Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin-Polyphenols and Their Antioxidant and Antiproliferative Activities.

Alejandra Bermúdez-Oria,África Fernández-Prior,Elisa Rodríguez-Juan,Juan Fernández-Bolaños,Guillermo Rodríguez-Gutiérrez

doi:10.3390/antiox10121858

Alejandra Bermúdez-Oria, África Fernández-Prior + Show 3 more

Open Access

https://doi.org/10.3390/antiox10121858

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Abstract

The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after milling with malaxation at 30 °C/30 min and subsequent centrifugation of the olive paste from the same lot of olive fruits in a system called ABENCOR (AB). The results indicate that these interactions were enhanced during the olive oil extraction process. In addition, the resulting AB extracts exhibited high antioxidant activity (ORAC) and strong antiproliferative activity in vitro against colon carcinoma Caco-2 cell lines compared to olive fruit extracts. The polyphenols associated mainly with the acidic pectin substance, with a higher content in AB extracts, seem to be responsible for these activities, and appear to maintain their activities in part after complexation. However, even in olive fruit extracts with smaller amounts of phenols in their compositions, pectic polysaccharides may also be involved in antioxidant and antiproliferative activities.

Highlights

Olive fruit is widely consumed in the world
Alperujo is a promising source of substances with high added value, including phenolic compounds, which represent 98% of the total phenols in the olive fruit, while the remaining 2% confer the bioactive properties of olive oil [2]
Another important component of alperujo is the cell wall material that is mainly composed of cellulose, xylan, glucurunoxylan, xyloglucan and pectic material, which is rich in arabinose [3,4]

Summary

Introduction

Olive fruit is widely consumed in the world. The production of olives is around19 million tons, with 90% being consumed as olive oil and 10% as table olives [1]. Alperujo is a promising source of substances with high added value, including phenolic compounds, which represent 98% of the total phenols in the olive fruit, while the remaining 2% (these include hydroxytyrosol, tyrosol, verbascoside, oleuropein secoiridoid structures, hydroxytyrosol and tyrosol bound to the dialdehydic form of elenolic acid and flavonoids) confer the bioactive properties of olive oil [2]. Another important component of alperujo is the cell wall material that is mainly composed of cellulose, xylan, glucurunoxylan, xyloglucan and pectic material, which is rich in arabinose [3,4]. Pectic polysaccharides compose one-third of the olive cell walls [4]

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