Abstract
Alperujo—a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments - is a highly valuable olive by-product due to its high content in phenolic compounds. In this study, we assessed whether β-cyclodextrin (β-CD), which is used to extract and protect alpejuro phenolic compounds (hydroxytyrosol-O-glucoside, tyrosol, caffeic, and p-coumaric acids) could impact on their bioaccessibility (i.e., the percentage of molecule found in the aqueous phase of the digesta) and uptake by intestinal cells, by using an in vitro digestion model and Caco-2 TC7 cells in culture, respectively. Our results showed that β-CD did not change the bioaccessibility of the selected phenols. Hydroxytyrosol-O-glucoside and caffeic did not cross Caco-2 cell monolayers. Conversely ferulic acid, identified as the main caffeic acid intestinal metabolite, was absorbed through intestinal cell monolayers (~20%). Interestingly, β-CD moderately but significantly improved the local absorption of tyrosol and p-coumaric acid (2.3 + 1.4% and 8.5 ± 4.2%, respectively, p < 0.05), even if their final bioavailability (expressed as bioaccessibility × absorption by Caco-2 cells) was not modified (16.2 ± 0.6% vs. 16.8 ± 0.5% for tyrosol and 32.0 ± 3.2% vs. 37.2 ± 3.2% for p-coumaric acid, from pure alperujo and alperujo complexed with β-CD, respectively). Overall, our results show that β-CD is an interesting extraction and storage agent for phenolic compounds that does not alter their in vitro bioavailability.
Highlights
About 98% of the global olive production originates from the Mediterranean basin, among which73% from Southern Europe with Spain, Italy, and Greece as the main producers [1,2]
Phenyl alcohols and cinnamic acids - including hydroxytyrosol (HT), tyrosol (Tyr), caffeic acid (CA), and p-coumaric acid (p-Cm) and their glycosides, such as HT-O-glucosides (HT-Glc) are the main phenolic classes found in this olive pomace [5,6] (Figure 1)
HT-Glc; (b) tyrosol (Tyr); (c) caffeic acid (CA); and, (d) p-coumaric acid (p-Cm) from compartment. (a) HT-Glc; (b) tyrosol (Tyr); (c) caffeic acid (CA); and, (d) p-coumaric acid (p-Cm) from either pure alperujo of alperujo complexed with β-CD
Summary
About 98% of the global olive production originates from the Mediterranean basin, among which73% from Southern Europe with Spain, Italy, and Greece as the main producers [1,2]. About 98% of the global olive production originates from the Mediterranean basin, among which. Alperujo is a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments [3]. Because of its high moisture and high phenolic content, this semi-solid leftover is considered to be one of the most abundant Mediterranean pollutants [4]. Many studies confirmed the potential of alperujo as a concentrated and cost-effective source of olive phenolic compounds. Phenyl alcohols and cinnamic acids - including hydroxytyrosol (HT), tyrosol (Tyr), caffeic acid (CA), and p-coumaric acid (p-Cm) and their glycosides, such as HT-O-glucosides (HT-Glc) are the main phenolic classes found in this olive pomace [5,6] (Figure 1).
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