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%).

Tamasi, G., Baratto, M.C., Bonechi, C., Byelyakova, A., Pardini, A., Donati, A., et al. (2019). Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L. FOOD SCIENCE & NUTRITION, 7(9), 2907-2920 [10.1002/fsn3.1142].

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

Gabriella Tamasi
;
Maria Camilla Baratto;Claudia Bonechi
;
Anastasiya Byelyakova;Alessio Pardini;Alessandro Donati;Gemma Leone;| Marco Consumi;Stefania Lamponi;Agnese Magnani;Claudio Rossi
2019-01-01

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%).
Tamasi, G., Baratto, M.C., Bonechi, C., Byelyakova, A., Pardini, A., Donati, A., et al. (2019). Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L. FOOD SCIENCE & NUTRITION, 7(9), 2907-2920 [10.1002/fsn3.1142].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11365/1078704