Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols' Bioaccessibility and Intestinal Permeability.

Kristina Radić,Bisera Jurišić Dukovski,Dubravka Vitali Čepo

doi:10.3390/nu12030669

Abstract

Olive pomace is a rich source of biologically active compounds, mainly polyphenols. Recently, an efficient and sustainable cyclodextrin (CD)-enhanced extraction was developed. It enabled a relatively simple formulation of high-quality olive pomace extracts (OPEs) that can be used as alternative sources of olive-derived polyphenols in the nutrition and pharma industries. However, biological effects and nutraceutical potential of OPEs are primarily limited by generally low oral bioavailability of major polyphenols (hydroxytyrosol and its derivatives) that can be significantly influenced by OPE matrix and the presence of CDs in formulation. The major goal of this research was to investigate the impact of complex matrix and different types of CDs on gastrointestinal stability and intestinal permeability of major OPE polyphenols, and provide additional data about mechanisms of absorption and antioxidant activity in gut lumen. Obtained results showed high bioaccessibility but relatively low permeability of OPE polyphenols, which was negatively affected by OPE matrix. CDs improved antioxidant efficiency of tested OPEs and tyrosol gastrointestinal stability. Effects of CDs on permeability and the metabolism of particular OPE polyphenols were CD- and polyphenol-specific.

Highlights

Olive pomace is the residue remaining after olive oil production, consisting mainly of lignin, cellulose, hemicelluloses, residual olive oil, minerals, and phenolic constituents
HTS is a powerful antioxidant with a broad spectrum of biological effects [4] whose potential has been recognized by the European Food Safety Authority (EFSA), which approved a health claim on the effects of olive oil in the year 2011
Peaks were quantified by comparison to external standard calibration curve

Summary

Introduction

Olive pomace is the residue remaining after olive oil production, consisting mainly of lignin, cellulose, hemicelluloses, residual olive oil, minerals, and phenolic constituents. Olive pomace polyphenols have been in focus of recent research due to possible positive effects on human health, given the wide spectrum of their biological effects [3]. They are mostly phenolic acids, phenolic alcohols, flavonoids, lignans, and secoiridoids. HTS is a powerful antioxidant with a broad spectrum of biological effects [4] whose potential has been recognized by the European Food Safety Authority (EFSA), which approved a health claim on the effects of olive oil in the year 2011. The reduction of Nutrients 2020, 12, 669; doi:10.3390/nu12030669 www.mdpi.com/journal/nutrients

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