Publications (15)33.38 Total impact
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Article: Antioxidant, antiproliferative, and pro-apoptotic capacities of pentacyclic triterpenes found in the skin of olives on MCF-7 human breast cancer cells and their effects on DNA damage.
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ABSTRACT: This research aimed to investigate erythrodiol, uvaol, oleanolic acid, and maslinic acid scavenging capacities and their effects on cytotoxicity, cell proliferation, cell cycle, apoptosis, reactive oxygen species (ROS) level, and oxidative DNA damage on human MCF-7 breast cancer cell line. The results showed that erythrodiol, uvaol, and oleanolic acid have a significant cytotoxic effect and inhibit proliferation in a dose- and time-dependent manner. At 100 μM, erythrodiol growth inhibition occurred through apoptosis, with the observation of important ROS production and DNA damage, whereas uvaol and oleanolic acid growth inhibition involved cell cycle arrest. Moreover, although all tested triterpenes did not show free radical scavenging activity using ABTS and DPPH assays, they protected against oxidative DNA damage at the concentration 10 μM. Uvaol and oleanolic and maslinic acids, tested at 10 and 100 μM, also reduced intracellular ROS level and prevented H(2)O(2)-induced oxidative injury. Overall, the results suggest that tested triterpenes may have the potential to provide significant natural defense against human breast cancer.Journal of Agricultural and Food Chemistry 01/2011; 59(1):121-30. · 2.82 Impact Factor -
Article: Antioxidant and antiatherogenic activities of pentacyclic triterpenic diols and acids.
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ABSTRACT: The present paper aimed to test the potential cardioprotective activity of four pentacyclic triterpenes, uvaol, erythrodiol, oleanolic acid and maslinic acid, widely distributed throughout the vegetable kingdom. For this purpose, their antioxidant and antithrombotic activities related to LDL particles have been in vitro evaluated. Results demonstrated that maslinic acid, uvaol and erythrodiol exert antiatherogenic effect while no effect was observed for oleanolic acid. Specifically, maslinic acid has shown the most potent dose-dependent antioxidant effect and did not have antithrombotic properties, whereas uvaol and erythrodiol exhibited both antioxidant and antithrombotic activities. In addition, antioxidant mechanisms of action were determined. While maslinic acid possesses dual activity acting as scavenger of free radicals and as copper chelator, uvaol is able to form a complex with copper and erythrodiol seems to behave as a retarder antioxidant. In conclusion, dietary triterpenes may exert a cardioprotective effect by different mechanisms of action related to antioxidant and antithrombotic activities.Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association 10/2010; 48(10):2885-90. · 2.99 Impact Factor -
Article: Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.
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ABSTRACT: The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.Journal of Agricultural and Food Chemistry 09/2009; 57(19):8998-9001. · 2.82 Impact Factor -
Article: Triterpenic content and chemometric analysis of virgin olive oils from forty olive cultivars.
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ABSTRACT: Forty olive cultivars (Olea europaea, L.) from the World Olive Germoplasm Bank Collection of Cordoba (Spain) were studied for their oil triterpenic dialcohol (uvaol and erythrodiol) and acid (oleanolic, ursolic, maslinic) composition. Dialcohol content ranged from 8.15 to 85.05 mg/kg, erythrodiol being the most predominant (from 5.89 to 73.78 mg/kg), whereas uvaol content was found at lower levels (from 1.50 to 19.35 mg/kg). Triterpenic acid concentration oscillated between 8.90 to 112.36 mg/kg. Among them, ursolic acid was found at trace levels, while the mean values of oleanolic and maslinic acids ranged from 3.39 to 78.83 mg/kg and 3.93 to 49.81 mg/kg, respectively. The variability observed for both triterpenic dialcohols and acid content was emphasized by principal component and cluster analyses. Both analyses were able to discriminate between oil samples, especially by erythrodiol, oleanolic acid, and maslinic acids. Regarding these results, we conclude that the virgin olive oil triterpenic fraction can be considered as a useful tool to characterize monovarietal virgin olive oil.Journal of Agricultural and Food Chemistry 04/2009; 57(9):3604-10. · 2.82 Impact Factor -
Article: How heating affects extra virgin olive oil quality indexes and chemical composition.
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ABSTRACT: Two monovarietal extra virgin olive oils from Arbequina and Picual cultivars were subjected to heating at 180 degrees C for 36 h. Oxidation progress was monitored by measuring oil quality changes (peroxide value and conjugated dienes and trienes), fatty acid composition, and minor compound content. Tocopherols and polyphenols were the most affected by the thermal treatment and showed the highest degradation rate although their behavior was different for each cultivar. Alpha-tocopherol loss was more important in Arbequina oil whereas, total phenol content loss was greater in Picual oil. The later showed an important decrease in hydroxytyrosol (3,4-DHPEA) and its secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEA-EA), while lignans decrease was lesser. For Arbequina oil these compounds remained stable, and a lowering tendency was observed for tyrosol (p-HPEA) and its derivatives (p-HPEA-EDA and p-HPEA-EA). In general, flavone content showed a decrease during heating, being higher for Arbequina oil. On the other hand, oleic acid, sterols, squalene, and triterpenic alcohols (erythrodiol and uvaol) and acids (oleanolic and maslinic) were quite constant, exhibiting a high stability against oxidation. From these results, we can conclude that despite the heating conditions, VOO maintained most of its minor compounds and, therefore, most of its nutritional properties.Journal of Agricultural and Food Chemistry 12/2007; 55(23):9646-54. · 2.82 Impact Factor -
Article: Accelerated atherosclerosis in apolipoprotein E-deficient mice fed Western diets containing palm oil compared with extra virgin olive oils: a role for small, dense high-density lipoproteins.
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ABSTRACT: To test the hypothesis that extra virgin olive oils from different cultivars added to Western diets might behave differently than palm oil in the development of atherosclerosis, apoE-deficient mice were fed diets containing different cultivars of olive oil for 10 weeks. Female mice were assigned randomly to one of the following five groups: (1-4) fed chow diets supplemented with 0.15% (w/w) cholesterol and 20% (w/w) extra virgin olive oil from the Arbequina, Picual, Cornicabra, or Empeltre cultivars, and (5) fed a chow diet supplemented with 0.15% cholesterol and 20% palm oil. Compared to diets containing palm oil, a Western diet supplemented with one of several varieties of extra virgin olive oil decreased atherosclerosis lesions, reduced plaque size, and decreased macrophage recruitment. Unexpectedly, total plasma paraoxonase activity, apoA-I, plasma triglycerides, and cholesterol played minor roles in the regulation of differential aortic lesion development. Extra virgin olive oil induced a cholesterol-poor, apoA-IV-enriched lipoparticle that has enhanced arylesterase and antioxidant activities, which is closely associated with reductions in atherosclerotic lesions. Given the anti-atherogenic properties of extra virgin olive oil evident in animal models fed a Western diet, clinical trials are needed to establish whether these oils are a safe and effective means of treating atherosclerosis.Atherosclerosis 11/2007; 194(2):372-82. · 3.79 Impact Factor -
Article: Instrumental technique evolution for olive oil sensory analysis
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ABSTRACT: At present, two systems have been usually used to identify olive oil aroma: the official panel test, according to the European Union Regulation [1], and the gas chromatographic method and its improvements. However, both types of techniques have two principal disadvantages: They need a long time for analysis and cannot be applied on-line. Recently, there has been increasing interest in the development of a new device, the so-called “electronic nose”. The aim of this work is to perform both a review of these techniques used for olive oil sensory analysis and their advantages and disadvantages.European Journal of Lipid Science and Technology 05/2007; 109(5):536 - 546. · 1.73 Impact Factor -
Article: Evaluation of virgin olive oil bitterness by total phenol content analysis
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ABSTRACT: Bitterness is an important sensory attribute of virgin olive oil (VOO). It is usually assessed by tasting, which is a time-consuming method and needs trained tasters. Bitterness is related to the phenolic compounds and can be estimated by the measurement of the specific absorbance at 225 nm (K225). This paper proposes to evaluate oil bitterness intensity as estimated from the K225 values measuring the phenol content. A significant relationship between phenol content and K225 as well as a prediction model for bitterness intensity estimation from the phenol content was obtained. Classification of oil bitterness was based on the phenol content. Furthermore, when 12 VOO samples were classified by their bitterness intensities as estimated by the prediction model and by sensory analysis, more than 92% of the oil samples were correctly classified. Therefore, by measuring the phenol content, the bitterness intensity can be estimated and oils can be classified by their bitterness. This model may represent an easy method to evaluate the bitterness intensity without any sensory assessment.European Journal of Lipid Science and Technology 03/2007; 109(3):193 - 197. · 1.73 Impact Factor -
Article: Application of solid-phase microextraction to virgin olive oil quality control.
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ABSTRACT: Volatiles of olive oils from 'tree-picked', 'ground-picked' and both mixed olives were analysed by solid-phase microextraction and gas chromatography with flame ionisation detection (FID). Headspace sampling was carried out for 30min of fibre exposition at 40 degrees C of sampling temperature by the selected 74 microm polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre. Chromatographic data were analysed by principal components analysis (PCA) and then selected 14 compounds from x-loading of first principal component that provides a differentiation of oils accord its sensorial characterisation. Compounds such as 4-ethylphenol and styrene were identified by gas chromatography-mass spectrometry (GC-MS) in 'ground-picked' olive oils.Journal of Chromatography 08/2006; 1121(1):140-4. · 4.53 Impact Factor -
Article: Olive oil extraction and quality
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ABSTRACT: Olive oil extraction sector has improved over the last decades from a technological point of view even in the oil extraction concept. In this manuscript olive oil extraction process, including previous operations, extraction systems and oil storage, has been described and its effect on process yield and oil characteristics. Technology evolution has been reported from the most traditional to the newest designs. Recent advances and future trends applied to the olive oil extraction technology are reported, especially those related to the process automation. El sector de la extracción del aceite de oliva ha mejorado durante las últimas décadas desde el punto de vista tecnológico siempre en el concepto de extracción del aceite. En este artículo el proceso de extracción del aceite de oliva, incluyendo las operaciones previas, sistemas de extracción y almacenamiento del aceite, ha sido descrito, y sus efectos sobre el rendimiento del proceso y características del aceite. La evolución tecnológica se ha relatado desde los diseños más tradicionales hasta los más novedosos. Los avances recientes y las tendencias futuras aplicadas a la tecnología de extracción del aceite de oliva son descritos, especialmente aquellas relacionadas con la automatización de procesos.Grasas y Aceites. 01/2006; -
Article: Dietary cholesterol suppresses the ability of olive oil to delay the development of atherosclerotic lesions in apolipoprotein E knockout mice.
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ABSTRACT: To test the hypothesis that cholesterol might suppress the beneficial effect of olive oil in atherosclerosis, we fed apoE KO mice diets containing extra virgin olive oil, either with or without cholesterol, for 10 weeks and assessed the development of atherosclerosis. Within each sex, mice were assigned randomly to one of the following four experimental groups: (1) a standard chow diet, (2) a chow diet supplemented with 0.1% cholesterol (w/w) cholesterol, (3) a chow diet enriched with 20% (w/w) extra virgin olive oil and (4) a chow diet containing 0.1% cholesterol and 20% extra virgin olive oil. On the standard chow diet, average plasma cholesterol levels were higher in males than in females. Olive oil- and cholesterol-enriched diets, separately or in combination, induced hypercholesterolemia in both sexes, and abolished the difference between the sexes in plasma cholesterol levels. The addition of cholesterol to chow or olive oil diets decreased apolipoprotein A-I significantly in females and serum paraoxonase activities in males. The latter activity was higher in females than in males. In both sexes, the size of aortic atherosclerotic lesions was similar in olive oil- and chow-fed animals and smaller than in cholesterol-supplemented groups. Size of aortic lesions were positively correlated with circulating paraoxonase activity, particularly in males, and the relationship remained after adjusting for apolipoprotein A-I and HDL cholesterol levels. Our results demonstrate that the nutritional regulation of paraoxonase is an important determinant of atherosclerotic lesions dependent on sex. They also suggest that the mere inclusion of olive oil in Western diets is insufficient and the adoption of Mediterranean diet would be more effective in retarding the development of atherosclerotic lesions.Atherosclerosis 10/2005; 182(1):17-28. · 3.79 Impact Factor -
Article: Olive oil extractability index as a parameter for olive cultivar characterisation
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ABSTRACT: Extractability, when applied to the olive oil extraction process is defined as the percentage of oil extracted from the total oil content of the fruit. In this work, extractability index (EI), a new parameter determined in a laboratory oil mill, has been studied for 24 olive (Olea europaea L) cultivars from the Olive Germplasm Bank Collection of Mengibar (Spain). In order to evaluate the genetic variability of this new parameter, the influence of cultivar and tree on EI variability has been analysed in olive fruits collected at the same ripening index. The results indicate that cultivar is the most important variation source. Thus olive oil extractability depends on extraction process variables and cultivar. Extractability index could be used together with pulp oil content (on a dry matter basis) as a parameter for olive cultivar characterisation and selection for breeding projects. Copyright © 2003 Society of Chemical IndustryJournal of the Science of Food and Agriculture 03/2003; 83(6):503 - 506. · 1.44 Impact Factor -
Article: Variability of vitamin E in virgin olive oil by agronomical and genetic factors
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ABSTRACT: In this work the effect of genetic and agronomic factors on virgin olive oil tocopherol content and composition has been studied. For genetic effect, olive oil from thirty olive cultivars has been analyzed; for agronomic factor evaluation, three olive cultivars have been monitored during fruit ripening for three consecutive crop years. Total tocopherol content has ranged between 84 and 463 mg/kg, α-tocopherol represented more than 95%, β-tocopherol was found at very low concentrations whereas γ-tocopherol varied from 1 to 29 mg/kg. Tocopherols in virgin olive oil have a significant genetic component. Variability by crop year was due to the rainfall levels, and oils from the drier crop year (1998/99) showed the highest tocopherol content. However, this effect was cultivar-dependent, with ‘Hojiblanca’ cultivar the most affected. In general, tocopherols decreased during the ripening process, and although γ-tocopherol showed an increase for the last harvesting dates, this trend was related to the chlorophyll losses in the oil.Journal of Food Composition and Analysis 23(6):633-639. · 2.08 Impact Factor -
Article: Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale
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ABSTRACT: The influence of olive paste preparation conditions on the triterpenic content of virgin olive oils from Arbequina and Picual cultivars was investigated. For this purpose, three sieve diameters of the hammer mill (4, 5, and 6 mm), two malaxation temperatures (20 and 30 °C), and two malaxation times (20 and 40 min) were tested. Results obtained showed that for Arbequina oils, a finer crushing level resulted in higher maslinic acid and erythrodiol content. Increasing malaxing temperature and time lead to a rise in both oleanolic and maslinic acid concentration, whereas erythrodiol content increased only for the longer malaxation time. For Picual oils, higher concentrations of oleanolic acid, maslinic acid, and uvaol were obtained by prolonging the paste malaxation time. A finer crushing level resulted also in an increase of maslinic acid content. These findings suggest that virgin olive oil triterpenic composition can be improved by regulating olive paste preparation conditions.Food Chemistry. -
Article: Characterisation of virgin olive oil of Italian olive cultivars: `Frantoio' and `Leccino', grown in Andalusia
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ABSTRACT: Work was carried out on the characterisation of virgin olive oils from the main Italian cultivars, `Frantoio' and `Leccino', grown in two different locations in Andalusia: Mengibar (Jaén) and Cabra (Córdoba), with important differences in altitude. The study was carried out during the crop years 1999/2000 and 2001/2002. There were significant differences between the oils from both cultivars when grown in the different environments, Cabra close to the hills and Mengibar in the open at 280 m height. At higher altitude, the oils showed a greater content of oleic acid and higher stability, while in the open the oils had higher tocopherol and linoleic acid contents. For the phenolic compounds, the environment influenced each cultivar in different ways. Sensorial characteristics, showed significant differences between the oils from each cultivar and location. In general, the oils from Andalusia had higher levels of natural antioxidants, greater oxidative stability and more marked sensorial characters.Food Chemistry.
Top co-authors
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Institutions
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2009
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Junta De Andalucía
Cadiz, Andalusia, Spain
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2006–2007
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Institute of Agricultural Research and Training (IFAPA)
Granada, Andalusia, Spain
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