From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining

2021 ◽  
Author(s):  
Elisa Rodríguez-Juan ◽  
Fernando Martínez Román ◽  
Alicia Sánchez-García ◽  
Juan Fernández-Bolaños ◽  
Aranzazu García-Borrego
Keyword(s):  
Bioactive Compounds ◽  
Olive Oils

scholarly journals Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 65 ◽  
Author(s):  
Roberta Ascrizzi ◽  
Isabella Taglieri ◽  
Cristina Sgherri ◽  
Guido Flamini ◽  
Monica Macaluso ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Neurodegenerative Diseases ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Citrus Peel ◽  
Functional Ingredients ◽  
Olive Oils ◽  
Innovative Method ◽  
Citrus Peels

The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and then pressed with the olives. The presence of functional compounds, such as carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the potential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence of tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional value to the two COOs, being these phenolic compounds recognized as good possible therapeutic candidates for the inhibition of neurodegenerative diseases as the Parkinson’s disease. In this perspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste nature in an innovative resource.

Bioactive compounds from extra virgin olive oils: Correlation between phenolic content and oxidative stress cell protection

2017 ◽  
Vol 230 ◽  
pp. 109-116 ◽  
Author(s):  
G. Presti ◽  
V. Guarrasi ◽  
E. Gulotta ◽  
F. Provenzano ◽  
A. Provenzano ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Cell Protection ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
And Oxidative Stress

Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage

2016 ◽  
Vol 93 (8) ◽  
pp. 1137-1147 ◽  
Author(s):  
Fátima Peres ◽  
Luisa L. Martins ◽  
Miguel Mourato ◽  
Conceição Vitorino ◽  
Suzana Ferreira-Dias
Keyword(s):  
Bioactive Compounds ◽  
Ripening Stage ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System

2020 ◽  
Author(s):  
Lorenzo Flori ◽  
Monica Macaluso ◽  
Isabella Taglieri ◽  
Chiara Sanmartin ◽  
Cristina Sgherri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Biologically Active ◽  
Sensory Profile ◽  
Protective Effects ◽  
Olive Oils ◽  
Citrus Peels ◽  
Nutraceutical Properties

Recently the use of food by products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, Citrus peels could be suitable to formulate enriched olive oils able to boost a healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of the Citrus olive oil and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced-metabolic syndrome and oxidative stress. The results obtained show the potential of using the Citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of C. aurantium olive oil and C. limon olive oil improves their organoleptic properties without altering their beneficial effects, which, like control extra virgin olive oil, showed protective effects on glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

scholarly journals Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1557 ◽  
Author(s):  
Lorenzo Flori ◽  
Monica Macaluso ◽  
Isabella Taglieri ◽  
Chiara Sanmartin ◽  
Cristina Sgherri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Biologically Active ◽  
Sensory Profile ◽  
Citrus Limon ◽  
Olive Oils ◽  
Citrus Peels ◽  
Nutraceutical Properties

Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, citrus peels could be suitable to formulate enriched olive oils able to boost healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of citrus olive oil; and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced metabolic syndrome and oxidative stress. The results obtained show the potential of using citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of Citrus x aurantium olive oil and Citrus limon olive oil improves its organoleptic properties without altering its beneficial effects, which, like control extra virgin olive oil, showed protective effects relating to glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol

2017 ◽  
Vol 235 ◽  
pp. 298-307 ◽  
Author(s):  
Jacinta Collado-González ◽  
Clara Grosso ◽  
Patricia Valentão ◽  
Paula B. Andrade ◽  
Federico Ferreres ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Virgin Olive Oils ◽  
Olive Oils
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