Olive biophenols

A number of olive biophenols (OBPs) including oleuropein, hydroxytyrosol, tyrosol, verbacoside, apigenin-7-glucoside, and luteolin-7-glucoside (Figure 4.10) are present in variable amounts in by-products however, only those possessing the most interesting properties and potential applications are considered in this section. [Pg.226]

Petrov, V. and Manolov, P., Pharmacological studies on substances of plant origin with coronary dilatating and antiarrhythmic action. Comp. Med. East-West, 6, 123, 1978. Iwai, K. et al., Appl. JP 2004-342612 20041126, Jpn. Kokai Tokkyo Koho, 2005. Ucella, N., Olive biophenols Biomolecular characterization, distribution and phytoalexin histochemical localization in the drupes. Trends Food Sci. Technol., 11, 315, 2001. [Pg.243]

Oleuropein (the most abundant bitter principle) and its analog ligstroside, both sec-oiridoid biophenols, were extracted from Hojiblanca black olives (Piperno and others 2004). Secoiridoids are present exclusively in plants of the Oleraceae family (Tripoli and others 2005). Oleuropein is present in high amounts (6000 90 mg/100 g DW) in the leaves of the olive tree (Le Tutour and others 1992), but it is also present in all constituent parts of the fruit peel, pulp, and seed (Servili and others 1999). [Pg.80]

Bianco, A. Buiarclli, F. Cartoni, G. Coccioli, F. Muzzalupo, I. Polidor, A. Uccella, N. 2001. Analysis by HPLC-MS-MS of biophenolics in olives and oils. Anal. Lett. 34 1033-1051. [Pg.96]

FIGURE 9.2 Determination of biophenols in oUve oils by HPLC. Chromatogram recorded at 280 nm for the biophenols profile of an extra-V(X). (Adapted from International Olive Oil Council 2009. Determination of Biophenols in olive oils by HPLC. Method of analysis... [Pg.216]

Paiva-Martins F et al (2011) Characterization of antioxidant olive oil biophenols by spectroscopic methods. J Sci Food Agric 91 309-314... [Pg.3631]

Japon-Lujan R, Luque de Castro MD (2006) Supeiheated liquid extraction of oleuropein and related biophenols from olive leaves. J Chromatogr A 1136 185-191... [Pg.3631]

Bianco A, Uccella N (2000) Biophenolic components of olives. Food Res Int 33 475 85 Savarese M et al (2007) Characterization of phenolic extracts from olives (Olea europaea cv. Pisciottana) by electrospray ionization mass spectrometry. Food Chem 105 761-770 Ryana D et al (1999) Determination of phenolic compounds in olives by reversed-phase chromatography and mass spectrometry. J Chromatogr A 832 87-96 Priego-Capote F et al (2004) Fast separation and determination of phenolic compounds by capillary electrophoresis-diode array detection application to the characterization of alperujo after ultrasound-assisted extraction. J Chromatogr A 1045 239-246... [Pg.3632]

Coni E et al (2000) Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits. Lipids 35 45-53... [Pg.3632]

Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malomi W, Masella R. Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells. J Nutr 1999 129 1269 1277. [Pg.213]

MaseUa R, Cantafora A, Modesti D, CardiUi A, Gennaro L, Bocca A, Coni E. Antioxidant activity of 3,4-DHPEA-EA and protocatechuic acid a comparative assessment with other olive oil biophenols. Redox Rep 1999 4 113-121. [Pg.213]

Characteristics of Major Biophenols From Olive By-Products.226... [Pg.207]

The unsaponifiable fraction of olive oil contains a variety of minor components including tocopherols (mainly a-tocopherol, in amounts from 12 to 25 mg/100 g), phenols, flavor compoimds, hydrocarbons, and sterols, Ohve biophenols (OBPs, which are inaccurately referred to as polyphenols in some cases) are used as flavorants, colorants, and antioxidants. The best known olive oil phenols are hydroxytyrosol, tyrosol, oleiuopein, apigenin, and luteolin, in both free and derivative forms,... [Pg.209]

Conventional Methods for Extracting Biophenols from Olive Leaves... [Pg.228]

Cleanup of Extracts, and Identification and Determination of Olive Leaf Biophenols... [Pg.230]

LLE has traditionally been the technique of choice for extracting biophenols from olive oil industry wastes (OIW), using organic solvents as extractants. [Pg.232]

Japon-Lujmi, R., Ruiz-Jimenez, J., and Luque de Castro, M.D., Discrimination and classification of olive tree varieties and cultivation zones by biophenol contents, J. Agric. Food Chem., 54, 9706, 2006. [Pg.245]

Obied, H.K. et al.. Investigation of Australian olive mill waste for recovery of biophenols, J. Agric. Food Chem., 53, 9911, 2005. [Pg.245]

Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...