Antioxidant activity of effluents during the purification of hydroxytyrosol and 3,4-dihydroxyphenyl glycol from olive oil waste

European Food Research and Technology

Volumn 224, Issue 6, 2007, Pages 733-741

  Rodríguez, Guillermo ^a   Rodríguez, Rocío ^a   Fernández Bolaños, Juan ^a   Guillén, Rafael ^a   Jiménez, Ana ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

3,4 Dihydroxyphenyl glycol; Hydroxytyrosol; Natural antioxidants; Olive oil byproduct; Purification effluents

Indexed keywords

BYPRODUCTS; EFFLUENTS; INDUSTRIAL WASTES; PURIFICATION; RECLAMATION; VITAMINS;

3,4-DIHYDROXYPHENYL GLYCOL; HYDROXYTYROSOL; NATURAL ANTIOXIDANTS; OLIVE OIL BYPRODUCT; PURIFICATION EFFLUENTS;

VEGETABLE OILS;

EID: 33847721918     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0366-1     Document Type: Article

References (34)

1. Owen RW, Haubner R, Mier W, Giacosa A, Hull WE, Spiegel-halder B, Bartsch H (2003) Isolation, structure, elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes. Food Chem Toxicol 41:703-717. doi: 10.1016/80278-6915(03)00011-5
2. Pérez-Jiménez F (2005) International conference on the healthy effect of virgin olive oil. Eur J Clin Invest 35:421-424. doi: 10.1111/j.1365-2362.2005.01516.x
3. Tuck KL, Hayball PJ (2002) Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem 13:636-644. doi: 10.1016/80955-2863(02)00229-2
4. Aruoma OI (2003) Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods. Mutat Res-Fundam Mol Mech Mutagen 523:9-20
5. Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fito M, López-SabaterC, Pujadas-Bastardes MA, Joglar J, WeinbrennerT, Lamuela-Raventós RM, de la Torre R (2006) Postpandrial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radic Biol Med 40:608-616. doi: 10.1016/j.freeradbiomed.2005.09.027
6. Pazos M, Alonso A, Fernández-Bolanos J, Torres JL, Medina I (2006) Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets. J Agric Food Chem 54:366-373. doi: 10.1021/jf0518296
7. Romero C, Brenes M, García P, Garrido A (2002) Hidroxytyrosol 4-β-glucoside an important phenolic compounds in olive fruit and derived product. J Agric Food Chem 50:3835-3839. doi: 10.1021/jf011485t
8. Ryan D, Antolovich M, Prenzler P, Robards K, Lavee S (2002) Biotransformation of phenolic compounds in Olea europaea L. Sci Hortic 92:147-176. doi: 10.1016/80304-4238(01)00287-4
9. Fabiani R, De Bartolomeo A, Rosignoli P, Servili M, Montedoro GF, Morozzi G (2002) Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. Eur J Cancer Prev 11:351-358
10. Visioli F, Grande S, Bogan P, Galli C (2004) The role of antioxidants in the Mediterranean diets: focus on cancer. Eur J Cancer Prev 13:337-343
11. Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernández-Gutierrez A (2005) Evaluation of antioxidant capacity of individual phenolic compounds in virgin olive oil. J Agric Food Chem 53:8918-8925. doi: 10.1021/jf0515680
12. Morello JR, Vuorela 8, Romero MP, Motilva MJ, Heinonen (2005) Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar. J Agric Food Chem 53:2002-2008. doi: 10.1021/jf048386a
13. Miró-Casas E, Covas MI, Farre M, Fito M, Ortuno J, Weinbrenner T, Roset P, de la Torre R (2003) Hydroxytyrosol disposition in humans. Clin Chem 49:945-951. doi: 10.1373/49.6.945
14. Cuomo J, Rabovskiy AB (2001) Antioxidant compositions extracted from olives and olive by-products. Patent no. WOO 145514
15. Crea R (2002) Method of obtaining a hydroxytyrosol-rich composition from vegetation water. Patent no. WO0218310
16. Bai C, Yan X, Takenaka M, Sekiya K, Nagata T (1998) Determination of synthetic hydroxytyrosol in rat plasma by CG-MS. J Agric Food Chem 46:3998-4001. doi: 10.1021/J1980451r
17. Espin JC, Tomás-Barberan FA, García MC, Ferreres F, Soler C, Wichers HJ (2002) Enzymatic synthesis of antioxidant hydroxytyrosol. Patent no. WO02016628
18. Capasso R, Evidente A, Avolio S, Solla F (1999) A highly convenient synthesis of hydroxytyrosol and its recovery from agricultural waste waters. J Agric Food Chem 47:1745-1748. doi: 10.1021/jf9809030
19. Visioli F, Romani A, Mulinacci N, Zarini S, Conte D, Vincieri FF, Galli C (1999) Antioxidant and other biological activities of olive oil mill waste water. J Agric Food Chem 47:3397-3401. doi: 10.1021/jf9900534
20. Fernández-Bolaños J, Heredia A, Rodríguez G, Rodríguez R, Guillén R, Jiménez A (2002) Method for obtaining purified hydroxytyrosol from products and by-products derived from the olive tree. Patent no. WO02064537
21. Fernández-Bolaños J, Rodríguez G, Rodríguez R, Heredia A, Guillen R, Jiménez A (2002) Production in large quantities of highly purified hydroxytyrosol from liquid-solid waste of two-phase olive oil processing or "alperujo". J Agric Food Chem 50:6804-6811. doi: 10.1021/jf011712r
22. Bianchi G, Pozzi N (1994) 3,4-dihydroxyphenylglycol, a major C6-C2 phenolic in Olea europeae fruits. Phytochemistry 35:1335-1337. doi: 10.1016/80031-9422(00)94849-0
23. Allouche N, Fki I, Sayadi S (2004) Toward a high yield recovery of antioxidants and purified hydroxytyrosol from olive mill wastewaters. J Agric Food Chem 52:267-273. doi:10.1021/jf034944u
24. Pieretti S, Digiannuario J, Capasso A, Nicoletti M (1992) Pharmacological effects of phenylpropanoid glycosides from Orobanche hederae. Phytother Res 6:89-93
25. Andary C, Wylde R, Maury L, Heitz A, Dubourg A, Nishibe S (1994) X-ray analysis and extended NMR study of oraposide. Phytochemistry 37:855-857. doi: 10.1016/S0031-9422(00)90370-4
26. Venneri MG, Del Rio G (2004) Systematic study of long-term stability of 3,4-dihydroxyphenylglycol in plasma for subsequent determination with liquid chromatography. J Chromatogr B 802:247-255. doi: 10.1016/j.jchromb.2003.08.010
27. Rodríguez G (2005) Aprovechamiento integral del alperujo tratado térmicamente. Desarrollo de un sistema viable para la purificación del antioxidante natural hidroxitirosol. Doctoral Thesis, University of Seville, Spain
28. Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1998) A procedure to measure the antiradical efficiency of polyphenols. J Sei Food Agric 76:270-276. doi: 10.1002/(SICI)1097-0010(199802)76
29. Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1999) Free radical scavenging capacity of selected red, rosé and white wines. J Sei Food Agric 79:1301-1304. doi: 10.1002/(SICI)1097-0010(19990715)79
30. Rodríguez R, Jaramillo S, Rodríguez G, Espejo JA, Guillén R, Fernández-Bolaños J, Heredia A, Jiménez A (2005) Antioxidant activity of ethanolic extracts from several asparagus cultivars. J Agric Food Chem 53:5212-5217. doi: 10.1021/jf050338i
31. Psarra E, Makris DP, Kallithraka S, Kefalas P (2002) Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition. J Sci Food Agric 82:1014-1020. doi: 10.1002/jsfa.1124
32. Ruberto G, Baratta MT (2000) Antioxidant activity of selected essential oil components in two lipid model systems. Food Chem 69:167-174. doi: 10.1016/80308-8146(99)
33. Miguel G, Simoes M, Figueiredo AC, Barroso JG, Pedro LG, Carvalho L (2004) Composition and antioxidant activities of the essential oils of Thymus caespititus, Thymus camphoratus and Thymus mastichina. Food Chem 86:183-188. doi:10.1016/j.foodchem.2003.08.031
34. Moure A, Cruz JM, Franco D, Domínguez JM, Sineiro J, Domínguez H, Núñez MJ, Parajó JC (2001) Natural antioxidants from residual sources. Food Chem 72:145-171. doi:10.1016/80308- 8146(00)00223-5