Phenolic content of extra virgin olive oil is essential to restore endothelial dysfunction but not to prevent vascular inflammation in atherosclerotic lesions of Apo E deficient mice

2015 ◽  
Vol 15 ◽  
pp. 126-136 ◽  
Author(s):  
Carmen Claro ◽  
Elena Ogalla ◽  
Rosalía Rodriguez-Rodriguez ◽  
María Dolores Herrera ◽  
María Alvarez de Sotomayor
Keyword(s):  
Endothelial Dysfunction ◽  
Olive Oil ◽  
Phenolic Content ◽  
Vascular Inflammation ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Atherosclerotic Lesions ◽  
Apo E ◽  
Deficient Mice

scholarly journals Behavioral and Neurochemical Effects of Extra Virgin Olive Oil Total Phenolic Content and Sideritis Extract in Female Mice

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5000
Author(s):  
Nikolaos Kokras ◽  
Eleni Poulogiannopoulou ◽  
Marinos G. Sotiropoulos ◽  
Rafaella Paravatou ◽  
Eleni Goudani ◽  
...  
Keyword(s):  
Prefrontal Cortex ◽  
Olive Oil ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Female Mice ◽  
Antidepressant Effects ◽  
High Doses

The aim of this study was to determine the cognitive and behavioral effects of extra virgin olive oil total phenolic content (TPC) and Sideritis (SID) extracts in female mice, and identify the associated neurochemical changes in the hippocampus and the prefrontal cortex. All animals received intraperitoneal low or high doses of TPC, SID or vehicle treatment for 7 days and were subjected to the Open Field (OF), Novel Object Recognition (NOR) and Tail Suspension Test (TST). The prefrontal cortex and hippocampus were dissected for analysis of neurotransmitters and aminoacids with high performance liquid chromatography with electrochemical detection (HPLC-ED). Both TPC doses enhanced vertical activity and center entries in the OF, which could indicate an anxiolytic-like effect. In addition, TPC enhanced non-spatial working memory and, in high doses, exerted antidepressant effects. On the other hand, high SID doses remarkably decreased the animals’ overall activity. Locomotor and exploratory activities were closely associated with cortical increases in serotonin turnover induced by both treatments. Cognitive performance was linked to glutamate level changes. Furthermore, TPC reduced cortical taurine levels, while SID reduced cortical aspartate levels. TPC seems to have promising cognitive, anxiolytic and antidepressant effects, whereas SID has sedative effects in high doses. Both extracts act in the brain, but their specific actions and properties merit further exploration.

scholarly journals Dietary enrichment of apolipoprotein E-deficient mice with extra virgin olive oil in combination with seal oil inhibits atherogenesis

2011 ◽  
Vol 10 (1) ◽  
pp. 41 ◽  
Author(s):  
Karl-Erik Eilertsen ◽  
Hanne K Mæhre ◽  
Katrien Cludts ◽  
Jan O Olsen ◽  
Marc F Hoylaerts
Keyword(s):  
Apolipoprotein E ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Seal Oil ◽  
Deficient Mice

scholarly journals Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

2019 ◽  
Author(s):  
Ramírez-Anaya Jessica del Pilar ◽  
Castañeda-Saucedo Ma.Claudia ◽  
Olalla-Herrera Manuel ◽  
Villalón-Mir Marina ◽  
López-García de la Serrana Herminia ◽  
...  
Keyword(s):  
Olive Oil ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Deep Frying ◽  
Complete Elimination ◽  
Water Fraction ◽  
Cooking Water ◽  
Oil Water

Extra virgin olive oil, water, and water/oil mixture (W/O) were used to fry, boil and sautée Mediterranean vegetables. We determined the variations between unused and used water and oil for the contents of total (TPC) and individual phenolic compounds measured by HPLC, and the antioxidant capacity (AC) by DPPH, FRAP and ABTS methods. The highest TPC value was found in water used to boil tomato, whereas the lowest in the EVOO from the W/O used for boiling potatoes. The TPC decreased in the processed EVOO, whereas the water was enriched after boiling. After processing, the concentrations of phenols exclusive to EVOO diminished with differentiated behavior, from complete elimination of hydroxytyrosol and tyrosol after sautéeing and W/O boiling, to conservation of pinoresinol. The transfer of phenols such as chlorogenic, gallic, dihydroxybenzoic, hydroxybenzoic and hydroxyphenylacetic acids, as well as luteolin, apigenin and vanillic acid from the vegetable to the oil was frequent when eggplant, tomato and pumpkin were cooked. The cooking water was enriched in most of the phenols analysed, as the case of chlorogenic acid and phenols exclusive to EVOO after W/O boiling. The values of AC in the fresh oil decreased or were maintained after being used to cook the vegetables. With some exceptional increases in the oil used for frying (p<0.05). The cooking techniques were classified in decreasing order according to the AC as follows: raw>deep frying>sautéing>boiling. This pattern was more consistent with DPPH results (from potato, eggplant and pumpkin) than in those of ABTS (pumpkin) and FRAP (eggplant). The water fraction recovered from boiling was enriched in Trolox equivalents being higher when EVOO was added. Phenolic content and AC in the EVOO decreased after cooking Mediterranean Diet vegetables, whereas the water was enriched after the boiling processes, particularly when oil was included.

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

Antioxidants ◽  
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.

scholarly journals Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2041 ◽  
Author(s):  
Vasilisa Pedan ◽  
Martin Popp ◽  
Sascha Rohn ◽  
Matthias Nyfeler ◽  
Annette Bongartz
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Sensory Data ◽  
Positive Correlations

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries.

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