The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil

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.

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Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

Molecules ◽

10.3390/molecules24030545 ◽

2019 ◽

Vol 24 (3) ◽

pp. 545 ◽

Cited By ~ 14

Author(s):

Imen Tarchoune ◽

Cristina Sgherri ◽

Jamel Eddouzi ◽

Angela Zinnai ◽

Mike Quartacci ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Oil ◽

Peroxide Value ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Free Acidity ◽

Olive Leaf ◽

Bioactive Constituents ◽

Antioxidant Power ◽

Significant Increment

The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.

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Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus Under Normal Conditions and After Thermal Treatment

Antioxidants ◽

10.3390/antiox8100470 ◽

2019 ◽

Vol 8 (10) ◽

pp. 470 ◽

Cited By ~ 2

Author(s):

Abril ◽

Mirabal-Gallardo ◽

González ◽

Marican ◽

Durán-Lara ◽

...

Keyword(s):

Antioxidant Activity ◽

Oxidative Stability ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Oil Quality ◽

Virgin Olive Oil ◽

Radical Scavenging ◽

Extra Virgin Olive Oil ◽

Gravimetric Analysis ◽

Cynara Cardunculus

We investigated the potential of two oil extracts from seeds of Colliguaya integerrima (CIO) and Cynara cardunculus (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T0) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 °C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 °C by gas chromatography–mass spectrometry (GC–MS) using library search programs.

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Evaluation of total phenolic fraction derived from extra virgin olive oil for its antileishmanial activity

Phytomedicine ◽

10.1016/j.phymed.2018.04.030 ◽

2018 ◽

Vol 47 ◽

pp. 143-150 ◽

Cited By ~ 5

Author(s):

Olga S. Koutsoni ◽

Kalliopi Karampetsou ◽

Ioannis D. Kyriazis ◽

Panagiotis Stathopoulos ◽

Nektarios Aligiannis ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Antileishmanial Activity ◽

Total Phenolic ◽

Phenolic Fraction

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Antioxidant, Antibacterial and Antifungal Effects of Phenolic Extracts of Extra Virgin Olive Oil from Two Western Regions of Algeria: A Comparative Study

Phytothérapie ◽

10.3166/phyto-2019-0199 ◽

2019 ◽

Author(s):

Y. Aissaoui ◽

Y. Boukhari

Keyword(s):

Antioxidant Activity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Traditional Methods ◽

Antifungal Activities ◽

Antibacterial And Antifungal Activities ◽

Phenolic Extract ◽

Antibacterial And Antifungal ◽

Phenolic Extracts

The aim of the study was to evaluate the antioxidant, antibacterial and antifungal activities of phenolic extracts of extra virgin olive oil obtained from two distinct regions in Northwest Algeria. The first extra virgin oil (CHIALI) was produced industrially according to the international standards, whereas the second (TRAD) was produced by traditional methods. Antioxidant activity was evaluated using the DPPH (diphenylpicrylhydrazine) method. The antimicrobial activity of the two phenolic extracts was assessed against Escherichia coli (ATCC25922), Pseudomonas aeruginosa (ATCC27853), Staphylococcus aureus (ATCC25923), Alternaria sp., Candida albicans by using microdilution and disk diffusion methods. The extraction yield was found to be 26.7% and 20.5% for the industrial (CHIALI) and traditional methods (TRAD), respectively. The phenolic extract of the industrial extra virgin oil exhibited better antioxidant activity (IC50 = 1.56 μg/ml) when compared to those of the traditional oil (IC50 = 6.27 μg/ml). Both phenolic extracts exerted bactericidal and antifungal activities. These activities were more important with the phenolic extract of the industrial oil. Taken together, our results showed that the phenolic extract of the industrial extra virgin oil had better antioxidant, antibacterial and antifungal activities, owing to the extraction methods used.

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