Literature DB >> 12405779

Production in large quantities of highly purified hydroxytyrosol from liquid-solid waste of two-phase olive oil processing or "Alperujo".

Juan Fernández-Bolaños1, Guillermo Rodríguez, Rocio Rodríguez, Antonia Heredia, Rafael Guillén, Ana Jiménez.   

Abstract

The effect of hydrothermal treatment of two-phase olive waste (alperujo) on the solubilization of hydroxytyrosol was studied. Different conditions of saturated steam were assayed. A high amount of hydroxytyrosol was solubilized and increased with increasing steaming temperature and time, reaching 1.4-1.7 g/100 g of dry alperujo. The effect of acidic (H(2)SO(4)) and basic (NaOH) catalysts was also evaluated. Acid-catalyzed treatment was more effective at milder conditions, whereas the alkali-catalyzed conditions were not very suitable. In the present study, the extracted hydroxytyrosol was purified by means of a new, simple, and inexpensive chromatographic system, under international patent application (PCT/ES02/00058). From 1000 kg of alperujo, with 70% humidity, can be obtained approximately 4.5-5 kg of hydroxytyrosol. After a purification process, at least 3 kg of hydroxytyrosol, at 90-95% purity, would be obtained. The purified compound was identified by HPLC/UV and (1)H and (13)C NMR analyses, and its antioxidant activity was tested on refined olive oil without antioxidants by Rancimat method. The oxidative stability of refined olive oil was increased by a factor of 1.71 in the presence of 100 ppm of hydroxytyrosol.

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Year:  2002        PMID: 12405779     DOI: 10.1021/jf011712r

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  14 in total

1.  Production of a metal-binding exopolysaccharide by Paenibacillus jamilae using two-phase olive-mill waste as fermentation substrate.

Authors:  Jose Antonio Morillo; Margarita Aguilera; Alberto Ramos-Cormenzana; Mercedes Monteoliva-Sánchez
Journal:  Curr Microbiol       Date:  2006-07-27       Impact factor: 2.188

2.  Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats.

Authors:  Fátima Rubio-Senent; Baukje de Roos; Garry Duthie; Juan Fernández-Bolaños; Guillermo Rodríguez-Gutiérrez
Journal:  Eur J Nutr       Date:  2014-12-14       Impact factor: 5.614

3.  Anti-platelet effects of olive oil extract: in vitro functional and proteomic studies.

Authors:  Baukje de Roos; Xuguang Zhang; Guillermo Rodriguez Gutierrez; Sharon Wood; Garry J Rucklidge; Martin D Reid; Gary J Duncan; Louise L Cantlay; Garry G Duthie; Niamh O'Kennedy
Journal:  Eur J Nutr       Date:  2011-01-01       Impact factor: 5.614

Review 4.  Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

Authors:  Alessandra Bendini; Lorenzo Cerretani; Alegria Carrasco-Pancorbo; Ana Maria Gómez-Caravaca; Antonio Segura-Carretero; Alberto Fernández-Gutiérrez; Giovanni Lercker
Journal:  Molecules       Date:  2007-08-06       Impact factor: 4.411

5.  Guanidine alkaloids and Pictet-Spengler adducts from black cohosh (Cimicifuga racemosa).

Authors:  Tanja Gödecke; David C Lankin; Dejan Nikolic; Shao-Nong Chen; Richard B van Breemen; Norman R Farnsworth; Guido F Pauli
Journal:  J Nat Prod       Date:  2009-03-27       Impact factor: 4.050

6.  Use of whole cells of Pseudomonas aeruginosa for synthesis of the antioxidant hydroxytyrosol via conversion of tyrosol.

Authors:  N Allouche; M Damak; R Ellouz; S Sayadi
Journal:  Appl Environ Microbiol       Date:  2004-04       Impact factor: 4.792

Review 7.  Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review.

Authors:  Rahele Ghanbari; Farooq Anwar; Khalid M Alkharfy; Anwarul-Hassan Gilani; Nazamid Saari
Journal:  Int J Mol Sci       Date:  2012-03-12       Impact factor: 6.208

8.  Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents.

Authors:  África Fernández-Prior; Alejandra Bermúdez-Oria; María Del Carmen Millán-Linares; Juan Fernández-Bolaños; Juan Antonio Espejo-Calvo; Guillermo Rodríguez-Gutiérrez
Journal:  Foods       Date:  2021-01-22

9.  Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps.

Authors:  Antonio Lama-Muñoz; Antonio Gómez-Carretero; Fátima Rubio-Senent; Alejandra Bermúdez-Oria; Inés Maya; José G Fernández-Bolaños; Blanca Vioque; Juan Fernández-Bolaños
Journal:  Antioxidants (Basel)       Date:  2021-05-05

10.  Synthesis of hydroxytyrosyl alkyl ethers from olive oil waste waters.

Authors:  Andrés Madrona; Gema Pereira-Caro; Raquel Mateos; Guillermo Rodríguez; Mariana Trujillo; Juan Fernández-Bolaños; José L Espartero
Journal:  Molecules       Date:  2009-05-11       Impact factor: 4.411

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