Abstract
Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the Frantoio, Leccino, and Moraiolo olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC50 was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC50 88.25 μg/mL) and by ursolic acid (IC50 24 μM). A dose-dependent relationship was observed for the tested extracts.
Highlights
Olive oil sector takes the lead in the global market-share of high-quality oil, the extra virgin olive oil (EVOO), thanks to its great health-promoting and sensory attributes catering to the healthy diet for modern consumers
While only maslinic and oleanolic acids have been detected in the fruit and olive pomace
This study reported the complete profile of phenols and triterpenoids in various olive products extracts obtained from three Italian cultivars, selected because they are widely distributed around the world
Summary
Olive oil sector takes the lead in the global market-share of high-quality oil, the extra virgin olive oil (EVOO), thanks to its great health-promoting and sensory attributes catering to the healthy diet for modern consumers. Olive oil is a milestone of the Mediterranean diet; its production achieved annually 2.86 million tons in the period between 2005/06 and 2017/18, accounting for approximately 2.0% of all edible oils [2]. Owns most of the olive cultivars present worldwide (approximately 600 cultivars), representing 25% of the current olive germplasm [3], and is reckoned as a golden district for olive oil production, yielding high-quality virgin olive oils owing to suitable Mediterranean climate conditions and fine management in the mill. Among the numerous cultivars from Italy, Frantoio, Leccino and Moraiolo were regarded as high-quality cultivars with suitable oil yield and successfully transplanted to emerging countries (i.e., China, India, South Africa, and Australia)
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