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Chemical characterization and antioxidant properties of products and by-products from Olea europaea L.

ABSTRACT: The products and by-products of Olea europaea L.: olive fruits (primary agricultural product), oils (primary agro-industrial product), pomaces (agro-industrial processing by-product), and leaves (agricultural practices by-product), are promising sources of bioactive compounds. In the present study, qualitative and quantitative analyses of selected bioactive components in olive fruits, oils, and pomaces were performed. Total polyphenol content and antioxidant activity were analyzed in all samples (humid pomaces 2015: TPP, 26.0 ± 1.5-43.7 ± 3.0 g(GAEq)/kg DW; TEAC/ABTS, 189.5 ± 3.7-388.1 ± 12.0 mmol(Trx)kg DW). Radical (DPPH) quenching potential was analyzed via photometric and EPR methods, obtaining Vis/EPR signal ratio by 1.05 ± 0.45 and 1.66 ± 0.39 for fruits and pomaces, respectively. Through HPLC-UV and HPLC-MS/MS techniques, oleuropein and hydroxytyrosol, as well as selected hydroxycinnamic acids and flavonoids, were identified and quantified in olive fruits and pomaces. The main components were rutin, luteolin, and chlorogenic acid. Cytotoxic assay on fibroblast cells revealed toxic effects for selected extracts at highest tested concentrations (5%).

SUBMITTER: Tamasi G

PROVIDER: S-EPMC6766567 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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Chemical characterization and antioxidant properties of products and by-products from <i>Olea europaea</i> L.

Tamasi Gabriella G Baratto Maria Camilla MC Bonechi Claudia C Byelyakova Anastasiya A Pardini Alessio A Donati Alessandro A Leone Gemma G Consumi Marco M Lamponi Stefania S Magnani Agnese A Rossi Claudio C

Food science & nutrition 20190810 9

The products and by-products of <i>Olea europaea</i> L.: olive fruits (primary agricultural product), oils (primary agro-industrial product), pomaces (agro-industrial processing by-product), and leaves (agricultural practices by-product), are promising sources of bioactive compounds. In the present study, qualitative and quantitative analyses of selected bioactive components in olive fruits, oils, and pomaces were performed. Total polyphenol content and antioxidant activity were analyzed in all ...[more]

PMID: 31572584

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Project description:The main objective of this research was to understand the effect of different solvents (ethanol, ethyl acetate, and hexane) on the extraction of bioactive compounds in addition to the antioxidant activity of eight Tunisian and Algerian olive leaf (Olea europaea L) cultivars. The different extracts were evaluated for their content of total phenols, flavonoids, and condensed tannins. The antioxidant capacity was determined by ABTS (2,2-azinobis (3 ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1 picrylhydrazyl) methods. In addition, qualitative and quantitative analyses of phenolic compounds by HPLC were performed. In terms of phenolic content, ethanol was found to be the best solvent to extract phenolic compounds with antioxidant capacity. The ethanolic extract of Sigoise and Rougette varieties were the richest in total phenols 161.54 ± 0.99, and 160.53 ± 1.17 mg GAE/g DE respectively. The highest levels of flavonoids were detected in ethyl acetate extracts of Rougette (87.58 ± 6.99 mg QE/g DE) and Verdal varieties (86.77 ± 1.75 mg QE/g DE), whereas the hexanolic extracts of Gerboui, Sofiana, and Chemlali exhibited the higher amount of tannins (67.99 ± 5.41, 65.52 ± 1.94, 64.64 ± 1.51 mg CE/g DE, respectively). Furthermore, in the DPPH radical scavenging activity assay, the Sofiana extract exhibited the highest antioxidant activity (23.85 ± 0.58 mg/L). In another case, for the ABTS radical scavenging assay, the Verdal extract showed high antioxidant potential (30.22 ± 1.35 mg/L). HPLC analysis of ethanolic extracts of the different varieties allowed the identification of 19 organic compounds, with oleuropein (2604.01-7991.14 mg/100g DM) being the most abundant, followed by hydroxytyrosol (250.74-687.54 mg/100g DM) and verbascoside (216.12-672.64 mg/100g DM) being the major compounds in the olive leaves in all studied ethanolic extracts, with concentrations varying significantly according to the cultivars and geographical origin. Principal component analysis (PCA) performed on phenolic profiles and antioxidant activities revealed the influence of bioactive compounds on antioxidant activity, with high concentrations of phenols and flavonoids in olive leaf extracts having a strong antioxidant activity.

Dataset Information

Chemical characterization and antioxidant properties of products and by-products from Olea europaea L.

Publications

Chemical characterization and antioxidant properties of products and by-products from <i>Olea europaea</i> L.

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