Olive tree (Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review

Research into finding new uses for by‐products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added‐value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry     

High production of Aspergillus niger β‐glucosidase at pilot‐scale and application for hydroxytyrosol release from olive by‐product

This study reports a very simple and fast method to collect extract with high amounts of hydroxytyrosol, biotransforming Olea europaea L. leaf extract and olive mill wastewater by a β‐glycosidase produced locally by Aspergillus niger. These extracts are considered as natural substances from a vegetal source; possessing a higher concentration of simple phenols, characterised by a stronger antioxidant capacity which could be commercially found as dietetic products and food integrators. The proposed process may prove useful for a further application for recycling O. europaea by‐product. In this study, a β‐glucosidase for A. niger was optimised in submerged culture conditions and produced at pilot‐scale. The optimal culture conditions for extracellular β‐glucosidase production by the submerged fermentation of A. niger were investigated using various parameters, including different substrate, nitrogen source, C/N ratio.     

Valorisation of olive mill wastewater by enhancement of natural hydroxytyrosol recovery

Recovery of natural and simple phenolic compounds with high added value was performed successfully from olive mill wastewater. Three types of olive mill wastewater were assayed in bioconversion at 15 and 40 L in mechanically stirred systems for 2 h at 50 °C. Maximum hydroxytyrosol concentrations of about 1.53, 0.83 and 0.46 g L^?1 were obtained in the presence of 5 IU Aspergillus niger β‐glucosidase per milliliter of OMW in North OMW, MSP and MCC, which were 2.70‐, 1.38‐ and 1.77‐fold higher than the controls, respectively. Enzymatic pretreatment was followed by two tangential flow membrane separation steps, microfiltration (MF) and ultrafiltration (UF), and concentration procedures for the ultrafiltration permeate. The latter exhibited a COD level of 48.44 g L^?1. The UF permeate concentration increased the hydroxytyrosol concentration to 7.2 g L^?1. Hence, this innovative work described an environmently friendly process; pilot‐scale has allowed producing a new and natural product which obeyed the dietary requirements; it contains some minerals beneficial to health and does not contain heavy metals or chemicals. Overall, this chemical‐free large‐scale process proved efficient for recovery of natural hydroxytyrosol.     

Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

The study evaluated the effect of grape by‐products (GP) on the chemical composition, soluble (SDF) and insoluble (IDF) dietary fibre, phenolic compounds and antioxidant activity (AA) and organoleptic characteristics of sourdough mixed rye bread. The following samples of sourdough mixed rye bread were prepared: control bread (BC) and breads with GP at four different levels: 4%, 6%, 8% and 10%. Addition of GP significantly improves dietary fraction contents, as bread with a 10% addition of GP accounts for 39% and 37% higher contents of IDF and SDF than BC. The assay of radical‐scavenging activity and reducing ability showed that GP addition greatly enhanced antioxidant properties of mixed rye breads. Profiles of phenolic compounds of supplemented breads were dominated by procyanidin B1 and B2, catechin, epicatechin, caffeic acid and myricetin. With an increase in the level of GP, the hardness and gumminess of the bread significantly increase. Although both BC and supplemented breads showed common volatile compound profiles, there were slight differences in the concentrations of those components. Sensory evaluation of GP‐enhanced breads revealed that a maximum of 6% GP could be incorporated to prepare acceptable products.     

Alkylresorcinols as antioxidants: hydrogen donation and peroxyl radical‐scavenging effects

Alkylresorcinols, resorcinol derivatives with a long hydrocarbon chain at position 5 of the phenolic ring, have been reported to act as antioxidants and protect polyunsaturated fatty acids against peroxidation. Their structures with meta‐dihydroxy substitutions do not, however, support active hydrogen donation and scavenging of peroxyl radicals responsible for propagation of lipid oxidation. This study compares the antioxidant properties of 5‐n‐pentadecylresorcinol and α‐tocopherol using two model systems: (i) the DPPH· model to test their ability for hydrogen atom donation; and (ii) a triacylglycerol oxidation model to test their ability for scavenging peroxyl radicals. In agreement with theoretical expectations, results from both models showed 5‐n‐pentadecylresorcinol to have very low hydrogen donation and peroxyl radical‐scavenging potency. © 2000 Society of Chemical Industry     

Antioxidant activity of virgin olive oil phenolic compounds in a micellar system†

The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidation in a micellar system. The antioxidant efficiency (AE) of the oil phenolic fraction was higher when the olives were processed with a higher hammer crusher rotation rate. HPLC analysis demonstrated that one of the main derivatives of oleuropein, indicated as 3,4-DHPEA-EDA (the dialdehydic form of elenolic acid linked with 3,4-dihydroxyphenylethanol), is present only in the oil with higher AE. 3,4-DHPEA-EDA showed the greatest antioxidant ability among virgin olive oil phenols. Its greater efficiency in the micellar system in comparison with 3,4-dihydroxyphenylethanol (3,4-DHPEA) is related to its greater lipophilicity. It is suggested that the behaviour in the water–micellar environment is representative of that in a real system such as tomato-based sauce with added virgin olive oil. © 1999 Society of Chemical Industry     

Screening grape seeds recovered from winemaking by‐products as sources of reducing agents and mammalian α‐glucosidase and α‐amylase inhibitors

Grape seeds collected from vinification of various grape varieties were extracted by supercritical CO₂ for oil recovery. The defatted residues thus obtained were considered as a re‐utilisable co‐product and assessed for phenolic content, reducing capacity and inhibitory activities against mammalian α‐amylase and α‐glucosidase enzymes. Supercritical CO₂ treatment led to higher recovery of anthocyanins. Reducing capacity of phenolic extracts reached up to ~2200 mmolFe(II) kg^?1, much higher than that of various natural phenolic sources. The anthocyanin‐rich extracts showed the highest inhibitory effectiveness towards α‐glucosidase (I₅₀ value equal to ~40 μg gallic acid equivalents (GAE)/mL ~ half than acarbose). Inhibitory effectiveness towards α‐amylase activity was similar among grape varieties, with I₅₀ values comparable to that of acarbose and correlated with proanthocyanidin contents. These results could pave the way for an efficient processing of grapes, including cascade processes, namely: winemaking, oil extraction from recovered grape seeds and phenolic extraction from defatted grape seeds as potential cost‐effective nutraceuticals.     

Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri‐Bouchouka and Chemlali‐Tataouin cultivars

BACKGROUND: The characterisation of virgin olive oils from two Tunisian cultivars, growing in the Tataouin zone, namely Jemri‐Bouchouka, a rare olive cultivar, and Chemlali‐Tataouin, was carried out. Several analytical parameters were evaluated; these include quality index, fatty acids, phenolic, chlorophyll, carotenoid, squalene, α‐tocopherol compositions and oxidative stability. RESULTS: Jemri‐Bouchouka olive oil had the highest value of oleic acid (74.50%) while Chemlali‐Tataouin was characterised by a high percentage of palmitic acid (14.75%), which makes this oil freeze at a low temperature. On the other hand, Jemri‐Bouchouka oil was characterised by a low phenolic and α‐tocopherol content (267.72 mg GAE kg^?1 and 278.34 mg kg^?1, respectively). Ten phenolic compounds were identified. The main phenols found in the two olive oils were oleuropein aglycon and pinoresinol. All phenolic compounds showed significant correlations with oxidative stability. CONCLUSION: The analytical parameters of virgin olive oil that were determined in this study were greatly influenced by cultivar. © 2012 Society of Chemical Industry     

Inhibitory activities of kaempferol,galangin, carnosic acid and polydatin against glycation and α‐amylase and α‐glucosidase enzymes

The activities of four natural phenolics, kaempferol, galangin, carnosic acid and polydatin in scavenging free radicals, inhibiting advanced glycation end‐product (AGE) formation, α‐amylase and α‐glucosidase and trapping methylglyoxal (MGO), were evaluated in this study. Carnosic acid and galangin had the highest activity in scavenging free radicals. Kaempferol and galangin had the greatest activity in preventing bovine serum albumin (BSA) against glycation and reducing glycated proteins. Polydatin had the greatest performance in trapping MGO to reduce glycation reaction. However, there was no significant difference for kaempferol, galangin and carnosic acid in inhibiting AGE formation by BSA‐MGO reaction. Kaempferol, galangin and carnosic acid were the competitive inhibitors for α‐amylase, while kaempferol and carnosic acid were noncompetitive inhibitors for α‐glucosidase. However, polydatin showed as a mixed noncompetitive inhibitor for both α‐amylase and α‐glucosidase. The results indicated that the four natural phenolics have potential in inhibiting AGE production and the digestive enzymatic activity with different mechanisms.     

Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants

Indian herbs such as turmeric ( Curcuma longa L.), coriander ( Coriandrum sativum L.), curry leaf ( Murraya koenigii L.), spinach ( Spinacia oleracea ) and aonla ( Emblica officinalis ) are good sources of antioxidants. These herbs, as a paste, were incorporated separately at the 10% level into sandesh (a heat-desiccated product of coagulated milk protein mass or chhana, which is analogous to cottage cheese). Their total antioxidative status was assessed in vitro using Randox's method. The antioxidative levels of the various herbs were compared with the synthetic antioxidants TBHQ and BHA: BHT (1:1) at 100 and 200 mg/kg levels. The antioxidative effect of herbal sandesh decreased in the order turmeric > curry leaf > aonla > spinach > coriander leaf. Total antioxidative statuses of herbal sandesh were lower than samples with TBHQ but similar to those with 200 mg/kg BHA: BHT (1:1). The proximate composition of herbal sandesh was comparable with control sandesh. Incorporation of herbs at the level used did not significantly affect the overall acceptability of sandesh. Considering all the findings, it can be concluded that herbal sandesh is a more value-added health food than the control sandesh.     

Enzymatic hydrolysis combined with high‐pressure homogenisation for the preparation of polysaccharide‐based nanoparticles from the by‐product of Flammulina velutipes

In this study, protease, α‐amylase and 5‰ β‐glucanase enzymolysis in combination with high‐pressure homogenisation were used for the preparation of polysaccharide‐based nanoparticles from Flammulina velutipes stipes, respectively, named FNP‐1, FNP‐2 and FNP‐3, and the nanoparticles were subsequently characterised. The FNP size distribution ranged from 50 nm to 300 nm, among which FNP‐2 and FNP‐3 were smaller than FNP‐1, based on the SEM images. GC‐MS results showed that these particles were mainly composed of glucose and glucosamine. The FNP dispersions at 1 wt% behaved as non‐Newtonian, shear‐thinning fluids, and the FNP‐3 dispersion presented superior viscoelasticity. With an increasing degree of enzymolysis, the thermal stability of the FNPs decreased. In addition, these particles presented various cation‐exchange properties. Therefore, the Flammulina velutipes polysaccharide‐based nanoparticles obtained from this study can be potentially used as a promising functional food ingredient in the food industry.     

Effect of α‐tocopherol and α‐tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature

The high temperature antioxidant efficiency of α‐tocopherol, α‐tocotrienol and a mixture of both on hazelnut oil were evaluated. Crude hazelnut oil (HZO), crude hazelnut oil treated with alumina (THZO), as well as three samples of THZO to which 150 mg kg^?1 of α‐tocopherol, 140 mg kg^?1 of α‐tocotrienol or a mixture containing 70 mg kg^?1 of α‐tocopherol and 70 mg kg^?1 of α‐tocotrienol, were added and submitted to thermal treatment at 180°C for 18 h. The addition of tocols to THZO decreased the formation of polar compounds and increased its oxidative stability in all the systems studied. However, α‐tocopherol showed a higher antioxidant capacity than α‐tocotrienol at high temperature. In addition, α‐tocotrienol showed a more rapid degradation rate than α‐tocopherol under the conditions studied. Copyright © 2004 Society of Chemical Industry