Chapter 159 - Functional Properties of Pentacyclic Triterpenes Contained in Pomace Olive Oil

Abstract

Olea europaea L. is a rich source of a variety of pentacyclic triterpenoids including oleanolic acid, maslinic acid, erythrodiol and uvaol, which have shown numerous biological effects. They are the most abundant triterpenoids in the unsaponifiable fraction of virgin olive oil. A special source of these triterpenic compounds is pomace olive oil, called “orujo” olive oil in Spain, which is obtained from the waste of olives (which comprises a blend of olive leaves, cuticle and surface) resulting from the mechanical extraction of virgin olive oil. This olive sub-product contains higher concentrations of triterpenic acids and alcohols than virgin olive oil, exceeding values of 120 mg kg–+. In fact, the total amount of the triterpenic alcohols, erythrodiol plus uvaol, is a parameter of purity to detect the presence of pomace olive oil. Oleanolic acid has been identified as the aglycone of numerous triterpenoid saponins in medicinal plants, as an active component in these plants, contributing to the production of several biological and pharmacological effects. There is a growing interest regarding the biopharmaceutical potential of triterpenoids extracted from pomace olive oil and many studies are currently trying to elucidate the mechanisms underlying their biological and pharmacological activities. This chapter focuses on the main functional properties of natural triterpenoids contained in pomace olive oil and the molecular transduction pathways reported to be involved in these activities.