ArticlePDF Available

Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review

Authors:

Abstract and Figures

Epidemiological studies have shown an inverse relationship between dietary flavonoid intakes and cardiovascular diseases. Citrus fruits are the main winter fruits consumed in the Mediterranean diet, so they are the main source of dietary flavonoids. The possible beneficial effects are due, not only to the high amounts of vitamins and minerals, but also to the antioxidant properties of their flavonoids. Dietary flavonoids may help to supplement the body antioxidant defences against free radicals. These compounds’ possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity. The present review summarizes the existing bibliography on biological and pharmacological studies of Citrus flavonoids, both in vitro and in vivo.
Content may be subject to copyright.
The phenolic compounds of olive oil: structure, biological activity
and beneficial effects on human health
Elisa Tripoli, Marco Giammanco*, Garden Tabacchi, Danila Di Majo,
Santo Giammanco and Maurizio La Guardia
Institute of Physiology and Human Nutrition, Faculty of Pharmacy, University of Palermo,
Via Augusto Elia 3, 90 127, Palermo, Italy
The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has
salutary biological functions. Epidemiological studies have shown a lower incidence of
atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area.
Olive oil is the main source of fat, and the Mediterranean diet’s healthy effects can in particular be
attributed not only to the high relationship between unsaturated and saturated fatty acids in olive
oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds,
hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have
powerful antioxidant activity both in vivo and in vitro. The present review focuses on recent
works analysing the relationship between the structure of olive oil polyphenolic compounds and
their antioxidant activity. These compounds’ possible beneficial effects are due to their
antioxidant activity, which is related to the development of atherosclerosis and cancer, and to
anti-inflammatory and antimicrobial activity.
Olive oil: Antioxidants: Cardiovascular diseases: Phenolic compounds: Oleuropein
Introduction
Olive oil, a product of the mechanical extraction from the
fruit of Olea europeae L. (Oleaceae family), is composed of
a glycerol fraction, constituting approximately 90– 99 %,
and of a non-glycerol or unsaponifiable fraction (0·45 %).
Oleic acid, a MUFA (18 : 1n-9), represents 70– 80 % of the
fatty acids present in olive oil. Epidemiological studies have
shown a lower incidence of atherosclerosis, cardiovascular
diseases and certain kinds of cancer in the Mediterranean
area than in other areas. The results of these studies have
been in part attributed to the characteristic kind of diet of the
local population. The traditional Mediterranean diet
contains, unlike the Northern European and American
diet, a considerable proportion of vegetables, cereals, fruit,
fish, milk, wine and olive oil. The substantial difference
between the two kinds of diet despite the similarity
between the classic risk factors for cardiovascular
pathologies, such as high plasma cholesterol levels has
been associated with a lower risk of their development
(Keys, 1995; Trichopoulou, 1995; Willet et al. 1995;
Lipworth et al. 1997; Visioli & Galli, 1998a; Trichopoulou
et al. 1999; Visioli et al. 2000b).
It is known that an increased consumption of MUFA
instead of PUFA reduces the risk of atherosclerosis because
it makes the circulating lipoprotein less sensitive to
peroxidation (Reaven et al. 1991; Bonanome et al. 1992;
Moreno & Mitjavilab, 2003).
Also, the inclusion in the diet (approximately 15 % of
total energy) of oleic acid reduces plasma levels of the
complex LDL-cholesterol and increases HDL-cholesterol.
However, the protective role of the Mediterranean diet is
much higher than that of the single foods that characterise it,
and the protective role played by many of these foods has
still to be defined. Recent studies have demonstrated that
other constituents of certain characteristic Mediterranean
diet foods have beneficial biological effects on health. It has
been established that olive oil has beneficial effects as
regards breast and colon cancer (Owen et al. 2000b),
diabetes accompanied by hypertriacylglycerolaemia,
inflammatory, and autoimmune diseases such as rheumatoid
arthritis (Alarcon de la Lastra et al. 2001).
We will therefore consider the unsaponifiable fraction of
extra-virgin olive oil, which is rich in tocopherols, aromatic
hydrocarbon compounds and sterols. In particular, we will
study the biological functions of its polyphenolic
compounds.
The phenolic compounds
The beneficial effects of the Mediterranean diet can be
attributed not only to the high relationship between
Abbreviations: HMG, 3-hydroxy3-methylglutaryl; ROS, reactive oxygen species.
* Corresponding author: Professor M. Giammanco, fax þ39 091 6236407, email giammanco@unipa.it
Nutrition Research Reviews (2005), 18, 98–112
qThe Authors 2005
DOI: 10.1079/NRR200495
unsaturated and saturated fatty acids of olive oil, but also to
the antioxidant property of its phenolic compounds. The
pulp of olives contains these compounds, which are
hydrophilic, but they are also found in the oil. The class
of phenols includes numerous substances, such as simple
phenolic compounds like vanillic, gallic, coumaric and
caffeic acids, tyrosol and hydroxytyrosol and more complex
compounds like the secoiridoids (oleuropein and
ligstroside), and the lignans (1-acetoxypinoresinol and
pinoresinol).
Chemical structure
The main antioxidants of virgin olive oil are carotenoids and
phenolic compounds, which are both lipophilic and
hydrophilic. The lipophilics include tocopherols, while the
hydrophilics include flavonoids, phenolic alcohols and
acids, secoiridoids and their metabolites. The polyphenols
include phenolic alcohols and acids, secoiridoids and their
metabolites and the lignans; however, since some of these
(tyrosol) do not possess two hydroxyl groups, it would be
incorrect to put them in this class (Visioli et al. 2002).
The flavonoids include the glycosides of flavonol
(luteolin-7-glucoside and rutin), anthocians, cyanidin and
the glucosides of delphinidin.
The polyphenols can be distinguished as simple or
complex. In the first class, 3,4-dihydroxyphenyl-ethanol, or
hydroxytyrosol, and p-hydroxyphenyl-ethanol, or tyrosol,
are the most abundant phenolic alcohols in olives (Fig. 1 (B)).
Other phenolic acids, with the chemical structure C6 C1
(benzoic acids) and C6 –C3 (cinnamic acid), are also present
in olives (Garrido Ferna
´ndez et al. 1997).
Historically, these compounds (caffeic, vanillic, syringic,
protocatechuic, p-coumaric and o-coumaric, 4-hydroxyben-
zoic acids) represent the first group of simple phenols
observed in virgin olive oil (Montedoro, 1972; Vasquez
Roncero, 1978).
The presence of simple phenolic acids as secondary
components in olive oil has been widely reported (Solinas &
Cichelli, 1981; Tsimidou et al. 1996). The presence of gallic
acid has also been documented (a substance also present in
tea) (Mannino et al. 1993).
The secoiridoids oleuropein, demethyloleuropein, ligstro-
side and nu
¨zhenide, the main complex phenols in virgin
olive oil, are secondary glycosidic compounds similar to
coumarins; secoiridoids are characterised by the presence of
elenolic acid in its glucosidic or aglyconic form, in their
molecular structure (Bianco & Uccella, 2000) (Fig. 1).
The secoiridoids, which are glycosidated compounds, are
produced from the secondary metabolism of terpenes as
precursors of several indole alkaloids (Soler-Rivas et al.
2000).
Oleuropein is the ester between 2-(30,40-dihydroxyphe-
nyl)ethanol (hydroxytyrosol) and the oleosidic skeleton
common to the glycosidic secoiridoids of the Oleaceae
(Fig. 1 (A)).
Hydroxytyrosol can be present as a simple or esterified
phenol with elenoic acid, forming oleuropein and its
aglycone, or as part of the molecule of verbascoside (Amiot
et al. 1986; Servili et al. 1999b); it can also be present in
several glycosidic forms, depending on the hydroxyl group
to which the glucoside is bound (Bianco et al. 1998a,b;
Ryan et al. 2001).
While tocopherols, phenolic acids, phenolic alcohols and
flavonoids are present in many fruits and vegetables
belonging to several botanical families, secoiridoids are
present exclusively in plants of the family of Olearaceae.
Oleuropein, demethyoleuropein and verbascoside are
present in all the constituent parts of the fruit, but more
abundantly in the pulp (Soler-Rivas et al. 2000) (Fig. 2 (A)
and (B)). Nu
¨zhenide has been only found in the seed (Servili
et al. 1999a) (Fig. 2 (C)).
Hydroxytyrosol is one of the main phenolic compounds
in olives, virgin oil and waste water obtained during the
production of olive oil. In fresh virgin oil, hydroxytyrosol
mostly occurs esterified, while in time the non-esterified
form prevails owing to hydrolytic reactions (Angerosa et al.
1995; Cinquanta et al. 1997) (Fig. 1 (A)).
Another group of substances present in the phenolic
fraction has been isolated by MS and NMR from
Fig. 1. (A) Chemical structures of oleuropein, ligstroside, 10-
hydroxyligstroside and 10-hydroxyoleuropein. Hydroxytyrosol and
tyrosol derive from the hydrolysis of oleuropein. (B) Chemical
structures of hydroxytyrosol and tyrosol. (C) Chemical structures of
elenolic acid and elenolic acid glucocoside.
Phenolic compounds of olive oil 99
extra-virgin olive oil, i.e. lignans, (þ)-1-acetoxypinoresinol
and (þ)-pinoresinol (Owen et al. 2000c).
The substance (þ)-pinoresinol is a common compound of
the lignan fraction of several plants, such as the seeds of the
species Forsythia (Oleaceae family) (Davin et al. 1992) and
Sesamum indicum (sesame) (Kato et al. 1998), while (þ)-1-
acetoxypinoresinol, (þ)-1-hydroxypinoresinol and their
glycosides have been found in the bark of the Olea
europeae L. (olive) (Tsukamoto et al. 1984, 1985). How
lignans are transformed into the main component of the
phenolic fraction of olive oil is not known.
They are not present in the pericarp of the olive drupe or
in the leaves and sprigs that can be present in the residual
vegetable after pressing the olives. It has been recently
shown that (þ)-pinoresinol is an important component of
the phenolic fraction of the olive kernel (Owen et al. 2000c)
(Fig. 3).
Content of phenolic compounds in olive oil
It is necessary to point out that refined oils do not have a
significant content of polyphenols. The data on the
concentrations of the phenolic compounds, which are
responsible for the sensory and antioxidant properties of
high-quality olive oils, are not always in agreement. The lack
of a suitable analytic methodology is the main cause of
inaccuracies in the quantitative evaluation of the phenolic
compounds of olive oil. Currently, the commonest methods
for evaluating olive oil polyphenol content are the Folin
Ciocalteau colorimetric test and liquid chromatography
(Montedoro et al. 1992). The former method gives imprecise
results because of the reagent’s low specificity towards
phenolic compounds; also, such methods do not yield
quantitative information about single phenolic compounds.
On the contrary, HPLC is very sensitive and specific but
requires time to perform the analysis (approximately 1 h). It
does not supply information regarding phenolic molecules.
Standards are therefore not available (Visioli et al. 2002).
Mosca et al. (2000) described an enzymic test for the
quantitative determination of the phenolic compounds of
olive oil. This method is rapid and easy to perform; it is
more sensitive and specific for phenolic compounds than the
Folin–Ciocalteau method, but it supplies only quantitative
information and does not detect the important ‘minor
constituents’, i.e. cinnamic and vanillic acids.
Finally, a fast and sensitive method for estimating olive oil
phenolic compounds is the combination of MS with
atmospheric pressure chemical ionisation. This methodology
(Caruso et al. 2000) analyses a crude methanolic extract of
olive oil, avoiding a complex analytical workup, and also
allows quantification of the oleuropein aglycone (Table 1).
In spite of these limits, it is possible to establish some
fundamental principles. The quality of the olives and the oil
is affected by the amount of oleuropein and its hydrolytic
products (Limiroli et al. 1995). In turn, the phenolic
compound content of the oil depends on the place of
cultivation, the climate, the variety, and the olives’ level of
maturation at the time of harvesting (Cinquanta et al. 1997;
Visioli & Galli, 1998b; Brenes et al. 1999). Their level
usually diminishes with over-ripening of olives (Monte-
leone et al. 1998; Gutierrez et al. 1999), even if there are
some exceptions to this rule. For example, olives cultivated
in warmer climates, in spite of their faster maturation,
produce oils richer in phenols (Visioli et al. 1998); also, as
we will show later, the phenolic content of olive oil is
influenced by the production process.
Oleuropein is the main polyphenol found in olive oil, both
in this form and as the aglycone. In nature, it accumulates in
the fruit of the olive tree during the growth phase up to 14 %
of net weight (Amiot et al. 1986); on the contrary, as the
olive turns greener, the amount reduces. Finally, when the
olive turns dark brown owing to the presence of
anthocyanins, the reduction in oleuropein concentration
becomes more evident. It has been shown that the
oleuropein content is higher in the first stages of fruit
maturation and in green cultivars than in black olives.
During the reduction in the levels of oleuropein and other
oleosides, such as the quantitatively less important ligstro-
side, it is possible to observe an increase of other
compounds some more complex, like flavonoids and
verbascosides, and others simpler, like single phenols. The
reduction in the oleuropein level is also accompanied by an
increase in the levels of its glycosylated secondary products,
which reach maximum levels in black olives (Amiot et al.
1986, 1989; Bianco et al. 1993; Soler-Rivas et al. 2000). In
nature, the concentration of hydroxytyrosol and tyrosol
increases as the fruits ripen, in parallel with the hydrolysis
of compounds of higher molecular weight, while the total
amount of phenolic compounds and a-tocopherol decreases
Fig. 2. Chemical structures of demethyloleuropein (A), (B)
verbascoside and (C) nu
¨zhenide. OGlu, O-glucose.
E. Tripoli et al.100
as the fruits ripen (Climato et al. 1990; Angerosa et al. 1995;
Limiroli et al. 1996; Esti et al. 1998; Brenes et al. 1999;
Gutierrez et al. 1999).
Lignans, (þ)-1-acetoxypinoresinol and (þ)-pinoresinol
are not present in seed oils and are virtually absent from
refined virgin oils but are present in extra-virgin olive oil up
to a concentration of 100 mg/kg. As occurs in simple
phenols and secoiridoids, a considerable variation in lignans
concentrations between olive oils of various origins also
occurs in this case, the reasons probably being related to
Table 1. Methods for the evaluation of the olive oil polyphenols content
Polyphenolic compound Method employed Phenol content Reference
Total phenols Enzymic
assay
566·0 –0·8 ppm
(mg caffeic acid/kg oil)
Mosca et al. (2000)
Oleuropein and its isomers, ligstroside and
oleuropein aglycones, deacetoxyligstroside
and deacetoxyoleuropein aglycones,
10-hydroxy-oleuropein
APCI–MS Caruso et al. (2000)
Hydroxytyrosol, tyrosol, vanillic, caffeic, syringic,
p-coumaric, ferulic, cinnamic and elenolic acids
HPLC Low concentration (total
phenols 50– 200 mg/kg);
medium concentration (total
phenols 200 –500 mg/kg);
high concentration (total
phenols 500– 1000 mg/kg)
Montedoro et al. (1992)
ppm, Parts per million; APCI, atmospheric pressure chemical ionisation.
Fig. 3. Chemical structures of the lignans. (A) (þ)-1-Acetoxypinoresinol; (B) (þ)-1-pinoresinol; (C) (þ)-1-hydroxypinoresinol.
Phenolic compounds of olive oil 101
differences between the production zones, in the climate, in
the varieties of olives and in the oil production techniques.
Any alteration in the concentration of the various
chemicals changes olive oil’s particular taste. Phenolic
compounds, and in particular oleuropein, give the oil a bitter
taste (Visioli & Galli, 2001).
Effect of oil extraction processes on the content of phenolic
compounds
As has been shown, the concentration of phenolic
compounds in olive oil is the result of a complex interaction
of various factors; for example, the cultivar, the level of
maturation and the climate (Cinquanta et al. 1997; Esti et al.
1998; Monteleone et al. 1998; Visioli & Galli, 1998b;
Visioli et al. 1998; Brenes et al. 1999; Gutierrez et al. 1999).
It is also affected by the extraction process. Nowadays,
various methods are used to extract olive oil: the traditional
discontinuous cycle of pressure; continuous centrifugation;
systems of percolation centrifugation. The crushing of the
olives, the pressure applied to the paste, the extraction, the
separation of vegetation water and the purification process
are all steps common to the three systems of manufacture.
Through these three processes, oil, sansa (the solid refuse)
and vegetable water are obtained. In the traditional cycle, a
grindstone (or stone hammer) is used to mill and press the
olives. In continuous cycles, metallic crushers that use
hammer, disc and roller are used to mill the olives, and a
decanter with a centrifuge, horizontally placed, is used for
centrifugation of the paste. A vertical centrifuge is used to
separate the oily paste into oil and water (Ranalli et al.
1999). Extra-virgin olive oil is obtained from the first
physical cold pressure of the olive paste and is rich in
phenolic compounds (Visioli et al. 1998). Virgin olive oil,
obtained through percolation (first extraction), has a higher
content in phenols, o-diphenols, hydroxytyrosol and tyrosol
aglycones, and tocopherols than oils obtained through
centrifugation (second extraction) (Ranalli et al. 1997,
1998, 1999). The type of rolling-mill used for the pressure
and the centrifugation has an important effect. The hammer
is more effective in the extraction of phenolic compounds of
the olives and should be used for the extraction of oil from
olives that have a low content of phenolic compounds, in
order to avoid the production of oils with a bitter foretaste.
The stone rolling-mill produces oils with a stability towards
oxidation similar to that obtained with the hammering-mill,
and can be used in order to prepare oil from olives that
generally yield oil characterised by a bitter taste (Alloggio
& Caponio, 1997).
Oils obtained through centrifugation have a lower
phenolic content, probably because this process involves
the use of large amounts of hot water that remove a
considerable proportion of the phenols that is then
eliminated in the watery phase (Lo Scalzo et al. 1993;
Visioli & Galli, 1998a). This vegetable water is regarded as
a toxic residue and a pollutant for plants, because the
phenolic compounds, hydroxytyrosol, tyrosol and other
polyphenols (Capasso et al. 1992), have phytotoxic activity
(Capasso et al. 1995). However, this vegetable water could
be used as a good source of phenolic antioxidants (Limiroli
et al. 1996) or as a bactericidal solution to protect other
crops from parasites and from diseases caused by parasites
(Capasso et al. 1995).
Absorption and pharmacokinetics of polyphenols
It is essential to establish whether olive oil phenolic
compounds are absorbed in the intestine and how they are
distributed in the organism, to verify if they have the same
effects both in vivo and in vitro. To this purpose, many
studies in vitro have been carried out, but the results are not
satisfactory. An intestinal perfusion technique in situ has
been developed to estimate oleuropein absorption, both in
iso-osmotic and in hypotonic luminal conditions (Edge-
combe et al. 2000). This technique makes it possible to
exclude the influence of the hepatic and renal metabolism
and other factors that usually complicate the quantitative
evaluation of absorption (Stretch et al. 1999). In iso-osmotic
conditions, oleuropein is absorbed, with an apparent
permeability coefficient (Papp) of 1·47 (SE 0·13) £
10
26
cm/s. The mechanism of absorption is not clear;
transcellular transport (carrier Na-dependent glucose
transporter 1) or paracellular movement may be involved.
In hypotonic conditions, the permeability of oleuropein is
significantly higher (5·92 (SE 0·49) £10
26
cm/s;
P,0·001). This is probably due to an increase in
paracellular movement facilitated by the opening of the
paracellular junctions in response to hypotonicity. In an iso-
osmotic solution, oleuropein is absorbed at a constant rate of
20·023 per min (r
2
0·962). Its stability is dependent on pH,
since absorption occurs at pH 7. Absorption of oleuropein in
such circumstances occurs mainly by way of a transcellular
pathway. Since oleuropein is to some extent polar, it is
unlikely that it diffuses rapidly through the lipid bilayer of
the epithelial cell membrane; a carrier therefore has to be
used (Edgecombe et al. 2000). As it is a glycoside,
oleuropein can probably use a glucose carrier. Three carriers
in the epithelial cells of the small intestine have been
identified. Two of these (Glut2 and Glut5) carry glucose by
facilitated diffusion, while the third is Na-dependent
glucose transporter 1, which actively carries the glucose
across a concentration gradient (Takata, 1995). Both Glut5
and Na-dependent glucose transporter 1 are on the apical
side of intestinal epithelial cells; however, Glut5 is specific
for the transport of the fructose, and it is therefore unlikely
that it is involved in the absorption of oleuropein (Burant
et al. 1992; Kane et al. 1997).
Glut2 has been localised on the basolateral side of
epithelial cells and it probably mediates the passage of
glucose and similar substrates from epithelial cells into
the circulation (Kayano et al. 1990; Nomoto et al. 1998). In
a study on the absorption and pharmacokinetics of
hydroxytyrosol performed in the rat, it was found that the
absorption of a single dose of hydroxytyrosol was very rapid:
the maximum plasma concentration was obtained in 5
10 min, while after 60 min the concentration was much
reduced. However, the concentration of hydroxytyrosol in rat
plasma was smaller than the amount administered. This
discordance is presumably due to the fact that the experiment
did not take into account the presence of hydroxytyrosol
metabolites (Bai et al. 1998). Studies on the transport kinetics
of radiolabelled hydroxytyrosol (
14
C) performed using
E. Tripoli et al.102
differentiated cells Caco-2 have demonstrated that the
transport occurs by passive diffusion (Manna et al. 2000).
The metabolic fate of hydroxytyrosol and tyrosol in vivo
has also been evaluated by administration to rats, both by
mouth and intravenously, of the radiolabelled polyphenols.
Also in this case, hydroxytyrosol appeared in the
plasma, at maximum levels, as soon as 10 min after oral
administration. Hydroxytyrosol is quickly eliminated from
the plasma and excreted in the urine, as a free compound,
and bound to glucuronic acid; to a smaller extent (5 %) it is
also eliminated in the faeces (D’Angelo et al. 2001; Tuck
et al. 2001). Conjugation with glucuronic acid is generally
regarded as the common final metabolic step of the intact
phenolic compounds (Bourne & Rice-Evans, 1998). Other
studies carried out in vivo in human subjects evaluated the
intestinal absorption and urinary excretion of tyrosol and
hydroxytyrosol. It was observed that the amount of
absorption of these phenols was dose-dependent and that
their urinary excretion mostly occurred by conjugation with
glucuronic acid (Visioli et al. 2000c). Urinary excretion of
both free phenolic compounds was much higher in the first
4 h and was correlated with the intake: high doses of
phenolic compounds increased their rate of conjugation
with glucuronide (Visioli et al. 2000c; Miro
´Casas et al.
2001). In the particular case of hydroxytyrosol, excretion
from the human organism occurred in a short time. The
estimated hydroxytyrosol elimination half-life was 2·43 h.
Free forms of these phenolic compounds were not detected
in plasma samples (Miro
´Casas et al. 2003).
The entire quantity of tyrosol or hydroxytyrosol
administered was obviously not found in the urine. It
remains to be established the quantity not absorbed and that
accumulated in organs or erythrocytes, as well as the
quantity eliminated after 24 h. Other antioxidants in olive oil
could also compete with its intestinal absorption (Tuck et al.
2001). The future development of suitable techniques will
have to clarify this point.
In the rat, hydroxytyrosol is converted enzymically into
four oxidised and/or methylated derivatives. These metab-
olites have been identified as homovanillic alcohol and acid,
3,4-dihydroxyphenylacetic acid, 3,4-dihydroxyphenylace-
taldehyde and its sulfate conjugate. Also, a significant
fraction of total radioactivity is associated with the sulfate-
conjugated derivatives that represent the main urinary
products of excretion (D’Angelo et al. 2001).
On the basis of the results reported, the pathway of
hydroxytyrosol metabolism has been proposed with the
participation of catechol-O-methyltransferase (an enzyme
involved in the catabolism of the catecholamines), alcohol
dehydrogenase, aldehyde dehydrogenase and phenolsulfo-
transferase (Tuck & Hayball, 2002) (Fig. 4).
After administration of virgin olive oil to healthy
volunteers, a significant increase was observed in homo-
vanillic alcohol and acid urinary excretion over 24 h. This
suggests that also in man these compounds undergo the
action of catechol-O-methyltransferase. Also, the increase in
homovanillic acid excretion indicates that in man the
ethanolic derived compound of hydroxytyrosol and/or
homovanillic alcohol is oxidised (Caruso et al. 2001) (Fig. 4).
One should be cautious before extrapolating these results
and associating them with the typical Mediterranean diet.
The daily intake of olive oil is on average less than 50 ml, an
amount that Visioli et al. (2000c) gave to the subjects in
their study in a single dose, and the phenolic content of the
oils they used was higher than that of typical virgin olive oil.
However, it cannot be excluded that continuous exposure to
the phenols in olive oil can in the long run cause phenomena
of accumulation, since the absorption of simple phenols (at
least at the doses used) appears to be dose-dependent and
not saturable (Tuck et al. 2001).
The antioxidant activity of the polyphenolic compounds
The ‘reactive oxygen species’ (ROS), which are continu-
ously formed as a result of normal metabolic processes, can
oxidise and damage cellular macromolecules, possibly
leading to the development of degenerative diseases (for
example, atherosclerosis, cancer, diabetes, rheumatoid
arthritis and inflammatory diseases). Exogenous antiox-
idants are important because they have a twofold function,
preventing food oxidation – and in particular lipid
oxidation and at the same time increasing the amount of
antioxidant agents present in the organism, protecting
against degenerative diseases. The most important dietary
antioxidants are certain vitamins (ascorbic acid, tocopher-
ols, carotenes) and phenolic compounds, which are present
in various foods of vegetable origin characteristic of the
Mediterranean diet, such as olive oil (Berra et al. 1995).
Phenolic compounds can act as antioxidants in various
ways. In oxidative systems using transition metals such as
Cu and Fe, they can chelate metallic ions, which can prevent
their involvement in Fenton reactions that can generate high
concentrations of hydroxyl radicals (Halliwell & Gutterige,
1990; Halliwell et al. 1995). However, the most important
antioxidant activity is related to the free radical-scavenging
ability, by breaking the chain of reactions triggered by free
radicals. The antioxidant properties of the o-diphenols are
associated with their ability to form intramolecular
hydrogen bonds between the hydroxyl group and the
phenoxylic radicals (Visioli & Galli, 1998b)(Fig. 5). As
similar studies on the flavonoids have already shown, the
degree of antioxidant activity is correlated with the number
of hydroxyl groups (Rice-Evans et al. 1996; Cao et al.
1997). The number of OH groups and their positions on
the ring are important for both flavonoids and phenols. From
the study of the resonance structures formed during the
oxidation processes, it can be observed that the ortho- and
para-substitutes of the radicals are more stable than the
meta-substitute (Finotti & Di Majo, 2003). In particular,
ortho-diphenolic substitution gives high antioxidant ability,
while a single hydroxyl substitution, as in tyrosol, does not
confer any activity, since tyrosol does not protect LDL from
chemically induced oxidation.
Although olive oil contains a relatively low concentration
of a-tocopherol, it is known to be highly resistant to
oxidative degradation. This is due, in part, to the relatively
low content of PUFA and also to the high concentration of
polyphenolic antioxidants, particularly in extra-virgin olive
oil. The antioxidant activity of olive oil phenolic
compounds, and in particular of oleuropein and its by-
product hydroxytyrosol, has been studied in many
experimental models: with the use of transition metals; the
Phenolic compounds of olive oil 103
chemically induced oxidation of LDL; ROS formation, for
example the radicals superoxide and trichlormethylper-
oxylic, and hypochlorous acid (Aeschbach et al. 1994;
Salami et al. 1995; Visioli et al. 1995a, 1998; Aruoma et al.
1998). By estimating the antioxidant activity of these
polyphenolic compounds on the basis of their ability to
inhibit the formation of peroxides, it has been shown that
hydroxytyrosol and caffeic and protocatechuic acids have a
higher protective activity (Papadopoulos & Boskou, 1991).
The antioxidant activity of oleuropein and hydroxytyrosol
has also been demonstrated in cellular models and animals
(Manna et al. 1997; Speroni et al. 1998).
Some polyphenols can contribute to the regeneration of
vitamin E, as has been demonstrated by treating human
lipoproteins in vitro with peroxides.
In a recent study, the antioxidant activity of a-tocopherol
and phenolic extracts from olives and olive oil was compared
over time. It was demonstrated that in the first 15 min the
scavenger activity of a-tocopherol was higher but soon
terminated. The extract from stoned olives and oil contained
compounds that continued to reduce the concentration of
these radicals more slowly; when on the other hand the
reaction time was delayed to 60 min, all the extracts of the
olives were much more active than a-tocopherol. On day 6
the extracts of the olives and the oil continued to be more
effective than a-tocopherol (Keceli & Gordon, 2001).
The biological activity of phenolic compounds of olive
oil is not limited to their antioxidant ability but extends to
their interaction with important enzymic systems. In
particular, it has been found out that olive oil phenols:
inhibit platelet aggregation;
reduce pro-inflammatory molecule formation such as
thromboxane B
2
and leucotriene B
4
;
inhibit the use of oxygen in human neutrophils;
increase NO production by the macrophages of rats
Fig. 4. Postulated enzymic pathways for the metabolites of hydroxytyrosol in vivo.
E. Tripoli et al.104
exposed to endotoxin they therefore act by up
regulating the immune system.
Other biological actions of phenolic compounds have
been discovered that can be important for their effects on
human health. For example, caffeic acid could have
cytoprotective effects on endothelial cells, correlated not
only with its action as an antioxidant agent but also with its
ability to block the increase of the concentration of
intracellular Ca
2þ
in response to lipoprotein oxidation
(Vieira et al. 1998). The ability of polyphenolic compounds
to react with metal ions could make them pro-oxidant. It has
in fact been widely observed that caffeic acid, a simple
polyphenol with an ortho-diphenolic structure, can have
pro-oxidant activity on LDL oxidation induced by Cu
2þ
(Yamanaka et al. 1997). However, this pro-oxidant activity
has been found only in the propagation phase of oxidation,
and not in the initiation phase, in which caffeic acid inhibits
lipoprotein oxidation, as has been found in previous studies
(Laranjinha et al. 1994; Nardini et al. 1995).
The effects of the antioxidant activity of olive oil
polyphenols on the integrity and function of the cells have
been studied in erythrocytes and intestinal cells (Caco-2).
The capacity of polyphenols to prevent damage in these
cells was verified when they were exposed to oxidative
stress, as in treatment with H
2
O
2
. Human erythrocytes were
chosen because they are the cells most exposed to oxidative
risk, since their specific role is to carry oxygen. The main
target of H
2
O
2
is Hb, which is oxidised to methaemoglobin.
Exposure of erythrocytes to H
2
O
2
also causes lipid
peroxidation, and alterations in proteins, for example the
formation of carbonyl dimers. As a consequence of this
oxidative damage, the shape of the erythrocytes changes,
causing haemolysis. The spontaneous oxidation of Hb
produces superoxide anion radicals that cause the dismuta-
tion of H
2
O
2
. In the presence of reduced metal ions,
especially Fe, these compounds form the highly reactive
hydroxyl radical that can damage the cellular membrane,
with consequent haemolysis (Sadrzadeh et al. 1984; van
Dyke & Saltman, 1996). Some studies on isolated
erythrocyte membranes have demonstrated that the ATP-
dependent ion transport (such as amino acid transport) is
considerably compromised by oxidative damage (Rohn et al.
1993). Under physiological conditions, ROS are quickly
removed by both enzymic and non-enzymic systems;
however, if ROS production is excessive, or if antioxidant
defence is impaired, serious oxidative damage can occur, to
both the plasma membrane and the cytosol, which finally
leads to haemolysis. Erythrocytes pre-treated with phenols
extracted from extra-virgin olive oil show significantly less
lipid oxidation and haemolysis after treatment with H
2
O
2
.
In erythrocytes pre-treated with H
2
O
2
and incubated in
the presence of [
3
H]methionine or [
3
H]leucine, there is a
marked reduction in the absorption of both the amino acids
compared with control erythrocytes.
3,4-Dihydroxyphenyl-ethanol, or hydroxytyrosol, pre-
vents the alteration of amino acid transport by H
2
O
2
in intact
erythrocytes (Manna et al. 1999). Similarly in intestinal
tumour cells (Caco-2) treated with H
2
O
2
, pre-treatment with
olive oil polyphenols exerts a strong antioxidant effect.
H
2
O
2
induces a clear increase in the intracellular
concentration of malonyldialdehyde and the paracellular
transport of inulin, respectively indicating the occurrence of
lipid peroxidation and changes in cellular permeability. Pre-
incubation of the Caco-2 cells with hydroxytyrosol totally
prevents the alterations induced by H
2
O
2
(Manna et al.
1999).
Polyphenolic compounds in the prevention
of atherosclerosis
Plasma LDL is atherogenic only after oxidative modification
(Brown & Goldstein, 1983; Parthasarathy, 1991); some
studies have shown that oxidative stress provokes the onset
of atherosclerosis by inducing lipid peroxidation (Halliwell,
1997). From this point of view, antioxidants that can prevent
lipid peroxidation can have an important role in preventing
oxidative modification of LDL. Human LDL contain a
variety of antioxidants capable of inhibiting peroxidation,
such as a-tocopherol, ubiquinol-10, b-carotene, lycopene
and other hydroxy-carotenoids. a-Tocopherol is the most
abundant antioxidant in LDL (Princen et al. 1992; Abbey
et al. 1993; Reaven et al. 1993; Jialal et al. 1995); however, it
has been demonstrated that other antioxidants are also able to
protect LDL from oxidation (Cominacini et al. 1991;
Esterbauer et al. 1992). On the basis of previous
epidemiological studies pointing out the direct correlation
between the Mediterranean diet and a lower incidence of
cardiovascular diseases (Hertog et al. 1993), various studies
performed in vitro and in vivo (Table 2) have shown that the
polyphenolic compounds of extra-virgin olive oil play an
important role in the prevention of atherosclerotic damage
through their inhibition of LDL oxidation (Visioli et al.
1995a; Rice-Evans et al. 1996; Cao et al. 1997; Masella et al.
Fig. 5. Lipoperoxidation. LOO
, lipoperoxyl radical.
Phenolic compounds of olive oil 105
1999). In a sample of LDL, the vitamin E oxidation induced
by CuSO
4
was prevented by the addition of hydroxytyrosol
or the secondary compounds of oleuropein; this effect was
linearly correlated with the hydroxytyrosol concentration. In
LDL, the addition of polyphenolic compounds caused
significant reduction in lipid peroxide formation. In LDL not
treated with polyphenolic compounds, these lipid peroxides
are formed at the same time as the reduction of vitamin
E levels. This vitamin E depletion by LDL occurs before
massive lipid peroxidation. Phenolic compounds thus delay
the beginning of the oxidative process, preserving the
endogenous antioxidant pool (Visioli et al. 1995a, 2000a).
The antioxidant effect of the various polyphenolic
compounds of olive oil has recently been compared.
The results show that protocatechuic and 3,4-dihydroxy-
phenylethanol-elenolic acids have an antioxidant activity
comparable with that of caffeic acid, oleuropein and 3,4-
dihydroxyphenyl-ethanol in hydroxytyrosol (Masella et al.
1999). Some studies of the antioxidant effect of polyphenolic
compounds on plasma LDL have been performed, in an
attempt to simulate as well as possible the situation in vivo.
Plasma was incubated with various olive oil phenols; LDL
was subsequently isolated and subjected to the action of free
radicals, in order to test the relative resistance to oxidation.
The results indicate that hydroxytyrosol and oleuropein are
more effective than monohydroxyphenols (tyrosol and
ligstroside aglycone), confirming previous results (Rice-
Evans et al. 1996; Cao et al. 1997). However, the
concentration of antioxidants added to whole plasma to
inhibit LDL oxidation was substantially higher than in
previous studies, where the antioxidants were directly added
to isolated LDL (Leenen et al. 2002). These data confirm
other studies performed in vivo on animals fed with phenol-
rich olive oils; in these animals, the lipoproteins were much
more resistant to oxidation than in other control animals fed
with equal amounts of oleic acid (Scaccini et al. 1992), care
being taken to maintain constant levels of vitamin E
(Wiseman et al. 1996).
Another important risk factor for the onset of
atherosclerosis is a high blood concentration of cholesterol.
The regulation of plasma cholesterol is related to the activity
of 3-hydroxy3-methylglutaryl (HMG)-CoA reductase, the
first enzyme involved in the synthesis of cholesterol. The use
of substances inhibiting HMG-CoA reductase (statins) is
very effective in blood cholesterol reduction. Some studies
have focused attention on the effect of the polyphenolic
compounds contained in virgin olive oil on cholesterol
metabolism, and recently it has been demonstrated that the
activity of HMG-CoA reductase (Table 2) is significantly
diminished in the liver microsomes of rats fed with the
polyphenolic compounds. The inhibition of HMG-CoA
reductase by polyphenolic compounds may thus represent a
beneficial effect through olive oil ingestion and play an
important role in the prevention of cardiovascular diseases.
However, further studies are necessary in order to test the
concentration of polyphenolic compounds capable of
eliciting a therapeutic response (Benkhalti et al. 2002).
Polyphenolic compounds in the prevention of cancer
Many vegetable foods contain substances possessing
anticancer properties (Huang et al. 1994; Johnson et al.
1994; Pezzuto, 1997), most of them active as antioxidants
(Aruoma, 1994). Since ROS have been implicated in the
genesis of tumours, the study of the antitumoral activity of
olive oil phenolic compounds is very interesting.
Peroxynitrites (ONOO
2
) are highly reactive compounds
capable of inducing peroxidation in lipids, oxidising
methionine and damaging the DNA by deamination and
nitration (Yermilov et al. 1995). Peroxynitrites are formed
by reaction between NO and O
2
2
(superoxide radical). The
deamination of guanine and adenine causes breaks in the
DNA chain, with consequent mutations (de Rojas-Walker
et al. 1995); DNA oxidation is also potentially mutagenic
(Newcomb & Loeb, 1998). In vitro, the presence of
hydroxytyrosol reduces the biochemical effects of peroxy-
nitrites, such as the deamination of adenine and guanine in
some cell lines (Deiana et al. 1999).
The antioxidant activity of virgin olive oil extracts, shown
in vitro by their ability to inhibit the effect of oxygen
radicals on salicylic acid, is apparent at concentrations much
lower than those of the single antioxidant compounds tested
individually; this is probably due to the presence of other
polyphenolic compounds, some of which are still unknown
(Owen et al. 2000a). In addition to this action, extracts of
Table 2. Biological properties of olive oil phenolics
Polyphenolic compound Mechanism of action Salutary effect on human health
Oleuropein, hydroxytyrosol, caffeic acid,
protocatechuic acid and 3,4-dihydroxy-
phenylethanol-elenolic acid
Inhibition of LDL oxidation, both in vitro and in vivo;
inhibition of HMG-CoA reductase; inhibition of
thromboxane B
2
and consequently platelet
aggregation
Prevention of cardiovascular diseases
Secoiridoids (hydroxytyrosol and tyrosol)
and lignans
Inhibitory action on activity of xanthine oxidase and
reduction of superoxide formation; lignans act as
anti-oestrogens and increase sex hormone-
binding globulin
Prevention of tumoral diseases
Hydroxytyrosol and other polyphenolics Inhibitory action on cyclo-oxygenase and
lipo-oxygenase; reduce pro-inflammatory
molecule formation such as thromboxane B
2
and leucotriene B
4
Anti-inflammatory activity
Oleuropein; verbascoside (hydroxytyrosol
and tyrosol)
Inhibition of viral and bacterial growth and activity Antimicrobial and antiviral activity
HMG, 3-hydroxy3-methylglutaryl.
E. Tripoli et al.106
virgin olive oil show an inhibitory action on the activity of
xanthine oxidase (Table 2), with a consequent reduction in
superoxide formation. This action cannot be demonstrated
for simple polyphenolic compounds (tyrosol and hydro-
xytyrosol) but it is due to secoiridoids and lignans (Owen
et al. 2000a). An adequate intake of olive oil therefore has a
double action: it gives protection from the effects of oxygen
radicals and reduces the activity of xanthine oxidase, an
enzyme potentially involved in carcinogenesis (Tanaka et al.
1997).
Among the substances possessing anticancer activity, the
lignans are of special interest. It has been demonstrated that
they inhibit the development of various kind of tumours:
cutaneous, mammary, colonic, and pulmonary (Hirano et al.
1990; Kardono et al. 1990). In animals, the administration
of flax seeds (a notable source of lignans) prevents the onset
of mammary carcinoma (Serraino & Thompson, 1991,
1992; Thompson et al. 1996). The antitumoral effect of the
lignans is based both on their antioxidant activity (Prasad,
1997; Owen et al. 2000b) and on their antiviral activity
(Schroder et al. 1990). Also, the structural similarity to
oestradiol and the synthetic anti-oestrogen tamoxifen
suggests that the lignans can act, in part, as anti-oestrogens
(Table 2). This is because they are able to inhibit
the synthesis of oestradiol in the placenta (Adlercreutz
et al. 1993) and adipose tissue (Wang et al. 1994), as well as
the proliferation of breast cancer cells induced by
oestrogens (Mousavi & Adlercreutz, 1992), and to increase
sex hormone-binding globulin (a plasma protein carrier of
sexual steroids) levels, with a consequent reduction in the
biologically active levels of free oestrogens (Adlercreutz
et al. 1992).
Some of these effects are particularly important in the
pathogenesis of mammary carcinoma in obese women. In
obesity, the plasma levels of sex-hormone-binding globulin
are reduced, with consequent higher plasma levels of free
oestrogens. The mammary cells, which are typically
hormone-sensitive, are constantly exposed to the action of
high amounts of oestrogens (Schapira et al. 1991; Colditz,
1993; Maggino et al. 1993; Kissebah & Krakower, 1994;
Hankinson et al. 1995). Also, inhibition by lignans of
oestrogen synthesis in adipose tissue is fundamental in the
prevention of breast cancer in obese woman, since adipose
tissue is not only an energy-store tissue but also carries out
an important endocrine function. It picks up and metabolises
steroid hormones, converting androstenedione into oestrone
(E1) and testosterone into 17-b-oestradiol (E2) (De Pergola
et al. 1996).
The anticancer effect of the lignans is therefore probably
due to their action on the metabolism of oestrogens.
Phenolic components as compounds with
anti-inflammatory activity
Lipid radicals are also produced during reactions involved in
the metabolism of arachidonic acid, during the synthesis of
the eicosanoids by the action of the lipo-oxygenase and
cyclo-oxygenase (Table 2). During these reactions, the
radicals that are generated are partially inactivated by
glutathione peroxidase (Eling et al. 1986; Mirochnitchenko
et al. 2000). Some studies hypothesise an inhibitory activity
on cyclo-oxygenase (Petroni et al. 1995; de La Puerta et al.
2000) and lipo-oxygenase by olive oil phenolic compounds
(Kohyama et al. 1997; De La Puerta et al. 1999; Martinez-
Dominguez et al. 2001). Considering the functions of the
prostaglandins and leucotrienes, the results of these studies
have important implications for the genesis of the
inflammatory response and for atherosclerosis. In one of
these studies, the effects of hydroxytyrosol and of the
polyphenols extracted from waste waters were examined in
vitro in parameters of platelet activity. It was found that the
hydroxytyrosol and polyphenols extracted from waste
waters inhibited in vitro platelet aggregation induced by
collagen and thromboxane B
2
production. The effectiveness
of hydroxytyrosol in inhibition of the aggregation induced
by collagen is similar to that of aspirin, a drug that is well
known for its powerful activity in platelet anti-aggregation
and cyclo-oxygenase inhibition (Petroni et al. 1995).
Polyphenols as compounds with antimicrobial activity
The bacteriostatic and bactericidal activities (Table 2) of
oleuropein and the hydrolysis products, hydroxytyrosol and
tyrosol, have been studied in vitro in comparison with many
pathogenic micro-organisms: bacteria, fungi, viruses and
protozoa (Hirschman, 1972; Federici & Bongi, 1983;
Bisignano et al. 1999). Oleuropein and the hydrolysis
products are able to inhibit the development and production
of enterotoxin B by Staphylococcus aureus, the develop-
ment of Salmonella enteritidis and the germination and
consequent development of spores of Bacillus cereus
(Walter et al. 1973; Tassou et al. 1991; Tranter et al.
1993; Tassou & Nychas, 1994, 1995). Oleuropein and other
phenolic compounds ( p-hydroxybenzoic, vanillic and
p-coumaric acids) completely inhibit the development of
Klebsiella pneumoniae,Escherichia coli and B. cereus
(Aziz et al. 1998). Verbascoside shows antibacterial activity
against Staphylococcus aureus,E. coli and other bacteria of
clinical interest; it also shows antiviral activity against the
syncytial virus, which affects the human respiratory system
(Calis et al. 1988; Pardo et al. 1993; Chen et al. 1998;
Kernan et al. 1998). Hydroxytyrosol is highly toxic to
Pseudomonas syringae pv savastanoi and Corynebacterium
michiganense, which are both phytopathogenic, and tyrosol
may act as a mycotoxin (Venkatasubbaiah & Chilton, 1990;
Capasso et al. 1995). Both phenols therefore protect the
drupe from attack by pathogenic agents.
It is not clear why the polyphenolic compounds of olive
oil have such a wide antimicrobial activity. They may cause
surface activity that damages the membranes of bacterial
cells (Juven et al. 1972). However, oleuropein, in spite of
tyrosol, is ineffective against some bacterial chains
(Moraxella catarrhalis and Haemophilus influenzae): in
fact the presence in its chemical structure of the glycosidic
group is responsible for the steric hindrance, which blocks
the passage through the cell membrane. This simply does
not make sense. Whatever the case, the antibacterial activity
of olive oil’s phenolic compounds is due to the presence of
the ortho-diphenolic system (catechol) (Bisignano et al.
1999).
These data indicate that the active compounds of olive oil,
in addition to their use as food additives, could also be used
Phenolic compounds of olive oil 107
as a potential antimicrobial agent in the treatment of some
infections. Oleuropein can also interfere with the synthesis
of amino acids necessary for viral activity, and in this way it
prevents the diffusion, development and attack on the cell
membrane, it inhibits reproduction and, in the case of
retroviruses, it inhibits the production of reverse transcrip-
tase and protease. Finally, oleuropein stimulates phagocy-
tosis as a response of the immune system against pathogenic
micro-organisms (Hirschman, 1972).
While a bactericidal effect has been observed on a wide
range of bacteria, no effect has been observed on yeasts
(Beuchat & Golden, 1989). However, oleuropein has some
influence, though only slight, on the delay of the
development and sporulation of Aspergillus parasiticus;
also, the production of aflatoxin is notably reduced
(Gourama & Bullerman, 1987).
Conclusion
The positive correlation between the Mediterranean diet and
the low incidence of cardiovascular diseases and certain
kinds of cancer (breast, prostate, intestine and skin cancer)
leads us to conclude that a diet rich in grain, legumes, fresh
fruit, vegetables, wine in moderate amounts and olive oil has
beneficial effects on human health.
On the one hand, these effects are due to the high
MUFA:saturated fatty acid ratio; on the other hand, some
components of the Mediterranean diet, such as fibre,
vitamins, flavonoids and polyphenolic compounds, play an
important role in the prevention of these diseases (Visioli,
2000).
The normal consumption of extra-virgin olive oil, which
is rich in polyphenolic compounds, antioxidant substances
that combat the free radicals, could contribute, in
appropriate amounts (three to five spoonfuls per d, in a
balanced diet), together with other biologically active
compounds, to reduce the risk of development of these
pathologies.
Finally, nowadays the interest of the pharmaceutical
industries in natural antioxidants is constantly growing; the
waste waters produced by the processing of olive oil could
represent a cheap source of polyphenolic compounds, as yet
unused (Visioli et al. 1995b; Capasso et al. 1999; Mulinacci
et al. 2001).
References
Abbey M, Nestel PJ & Baghurst PA (1993) Antioxidant vitamins
and low density lipoprotein oxidation. American Journal of
Clinical Nutrition 58, 52.
Adlercreutz H, Bannwart C, Wa
¨ha
¨la
¨K, Makela T, Brunow G, Hase
T, Arosemena PJ, Kellis JT Jr & Vickery LE (1993) Inhibition of
human aromatase by mammalian lignans and isoflavoid
phytooestrogens. Journal of Steroid Biochemistry and Molecular
Biology 44, 147–153.
Adlercreutz H, Mousavi Y, Clark J, Hockerstedt K, Hamalainen E,
Wa
¨ha
¨la
¨K, Makela T & Hase T (1992) Dietary phytoestrogens
and cancer: in vitro and in vivo studies. Journal of Steroid
Biochemistry and Molecular Biology 41, 331–337.
Aeschbach R, Loliger J, Scott BC, Murcia A, Butler J, Halliwell B
& Aurome OI (1994) Antioxidant actions of tymol, carvacrol,
6-gingerolo, zingerone and hydroxytyrosol. Food and Chemical
Toxicology 32, 31 36.
Alarcon de la Lastra C, Barranco MD, Motilova V & Herrerias JM
(2001) Mediterranean diet and health: biological importance of
olive oil. Current Pharmaceutical Design 7, 933– 950.
Alloggio V & Caponio F (1997) The influence of olive paste
preparation techniques on the quality of olive oil. II. Evolution of
phenolic substances and of some quality parameters referred to
the ripening of drupes in virgin olive oil from the Coratina cv.
Rivista Italiana Sostanze Grasse 74, 443 447.
Amiot MJ, Fleuriet A & Macheix JJ (1986) Importance and
evolution of phenolic compounds in olive during growth and
maturation. Journal of Agricultural and Food Chemistry 34,
823–826.
Amiot MJ, Fleuriet A & Macheix JJ (1989) Accumulation of
oleuropein derivatives during olive maturation. Phytochemistry
28, 67–69.
Angerosa F, D’Alessandro N, Konstantinou P & Di Giacinto L
(1995) GC MS evaluation of phenolic compounds in virgin
olive oil. Journal of Agricultural and Food Chemistry 43,
1802–1807.
Aruoma OI (1994) Nutrition and health aspects of free radicals and
antioxidants. Food and Chemical Toxicology 32, 671– 683.
Aruoma OI, Deiana M, Jenner A, Halliwell B, Harparkash K,
Banni S, Corongiu FF, Dessı
`MA & Aeschbach R (1998) Effect
of hydroxytyrosol found in extra virgin olive oil on DNA damage
and on low-density lipoprotein oxidation. Journal of Agricul-
tural and Food Chemistry 46, 5181 5187.
Aziz NH, Farag SE, Mousa LAA & Abo Zaid MA (1998)
Comparative antibacterial and antifungal effects of some
phenolic compounds. Microbios 93, 43– 54.
Bai C, Yan X, Takenake M, Sekiya K & Nagata T (1998)
Determination of synthetic hydroxytyrosol in rat plasma by GC-
MS. Journal of Agricultural and Food Chemistry 46,
3998–4001.
Benkhalti F, Prost J, Paz E, Perez-Jimenez F, El Modafar C &
El Boustani E (2002) Effects of feeding virgin olive oil or their
polyphenols on lipid of rat liver. Nutrition Research 22,
1067–1075.
Berra B, Caruso D, Cortesi N, Fedeli E, Rasetti MF & Galli G
(1995) Antioxidant properties of minor polar components of
olive oil on the oxidative processes of cholesterol in human LDL.
La Rivista Italiana delle Sostanze Grasse 72, 285 288.
Beuchat LR & Golden DA (1989) Antimicrobials occurring
naturally in foods. Food Technology 43, 134–142.
Bianco A, Lo Scalzo R & Scarpati ML (1993) Isolation of
cornoside from Olea europaea and its transformation into
halleridone. Phytochemistry 32, 455–457.
Bianco A & Uccella N (2000) Biophenolic components of olives.
Food Research International 33, 475–485.
Bianco AD, Mazzei RA, Melchioni C, Romeo G, Scarpati ML &
Uccella N (1998a) Microcomponents of olive oil. Part II:
digalactosyldiacylglycerols from Olea europaea.Food Chem-
istry 62, 343–346.
Bianco AD, Mazzei RA, Melchioni C, Romeo G, Scarpati ML &
Uccella N (1998b) Microcomponents of olive oil-III. Glucosides
of 2 (3, 4-dihydroxy-phenyl)ethanol. Food Chemistry 63,
461–464.
Bisignano G, Tomaino A, Lo Cascio R, Crisafi G, Uccella N &
Saija A (1999) On the in-vitro antimicrobial activity of
oleuropein and hydroxytyrosol. Journal of Pharmacy and
Pharmacology 51, 971–974.
Bonanome A, Pagnan A, Biffanti S, Opportuno A, Sorgato F,
Dorella M, Maiorino M & Ursini F (1992) Effect of dietary
monounsaturated and polyunsaturated fatty acids on the
susceptibility of plasma low density lipoproteins to oxidative
modification. Arteriosclerosis and Thrombosis 12, 529– 533.
E. Tripoli et al.108
Bourne LC & Rice-Evans CA (1998) Urinary detection of
hydroxycinnamates and flavonoids in humans after high dietary
intake of fruit. Free Radical Research 28, 429– 438.
Brenes M, Garcia A, Garcia P, Rios JJ & Garrido A (1999)
Phenolic compounds in Spanish olive oils. Journal of
Agricultural and Food Chemistry 47, 3535–3540.
Brown MS & Goldstein JL (1983) Lipoprotein metabolism in the
macrophage: implications for cholesterol deposition in athero-
sclerosis. Annual Review of Biochemistry 52, 223.
Burant C, Takeda J, Brot-Laroche E, Bell G & Davidson N (1992)
Fructose transporter in human spermatozoa and small intestine is
Glut5. Journal of Biological Chemistry 267, 14523–14526.
Calis I, Saracoglu I, Zor M & Alacam R (1988) Antimicrobial
activities of some phenylpropanoid glycosides isolated from
Scrophularia scopoli. Turk Tip Eczacilik Dergisi 12, 230–233.
Cao G, Sofic E & Prior RL (1997) Antioxidant and prooxidant
behavior of flavonoids: structure-activity relationships. Free
Radical Biology and Medicine 22, 749 760.
Capasso R, Cristinzio G, Evidente A & Scognamiglio F (1992)
Isolation, spectroscopy and selective phytotoxic effects of
polyphenols from vegetable waste waters. Phytochemistry 31,
4125–4128.
Capasso R, Evidente A, Avolio S & Solla F (1999) A highly
convenient synthesis of hydroxytyrosol and its recovery from
agricultural waste waters. Journal of Agricultural and Food
Chemistry 47, 1745–1748.
Capasso R, Evidente A, Schivo L, Orru G, Marcialis MA &
Cristinzio G (1995) Antibacterial polyphenols from olive oil mill
waste waters. Journal of Applied Bacteriology 79, 393 398.
Caruso D, Colombo R, Patelli R, Giavarini F & Galli G (2000)
Rapid evaluation of phenolic component profile and analysis of
oleuropein aglycon in olive oil by atmospheric pressure chemical
ionization-mass spectrometry (APCI-MS). Journal of Agricul-
tural and Food Chemistry 48, 1182 –1185.
Caruso D, Visioli F, Patelli R, Galli C & Galli G (2001) Urinary
excretion of olive oil phenols and their metabolites in humans.
Metabolism Clinical and Experimental 50, 1426 –1428.
Chen J, Blanc P, Stoddart CA, Bogan M, Rozhon EJ, Parkinson N,
Ye Z, Cooper R, Balick M, Nanakorn W, Kernan MR, Chen JL &
Ye ZJ (1998) New iridoids from the medicinal plant Barleria
prionitis with potent activity against respiratory syncytial virus.
Journal of Natural Products 61, 1295– 1297.
Cinquanta L, Esti M & La Notte E (1997) Evolution of phenolic
compounds in virgin olive oil during storage. Journal of the
American Oil Chemists Society 74, 1259–1264.
Climato A, Mattei A & Osti M (1990) Variation of polyphenol
composition with harvesting period. Acta Horticulturae 286,
453–456.
Colditz GA (1993) Epidemiology of breast cancer. Findings from
the Nurses’ Health Study. Cancer 71, 1480– 1489.
Cominacini L, Garbin U, Cenci B & Davoli A (1991)
Predisposition to LDL oxidation during copper-catalyzed
oxidative modification and its relation to a-tocopherol content
in humans. Clinica Chimica Acta 204, 57 68.
D’Angelo S, Manna C, Migliardi V, Mazzoni O, Morrica P,
Capasso G, Pontoni G, Galletti P & Zappia V (2001)
Pharmacokinetics and metabolism of hydroxytyrosol, a natural
antioxidant from olive oil. Drug Metabolism and Disposition 29,
1492–1498.
Davin BD, Bedgar DL, Katayama T & Lewis NG (1992) On the
stereoselective synthesis of (þ)-pinoresinol in Fo rsy t h ia
suspensa from its achiral precursor, coniferyl alcohol.
Phytochemistry 31, 3869–3874.
Deiana M, Aruoma OI, Bianchi MDLP, Spencer JPE, Kaur H,
Halliwell B, Aeschbach R, Banni S, Dessi MA & Corongiu FP
(1999) Inhibition of peroxynitrite dependent DNA base
modification and tyrosine nitration by the extra virgin olive
oil-derived antioxidant hydroxytyrosol. Free Radical Biology
and Medicine 26, 762–769.
De la Puerta R, Martı
´nez-Domı
´nguez E & Ruı
´z-Gutie
´rrez V (2000)
Effect of minor components of virgin olive oil on topical
antiinflammatory assays. Zeitschrift fu
¨r Naturforschung 55C,
814–819.
De la Puerta R, Ruiz Gutierrez V, Robin J & Hoult S (1999)
Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin
olive oil. Biochemical Pharmacology 57, 445–449.
De Pergola G, Giorgino F, Garruti G, Cignarelli M & Giorgino R
(1996) Rapporto tra variabili antropometriche, ormoni sessuali e
complicanze dell’obesita
`(Relationship between anthropometric
variables, sex hormones and complications in obesity).
Metabolismo Oggi 13, 138–145.
de Rojas-Walker T, Tamir S, Ji H, Wishnock J & Tennanbaum SR
(1995) Nitric oxide induces oxidative damage in addition to
deamination in macrophages DNA. Chemical Research in
Toxicology 8, 473 477.
Edgecombe SC, Stretch GL & Hayball PJ (2000) Oleuropein, an
antioxidant polyphenol from olive oil, is poorly absorbed from
isolated perfused rat intestine. Journal of Nutrition 130,
2996–3002.
Eling TE, Curtis JF, Harman LS & Mason RP (1986) Oxidation of
glutathione to its thiyl free radical metabolite by prostaglandin H
synthase. Journal of Biological Chemistry 261, 5023–5028.
Esterbauer H, Gebicki J, Puhl H & Jurgens G (1992) The role of
lipid peroxidation and antioxidants in oxidative modification of
LDL. Free Radical Biology and Medicine 13, 341.
Esti M, Cinquanta L, Notte EI & La Notte E (1998) Phenolic
compounds in different olive varieties. Journal of Agricultural
and Food Chemistry 46, 32 35.
Federici F & Bongi G (1983) Improved method for isolation of
bacterial inhibitors from oleuropein hydrolysis. Applied and
Environmental Microbiology 46, 509–510.
Finotti E & Di Majo D (2003) Influence of solvents on the
antioxidant property of flavonoids. Nahrung/Food 47, 186–187.
Garrido Ferna
´ndez A, Ferna
´ndez Dı
´ez MJ & Adams MR (1997)
Table Olives: Production and Processing, pp. 67– 109. London:
Chapman & Hall.
Gourama H & Bullerman LB (1987) Effects of oleuropein on
growth and aflatoxin production by Aspergillus parasiticus.
Lebensmittel Wissenschaft Technologie 20, 226– 228.
Gutierrez F, Jimenez B, Ruiz A & Albi MA (1999) Effect of olive
ripeness on the oxidative stability of virgin olive oil extracted
from the varieties picual and hojiblanca and on the different
components involved. Journal of Agricultural and Food
Chemistry 47, 121–127.
Halliwell B (1997) Antioxidants and human disease: a general
introduction. Nutrition Reviews 55, 44–52.
Halliwell B, Aeschbach R, Loliger J & Aruoma OI (1995) The
characterization of antioxidants. Food and Chemical Toxicology
33, 601–617.
Halliwell B & Gutterige MC (1990) Role of free radicals and
catalytic metal ions in human disease: an overview. Methods in
Enzymology 186, 1–85.
Hankinson SE, Willett WC, Manson JE, Hunter DJ, Colditz GA,
Stampfer MJ, Longcope C & Speizer FE (1995) Alcohol, height,
and adiposity in relation to estrogen and prolactin levels in
postmenopausal women. Journal of the National Cancer
Institute 87, 1297–1302.
Hertog MLG, Feskens EJM, Katan MB & Kromhout D (1993)
Dietary antioxidant flavonoids and risk of coronary heart
disease: the Zutphen Elderly Study. Lancet 342, 1007.
Hirano T, Fukuoka F, Oka K, Naito T, Hosaka K, Mitsuhashi H &
Matsumoto Y (1990) Antiproliferative activity of mammalian
lignan derivatives against the human breast carcinoma cell line,
ZR-75-1. Cancer Investigation 8, 592– 602.
Phenolic compounds of olive oil 109
Hirschman SZ (1972) Inactivation of DNA polymerases of murine
leukaemia viruses by calcium elenolate. Nature: New Biology
238, 277–279.
Huang MT, Osawa T, Ho CT & Rosen RT (1994) Food phyto-
chemicals for cancer prevention. In Fruits and Vegetables.ACS
Symposium Series no. 46. Washington, DC: American Chemical
Society.
Jialal I, Fuller CJ & Huet BA (1995) The effect of a-tocopherol
supplementation on LDL oxidation. A dose-response study.
Arteriosclerosis, Thrombosis, and Vascular Biology 15,
190–198.
Johnson IT, Williamson G & Musk SRR (1994) Anticarcinogenic
factors in plant foods. A new class of nutrients. Nutrition
Research Reviews 7, 1– 30.
Juven B, Henis Y & Jacoby B (1972) Studies on the mechanism of
the antimicrobial action of oleuropein. Journal of Applied
Bacteriology 35, 559–567.
Kane S, Seatter M & Gould G (1997) Functional studies of human
Glut5: effect of pH on substrate selection and an analysis of
substrate interactions. Biochemical and Biophysical Research
Communications 238, 503–505.
Kardono LB, Tsauri S, Pezzuto JM & Kinghorn AD (1990)
Cytotoxic constituents of the bark of Plumeria rubra collected in
Indonesia. Journal of Natural Products 53, 1447– 1455.
Kato MJ, Chu A, Davin LB & Lewis NG (1998) Biosynthesis of
antioxidant lignans in Sesamum indicum seeds. Phytochemistry
47, 583–591.
Kayano T, Burant C, Fukumoto H, Gould G, Fan Y, Eddy R, Byers
M, Shows T, Seino S & Bell G (1990) Human facilitative glucose
transporters. Journal of Biological Chemistry 265,
13276–13282.
Keceli T & Gordon MH (2001) The antioxidant activity and
stability of the phenolic fraction of green olives and extra virgin
olive oil. Journal of the Science of Food and Agriculture 81,
1391–1396.
Kernan MR, Amarquaye A, Chen J, Chan J, Sesin DF, Parkinson N,
Ye Z, Barrett M, Bales C, Stoddart CA, Sloan B, Blanc P,
Limbach C, Mrisho S, Rozhon EJ, Chen JL & Ye ZJ (1998)
Antiviral phenylpropanoid glycosides from the medicinal plant
Markhamia lutea. Journal of Natural Products 61, 564– 570.
Keys A (1995) Mediterranean diet and public health: personal
reflections. American Journal of Clinical Nutrition 61,
1321–1323.
Kissebah AH & Krakower GR (1994) Regional adiposity and
morbidity. Physiological Reviews 74, 761– 811.
Kohyama N, Nagata T, Fujimoto S & Sekiya K (1997) Inhibition of
arachidonate lipoxygenase activities by 2- (3, 4-dihydroxyphe-
nyl)ethanol, a phenolic compound from olives. Bioscience,
Biotechnology, and Biochemistry 61, 347– 350.
Laranjinha JA, Almeida LM & Madeira VM (1994) Reactivity of
dietary phenolic acids with peroxyl radicals: antioxidant activity
upon low density lipoprotein peroxidation. Biochemical
Pharmacology 48, 487–494.
Leenen R, Roodenburg AJ, Vissers MN, Schuurbiers JA, van Putte
KP, Wiseman SA & van de Put FH (2002) Supplementation of
plasma with olive oil phenols and extracts: influence on LDL
oxidation. Journal of Agricultural and Food Chemistry 50,
1290–1297.
Limiroli R, Consonni R, Ottolina G, Marsilio V, Bianchi G & Zetta
L (1995)
1
H and
13
C NMR characterization of oleuropein
aglycones. Journal of the Chemical Society, Perkin
Transactions 1 5, 1519– 1523.
Limiroli R, Consonni R, Ranalli A, Bianchi G & Zetta L (1996)
1
H
NMR study of phenolics in the vegetation water of three cultivars
of Olea europaea: similarities and differences. Journal of
Agricultural and Food Chemistry 44, 2040 2048.
Lipworth L, Martinez ME, Angell J, Hsien CC & Trichopoulos D
(1997) Olive oil and human cancer an assessment of evidence.
Preventive Medicine 26, 181– 190.
Lo Scalzo R, Scarpati ML & Scalzo RI (1993) A new secoiridoid
from olive wastewaters. Journal of Natural Products 56,
621–623.
Maggino T, Pirrone F, Velluti F & Bucciante G (1993) The role of
the endocrine factors and obesity in hormone-dependent
gynecological neoplasias. European Journal of Gynaecological
Oncology 14, 119–126.
Manna C, Galletti P, Cucciolla V, Moltedo O, Leone A & Zappia V
(1997) The protective effect of the olive oil polyphenol (3, 4-
dihydroxyphenyl)ethanol counteracts reactive oxygen metab-
olite-induced cytotoxicity in Caco-2 cells. Journal of Nutrition
127, 286–292.
Manna C, Galletti P, Cucciolla V, Montedoro GF & Zappia V
(1999) Olive oil hydroxytirosol protects human erythrocytes
against oxidative damages. Journal of Nutritional Biochemistry
10, 159–165.
Manna C, Galletti P, Misto G, Cucciolla V, D’Angelo S & Zappia V
(2000) Transport mechanism and metabolism of olive oil
hydroxytyrosol in Caco-2 cells. FEBS Letters 470, 341 344.
Mannino S, Cosio MS & Bertuccioli M (1993) High performance
liquid chromatography of phenolic compounds in virgin olive oil
using amperometric detector. Italian Journal of Food Science 4,
363–370.
Martinez-Dominguez E, de la Puerta R & Ruiz-Gutierrez V (2001)
Protective effects upon experimental inflammation models of a
polyphenol-supplemented virgin olive oil diet. Inflammation
Research 50, 102– 106.
Masella R, Cantafora A, Modesti D, Cardilli A, Gennnaro L, Bocca
A & Coni E (1999) Antioxidant activity of 3, 4-DHPEA-EA and
protocatechuic acid: a comparative assessment with other olive
oil biophenols. Redox Report 4, 113–121.
Miro
´Casas E, Albadalejo MF, Covas Planells MI, Colomer MF,
Lamuela Ravento
´s RM & de la Torre Fornell R (2001) Tyrosol
bioavailability in humans after ingestion of virgin olive oil.
Clinical Chemistry 47, 341–343.
Miro
´Casas E, Covas MI, Farre M, Fito M, Ortuno J, Weinbrenner
T, Roset P & de la Torre R (2003) Hydroxytyrosol disposition in
humans. Clinical Chemistry 49, 945–952.
Mirochnitchenko O, Prokopenko O, Palnitkar U, Kister I, Powell
WS & Inouye M (2000) Endotoxemia in transgenic mice
overexpressing human glutathione peroxidases. Circulation
Research 87, 289– 295.
Montedoro GF (1972) I costituenti fenolici presenti negli oli
vergini di oliva. Nota 1: identificazione di alcuni acidi fenolici e
loro potere antiossidante (Phenolic constituents present in virgin
olive oils. Part 1: identification of some phenolic acids and their
antioxidant ability). STA 3, 177– 186.
Montedoro G, Servili M, Baldioli M & Miniati E (1992) Simple
and hydrolyzable phenolic compounds in virgin olive oil. 1.
Their extraction, separation, and quantitative and semiquantita-
tive evaluation by HPLC. Journal of Agricultural and Food
Chemistry 40, 1571–1576.
Monteleone E, Caporale G, Carlucci A & Pagliarini E (1998)
Optimisation of extra virgin olive oil quality. Journal of the
Science of Food and Agriculture 77, 31–37.
Moreno JJ & Mitjavilab MT (2003) The degree of unsaturation of
dietary fatty acids and the development of atherosclerosis
(Review). Journal of Nutritional Biochemistry 14, 182– 195.
Mosca L, De Marco C, Visioli F & Cannella C (2000) Enzymatic
assay for the determination of olive oil polyphenol content: assay
conditions and validation of the method. Journal of Agricultural
and Food Chemistry 48, 297–301.
Mousavi Y & Adlercreutz H (1992) Enterolactone and estradiol
inhibit each others proliferative effect on MCF-7 breast cancer
E. Tripoli et al.110
cells in culture. Journal of Steroid Biochemistry and Molecular
Biology 41, 615–619.
Mulinacci N, Romani A, Galardi C, Pinelli P, Giaccherini C &
Vincieri FF (2001) Polyphenolic content in olive oil waste waters
and related olive samples. Journal of Agricultural and Food
Chemistry 49, 3509–3514.
Nardini M, D’aquino M, Tomassi G, Gentili V, Di Felice M &
Scaccini C (1995) Inhibition of human low-density lipoprotein
oxidation by caffeic acid and other idroxycinnamic acid
derivatives. Free Radical Biology and Medicine 19, 541 552.
Newcomb TG & Loeb LA (1998) Mechanism of mutagenicity of
oxidatively-modified bases. In Molecular Biology of Free
Radicals in Human Diseases, pp. 137 166 [OI Aruoma and B
Halliwell, editors]. Saint Lucia: OICA International.
Nomoto M, Yamada K, Haga M & Hayashi M (1998) Improvement
of intestinal absorption of peptide drugs by glycosylation:
transport of tetrapeptide by the sodium ion-dependent D-glucose
transporter. Journal of Pharmaceutical Sciences 87, 326– 332.
Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B &
Bartsch H (2000a) The antioxidant/anticancer potential of
phenolic compounds isolated from olive oil. European Journal
of Cancer 36, 1235–1247.
Owen RW, Giacosa A, Hull WE, Haubner R, Wurtele G,
Spiegelhalder B & Bartsch H (2000b) Olive-oil consumption and
health: the possible role of antioxidants. Lancet Oncology 1,
107–112.
Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B &
Bartsch H (2000c) Identification of lignans as major components
in the phenolic fraction. Clinical Chemistry 46, 976 988.
Papadopoulos G & Boskou D (1991) Antioxidant effect of natural
phenols on olive oil. Journal of the American Oil Chemists
Society 68, 669–671.
Pardo F, Perich F, Villarroel L & Torres R (1993) Isolation of
verbascoside, an antimicrobial constituent of Buddleja globosa
leaves. Journal of Ethnopharmacology 39, 221– 222.
Parthasarathy S (1991) Novel atherogenic oxidative modification
of low density lipoprotein. Diabetes/Metabolism Reviews 7, 163.
Petroni A, Blasevich M, Salami M, Papini N, Montedoro GF &
Galli C (1995) Inhibition of platelet aggregation and eicosanoid
production by phenolic components of olive oil. Thrombosis
Research 78, 151– 160.
Pezzuto JM (1997) Plant-derived anticancer agents. Biochemical
Pharmacology 53, 121–133.
Prasad K (1997) Hydroxyl radical-scavenging property of
secoisolar-iciresinol diglucoside (SDG) isolated from flax-
seed. Molecular and Cellular Biochemistry 168, 117 123.
Princen HMG, van Poppel G, Vogelazang C, Buytenhek R & Kok
FJ (1992) Supplementation with vitamin E but not b-carotene in
vivo protects low density lipoprotein from lipid peroxidation in
vitro. Arteriosclerosis and Thrombosis 12, 554.
Ranalli A, De Mattia G & Ferrante ML (1997) Comparative
evaluation of the olive oil given by a new processing system.
International Journal of Food Science and Technology 32,
289–297.
Ranalli A, De Mattia G & Ferrante ML (1998) The characteristics
of percolation olive oils produced with a new processing enzyme
aid. International Journal of Food Science and Technology 33,
247–258.
Ranalli A, Ferrante ML, De Mattia G & Costantini N (1999)
Analytical evaluation of virgin olive oil of first and second
extraction. Journal of Agricultural and Food Chemistry 47,
417–424.
Reaven PD, Khouw A, Beltz WF, Parthasarathy S & Witztum J
(1993) Effect of dietary antioxidant combinations in humans.
Protection of LDL by vitamin E but not by b-carotene.
Arteriosclerosis and Thrombosis 13, 590.
Reaven PD, Parthasarathy S, Grasse BJ, Miller E, Almazan F,
Mattson FH, Khoo JC, Steinberg D & Witztum JL (1991)
Feasibility of using an oleate-rich diet to reduce the
susceptibility of low-density lipoprotein to oxidative modifi-
cation in humans. American Journal of Clinical Nutrition 54,
701–706.
Rice-Evans CA, Miller NJ & Paganga G (1996) Structure-
antioxidant activity relationship of flavonoids and phenolic
acids. Free Radical Biology and Medicine 20, 933– 956.
Rohn TT, Hinds TR & Vincenzi FF (1993) Ion transport ATPases
as targets for free radical damage. Protection by an aminosteroid
of the Ca21 pump ATPase and Na1/K1 pump ATPase of human
red blood cell membranes. Biochemical Pharmacology 46,
525–534.
Ryan D, Lawrence H, Prenzler PD & Antolovic M (2001)
Recovery of phenolic compounds from Olea europeae.
Analytica Chimica Acta 445, 67–77.
Sadrzadeh SMH, Graf E, Panter SS, Hallaway PE & Eaton JW
(1984) Hemoglobin. A biologic Fenton reagent. Journal of
Biological Chemistry 259, 14354–14356.
Salami M, Galli C, De Angelis L & Visioli F (1995) Formation of
F2-isoprostanes in oxidized low density lipoprotein. Inhibitory
effects of hydroxytyrosol. Pharmacological Research 31,
275–279.
Scaccini C, Nardini M, D’Acquino M, Gentili V, Di Felice M &
Tomassi G (1992) Effect of dietary oils on lipid peroxidation and
on antioxidant parameters of rat plasma and lipoprotein
fractions. Journal of Lipid Research 33, 627– 633.
Schapira DV, Kumar NB & Lyman GH (1991) Obesity, body fat
distribution, and sex hormones in breast cancer patients. Cancer
67, 2215–2218.
Schroder HC, Merz H, Steffen R, Muller WE, Sarin PS, Trumm S,
Schulz J & Eich E (1990) Differential in vitro antiHIVactivity of
natural lignans. Zeitschrift Naturforschung 45, 1215– 1221.
Serraino M & Thompson LU (1991) The effect of flaxseed
supplementation on early risk markers for mammary carcino-
genesis. Cancer Letters 60, 135–142.
Serraino M & Thompson LU (1992) The effect of flaxseed
consumption on the initiation and promotional stages of
mammary carcinogenesis. Nutrition and Cancer 17, 153–159.
Servili M, Baldioli M, Selvaggini R, Macchioni A & Montedoro
GF (1999a) Phenolic compounds of olive fruit: one- and two-
dimensional nuclear magnetic resonance characterization of
nu
¨zhenide and its distribution in the constitutive parts of fruit.
Journal of Agricultural and Food Chemistry 47, 12 18.
Servili M, Baldioli M, Selvaggini R, Miniati E, Macchioni A &
Montedoro GF (1999b) HPLC evaluation of phenols in olive
fruit, virgin olive oil, vegetation waters and pomace and 1D and
2D-NMR characterization. Journal of the American Oil
Chemists Society 76, 873–882.
Soler-Rivas C, Espin JC & Wichers HJ (2000) Oleuropein and
related compounds. Journal of the Science of Food and
Agriculture 80, 1013– 1023.
Solinas M & Cichelli A (1981) Sulla determinazione delle sostanze
fenoliche dell’olio di oliva (On the determination of phenolic
substances of olive oil). Rivista Italiana Sostanze Grasse 58,
159–164.
Speroni E, Guerra MC, Minghetti A, Crespi-Perellino N, Pasini P,
Piazza F & Roda A (1998) Oleuropein evaluated in vitro and in
vivo as an antioxidant. Phytotherapy Research 12, 98– 100.
Stretch G, Nation R, Evans A & Milne R (1999) Organ perfusion
techniques in drug development. Drug Development Research
46, 292–301.
Takata K (1995) Glucose transporters in the transepithelial
transport of glucose. Journal of Electron Microscopy 45,
275–284.
Phenolic compounds of olive oil 111
Tanaka T, Makita H, Kawamori T, Kawabata K, Mori H, Murakami
A, Satoh K, Hara A, Ohigashi H & Koshimizu K (1997) A
xanthine oxidase inhibitor 10 acetoxychavicol acetate inhibits
azoxymethane-induced colonic aberrant crypt foci in rats.
Carcinogenesis 18, 1113– 1118.
Tassou CC & Nychas GJE (1994) Inhibition of Staphylococcus
aureus by olive phenolics in broth and in a model food system.
Journal of Food Protection 57, 120 124.
Tassou CC & Nychas GJE (1995) Inhibition of Salmonella
enteritidis by oleuropein in broth and in a model food system.
Letters in Applied Microbiology 20, 120– 124.
Tassou CC, Nychas GJE & Board RG (1991) Effect of phenolic
compounds and oleuropein on the germination of Bacillus cereus
T spores. Biotechnology and Applied Biochemistry 13, 231–237.
Thompson LU, Seidl MM, Rickard SE, Orcheson LJ & Fong HH
(1996) Antitumorigenic effect of a mammalian lignan precursor
from flaxseed. Nutrition and Cancer 26, 159–165.
Tranter HS, Tassou SC & Nychas GJ (1993) The effect of the olive
phenolic compound, oleuropein, on growth and enterotoxin B
production by Staphylococcus aureus. Journal of Applied
Bacteriology 74, 253–259.
Trichopoulou A (1995) Olive oil and breast cancer. Cancer Causes
Control 6, 475– 476.
Trichopoulou A, Vasilopoulou E & Lagiou A (1999) Mediterra-
nean diet and coronary heart disease: are antioxidants critical?
Nutrition Reviews 57, 253– 255.
Tsimidou M, Lytridou M, Boskou D, Paooa-Lousi A, Kotsifaki F &
Petrakis C (1996) On the determination of minor phenolic acids
of virgin olive oil by RP-HPLC. Grasas y Aceites en la Nutricio
´n
Humana 47, 151–157.
Tsukamoto H, Hisada S & Nishibe S (1984) Lignans from bark of
the Olea plants, 1. Chemical and Pharmaceutical Bulletin 32,
2730–2735.
Tsukamoto H, Hisada S & Nishibe S (1985) Lignans from bark of
the Olea plants, 2. Chemical and Pharmaceutical Bulletin 33,
1232–1241.
Tuck KL, Freeman MP, Hayball PJ, Stretch GL & Stupans I (2001)
The in vivo fate of hydroxytyrosol and tyrosol, antioxidant
phenolic constituents of olive oil, after intravenous and oral
dosing of labeled compounds to rats. Journal of Nutrition 131,
1993–1996.
Tuck KL & Hayball PJ (2002) Major phenolic compounds in olive
oil: metabolism and health effects. Journal of Nutritional
Biochemistry 13, 636–644.
van Dyke BR & Saltman P (1996) Hemoglobin: a mechanism for
the generation of hydroxyl radicals. Free Radical Biology and
Medicine 20, 985–989.
Vasquez Roncero A (1978) Les polyphenols de l’huile d’olive et
leur influence sur les characteristiques de l’huile (Polyphenols of
olive oil and their influence on oil characteristics). Revue
Franc¸aise des Corps Gras 25, 21– 26.
Venkatasubbaiah P & Chilton WS (1990) Phytotoxins of
Botryosphaeria obtusa. Journal of Natural Products 53,
1628–1630.
Vieira O, Laranjinha J, Madeira V & Almeida L (1998) Cholesteryl
ester hydroperoxide formation in myoglobin-catalyzed low
density lipoprotein oxidation: concerted antioxidant activity of
caffeic and p-coumaric acids with ascorbate. Biochemical
Pharmacology 55, 333–340.
Visioli F (2000) Antioxidants in Mediterranean diets. World
Review of Nutrition and Dietetics 87, 43– 55.
Visioli F, Bellomo G, Montedoro GF & Galli C (1995a)Low
density lipoprotein oxidation is inhibited in vitro by olive oil
constituents. Atherosclerosis 117, 25– 32.
Visioli F, Bellomo GF & Galli C (1998) Free radical scavenging
properties of olive oil polyphenols. Biochemical and Biophysical
Research Communications 247, 60– 64.
Visioli F, Bordone R, Perugini C, Bagnati M, Cau C &
Bellomo G (2000a) The kinetics of copper-induced LDL
oxidation depend upon its lipid composition and antioxidant
content. Biochemical and Biophysical Research Communi-
cations 268, 818–822.
Visioli F, Borsani L & Galli C (2000b) Diet and prevention of
coronary heart disease: the potential role of phytochemicals.
Cardiovascular Research 47, 419– 425.
Visioli F & Galli C (1998a) Olive oil phenols and their potential
effects on human health. Journal of Agricultural and Food
Chemistry 46, 4292–4296.
Visioli F & Galli C (1998b) The effect of minor constituents of
olive oil on cardiovascular disease: new findings. Nutrition
Reviews 56, 142–147.
Visioli F & Galli C (2001) Antiatherogenic components of
olive/olive oil. Current Atherosclerosis Reports 3, 64– 67.
Visioli F, Galli C, Bornet F, Mattei A, Patelli R, Galli G & Caruso
D (2000c) Olive oil phenolics are dose-dependently absorbed in
humans. FEBS Letters 468, 159–160.
Visioli F, Poli A & Galli C (2002) Antioxidant and other biological
activities of phenols from olives and olive oil. Medicinal
Research Reviews 22, 65– 75.
Visioli F, Vinceri FF & Galli C (1995b) “Waste waters” from olive oil
production are rich in natural antioxidants. Experientia 51,32–34.
Walter WM Jr, Flemming HP & Etchells JL (1973) Preparation of
antimicrobial compounds by hydrolysis of oleuropein from
green olives. Applied Microbiology 26, 773– 776.
Wang C, Ma
¨kela
¨T, Hase T, Adlercreutz H & Kurzer MS (1994)
Lignans and flavonoids inhibit aromatase enzyme in human
preadipocytes. Journal of Steroid Biochemistry and Molecular
Biology 50, 205–212.
Willet WC, Sacks S, Trichopoulou A, Drescher G, Ferro-Luzzi A,
Helsinf E & Trichopoulos D (1995) Mediterranean diet pyramid:
a cultural model for healthy eating. American Journal of Clinical
Nutrition 61, 1402–1406.
Wiseman SA, Mathot JNNJ, De Fouw NJ & Tijburg LBM (1996)
Dietary non-tocopherol antioxidants present in extra virgin olive
oil increase the resistance of low density lipoproteins to
oxidation in rabbits. Atherosclerosis 120, 15– 23.
Yamanaka N, Oda O & Nagao S (1997) Green tea catechins such as
(2)-epicatechin and (2)-epigallocatechin accelerate Cu
2þ
-
induced low-density lipoprotein oxidation in propagation phase.
FEBS Letters 401, 230–234.
Yermilov V, Rubio J & Ohshima H (1995) Formation of
8-nitroguanine in DNA treated with peroxynitrite in vitro and
its rapid removal from DNA by depurination. FEBS Letters 376,
207–210.
E. Tripoli et al.112
... All compounds were identified based on their elution order, full and fragmentation MS data (Table 4) compared with the literature data. According to the literature, among flavonoids, several flavanone O-glycosides were tentatively identified: eriocitrin and/or its isomer neoericitrin (peak 17), narirutin and/or naringin (peak 20), and hesperidin and/or neohesperidin (peak 25), the most representative components in Citrus genus [21]. Since each couple of isomers differ for the sugar portion constituted by rutinose or its isomer neohesperidose, the correct identification it is not possible based only on MS data. ...
... Since each couple of isomers differ for the sugar portion constituted by rutinose or its isomer neohesperidose, the correct identification it is not possible based only on MS data. However, eriocitrin, narirutin, and hesperidin are reported as the main component of Citrus juice, while neoeriocitrin, naringin, and neohesperidin are predominant in the peels [21]. In addition, four flavone C-glucosides, apigenin (peak 10) and diosmetin (peaks 14, 18, and 19) derivatives, were identified in both extracts by MS data [39]. ...
... Hesperidin and naringin, as well as their aglycones, were found to play an important role in the prevention of pathological conditions related to oxidative stress and inflammation, also thanks to their ability to inhibit key enzymes involved in the inflammation response and to downregulate the production of pro-inflammatory cytokines [19]. The cardioprotective effect of hesperidin and naringin, as well as their potential in the prevention of atherosclerosis and cancer, is reported in many studies [19,21,22,78]. In addition, several studies highlighted a lipid-lowering effect exerted by flavanones, in particular naringin and hesperidin, in in vivo models after a diet supplemented with a flavanone nutritional dose [42,43,79]. ...
Article
Full-text available
The increasing attention on the impact of food on human and environmental health has led to a greater awareness about nutrition, food processing, and food waste. In this perspective, the present work deals with the investigation of the chemical non-volatile and volatile profiles of two Citrus-based products, produced through a conscious process, using Citrus peels as natural gelling agents. Moreover, the total polyphenol content (TPC) and the antioxidant properties were evaluated, as well as their sensorial properties. Chemical and antioxidant results were compared with those of Citrus fresh fruits (C. reticulata, C. sinensis, and C. limon). Concerning the non-volatile fingerprint, the two samples showed a very similar composition, characterized by flavanones (naringenin, hesperetin, and eriodyctiol O-glycosides), flavones (diosmetin and apigenin C-glucosides), and limonoids (limonin, nomilinic acid, and its glucoside). The amount of both flavonoids and limonoids was higher in the Lemon product than in the Mixed Citrus one, as well as the TPC and the antioxidant activity. The aroma composition of the two samples was characterized by monoterpene hydrocarbons as the main chemical class, mainly represented by limonene. The sensorial analysis, finally, evidenced a good quality of both the products. These results showed that the most representative components of Citrus fruits persist even after the transformation process, and the aroma and sensorial properties endow an added value to Citrus preparations.
... The main flavonoid groups in citrus juice are flavanones, flavones and flavonols (Hunlun et al., 2017). Among the flavonoids, naringin, neohesperidin, neoeriocitrin, hesperidin, narirutin and didymin are found in bergamot, orange, mandarin, grapefruit and bitter orange juices (Tripoli et al., 2007). In addition to flavonoids, citrus juices contain significant amount of phenolic acids, including ferulic, sinapik, cafeic, chlorogenic, p-coumaric and o-coumaric acids (Wang et al., 2007;Xu et al., 2008). ...
... Phenolic compounds have been reported to possess a wide range of biological actions, such as a key enzymes in mitochondria, protection against coronary hearth diseases, anti-inflammatory, anti-tumor, antioxidative and antimicrobial activities (Harborne and Williams, 2000;Morton et al., 2000). Vitamin C is the most commonly vitamin found in citrus fruits (Zou et al., 2016), and it shows antioxidant activity through scavenging reactive oxygen species and protecting against oxidation of biological molecules (Tripoli et al., 2007;Sdiri et al., 2012). Carotenoids are pigments responsible for the characteristic color of citrus juices and peels. ...
... Of the aglycone forms, the essential flavanones are naringenin and hesperetin. Glycosides are divided into two types: neohesperidosides (e.g., naringin), which have a bitter taste, and rutinosides (e.g., hesperidin, narirutin, and didymin) ( Figure 1) [14,15]. The characteristic flavor of citrus fruits is caused by flavanones, usually diglycosides. ...
... Pharmaceutics 2022, 14, 890 ...
Article
Full-text available
While flavanones exist in a variety of chemical forms, their favorable health effects are most prominent in their free form-aglycones. Their concentrations in grapefruit (Citrus × paradisi L.) extracts vary according to the extraction and hydrolysis methods used. The primary aim of this work was to maximize the yields of naringin and naringenin from various parts of fresh grapefruit fruits (flavedo, albedo, and segmental) using different extraction and hydrolysis methods. In addition, we aimed to evaluate the excipient-magnesium aluminometasilicate-and determine its influence on the qualitative composition of grapefruit extracts. Extracts were obtained by heat reflux extraction (HRE), ultrasound-assisted extraction with an ultrasonic homogenizer (UAE*), and ultrasound-assisted extraction with a bath (UAE). Ultrasound-assisted extraction using a bath (UAE) was modulated using acidic, thermal, and alkaline hydrolysis. The highest yield of naringin 8A (17.45 ± 0.872 mg/g) was obtained from an albedo sample under optimal conditions using ultrasound-assisted extraction; a high yield of naringenin 23-SHR (35.80 ± 1.79 µg/g) was produced using the heat reflux method from the segmental part. Meanwhile, ultrasonic combined with thermal hydrolysis significantly increased flavanone extraction from the albedo and segmental parts: naringin from sample 9-A (from 17.45 ± 0.872 mg/g to 25.05 ± 1.25 mg/g) and naringenin from sample 15-S (from 0 to 4.21 ± 0.55 µg/g). Additionally, magnesium aluminometasilicate demonstrated significant increases of naringenin from all treated grapefruit parts. To our knowledge, this is the first report of magnesium aluminometasilicate used as an adsorbent in flavanone extractions.
... It acts as a moderate antioxidative agent due to its specific structure like the presence of the double bond at 2 and 3 carbons, absence of hydroxyl groups at 3, and the presence of catechol structure in ring B. It was also found to arrest transcriptional activation of inducible COX-2 (cyclooxygenase) and production of nitric oxide synthase in macrophage cell lines like, i.e., RAW 264.7, induced by lipopolysaccharides (LPS). Apigenin was also reported to inhibit nitric oxide induction by the gamma interferon stimulations [73,74]. ...
... Besides, these isothiocyanates were reported from Moringa leaves [74], and these compounds are well documented for their biological activities such as antimicrobial and antioxidant. Glucomoringin and various metabolites from Moringa oleifera are documented for its anti-inflammatory, antioxidant, antibacterial, antifungal, and antiviral potential [64,80,117]. ...
Article
Full-text available
Purpose of Review Worldwide occurring Moringa plant is commonly famous as a fruit vegetable, known as drumstick or shevga all over India. The miraculous nutritional potential of the drumstick plant was already proved by worldwide research. But in the common population, it is unknown for the nutritional potential of its leaves. The majority of the population is known it only as a fruit vegetable. The Moringa leaves contain almost all essential nutrients, growth factors, vitamins, amino acids, proteins, minerals, and metals like potassium, iron, and zinc. Besides these, nowadays, plant leaves may be used to prepare various nutritional supplements and medicine. Recent Findings Besides this, this review takes into account some joint efforts of NASI, Allahabad-funded project to use these Moringa leaves for different formulations and its popularization efforts for malnutrition eradication in tribal, i.e., development of recipes of Moringa leaves that will not only make easy preparations but also help to make habitual use of Moringa leaves today. Summary This review describes the morphology, occurrence, and distribution of Moringa sp., chemical constitutions of Moringa leaves, its potential as anticancer, antidiabetes, and antimicrobial agent and as a nutritional supplement and the commercial future of various products.
... Bactericidal activity is a well-known property of volatile oils, particularly those of marjoram and mandarin. Numerous studies have confirmed the antimicrobial activity of marjoram essential oils 21,22,25,41,42 and mandarin leaf essential oils 26,[43][44][45][46] . This study investigates the bactericidal activity of the hydro-distilled essential oils of the leaves of mandarin and marjoram. ...
Article
Full-text available
Helicobacter pylori can cause chronic gastritis, peptic ulcer, and gastric carcinoma. This study compareschemical composition and anti-H. pylori activity of mandarin leaves and marjoram herb essential oils, andtheir combined oil. GC/MS analysis of mandarin oil revealed six compounds (100% identified), mainlymethyl-N-methyl anthranilate (89.93%), and 13 compounds (93.52% identified) of marjoram oil, mainlytrans-sabinene hydrate (36.11%), terpinen-4-ol (17.97%), linalyl acetate (9.18%), and caryophyllene oxide(8.25%)). Marjoram oil (MIC ¼ 11.40 mg/mL) demonstrated higher activity than mandarin oil (MIC ¼31.25 mg/mL). The combined oil showed a synergistic effect at MIC of 1.95 mg/mL (same as clarithromycin).In-silico molecular docking on H. pylori urease, CagA, pharmacokinetic and toxicity studies were performedon major compounds from both oils. The best scores were for caryophyllene oxide then linalyl acetateand methyl-N-methyl anthranilate. Compounds revealed high safety and desirable properties. The com-bined oil can be an excellent candidate to manage H. pylori
... Flavonoids and their glycosides constitute one of the wide-ranging classes of natural phytochemical compounds. Flavonoids are very frequently occurring secondary metabolites available in plants and are also reported as antioxidant compounds (Tripoli et al., 2007;Keskesa et al., 2017;Mohammed et al., 2013). They also play an extended and crucial role in physiological and biological activities and serve as a chemotaxonomic marker (Cuyckens and Claeys, 2004;Cowan, 1999). ...
... The inactivation on microorganism was influenced by several factors such as food components, temperature, pH, and microorganism species [29]. In particular, bioactive compounds such as flavonoids, alkaloids, steroids, and terpenoids are capable of leading to cell death [30]. Thus, additional inactivation effects of OH could be probably due to the extracted bioactive compounds such as antioxidant phenolic compound by the rupture of structural component induced by electrical current [31]. ...
Article
Full-text available
Makgeolli is traditional rice based turbid wine in Korea. In this study, Makgeolli, was subjected to ohmic heating (OH) and conventional heating (CH) at different temperatures (65, 75, and 85 °C), and yeast inactivation, physicochemical properties, bioactive compounds, antioxidant activity, and sensory scores were compared. The D-values for OH were about half the values of CH under the same treatment temperature. Makgeolli was pasteurized for 10 D at 65, 75, and 85 °C, and then the quality characteristics were analyzed. The yeast counts in Makgeolli were zero after pasteurization for 10 D. The reducing sugar level was significantly higher after OH treatment than that after CH treatment (p < 0.05); however, but the acidity was more stable than that following CH treatment. There were minimal differences in pH between ohmically heated Makgeolli (OHM) and conventionally heated Makgeolli (CHM). The total phenolic and flavonoid contents of OHM were significantly higher than those of CHM (p < 0.05), and the antioxidant activity of OHM was significantly higher than that of CHM at 65 °C (p < 0.05). The residual α-amylase and glucoamylase activities were highest after OH treatment at 65 °C. Furthermore, sensory evaluation showed no significant differences between OHM and untreated Makgeolli; the scores of all parameters of OHM were higher than those of CHM. These results indicate that OH at 65 °C can optimally pasteurize Makgeolli, and it can be effectively applied with minimal deterioration in the quality of Makgeolli compare to conventional heating.
... A total of 31 polyphenolics were identified in Kinnow at six harvest maturity stages from M1 (mid-December) to M6 (early-February) and across two growing climates. These compounds were [52]. Hesperidin is generally the most abundant non-bitter bioflavonoid found in tangerines, oranges and lemon, whereas naringin is bitter and found only in pummelo and rough lime but not detected in lime and mandarin orange [53]. ...
Article
Full-text available
In this study, we investigated the impact of harvest maturity stages and contrasting growing climates on secondary metabolites in Kinnow mandarin. Fruit samples were harvested at six harvest maturity stages (M1–M6) from two distinct growing locations falling under subtropical–arid (STA) and subtropical–humid (STH) climates. A high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) technique was employed to identify and quantify secondary metabolites in the fruit juice. A total of 31 polyphenolics and 4 limonoids, with significant differences (p < 0.05) in their concentration, were determined. With advancing maturity, phenolic acids and antioxidant activity were found to increase, whereas flavonoids and limonoids decreased in concentration. There was a transient increase in the concentration of some polyphenolics such as hesperidin, naringin, narirutin, naringenin, neoeriocitrin, rutin, nobiletin and tangeretin, and limonoid aglycones such as limonin and nomilin at mid-maturity stage (M3) which coincided with prevailing low temperature and frost events at growing locations. A higher concentration of limonin and polyphenolics was observed for fruit grown under STH climates in comparison to those grown under STA climates. The data indicate that fruit metabolism during advanced stages of maturation under distinct climatic conditions is fundamental to the flavor, nutrition and processing quality of Kinnow mandarin. This information can help in understanding the optimum maturity stage and preferable climate to source fruits with maximum functional compounds, less bitterness and high consumer acceptability.
... Usually, oranges are eaten fresh or used for making jam, jelly, juice, resins, and orange seed oil. Phytochemicals are present in orange and, when eaten favorably, modulate human metabolism, preventing chronic and degenerative diseases (Tripoli et al., 2007). A single orange is said to have about 170 phytonutrients and over 60 flavonoids with antitumor, anti-inflammatory, blood clot inhibiting, and antioxidant properties, which help to benefit overall health (Cha et al., 2001). ...
Article
Full-text available
In recent years, the development of enriched dairy products with fruitsor fruit parts has been growing due to their potential health benefits andconsumer’s preferences. In this research, orange juice incorporated yogurtwas elaborated, and the effect of orange juice incorporation was evaluatedin terms of physicochemical and sensory attributes. Fresh orange juicewas extracted using an electric juicer. Skim milk powder, starter culture,and sugar were used to prepare four yogurt samples, S1, S2, S3, and S4,containing 0%, 3%, 5%, and 7% orange juice, respectively. Syneresis, waterholding capacity (WHC), pH, viscosity, and firmness of the samples werecompared, and the sensory quality of the prepared yogurt was evaluated.With the increasing orange juice percentage, the syneresis of the yogurtincreased. Sample S4 (7% orange juice supplemented yogurt) exhibited ahigher syneresis value (11.37% ± 0.81) than the other samples. Meanwhile,the WHC, pH, and viscosity decreased when a higher proportion of juicewas assimilated to the yogurt. The lowest values for WHC, pH, and viscositywere possessed by S4 (7% orange juice), where the values were 53.20, 3.68,and 123.33 m Pas, respectively. The firmness of yogurt improved with theaddition of higher orange juice content. In the sensory test, orange juiceyogurt obtained higher scores than the control one. The panelists preferredS2 (3% orange juice) which got the highest scores for color, flavor, mouthfeel,taste, and overall acceptability among all the samples. The result exhibited an innovative consumer-based fruit yogurt with changes in its properties.
... Many substances contribute to the biological properties of citrus fruits, such as carotenoids [41], flavonoids [42], ascorbic and other organic acids [31]. However, in consequence of the possibility of extracting them from the peels as by-products, bioactivities of EOs have been considered more in-depth, and independently studied. ...
Article
Full-text available
Citrus essential oils (EOs) are widely used as flavoring agents in food, pharmaceutical, cosmetical and chemical industries. For this reason, their demand is constantly increasing all over the world. Besides industrial applications, the abundance of EOs in the epicarp is particularly relevant for the quality of citrus fruit. In fact, these compounds represent a natural protection against postharvest deteriorations due to their remarkable antimicrobial, insecticidal and antioxidant activities. Several factors, including genotype, climatic conditions and cultural practices, can influence the assortment and accumulation of EOs in citrus peels. This review is focused on factors influencing variation of the EOs’ composition during ripening and on the implications on postharvest quality of the fruit.
Article
Oleuropein, an intensely bitter glucoside, was isolated from green olives. Hydrolysis products obtained from oleuropein in sufficient quantity for further tests were: (i) β-3,4-dihydroxyphenylethyl alcohol prepared by acid hydrolysis of oleuropein; (ii) elenolic acid obtained by methanolysis of oleuropein, isolation of the intermediate acetal, and subsequent acid hydrolysis; and (iii) oleuropein aglycone formed by the action of β-glucosidase on the parent glucoside. Mass spectral verification of the isolated compounds and ultraviolet absorption data are given. Oleuropein and its aglycone had similar threshold levels for detection of bitterness, whereas elenolic acid and β-3,4-dihydroxyphenylethyl alcohol were not judged to be bitter.