Journal
FOODS
Volume 10, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/foods10020227
Keywords
table olive; phenolics; hydroxytyrosol; 3,4-dihydroxyphenylglycol; anti-inflammatory; antioxidant
Categories
Funding
- Andalusian research, development and innovation plan (PAIDI 2020) [P18-TP-616]
- Spanish Ministry of Economy and Competitiveness Ramon y Cajal Programme [RyC2012-10456]
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New liquid effluents based on the use of acetic acid in the table olive industry allow for easier extraction of bioactive compounds, particularly hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG). The anti-inflammatory activity of these phenolic extracts was demonstrated by studying the expression of cytokines and the levels of these proteins.
New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with or without acetic acid for storing the table olive enhances the extraction of two more active phenolic compounds: hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG). This work has two aims: (1) measure the solubilization of phenolics controlled for two years using more than thirty olive varieties with different ripeness index as a potential source of HT and DHPG, and (2) evaluate the anti-inflammatory activity of the purified phenolics. The effluents with a higher concentration of phenolics were used for the extraction of HT and DHPG in order to evaluate its antioxidant and anti-inflammatory activity in vitro by the determination of pro-inflammatory cytokines such as Human Tumor Necrosis Factor-alpha (TNF), Interleukin-6 (IL-6), and Interleukin-1 beta (Il-1 beta). The anti-inflammatory activity of these phenolic extracts was demonstrated by studying the expression of cytokines by qPCR and the levels of these proteins by enzyme-linked immunosorbent assay (ELISA).
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