function in Male Arthritic Rats

2021 ◽  
pp. 14-26
Author(s):  
Mohamed A. Kandeil ◽  
Sana’a O. Ebrahim ◽  
Basant M. Mahmoud
Keyword(s):  
Rheumatoid Arthritis ◽  
Oxidative Stress ◽  
Olive Oil ◽  
Liver Enzymes ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Male Rats ◽  
Evening Primrose Oil ◽  
Evening Primrose

Aims: Rheumatoid arthritis (RA) is characterized by the onset of oxidative stress. This study aimed to evaluate the enhancing of extra virgin olive (EVOO) and Evening primrose oil (EPO) on oxidative stress and liver enzymes in male Wistar rats and compare between them. Place and Duration: Faculty of Science biochemistry department, Between July 2018 and August 2018. Methodology: A Subcutaneous injection of 200 µl of Freund's complete adjuvant into a footpad of the right hind leg of Wistar male rats at two consecutive days induced RA. Rats received EVOO and EPO daily by oral gavage needle with gauge 18 at doses of 5 mg/kg b.wt./day. for 10 and 21 days. No loss was recorded in the experimental rats. Results: A significant depletion in serum Reduced glutathione content (GSH), glutathione peroxidase (GPX), and glutathione s transferase activities (GST) in arthritic rats compared to normal rats after 10 and 21 days of induction which improved significantly after 10 and 21 days of EPO and EVOO treatments. EPO and EVOO treatments for 21 days increased the GSH and GPX compared to 10 days treatments while no difference in GST activity. EVOO treatment improved GSH and GPX after 10 and 21 days than EPO treatment. The elevated uric acid levels in arthritic rats were markedly ameliorated as a result of EVOO and EPO treatment administration. Increased lipid peroxidation products (MDA), rheumatoid factor, and liver enzyme (Alanine transaminase ALT and Aspartate transaminase AST) were recorded in arthritic rats and they significantly progressed after EPO and EVOO treatments for 10 and 21 days but EVOO had the best effect at 21 days. Conclusion: EVOO and EPO showed significant antioxidant efficacies and improved affected liver enzymes due to rheumatoid arthritis onset. When comparing olive oil has more antioxidant properties than evening primrose oil, so we recommend more studies on olive oil combination with anti-arthritic medications to improve their efficacies with less toxicity.

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

2011 ◽  
Vol 59 (21) ◽  
pp. 11491-11500 ◽  
Author(s):  
Jesus Lozano-Sánchez ◽  
Elisa Giambanelli ◽  
Rosa Quirantes-Piné ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Natural Source

scholarly journals Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 170 ◽  
Author(s):  
Gabriele Serreli ◽  
Monica Deiana
Keyword(s):  
Olive Oil ◽  
Intracellular Signaling ◽  
Cellular Response ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Main Concern ◽  
Beneficial Effects ◽  
Positive Effects

Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds once ingested lead to the production of different metabolites in the human body. EVOO phenols in the ingested forms are less concentrated in human tissues than their glucuronide, sulfate and methyl metabolites; on the other hand, metabolites may undergo deconjugation before entering the cells and thus act as free forms or may be reformed inside the cells so acting as conjugated forms. In most in vitro studies the presence of methyl/sulfate/glucuronide functional groups does not seem to inhibit biological activity. Parent compounds and metabolites have been shown to reach tissue concentrations useful to exert beneficial effects others than antioxidant and scavenging properties, by modulating intracellular signaling and improving cellular response to oxidative stress and pro-inflammatory stimuli. This review aims to give an overview on the reported evidence of the positive effects exerted by the main EVOO polyphenols metabolites in comparison with the parent compounds.

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