Phenol olive

Tranter, H.S., Tassou, S.C. and Nychas, G.J., The eflect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus, J. Appl. Bacterial., 74, 253-9, 1993. 

The occurrence in the olive pomace of unique oleuropein oligomers (14) with a degree of polymerization of up to five oleuropein monomers was reported by Cardoso et al. [27]. Their bioactivities have, however, not yet been studied. In fact, besides the evidence that olive phenolic compounds can have antioxidant, cardioprotective, antimicrobial, antihypertensive, anti-inflammatory, and chemo-preventive properties [26], the majority of the studies have focused on hydroxytyrosol (15). This compound has revealed remarkable pharmacological and antioxidant activities and thus has been further studied for its bioavaUability and metabolism in humans in order to establish its health-beneficial effects [29-31]. 

Antioxidative and radical scavenging effects of olive phenols... 

Recently, the major C6-C2 phenolic compounds found in the vegetation water of fruits of O. europaea, Dritta and Cipressino cultivars, were 4-hydroxyphenylethanol 18 and 3,4-dihydroxy-phenylethanol 14. A further hydroxylated compound, the 3,4-dihydroxyphenylglycol 30 appears to be the 2-hydroxy-derivative of 14. This latter compound (see Figure 13), the formal metabolite of norepinephrine, is first reported as a major component of the olive phenolic fraction by Bianchi et al [32]. 

This model system studies the antioxidant potential against the attack of oxygen radicals on biomembranes from aqueous phase [52]. Antioxidant effects of olive phenols depend on their interaction with model membranes [53], e.g., oleuropein interacts with DMPC (dimyristoyl-phosphatidyl-choline) membranes. Oleuropein contains a sugar moiety needed to prevent drug access to lipid membranes [54]. In... 

Tassou CC, Nychas GJE (1994) Inhibition of Staphylococcus aureus by olive phenolics in broth and in a model food system. J Food Plot 57 120-124... 

Main Raw Materials and Methods for Obtaining Olive Phenols. 228... 

Originally, the ideal patient for deep chemical peel was a blond, blue-eyed woman of fair complexion. Our experience shows that phenol-based peels can be safely performed on olive- and dark-skinned patients with dark eyes... 

Exoderm phenol-based peeling in olive and dark skinned patients. Int J Cosm Surgery Aesthet Dermatol 200i 3 173-178... 

In cases of patients with olive skin (Fitzpatrick Results of phenol-based peels for various inskin type 3 or 4), the application of Kligman dications are shown in Figs. 8.11,8.12,8.13, 8.14 preparation is recommended to prevent reac- and 8.15. tive hyperpigmentation. 

Specific effluents have also been subjected to WRF-mediated remediation studies. Decolourization, dechlorination and detoxification of highly toxic bleach plant effluents derived from the pulp and paper industry have been reported [26-28], while degradation and decolourization of synthetic dyes due to the non-specificity of the LMEs have been widely documented [29, 30], Likewise, treatment of the acidic, phenolic-rich olive oil mill wastewater has shown COD reduction, decolourization and dephenolization [31-34],... 

In the present study, we have focused our attention on the catalytic wet peroxide oxidation of p-coumaric acid over (Al-Fe)PILC. This phenolic molecule was chosen as a representative of the biologically recalcitrant polyphenolic compounds present in olive oil processing and wine distillery wastewaters. 

In the present work, a Cu-13X zeolite sample was ceramized and used as a catalyst for the wet oxidation of phenol solutions and olive oil mill wastewaters (OOMW). The material showed good catalytic activity for the abatement of phenol and poly-phenols, excellent stability and no leaching of the active species. In this way a real heterogeneously catalyzed reaction was performed. Moreover, the catalyst was reused without special reactivation treatments for different consecutive reaction cycles. 

The ceramized Cu 13X material showed good catalytic activity and stability in the WHPCO of phenol. The performance of the catalyst (reused without any reactivation treatment) during the 10 consecutive reaction cycles proves an outstanding low leaching of copper species. The catalyst was very efficient in poly-phenol and TOC abatement of a real olive oil mill wastewater. 

Virgin olive oil contains considerable amounts of simple phenols that have a great effect on the stability/sensory and nutritional characteristics of the product. Some of the most representative are hydroxytyrosol (3,4-dihydroxyphenylethanol) and tyrosol (4-hydroxyphenylethanol) however, phenolic compounds are removed when the oil is refined (Tovar and others 2001). The phenolic content of virgin olive oil is influenced by the variety, location, degree of ripeness, and type of oil extraction procedure used, and that is why hydroxytyrosol can be considered as an indicator of maturation for olives (Esti and others 1998). Hydroxytyrosol concentrations are correlated with the stability of the oil, whereas those of tyrosol are not (Visioli and Galli 1998). 

De la Torre-Carbot K, Jauregui O, Gimeno E, Castellote AI, Lamuela-Raventos RM and Lopez-Sabater M. 2005. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS. J Agric Food Chem 53(11 ) 4331 —4340. 

Esti M, Cinquanta L and La Notte E. 1998. Phenolic compounds in different olive varieties. J Agric Food Chem 46(1 ) 32—35. 

Servili M, Baldioli M, Selvaggini R, Macchioni A and Montedoro GF. 1999. Phenolic compounds of olive fruit one and two-dimensional nuclear magnetic resonance characterization of niizhenide and its distribution in the constitutive parts of fruit. J Agric Food Chem 47(1) 12—18. 

Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S and La Guardia M. 2005. The phenolic compounds of olive oil structure, biological activity and beneficial effects on human health. Nutr Res Rev 18(1) 98—112. 

Visioli F and Galli C. 1998. Olive oil phenols and their potential effects on human health. J Agric Food Chem 46(10) 4292—4296. 

Bioremediation of food industry wastewater Bioremediation is a general concept that includes all those processes and actions that take place as an attempt to biotransform an environment, already altered by contaminants, to its original status. Laccase is a well-known enzyme in bioremediation because of its ability to degrade phenolic compounds (Morozova and others 2007). As mentioned for peroxidase, aromatic compounds, including phenols and aromatic amines, constitute one of the major classes of pollutants and are heavily regulated in many countries. This ability of laccases has been applied in different areas of both the food and textile industries, such as breweries and olive oil factories. 

Montedoro G, Servili M, Baldioli M and Miniati E. 1992a. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J Agric Food Chem 40 1571-1576. 

Bonanome A, Pagnan A, Caruso D, Toia A, Xamin A, Fedeli E, Berra B, Zamburlini A, Ursini F and Galli G. 2000. Evidence of postprandial absorption of olive oil phenols in humans. Nutr Metab Cardiovasc Dis 10(3) 111—120. 

Pereira JA, Pereira APG, Ferreira ICFR, Valentao P, Andrade PB, Seabra R, Estevinho L and Bento A. 2006. Table olives from Portugal phenolic compounds, antioxidant potential, and antimicrobial activity. J Agric Food Chem 54(22) 8425-8431. 

Landete and others (2009) reported that Lactobacillus plantarum have the ability to metabolize phenolic compounds found in olive products (such as oleuropein, hydroxytyrosol, and tyrosol, as well as vanillic, p-hydroxybenzoic, sinapic, syringic, protocatechuic, and cinnamic acids). For example, oleuropein was metabolized mainly to hydroxytyrosol, whereas protocatechuic acid was decarboxylated to catechol by the enzymatic actions. 

Landete JM, Curiel JA, Rodriguez H, de las Rivas B and Mufio R. 2008. Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum Straits. Food Chem 107(l) 320-326. 

The amino acid composition of the environment also plays an important role. Valine is required for the outgrowth of S. aureus, arginine and cysteine, for the production of SEA, SEB, and SEC (Onoue and Mori, 1997). A low concentration of oleuropein (0.1%) - a phenol compound extracted from olives - retards the growth of S. aureus. Higher concentrations (>0.2%) inhibit completely the growth and production of enterotoxins (Tranter et al., 1993). 

Cobb HD, Olive W, Atherton R. 1975. An ecological approach to the problem ofbiodegradation of phenolic wastes. Gov Rep Announce Index 76 154. NTIS AD- A020758. 

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