Tags

Type your tag names separated by a space and hit enter

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.
J Agric Food Chem. 2011 Nov 09; 59(21):11491-500.JA

Abstract

Phenolic compounds in extra virgin olive oil (EVOO) have been associated with beneficial effects for health. Indeed, these compounds exert strong antiproliferative effects on many pathological processes, which has stimulated chemical characterization of the large quantities of wastes generated during olive oil production. In this investigation, the potential of byproducts generated during storage of EVOO as a natural source of antioxidant compounds has been evaluated using solid-liquid and liquid-liquid extraction processes followed by rapid resolution liquid chromatography (RRLC) coupled to electrospray time-of-flight and ion trap mass spectrometry (TOF/IT-MS). These wastes contain polyphenols belonging to different classes such as phenolic acids and alcohols, secoiridoids, lignans, and flavones. The relationship between phenolic and derived compounds has been tentatively established on the basis of proposed degradation pathways. Finally, qualitative and quantitative characterizations of solid and aqueous wastes suggest that these byproducts can be considered an important natural source of phenolic compounds, mainly hydroxytyrosol, tyrosol, decarboxymethyl oleuropein aglycone, and luteolin, which, after suitable purification, could be used as food antioxidants or as ingredients in nutraceutical products due to their interesting technological and pharmaceutical properties.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Lozano-Sánchez J
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain.
Giambanelli E
No affiliation info available
Quirantes-Piné R
No affiliation info available
Cerretani L
No affiliation info available
Bendini A
No affiliation info available
Segura-Carretero A
No affiliation info available
Fernández-Gutiérrez A
No affiliation info available

MeSH

AntioxidantsIndustrial WasteOleaOlive OilPhenolsPlant OilsRecycling

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21939275

Citation

Lozano-Sánchez, Jesus, et al. "Wastes Generated During the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds." Journal of Agricultural and Food Chemistry, vol. 59, no. 21, 2011, pp. 11491-500.
Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, et al. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds. J Agric Food Chem. 2011;59(21):11491-500.
Lozano-Sánchez, J., Giambanelli, E., Quirantes-Piné, R., Cerretani, L., Bendini, A., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2011). Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds. Journal of Agricultural and Food Chemistry, 59(21), 11491-500. https://doi.org/10.1021/jf202596q
Lozano-Sánchez J, et al. Wastes Generated During the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds. J Agric Food Chem. 2011 Nov 9;59(21):11491-500. PubMed PMID: 21939275.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds. AU - Lozano-Sánchez,Jesus, AU - Giambanelli,Elisa, AU - Quirantes-Piné,Rosa, AU - Cerretani,Lorenzo, AU - Bendini,Alessandra, AU - Segura-Carretero,Antonio, AU - Fernández-Gutiérrez,Alberto, Y1 - 2011/10/13/ PY - 2011/9/24/entrez PY - 2011/9/24/pubmed PY - 2012/2/23/medline SP - 11491 EP - 500 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 21 N2 - Phenolic compounds in extra virgin olive oil (EVOO) have been associated with beneficial effects for health. Indeed, these compounds exert strong antiproliferative effects on many pathological processes, which has stimulated chemical characterization of the large quantities of wastes generated during olive oil production. In this investigation, the potential of byproducts generated during storage of EVOO as a natural source of antioxidant compounds has been evaluated using solid-liquid and liquid-liquid extraction processes followed by rapid resolution liquid chromatography (RRLC) coupled to electrospray time-of-flight and ion trap mass spectrometry (TOF/IT-MS). These wastes contain polyphenols belonging to different classes such as phenolic acids and alcohols, secoiridoids, lignans, and flavones. The relationship between phenolic and derived compounds has been tentatively established on the basis of proposed degradation pathways. Finally, qualitative and quantitative characterizations of solid and aqueous wastes suggest that these byproducts can be considered an important natural source of phenolic compounds, mainly hydroxytyrosol, tyrosol, decarboxymethyl oleuropein aglycone, and luteolin, which, after suitable purification, could be used as food antioxidants or as ingredients in nutraceutical products due to their interesting technological and pharmaceutical properties. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21939275/Wastes_generated_during_the_storage_of_extra_virgin_olive_oil_as_a_natural_source_of_phenolic_compounds_ L2 - https://doi.org/10.1021/jf202596q DB - PRIME DP - Unbound Medicine ER -