Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 119, Issue -, Pages 73-85Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2018.05.026
Keywords
Olive oil; Phenolic compounds; Cytotoxicity; Intracellular reactive oxygen species; Apoptosis; Breast cancer
Categories
Funding
- Xunta de Galicia
- FEDER, Interreg Espana-Portugal Programme [0377_IBERPHENOL_6_E, 0181_NANOEATERS_1_E]
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The aim of the present work was to evaluate the phenolic profile of the 'Brava' extra virgin olive oil and assess its potential as a natural adjuvant in combination with chemotherapy treatment. The total phenol content of the phenolic extracts was 764 mg gallic acid equivalents/kg and the total antioxidant capacity was 2309, 1881 and 2088 mu M trolox equivalents/kg determined by Diphenyl-l-picrylhydrazyl free radical method, Ferric Reducing Antioxidant Power and Trolox Equivalent Antioxidant Capacity assay, respectively. Secoiridoids comprised 83% of the total phenolic compounds. The main secoiridoid from oleuropein was the main isomer of oleuropein aglycone (74 mg/kg). The main secoiridoid from ligstroside was the main isomer of ligstroside aglycone (214 mg/kg). These phenolic extracts showed a significant decrease in cell viability on MCF-7 breast cancer cells in a dose and time dependent manner. 48 h-treatments with different concentrations of the extracts induced intracellular ROS generation and cell death.
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