Safety assessment of aqueous olive pulp extract as an antioxidant or antimicrobial agent in foods

Food and Chemical Toxicology

Volumn 44, Issue 7, 2006, Pages 903-915

  Soni, M G ^a   Burdock, G A ^a   Christian, M S ^b   Bitler, C M ^c   Crea, R ^c  

^a Burdock Group   (United States)

^b Argus International Inc   (United States)

^c CreAgri Inc   (United States)

Author keywords

Antimicrobial; Antioxidant; Food safety; HIDROX ; Hydroxytyrosol; Olive; Polyphenols

Indexed keywords

HYDROXYTYROSOL; PHENOL DERIVATIVE;

ABSORPTION; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; BONE MARROW CELL; CORYNEBACTERIUM; ECONOMIC ASPECT; EMBRYOTOXICITY; ERYTHROCYTE; EXCRETION; FOOD ANALYSIS; FOOD SAFETY; GENOTOXICITY; HUMAN; METABOLISM; MICRONUCLEUS; NONHUMAN; OLIVE; PSEUDOMONAS SYRINGAE; REVIEW; STANDARDIZATION; TERATOGENICITY; TOXICITY TESTING;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; FOOD PRESERVATIVES; HUMANS; OLEA; PLANT EXTRACTS;

OLEACEAE;

EID: 33744921339     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2006.01.008     Document Type: Review

References (60)

1. Aeschbach R., Loeliger J., Scott B.C., Murcia A., Butler J., Halliwell B., and Aruoma O.I. Antioxidant actions of thymol, 6-gingerol, zingerone and hydroxytyrosol. Food and Chemical Toxicology 32 (1994) 31-36
2. Angerosa F., d'Alessandro N., Corana F., and Mellerio G. Characterisation of phenolic and secoiridoid aglycones present in virgin olive oil by gas chromatography-chemical ionisation mass spectrometry. Journal of Chromatography 736 (1996) 195-203
3. Bai C., Yan X., Takenakay M., Sekiya S., and Nagata T. Determination of synthetic hydroxytyrosol in rat plasma by GC-MS. Journal of Agricultural and Food Chemistry 46 (1998) 3998-4001
4. Bisignano G., Tomaino A., Lo Cascio R., Crisafi G., Uccella N., and Saija A. On the in vitro antimicrobial activity of oleuropein and hydroxytyrosol. Journal of Pharmacy and Pharmacology 51 (1999) 971-974
5. Blekas G., Vassilakis C., Harizanis C., Tsimidou M., and Boskou D.G. Biophenols in table olives. Journal of Agricultural and Food Chemistry 50 (2002) 3688-3692
6. Bonanome A., Pagnan A., Caruso D., Toia A., Xamin A., Fedeli E., Berra B., Zamburlini A., Ursini F., and Galli G. Evidence of postprandial absorption of olive oil phenols in humans. Nutrition, Metabolism, and Cardiovascular Diseases 10 (2000) 111-120
7. Borzillo A., Iannotta N., and Uccella N. Oinotria table olives: quality evaluation during ripening and processing by biomolecular components. European Food Research and Technology 212 (2000) 113-121
8. Brenes-Balbuena M., Garcia-Garcia P., and Garrido-Fernandez A. Concentration of phenolic compounds change in storage brines of ripe olives. Journal of Food Science 58 (1992) 347-350
9. Brenes-Balbuena M., Garcia-Garcia P., and Garrido-Fernandez A. Phenolic compounds related to the black colour formed during the processing of ripe olives. Journal of Agricultural and Food Chemistry 40 (1992) 1192-1196
10. Brenes-Balbuena M., Rejano L., Garcia P., Sanchez A.H., and Garrido A. Biochemical changes in phenolic compounds during Spanish-style green olive processing. Journal of Agricultural and Food Chemistry 43 (1995) 2702-2706
11. Capasso R., Evidente A., Schivo L., Orru G., Marcialis M.A., and Cristinzio G. Antibacterial polyphenols from olive oil mill waste waters. Journal of Applied Bacteriology 79 (1995) 393-398
12. Caruso D., Visioli F., Patelli R., Galli C., and Galli G. Urinary excretion of olive oil phenols and their metabolites in humans. Metabolism 50 (2001) 1426-1428
13. Christian M., Sharper V., Hoberman A., Seng J., Fu L., Covell D., Diener R., Bitler C., and Crea R. The toxicity profile of hydrolyzed aqueous olive pulp extract. Drug and Chemical Toxicology 27 (2004) 309-330
14. CSFII 1994-96, 2000. Continuing Survey of Food Intakes by Individuals (CSFII) 1994-96, 98. Agricultural Research Service, US Department of Agriculture, Washington, DC. CD-ROM.
15. D'Angelo S., Manna C., Migliardi V., Mazzoni O., Morrica P., Capasso G., Pontoni G., Galletti P., and Zappia V. Pharmacokinetics and metabolism of hydroxytyrosol, a natural antioxidant from olive oil. Drug Metabolism and Disposition 29 (2001) 1492-1498
16. De la Puerta R., Ruiz Gutierrez V., and Hoult J.R. Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil. Biochemical Pharmacology 57 (1999) 445-449
17. Deiana M., Aruoma O.I., Bianchi M.D., Spencer J.P., Kaur H., Halliwell B., Aeschbach R., Banni S., Dessi M.A., and Corongiu F.P. Inhibition of peroxynitrite-dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol. Free Radical Biology and Medicine 26 (1999) 762-769
18. Della Ragione F., Cucciolla V., Borriello A., Della Pietra V., Pontoni G., Racioppi L., Manna C., Galletti P., and Zappia V. Hydroxytyrosol, a natural molecule occurring in olive oil, induces cytochrome C-dependent apoptosis. Biochemical and Biophysical Research Communications 278 (2000) 733-739
19. Della Ragione F., Valeria C., Vittoria C., Stefania I., Adriana B., and Vincenzo Z. Antioxidants induce different phenotypes by a distinct modulation of signal transduction. FEBS Letters 502 (2002) 289-294
20. Di Tommaso D., Calabrese R.., and Rotilio D. Identification and quantitation of hydroxytyrosol in Italian wines. Journal of High Resolution Chromatograph 21 (1998) 553-559
21. Fabiani R., De Bartolomeo A., Rosignoli P., Servili M., Montedoro G.F., and Morozzi G. Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. European Journal of Cancer Prevention 11 (2002) 351-358
22. FDA. Toxicological Principles for the Safety Assessment of Food Ingredients (2004), US Food and Drug Administration, Washington, DC
23. Fernandez-Bolanos J., Rodriguez G., Rodriguez R., Heredia A., Guillen R., and Jimenez A. Production in large quantities of highly purified hydroxytyrosol from liquid-solid waste of two-phase olive oil processing or Alperujo. Journal of Agricultural and Food Chemistry 50 (2002) 6804-6811
24. Goupy P., Fleuriet A., Amiot M.J., and Macheix J.J. Enzymatic browning, oleuropein content and diphenol oxidase activity in olive cultivars (Olea europaea L.). Journal of Agricultural and Food Chemistry 39 (1991) 92-95
25. Grignaffini P., Roma P., Galli C., and Catapano A.L. Protection of low-density lipoprotein from oxidation by 3,4-dihydroxyphenylethanol. Lancet 343 (1994) 1296-1297
26. Gruenwald J. Olea europaea. PDR for Herbal Medicines (1998), Medical Economics Company, Montvale, NJ 999-1000
27. Kiple K.F., and Ornelas K.C. Olive oil. The Cambridge World History of Food vol. I (2000), Cambridge University Press, New York, NY 377-381 1113, 1196-1199,1203-1209, 1256
28. Kohyama N., Nagata T., Fujimoto S., and Sekiya K. Inhibition of arachidonate lipoxygenase activities by 2-(3,4-dihydroxyphenyl)-ethanol, a phenolic compound from olives. Bioscience, Biotechnology, and Biochemistry 61 (1997) 347-350
29. Manna C., Galletti P., Cucciolla V., Moltedo O., Leone A., and Zappia V. The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells. Journal of Nutrition 127 (1997) 286-292
30. Manna C., Della Ragione F., Cucciolla V., Borriello A., D'Angelo S., Galletti P., and Zappia V. Biological effects of hydroxytyrosol, a polyphenol from olive oil endowed with antioxidant activity. Advances in Experimental Medicine and Biology 472 (1999) 115-130
31. Manna C., Galletti P., Cucciolla V., Montedoro G., and Zappia V. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages. Journal of Nutritional Biochemistry 10 (1999) 159-165
32. Manna C., Galletti P., Maisto G., Cucciolla V., Dangelo S., and Zappia V. Transport mechanism and metabolism of olive oil hydroxytyrosol in Caco-2 cells. FEBS Letters 470 (2000) 341-344
33. Manna C., D'Angelo S., Migliardi V., Loffredi E., Mazzoni O., Morrica P., Galletti P., and Zappia V. Protective effect of the phenolic fraction from virgin olive oils against oxidative stress in human cells. Journal of Agricultural and Food Chemistry 50 (2002) 6521-6526
34. Marsilio V., Campestre C., and Lanza B. Phenolic compounds changes during California-style ripe olive processing. Food Chemistry 74 (2001) 55-60
35. Miro-Casas E., Farre Albaladejo M., Covas M.I., Rodriguez J.O., Menoyo Colomer E., Lamuela Raventos R.M., and de la Torre R. Capillary gas chromatography-mass spectrometry quantitative determination of hydroxytyrosol and tyrosol in human urine after olive oil intake. Analytical Biochemistry 294 (2001) 63-72
36. Miro-Casas E., Covas M.I., Farre M., Fito M., Ortuno J., Weinbrenner T., Roset P., and de la Torre R. Hydroxytyrosol disposition in humans. Clinical Chemistry 49 (2003) 945-952
37. Miro-Casas E., Covas M.I., Fito M., Farre-Albadalejo M., Marrugat J., and de la Torre R. Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans. European Journal of Clinical Nutrition 57 (2003) 186-190
38. Montedoro G., Servili M., Baldioli M., and Miniati E. Simple and hydrolyzable phenolic compounds in virgin olive oil. 3. Spectroscopic characterisations of secoiridoid derivatives. Journal of Agricultural and Food Chemistry 41 (1993) 2228-2234
39. Owen R.W., Haubner R., Mier W., Giacosa A., Hull W.E., Spiegelhalder B., and Bartsch H. Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes. Food and Chemical Toxicology 41 (2003) 703-717
40. Pellegrini N., Visioli F., Buratti S., and Brighenti F. Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. Journal of Agricultural and Food Chemistry 49 (2001) 2532-2538
41. Petroni A., Blasevich M., Salami M., Papini N., Montedoro G.F., and Galli C.. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil. Thrombosis Research 78 (1995) 151-160
42. Poli F., Visioli A., and Galli C. Antioxidant and other biological activities of phenols from olives and olive oil. Medicinal Research Reviews 22 (2002) 65-75
43. Robards K., Prenzler P.D., Tucker G., Swatsitang P., and Glover W. Phenolic compounds and their role in oxidative process in fruits. Food Chemistry 66 (1999) 401-436
44. Romero C., Brenes M., Yousfi K., Garcia P., Garcia A., and Garrido A. Effect of cultivar and processing method on the contents of polyphenols in table olives. Journal of Agricultural and Food Chemistry 52 (2004) 479-484
45. Ruiz-Gutierrez V., Juan M.E., Cert A., and Planas J.M. Determination of hydroxytyrosol in plasma by HPLC. Analytical Chemistry 72 (2000) 4458-4461
46. Ryan D., Robards K., and Lavee S. Changes in phenolic content of olive during maturation. Journal of Food Science and Technology 34 (1999) 265-274
47. Saija A., Trombetta D., Tomaino A., Lo Cascio R., Princi P., Uccella N., Bonina F., and Castelli F. In vitro evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol. International Journal of Pharmaceutics 166 (1998) 123-133
48. Salami M., Galli C., De Angelis L., and Visioli F. Formation of F2-isoprostanes in oxidized low density lipoprotein: inhibitory effect of hydroxytyrosol. Pharmacological Research 31 (1995) 275-279
49. Sciancalepore V., and Longone V. Polyphenol oxidase activity and browning in green olives. Journal of Agricultural and Food Chemistry 32 (1984) 320-321
50. Tennant B.C. Assessment of hepatic function. In: Quimby F.W. (Ed). The Clinical Chemistry of Laboratory Animals (1999), Taylor & Francis, Philadelphia, PA 501-517
51. Tuck K.L., and Hayball P.J. Major phenolic compounds in olive oil: Metabolism and health effects. The Journal of Nutritional Biochemistry 13 (2002) 644
52. Tuck K.L., Freeman M.P., Hayball P.J., Stretch G.L., and Stupans I. The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. Journal of Nutrition 131 (2001) 1993-1996
53. Tuck K.L., Hayball P.J., and Stupans I. Structural characterization of the metabolites of hydroxytyrosol, the principal phenolic component in olive oil, in rats. Journal of Agricultural and Food Chemistry 50 (2002) 2404-2409
54. Visioli F., and Galli C. Phenolics from olive oil and its waste products. Biological activities in in vitro and in vivo studies. World Review of Nutrition and Dietetics 88 (2001) 233-237
55. Visioli F., and Galli C. Olives and their production waste products as sources of bioactive compounds. Current Topics in Nutraceutical Research 1 (2003) 85-88
56. Visioli F., Bellomo G., and Galli C. Free radical-scavenging properties of olive oil polyphenols. Biochemical and Biophysical Research Communications 247 (1998) 60-64
57. Visioli F., Galli C., Bornet F., Mattei A., Patelli R., Galli G., and Caruso D. Olive oil phenolics are dose-dependently absorbed in humans. FEBS Letters 468 (2000) 159-160
58. Visioli F., Caruso D., Plasmati E., Patelli R., Mulinacci N., Romani A., Galli G., and Galli C. Hydroxytyrosol, as a component of olive mill waste water, is dose-dependently absorbed and increases the antioxidant capacity of rat plasma. Free Radical Research 34 (2001) 301-305
59. Visioli F., Galli C., Grande S., Colonnelli K., Patelli C., Galli G., and Caruso D. Hydroxytyrosol excretion differs between rats and humans and depends on the vehicle of administration. Journal of Nutrition 133 (2003) 2612-2615
60. Vissers M.N., Zock P.L., Roodenburg A.J.C., Leenen R., and Katan M.B. Olive oil phenols are absorbed in humans. American Society for Nutritional Sciences (2001) 409-417