Valorization of olive mill residues: Antioxidant and breast cancer antiproliferative activities of hydroxytyrosol-rich extracts derived from olive oil by-products

Industrial Crops and Products

Volumn 46, Issue , 2013, Pages 359-368

  Ramos, Patrícia ^a,b   Santos, Sónia A O ^b   Guerra, Ângela R ^a,b   Guerreiro, Olinda ^a,b   Felício, Laura ^a,b   Jerónimo, Eliana ^a,b   Silvestre, Armando J D ^b   Neto, Carlos Pascoal ^b   Duarte, Maria ^a,b  

^a INSTITUTO POLITÉCNICO DE BEJA   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Antioxidant activity; Breast cancer antiproliferative activity; Dry olive mill residue; Hydroxytyrosol; Phenolic compounds; Two phase olive pomace

Indexed keywords

DISEASES; EXTRACTION; ISOMERS; OLIVE OIL; PHENOLS; PLANTS (BOTANY);

ANTIOXIDANT ACTIVITIES; ANTIPROLIFERATIVE ACTIVITIES; BREAST CANCER; BREAST CANCER ANTIPROLIFERATIVE ACTIVITY; DRY OLIVE MILL RESIDUES; HYDROXYTYROSOL; OLIVE POMACE; PHENOLIC COMPOUNDS; TWO-PHASE OLIVE POMACES; WATER EXTRACTS;

ANTIOXIDANTS;

ALCOHOL; ALDEHYDE; ANTIOXIDANT; CANCER; CELL ORGANELLE; EVERGREEN TREE; FOOD INDUSTRY; MILL; PHENOLIC COMPOUND;

EID: 84875335176     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2013.02.020     Document Type: Article

References (27)

1. Aranda E., Garcia-Romera I., Ocampo J.A., Carbone V., Mari A., Malorni A., Sannino F., De Martino A., Capasso R. Chemical characterization and effects on Lepidium sativum of the native and bioremediated components of dry olive mill residue. Chemosphere 2007, 69:229-239.
2. Bisignano G., Tomaino A., Lo Cascio R., Crisafi G., Uccella N., Saija A. On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J. Pharm. Pharmacol. 1999, 51:971-974.
3. Cardoso S.M., Guyot S., Marnet N., Lopes-da-Silva J.A., Renard C., Coimbra M.A. Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry. J. Sci. Food Agric. 2005, 85:21-32.
4. De La Torre-Carbot K., Jauregui O., Gimeno E., Castellote A.I., Lamuela-Raventos R.M., Lopez-Sabater M.C. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS. J. Agric. Food Chem. 2005, 53:4331-4340.
5. De Nino A., Mazzotti F., Morrone S.P., Perri E., Raffaelli A., Sindona G. Characterization of cassanese olive cultivar through the identification of new trace components by ionspray tandem mass spectrometry. J. Mass Spectrom. 1999, 34:10-16.
6. Fernández-Bolaños J., Rodríguez G., Rodríguez R., Heredia A., Guillén R., Jiménez A. Production in large quantities of highly purified hydroxytyrosol from liquid-solid waste of two-phase olive oil processing or Alperujo. J. Agric. Food Chem. 2002, 50:6804-6811.
7. Hatano T., Kagawa H., Yasuhara T., Okuda T. Two new flavonoids and other constituents in licorice root: their relative astringency and scavenging effects. Chem. Pharm. Bull. 1988, 36:2090-2097.
8. INE, 2009. Statistics Portugal - Production of Olive Oil by Geographical Localization, Olive Mill, Acidity and Extraction System; Annual Regime. Available from: (viewed August 2012). http://www.ine.pt/.
9. IOOC, 2010. International Olive Oil Council. Available from: (viewed August 2012). http://www.internationaloliveoil.org/.
10. Jerman T., Trebse P., Vodopivec B.M. Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds. Food Chem. 2010, 123:175-182.
11. Lesage-Meessen L., Navarro D., Maunier S., Sigoillot J.C., Lorquin J., Delattre M., Simon J.L., Asther M., Labat M. Simple phenolic content in olive oil residues as a function of extraction systems. Food Chem. 2001, 75:501-507.
12. Lopez-Pineiro A., Albarran A., Nunes J.M.R., Barreto C. Short and medium-term effects of two-phase olive mill waste application on olive grove production and soil properties under semiarid mediterranean conditions. Bioresour. Technol. 2008, 99:7982-7987.
13. Martin Garcia A.I., Moumen A., Ruiz D.R.Y., Alcaide E.M. Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves. Anim. Feed Sci. Tech. 2003, 107:61-74.
14. Menendez J.A., Vazquez-Martin A., Garcia-Villalba R., Carrasco-Pancorbo A., Oliveras-Ferraros C., Fernandez-Gutierrez A., Segura-Carretero A. tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO). BMC Cancer 2008, 8:377.
15. Moral P.S., Mendez M.V.R. Production of pomace olive oil. Grasas y Aceites 2006, 57:47-55.
16. Nastri A., Ramieri N.A., Abdayem R., Piccaglia R., Marzadori C., Ciavatta C. Olive pulp and its effluents suitability for soil amendment. J. Hazard. Mater. 2006, 138:211-217.
17. Obied H.K., Bedgood D.R., Prenzler P.D., Robards K. Chemical screening of olive biophenol extracts by hyphenated liquid chromatography. Anal. Chim. Acta 2007, 603:176-189.
18. Obied H.K., Bedgood D.R., Prenzler P.D., Robards K. Bioscreening of Australian olive mill waste extracts: biophenol content, antioxidant, antimicrobial and molluscicidal activities. Food Chem. Toxicol. 2007, 45:1238-1248.
19. Obied H.K., Bedgood D.R., Prenzler P.D., Robards K. Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste. J. Agric. Food Chem. 2008, 56:3925-3932.
20. Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 1986, 44:307-315.
21. Perez-Serradilla J.A., Japon-Lujan R., de Castro M.D.L. Static-dynamic sequential superheated liquid extraction of phenols and fatty acids from alperujo. Anal. Bioanal. Chem. 2008, 392:1241-1248.
22. Ranalli A., Modesti G., Patumi M., Fontanazza G. The compositional quality and sensory properties of virgin olive oil from a new olive cultivar - I-77. Food Chem. 2000, 69:37-46.
23. Romero C., Brenes M., Garcia P., Garrido A. Hydroxytyrosol 4-beta-d-glucoside, an important phenolic compound in olive fruits and derived products. J. Agric. Food Chem. 2002, 50:3835-3839.
24. Ryan D., Robards K., Prenzler P., Jardine D., Herlt T., Antolovich M. Liquid chromatography with electrospray ionisation mass spectrometric detection of phenolic compounds from Olea europaea. J. Chromatogr. A 1999, 855:529-537.
25. Sampedro I., Romero C., Ocampo J.A., Brenes M., Garcia I. Removal of monomeric phenols in dry mill olive residue by saprobic fungi. J. Agric. Food Chem. 2004, 52:4487-4492.
26. Vasilopoulou E., Georga K., Joergensen M.B., Naska A., Trichopoulou A. The antioxidant properties of Greek foods and the flavonoid content of the Mediterranean menu. Curr. Med. Chem.: Immunol. Endocr. Metab. Agents 2005, 5:33-45.
27. Vlyssides A.G., Loizides M., Karlis P.K. Integrated strategic approach for reusing olive oil extraction by-products. J. Clean. Prod. 2004, 12:603-611.