The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.

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Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil

Antioxidants ◽

10.3390/antiox10060877 ◽

2021 ◽

Vol 10 (6) ◽

pp. 877

Author(s):

Anallely López-Yerena ◽

Antonia Ninot ◽

Núria Jiménez-Ruiz ◽

Julián Lozano-Castellón ◽

Maria Pérez ◽

...

Keyword(s):

Olive Oil ◽

High Performance ◽

Phenolic Content ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Total Phenolic ◽

Processing Conditions ◽

Phenolic Profile ◽

Olive Variety ◽

Technical Factors

The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for ‘Corbella’ olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.

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Calabrian extra-virgin olive oil from Frantoio cultivar: chemical composition and health properties

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2018.v30.i7.1743 ◽

2018 ◽

pp. 631 ◽

Cited By ~ 1

Author(s):

M. Leporini, M. R. Loizzo, M. C. Tenuta, T. Falco ◽

Vincenzo Sicari, Teresa M. Pellicano ◽

Rosa Tundis

Keyword(s):

Olive Oil ◽

Radical Scavenging Activity ◽

Virgin Olive Oil ◽

Radical Scavenging ◽

Extra Virgin Olive Oil ◽

Phenolic Profile ◽

High Concentrations ◽

Hydrolyzing Enzymes ◽

Main Components ◽

High Level

Extra virgin olive oil (EVOO) plays a crucial role in the Mediterranean diet. Recently, attention has been focused on presence in EVOO of phenolic compounds, phytochemicals characterized by a series of healthy properties. This paper analyzed the phenolic profile, the inhibitory activity against carbohydrate hydrolising enzyme as well as the radical scavenging activity of EVOO obtained from Olea europea L. cv. Frantoio. Samples derived from fruits collected in four different areas: Cariati, Vaccarizzo Albanese, Montalto Uffugo, and Praia a Mare. The phenolic profile obtained by HPLC revealed the presence of hydroxytyrosol (3,4-DHPEA, between 1.2 and 5.3 mg/kg) and p-hydroxyphenylethanol or tyrosol (p-HPEA, between 1.1 and 5.4 mg/kg), as the main components. Secoiridoids and their derivatives were also found in high concentrations (3,4-DHPEA-EDA 50.3-98.4 mg/kg, p-HPEA-EDA 34.6-52.9 mg/kg). All samples showed carbohydrate-hydrolyzing enzymes inhibition. The most promising activity was observed with EVOO from Vaccarizzo Albanese (IC50 of 65.5 and 57.7 µg/ml against α-glucosidase and α-amylase, respectively). The same sample showed the highest antioxidant activity of 45.3 and 56.3 µg/ml against DPPH and ABTS radicals, respectively. This sample was richest in phenols. In conclusion, EVOO has high-level bioactive compounds and a promising antioxidant and hypoglycemic activity.

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Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

Journal of Agricultural and Food Chemistry ◽

10.1021/jf500416n ◽

2014 ◽

Vol 62 (14) ◽

pp. 3314-3320 ◽

Cited By ~ 27

Author(s):

Anna Vallverdú-Queralt ◽

Jorge Regueiro ◽

José Fernando Rinaldi de Alvarenga ◽

Xavier Torrado ◽

Rosa M. Lamuela-Raventos

Keyword(s):

Thermal Treatment ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Phenolic Profile ◽

Home Cooking

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Protection by extra virgin olive oil against oxidative stress in vitro and in vivo. Chemical and biological studies on the health benefits due to a major component of the Mediterranean diet

PLoS ONE ◽

10.1371/journal.pone.0189341 ◽

2017 ◽

Vol 12 (12) ◽

pp. e0189341 ◽

Cited By ~ 10

Author(s):

Miriam Rossi ◽

Francesco Caruso ◽

Lorraine Kwok ◽

Grace Lee ◽

Alessio Caruso ◽

...

Keyword(s):

Oxidative Stress ◽

Olive Oil ◽

Mediterranean Diet ◽

Virgin Olive Oil ◽

Health Benefits ◽

Extra Virgin Olive Oil ◽

Biological Studies ◽

The Mediterranean

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A Case Report of Possible Health Benefits of Extra Virgin Olive Oil

The Scientific World JOURNAL ◽

10.1100/tsw.2003.112 ◽

2003 ◽

Vol 3 ◽

pp. 1265-1271

Author(s):

Said Shahtahmasebi ◽

Shahnaz Shahtahmasebi

Keyword(s):

Case Report ◽

Chemical Analysis ◽

Olive Oil ◽

Health Effects ◽

Virgin Olive Oil ◽

Health Benefits ◽

Extra Virgin Olive Oil ◽

Evidence Based ◽

Antioxidant Agents ◽

Cooking Oils

The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on studies using patients, to support such a supposition. In this paper, we present a case report on the possible health effects of changing from olive oil to extra virgin olive oil. The case report is intended to raise some relevant issues to stimulate a debate and more research in this area.

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Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil

Scientific Reports ◽

10.1038/s41598-021-91046-0 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Catherine Peyrot des Gachons ◽

Abigail J. O’Keefe ◽

Louise Slade ◽

Gary K. Beauchamp

Keyword(s):

Coronary Heart Disease ◽

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Health Benefits ◽

Extra Virgin Olive Oil ◽

Sensory Loss ◽

Food Protein ◽

The World ◽

Egg Yolks

AbstractThe Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

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Health Benefits of Extra Virgin Olive Oil

10.5772/intechopen.96570 ◽

2021 ◽

Author(s):

Anka Trajkovska Petkoska ◽

Anita Trajkovska-Broach

Keyword(s):

Olive Oil ◽

Mediterranean Diet ◽

Dietary Pattern ◽

Functional Food ◽

Virgin Olive Oil ◽

Health Benefits ◽

Extra Virgin Olive Oil ◽

Protective Effects ◽

Minor Components ◽

Anti Cancer

Extra virgin olive oil (EVOO), also called the”Elixir of the youth and health” by the Ancient Greeks, is a cornerstone in the Mediterranean diet, which has been recognized as one of the healthiest and most sustainable dietary pattern and lifestyle. In this chapter, a brief overview of the major and minor components of EVOO is given followed by a review of their health benefits. In particular, the antioxidant, anti-inflammatory, anti-cancer and cardiovascular protective effects of EVOO are emphasized. At the end of this chapter, the reader would benefit by realizing that EVOO, as a functional food, proves the Hippocrates’s quote “Let food be thy medicine and medicine be thy food”.

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Protein Suppresses Both Bitterness and Oleocanthal-elicited Pungency of Extra Virgin Olive Oil

10.21203/rs.3.rs-151197/v1 ◽

2021 ◽

Author(s):

Catherine Peyrot des Gachons ◽

Abigail J. O’Keefe ◽

Louise Slade ◽

Gary K. Beauchamp

Keyword(s):

Coronary Heart Disease ◽

Heart Disease ◽

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Health Benefits ◽

Extra Virgin Olive Oil ◽

Sensory Loss ◽

Sensory Receptors ◽

The World

Abstract The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both pungent and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, when added to pungent and bitter EVOOs, reduce or even eliminate both the pungency and bitterness. This sensory loss seems to be caused by the proteins binding the pungent phenolic compound, oleocanthal, as well as bitter tasting phenolics, leaving them unable to activate their respective sensory receptors (TRPA1 and TAS2Rs). Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. These data also raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

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