Antioxidants in Olive and Its Oxidative Amelioration Effect

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 3178

Special Issue Editors


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Guest Editor
Plant Reproductive Biology and Advanced Imaging Laboratory, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín (CSIC), 18008 Granada, Spain
Interests: olive tree; fruits; oil; seeds; bioactive compounds; oxidative stress; health promotion

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Guest Editor
Department of Plant Stress, Development and Signaling, Estación Experimental del Zaidín, Profesor Albareda 1, E-18008 Granada, Spain
Interests: ROS/NO metabolism in plants; NO signaling in plant reproductive tissues; nitroproteomics; NO-derived PTM prediction in silico; NO–glutathione interaction in plants; effects of air pollutants on atmospheric pollen grains and spores; NO in allergy and other inflammatory disorders
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Special Issue Information

Dear Colleagues,

The olive tree (Olea europaea L.) belongs to the botanical family of the Oleaceae and is the only species of this family with edible fruit. It is one of the oldest traditional crops in the Mediterranean basin and both its fruits and their oil have health-beneficial effects, deriving from the presence of bioactive compounds with multiple biological activities.  Such advantages include reducing oxidative damage in the body and lowering the incidence of cancer and improving cardiovascular health and healthier aging, thus making olive-derived products important functional foods. In addition, non-traditional products derived from olive, such as olive leaves, stones, seeds, sprouts, and others, representing the by-products of both the table olive and the olive oil industries, may represent valuable sources of healthy alternative products. As an example, the olive seed is a storage organ which accumulates a great concentration of nutrients, especially proteins like legumins and vicilins, as well as the transcripts of interest among other numerous compounds, including lipids, fiber, and nutraceuticals,  such as polyphenols.

The aim of this Special Issue is to provide new insights on the potential bioactive properties of olive tree fruits, oils, and other olive-derived products as functional food ingredients for health maintenance and the prevention of chronic, oxidative stress-related diseases, combining metabolism and nutritional mechanistic studies in humans, animals, and relevant cellular models.

Dr. Elena Lima-Cabello
Dr. Juan de Dios Alché Ramírez
Guest Editors

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Keywords

  • olive tree
  • fruits
  • oil
  • seeds
  • bioactive compounds
  • oxidative stress
  • health promotion

Published Papers (2 papers)

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Research

16 pages, 2111 KiB  
Article
Exploring the Antioxidant, Neuroprotective, and Anti-Inflammatory Potential of Olive Leaf Extracts from Spain, Portugal, Greece, and Italy
by Jose M. Romero-Márquez, María D. Navarro-Hortal, Tamara Y. Forbes-Hernández, Alfonso Varela-López, Juan G. Puentes, Raquel Del Pino-García, Cristina Sánchez-González, Iñaki Elio, Maurizio Battino, Roberto García, Sebastián Sánchez and José L. Quiles
Antioxidants 2023, 12(8), 1538; https://doi.org/10.3390/antiox12081538 - 31 Jul 2023
Cited by 6 | Viewed by 1289
Abstract
The leaves of the olive tree (Olea europaea L.) are one of the major solid wastes from the olive industry. Globally, the European Union is the largest producer of olive by-products, with Spain, Italy, Greece, and Portugal accounting for almost the entire [...] Read more.
The leaves of the olive tree (Olea europaea L.) are one of the major solid wastes from the olive industry. Globally, the European Union is the largest producer of olive by-products, with Spain, Italy, Greece, and Portugal accounting for almost the entire production. Many questions remain to be solved concerning olive leaves (OL), including those related to possible differences in composition and/or biological activities depending on their geographical origin. In the present work, OL from Spain, Italy, Greece, and Portugal have been characterized according to their phytochemical profile, antioxidant capacity, neuroprotective activity, and anti-inflammatory effects. The Spanish and Italian OL samples presented the highest antioxidant and neuroprotective activities, while the Greek OL showed the lowest. These results were strongly associated with the content of oleoside methyl ester and p-hydroxybenzoic acid for the Spanish and Italian samples, respectively, whereas the content of decarboxymethyl elenolic acid dialdehyde form (hydrated) was negatively associated with the mentioned biological activities of the Greek samples. No country-related effect was observed in the anti-inflammatory activity of OL. Comprehensively, this work could provide a useful tool for manufacturers and R&D departments in making environmentally friendly decisions on how OL can be used to generate nutraceutical products based on the composition and origin of this by-product. Full article
(This article belongs to the Special Issue Antioxidants in Olive and Its Oxidative Amelioration Effect)
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17 pages, 1465 KiB  
Article
The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood
by Audrey Yue Vern Theah and Taiwo O. Akanbi
Antioxidants 2023, 12(4), 929; https://doi.org/10.3390/antiox12040929 - 14 Apr 2023
Viewed by 1293
Abstract
This study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC) showed that the seafood had a high omega-3 [...] Read more.
This study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC) showed that the seafood had a high omega-3 polyunsaturated fatty acid (n-3 PUFAs) content, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The total content of n-3 fatty acids in their lipids was 46% (squid), 36% (hoki) and 33% (prawn), although they all had low lipid contents. The oxidation stability test results showed that deep-fat frying significantly increased the peroxide value (POV), p-anisidine value (p-AV) and the value of thiobarbituric acid reactive substances (TBARS) in squid, hoki and prawn lipids. Meanwhile, antioxidants delayed the lipid oxidation in fried seafood and sunflower oil (SFO) used for frying, albeit in different ways. The least effective of all the antioxidants was α-tocopherol, as the POV, p-AV and TBARS values obtained with this antioxidant were significantly higher. Ascorbyl palmitate was better than α-tocopherol but was not as effective as hydroxytyrosol in suppressing lipid oxidation in the frying medium (SFO) and in the seafood. However, unlike the ascorbyl palmitate-treated oil, hydroxytyrosol-treated oil could not be used for multiple deep-fat frying of seafood. Hydroxytyrosol appeared to be absorbed in the seafood during multiple frying, thus leaving a low concentration in the SFO and making it susceptible to oxidation. Full article
(This article belongs to the Special Issue Antioxidants in Olive and Its Oxidative Amelioration Effect)
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