scholarly journals Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3654
Author(s):  
Antonio Francioso ◽  
Rodolfo Federico ◽  
Anna Maggiore ◽  
Mario Fontana ◽  
Alberto Boffi ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Performance ◽  
Virgin Olive Oil ◽  
Deep Eutectic Solvent ◽  
Extra Virgin Olive Oil ◽  
Hazardous Substances ◽  
Purification Method ◽  
Total Recovery ◽  
Isolation And Purification ◽  
Natural Deep Eutectic Solvent

Extra virgin olive oil (EVOO) phenols represent a significant part of the intake of antioxidants and bioactive compounds in the Mediterranean diet. In particular, hydroxytyrosol (HTyr), tyrosol (Tyr), and the secoiridoids oleacein and oleocanthal play central roles as anti-inflammatory, neuro-protective and anti-cancer agents. These compounds cannot be easily obtained via chemical synthesis, and their isolation and purification from EVOO is cumbersome. Indeed, both processes involve the use of large volumes of organic solvents, hazardous reagents and several chromatographic steps. In this work we propose a novel optimized procedure for the green extraction, isolation and purification of HTyr, Tyr, oleacein and oleocanthal directly from EVOO, by using a Natural Deep Eutectic Solvent (NaDES) as an extracting phase, coupled with preparative high-performance liquid chromatography. This purification method allows the total recovery of the four components as single pure compounds directly from EVOO, in a rapid, economic and ecologically sustainable way, which utilizes biocompatible reagents and strongly limits the use or generation of hazardous substances.

scholarly journals Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

Data in Brief ◽  
2016 ◽  
Vol 8 ◽  
pp. 553-556 ◽  
Author(s):  
Vito Michele Paradiso ◽  
Antonia Clemente ◽  
Carmine Summo ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Deep Eutectic Solvent ◽  
Extra Virgin Olive Oil ◽  
Uv Absorption ◽  
Natural Deep Eutectic Solvent

scholarly journals Phenolic compounds from virgin olive oil obtained by natural deep eutectic solvent (NADES): effect of the extraction and recovery conditions

2020 ◽  
Author(s):  
Elisa Rodríguez-Juan ◽  
Cristina Rodríguez-Romero ◽  
Juan Fernández-Bolaños ◽  
María C. Florido ◽  
Aranzazu Garcia-Borrego
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Deep Eutectic Solvent ◽  
Natural Deep Eutectic Solvent

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 Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Antonio Luque-Muñoz ◽  
Ruben Tapia ◽  
Ali Haidour ◽  
Jose Justicia ◽  
Juan M. Cuerva
Keyword(s):  
Olive Oil ◽  
Analytical Method ◽  
High Performance ◽  
Virgin Olive Oil ◽  
Direct Determination ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Mass Spectrometry Analysis ◽  
Spectrometry Analysis ◽  
Organoleptic Characteristics

Abstract In recent years, a large number of biological properties and an important role in the organoleptic characteristics of olive oil have been attributed to phenolic secoiridoids, such as oleacein, oleocanthal, oleuropein aglycone and ligstroside aglycone. Consequently, quantifying them is of great interest for the olive oil sector. Currently, there is no consensus in which analytical method must be use to accurately determine these compounds in olive oil, mainly owing to the lack of reference standards for calibration. In this work, analytical standards of phenolic secoiridoids have been used to develop a quantitative and rapid analytical method by UHPLC-MS/MS, in which sample extraction is not carried out. Simple dilutions of the sample with dry tetrahydrofuran and dry acetonitrile were performed before analysing them. It is worth noting that under these conditions the generation of artefacts such as acetals and hemiacetals of the aldehydic forms is highly reduced. The detection and quantification was performed with a Xevo TQS tandem quadrupole mass spectrometer. The method was validated at four concentration levels and finally applied to six samples of extra virgin olive oil.

scholarly journals Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1407
Author(s):  
Lucía López-Salas ◽  
Inés Cea ◽  
Isabel Borrás-Linares ◽  
Tatiana Emanuelli ◽  
Paz Robert ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
High Performance ◽  
Filter Cake ◽  
Preliminary Investigation ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Drying Methods ◽  
Flight Mass Spectrometry ◽  
Optimum Extraction

Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special attention due to their health benefits recognized by The European Food Safety Authority (EFSA). In the present research, the presence of these compounds in the filter cake byproduct was studied by combining pressurized liquid extraction (PLE) and high-performance liquid chromatography coupled to time-of-flight mass spectrometry (HPLC-TOF-MS). The applied optimum extraction parameters were 1500 psi, 120 °C and aqueous ethanol (50:50, v/v). The influence of different drying methods (vacuum-, freeze- and spray-drying) in the recovery of phenolic compounds was also evaluated. A total of 16 compounds from EVOO were identified in the extracts, 3 of them being hydroxytyrosol-related compounds, 6 substances of oleoside and elenolic acid derivatives, together with 6 secoiridoids and 1 lignan. The results highlighted the great number of phenolic compounds recovered from filter cake with these techniques, being even higher than the reported content in EVOO and other byproducts. The combination of PLE and freeze-drying resulted in being the best procedure for the recovery of phenolic compounds from filter cake byproduct.

scholarly journals Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 179 ◽  
Author(s):  
Domenico Montesano ◽  
Gabriele Rocchetti ◽  
Lina Cossignani ◽  
Biancamaria Senizza ◽  
Luna Pollini ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Performance ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Untargeted Metabolomics ◽  
Lycium Barbarum ◽  
Long Term Storage ◽  
The Stability ◽  
Term Storage

A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.

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

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 246 ◽  
Author(s):  
Jessica del Pilar Ramírez-Anaya ◽  
Ma. Claudia Castañeda-Saucedo ◽  
Manuel Olalla-Herrera ◽  
Marina Villalón-Mir ◽  
Herminia López-García de la Serrana ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Olive Oil ◽  
High Performance ◽  
Ferric Iron ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Water Fraction

Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8–tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.

scholarly journals Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2379 ◽  
Author(s):  
Lorenzo Cecchi ◽  
Maria Bellumori ◽  
Filomena Corbo ◽  
Gualtiero Milani ◽  
Maria Lisa Clodoveo ◽  
...  
Keyword(s):  
Heat Exchanger ◽  
Olive Oil ◽  
High Performance ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Array Detector ◽  
Volatile Fraction ◽  
End User

The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i) determining the parameters directly measurable by the olive millers (i.e., end-user validation based on the production yields when the plant is located in different processing lines) and (ii) assessing the product quality through estimation of the content of phenolic and volatile compounds. The phenols were determined by High Performance Liquid Chromatography with Diode Array Detector (HPLC–DAD) before and after acidic hydrolysis while the volatile fraction was studied by Head-Space Solid-Phase-Micro-Extraction Gas-Chromatography with Mass Detector (HS–SPME–GC–MS). The use of the sono-heat-exchanger presents several advantages: it is a flexible machine, able to interface with all devices of the world’s leading manufacturers of the Extra Virgin Olive Oil (EVOO) extraction plant, and it guarantees shorter processing times and energy savings. Our results also pointed out its capability to increase the oil yields up to 5.5%, particularly when it extracts oil from unripe fruits, which in traditional processes yield oils with higher phenolic contents, but with lower oil yields. Overall, the quality of virgin olive oils was maintained, avoiding decreases of phenolic content or detrimental effects on the sensory characteristics.

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