Rich oleocanthal and oleacein extra virgin olive oil and inflammatory and antioxidant status in people with obesity and prediabetes. The APRIL study: A randomised, controlled crossover study

10 Páginas.-- 2 Figuras.-- 6 TablasOleocanthal and oleacein are olive oil phenolic compounds with well known anti-inflammatory and anti-oxidant properties. The main evidence, however, is provided by experimental studies. Few human studies have examined the health benefits of olive oils rich in these biophenols. Our aim was to assess the health properties of rich oleocanthal and oleacein extra virgin olive oil (EVOO), compared to those of common olive oil (OO), in people with prediabetes and obesity.his study was funded by Consejeria de Salud y Familias, Junta de Andalucia (PI-0247-2016) and Instituto de Salud Carlos III, Ministerio de Sanidad, Gobierno de España, (PI17/01004). FJBS, GRM and REB belong to the regional “Nicolás Monardes” research program from Consejería de Salud, Junta de Andalucía, Spain (C-0070-2012, C-0060-2012 and C-0030-2016). IRG holds a Río Hortega contract from Instituto de Salud Carlos III (CM20/00225) cofunded by European Social Fund 2014–2020, EU “The ESF invests in your future”. CIBERDEM is an initiative of the Instituto de Salud Carlos III, EU. Funding for Open Access charge: Universidad de Málaga/CBUA.Peer reviewe

Towards a circular economy in virgin olive oil production: Valorization of the olive mill waste (OMW) "alpeorujo" through polyphenol recovery with natural deep eutectic solvents (NADESs) and vermicomposting

9 Páginas.-- 3 Figuras.-- 4 TablasVirgin olive oil (VOO) production generates large amounts of a harmful by-product, olive mill waste (OMW) or alpeorujo, which has a strong environmental impact and that must be recycled to adapt VOO production to a circular economy model. Here, the valorization of OMW was studied by considering three consecutive stages: Stage 1 involves the generation of OMW; Stage 2 the recovery of bioactive phenolic compounds from the fresh OMW using natural deep eutectic solvents (NADESs), generating a valuable phenolic extract and a new by-product, a dephenolized OMW named "alpeoNADES"; and Stage 3 involves vermicomposting alpeoNADES with Eisenia fetida earthworms. Six NADES were formulated and tested, selecting a NADES composed of citric acid and fructose (CF) derived from food grade and biodegradable substances. CF was the most effective solvent to obtain phenolic extracts for nutraceutical and agronomical purposes, extracting 3988.74 mg/kg of polyphenols from fresh OMW. This alpeoNADES is a non-palatable substrate for E. fetida earthworms, as the residual CF gives it an acidic pH (pH 2). Its palatability was improved by mixing it with horse manure and straw for vermicomposting, in a 1:1 and 3:1 dry weight ratio. When these substrates were precomposted for 3 weeks they reached pH 5.5-6 and they could then be vermicomposted for 23 weeks (using OMW as a control). The best substrate for vermicomposting was determined by the worm biomass, growth rate, carbon to nitrogen (C:N) ratio, and N and P content. AlpeoNADES and manure 3:1 produced the highest quality vermicompost in the shortest time, generating a product that complied with European standards for organic fertilizers. Hence, alpeoNADES was recycled to a low-cost, organic balanced fertilizer in Stage 3, enabling the olive oil industry to transition to sustainable production through this integrated circular economy design.This work was supported by the Spanish Government (AGL2016-79088-R) with the active participation of students from School of Agricultural Engineering, University of Sevilla (Spain).Peer reviewe

Procedimiento y dispositivo para la eliminación del amargor de aceitunas de mesa y producto así obtenido

Procedimiento y dispositivo para la eliminación del amargor de aceitunas de mesa y producto así obtenido. Procedimiento para la eliminación del amargor de aceitunas de mesa que se lleva a cabo mediante la oxidación de la oleuropeina presente en los frutos, y que comprende: la recogida de los frutos durante la temporada de recolección; la conservación de las aceitunas hasta el momento de la elaboración; la eliminación del amargor de las aceitunas; el envasado de las aceitunas; y la conservación de las aceitunas envasadas. Además, se refiere al equipo para la realización de dicho procedimiento y las aceitunas obtenidas por el mismo.Consejo Superior de Investigaciones Científicas (España)B1 Patente sin examen previ

Procedimiento para la obtención de extracto rico en ácidos triterpénicos a partir de soluciones del proceso de elaboración de aceitunas de mesa.

Procedimiento para la obtención de extracto rico en ácidos triterpénicos a partir de soluciones del proceso de elaboración de aceitunas de mesa. Procedimiento de obtención de un extracto con una elevada proporción de ácido triperpénicos, preferiblemente de ácido oleanólico y maslínico, a partir de las soluciones obtenidas en el proceso de elaboración de aceitunas de mesa. Además, la invención se refiere al extracto obtenido mediante dicho procedimiento y a su aplicación en las industrias de alimentación, cosmética o farmacéutica.Peer reviewedConsejo Superior de Investigaciones Científicas (España), Agro Sevilla Aceitunas SCAA1 Solicitud de patente con informe sobre el estado de la técnic

From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining

5 Figuras.-- 3 TablasThe aim of this work was to recover phenolic compounds such as oleacein and oleocanthal from low commercial value olive oils destined for refining [lampante olive oil (LOO)]. For this, the ability of three extraction systems of phenols from oils was evaluated. A new quick and simple extraction method (NM) for obtaining phenols was developed, consisting of the acidified mixture MeOH/H2O (50:50) (v/v) 0.1% formic acid, and it was compared to a conventional method (CM) widely used for the analytical determination of phenolic compounds in olive oil using MeOH: H2O (80:20) (v/v). NM showed a higher yield for the extraction of oleacein with an increase of 14% compared to CM; no significant differences were observed in the extraction of oleocanthal between the two methods. The third method, using two formulations of deep eutectic solvents (DESs) based on ChCl, showed higher extractive efficiency for the two secoiridoids than CM and NM when DES consisted of ChCl and xylitol. On the other hand, the concentrations of oleacein and oleocanthal were determined in 14 samples of blended oils that were previously classified as extra virgin olive oil and LOO according to EU regulation. LOO contained amounts up to 109.89 and 140.16 mg/kg of oleacein and oleocanthal, respectively. Oleacein (>98%) and oleocanthal (>95%) were successfully recovered from phenolic extracts obtained from LOO oils through chromatographic separation and purification by semipreparative high-performance liquid chromatography. Therefore, these low-quality oils are an inexpensive source of bioactive substances.This work was supported by the Spanish Government (AGL2016-79088-R) and by the Spanish FPI funding program (MEIC) (BES-2017−079648). The authors thank Ríos J. J. for his assistance in the extraction methodology and valuable contributions to the success of this work.Peer reviewe

Procedimiento para la obtención de un extracto fenólico procedente de alpeorujo

La presente invención se refiere a un procedimiento para la obtención de un extracto rico en compuestos fenólicos procedente de alpeorujo fresco de oliva mediante disolventes eutécticos naturales (NADES) de base acídica. La invención también se refiere al uso del extracto fenólico como nutracéutico, aditivo alimentario y como fitosanitario particularmente para el tratamiento de enfermedades microbianas. Asimismo, la invención se refiere al alpeorujo extractado para compostaje y vermicompostaje, particularmente como fertilizante y enmienda orgánica. [ES]The present invention relates to a method for obtaining an extract rich in phenolic compounds from fresh alpeorujo (semi-solid olive oil byproduct), using acid-based natural deep eutectic solvents (NADES). The invention also relates to the use of the phenolic extract as a nutraceutical, food additive and phytosanitary product, particularly for the treatment of microbial diseases. In addition, the invention relates to alpeorujo extracted for compost and vermicompost, particularly as fertiliser and organic soil conditioner. [EN]Peer reviewedConsejo Superior de Investigaciones Científicas (CSIC), Universidad de SevillaA1 Solicitud de patente con informe sobre el estado de la técnic

Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil

Virgin olive oils were subjected to simulated common domestic processing, including frying, microwave heating, and boiling with water in a pressure cooker. The impact of these processes on polyphenol content and physicochemical characteristics of oils was assessed. Thermal oxidation of oils at 180 °C caused a significant decrease in hydroxytyrosol- and tyrosol-like substances. In contrast, oils heated for 25 h still retained a high proportion of the lignans 1-acetoxypinoresinol and pinoresinol. Thermal oxidation also resulted in a rapid degradation of α-tocopherol and the glyceridic fraction of oils. Microwave heating of oils for 10 min caused only minor losses in polyphenols, and the oil degradation was lower than that in thermoxidation assays. Again, lignans were the least affected polyphenols and did not change during microwave heating. Boiling a mixture of virgin olive oil and water in a pressure cooker for 30 min provoked the hydrolysis of the secoiridoid aglycons and the diffusion of the free phenolics hydroxytyrosol and tyrosol from the oil to the water phase. Losses of polyphenols were detected only at pH lower than 6. Moreover, α-tocopherol and the glyceridic fraction of oils were not modified during this process. It is worth noting that all the heating methods assayed resulted in more severe polyphenols losses and oil degradation for Arbequina than for Picual oil, which could be related to the lower content in polyunsaturated fatty acids of the latter olive cultivar. These findings may be relevant to the choice of cooking method and olive oil cultivar to increase the intake of olive polyphenols.We acknowledge financial support for Research Project 1FD-1116 (CICYT, Spanish Government)

Procédé d'obtention d'un extrait phénolique provenant de grignons d'olives humides ("alpeorujo")

Versión corregida.[ES] La presente invención se refiere a un procedimiento para la obtención de un extracto rico en compuestos fenólicos procedente de alpeorujo fresco de oliva mediante disolventes eutécticos naturales (NADES) de base acídica. La invención también se refiere al uso del extracto fenólico como nutracéutico, aditivo alimentario y como fitosanitario particularmente para el tratamiento de enfermedades microbianas. Asimismo, la invención se refiere al alpeorujo extractado para compostaje y vermicompostaje, particularmente como fertilizante y enmienda orgánica.[EN] The present invention relates to a method for obtaining an extract rich in phenolic compounds from fresh alpeorujo (semi-solid olive oil byproduct), using acid-based natural deep eutectic solvents (NADES). The invention also relates to the use of the phenolic extract as a nutraceutical, food additive and phytosanitary product, particularly for the treatment of microbial diseases. In addition, the invention relates to alpeorujo extracted for compost and vermicompost, particularly as fertiliser and organic soil conditioner.[FR] La présente invention concerne un procédé permettant d'obtenir un extrait riche en composés phénoliques provenant de grignons d'olives humides ("alpeorujo") frais d'olives au moyen de dissolvants eutectiques naturels de base acide. L'invention concerne également l'utilisation de l'extrait phénolique comme produit nutriceutique, additif alimentaire et comme produit phytosanitaire, en particulier, dans le traitement de maladies microbiennes. De même, l'invention concerne des grignons d'olives humides ("alpeorujo") extraits par compostage et vermicompostage, notamment, en tant que fertilisant et amendement organique.NoConsejo Superior de Investigaciones Científicas (CSIC), Universidad de SevillaA9 Solicitud de patente corregid

Method for obtaining a phenolic extract from alpeorujo (semi-solid olive oil byproduct)

[ES] Procedimiento para la obtención de un extracto fenólico procedente de alpeorujo. La presente invención se refiere a un procedimiento para la obtención de un extracto rico en compuestos fenólicos procedente de alpeorujo fresco de oliva mediante disolventes eutécticos naturales (NADES) de base acídica. La invención también se refiere al uso del extracto fenólico como nutracéutico, aditivo alimentario y como fitosanitano particularmente para el tratamiento de enfermedades microbianas. Asimismo, la invención se refiere al alpeorujo extractado para compostaje y vermicompostaje, particularmente como fertilizante y enmienda orgánica.[EN] The present invention relates to a method for obtaining an extract rich in phenolic compounds from fresh alpeorujo (semi-solid olive oil byproduct), using acid-based natural deep eutectic solvents (NADES). The invention also relates to the use of the phenolic extract as a nutraceutical, food additive and phytosanitary product, particularly for the treatment of microbial diseases. In addition, the invention relates to alpeorujo extracted for compost and vermicompost, particularly as fertiliser and organic soil conditioner.NoConsejo Superior de Investigaciones Científicas (CSIC), Universidad de SevillaA2 Solicitud de patente sin informe sobre el estado de la técnic

Properties of lignin, cellulose, and hemicelluloses isolated from olive cake and olive stones: Binding of water, oil, bile acids, and glucose

© 2014 American Chemical Society. A process based on a steam explosion pretreatment and alkali solution post-treatment was applied to fractionate olive stones (whole and fragmented, without seeds) and olive cake into their main constitutive polymers of cellulose (C), hemicelluloses (H), and lignin (L) under optimal conditions for each fraction according to earlier works. The chemical characterization (chromatographic method and UV and IR spectroscopy) and the functional properties (water- and oil-holding capacities, bile acid binding, and glucose retardation index) of each fraction were analyzed. The in vitro studies showed a substantial bile acid binding activity in the fraction containing lignin from olive stones (L) and the alkaline extractable fraction from olive cake (Lp). Lignin bound significantly more bile acid than any other fraction and an amount similar to that bound by cholestyramine (a cholesterol-lowering, bile acid-binding drug), especially when cholic acid (CA) was tested. These results highlight the health-promoting potential of lignin from olive stones and olive cake extracted from olive byproducts.Funding was received from the Ministerio de Economı́a y Competitividad of Spain and cofunded by European Social Fund (ESF) (Project AGL2013-48291-R). F.R.-S. received funding from the Spanish JAE-PRE program (CSIC-ESF) and G.R.-G. received funding from Spanish Ramón y Cajal program (RYC-2012-10456 contract) of Ministerio de Economı́a y Competitividad.Peer Reviewe