The purification of hydroxytyrosol from olive leaves extract by modified activated carbon was studied experimentally in a batch system and a column by adsorption and desorption processes. The extraction yield reached 90% of hydroxytyrosol, which is the major compound found in the extract. Despite the abundance of research on extracts of hydroxytyrosol from olive leaves, it seems that the applied methods can be further improved. In this study, several approaches were applied to optimize the extraction conditions of this molecule. Hence, the response surface method and the Box-Behnken design (BBD) were used to evaluate the effect of the temperature, time, and adsorbent dose on the hydroxytyrosol recovery. Moreover, adsorption isotherm, kinetics, and thermodynamic studies were also performed to clarify the nature of the process. The main finding was the obtainment of a maximum adsorption yield of 97.5% at an adsorbent/adsorbate ratio of 1 : 20, after a 6 h cycle and at a temperature of 30°C. Furthermore, adsorption process seemed to fit best with Freundlich model. In addition, the thermodynamic study describes a spontaneous and endothermic process. Desorption assay using ethanol helped to recover 73% of hydroxytyrosol. Furthermore, the HPLC analysis of fractions after column adsorption showed a simple peak of hydroxytyrosol with purity higher than 97% and a flavonoids-rich fraction. These findings would indicate that this separation method for the recovery of phenolic compounds with high antioxidant activity can be a very promising one.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9129965 | PMC |
http://dx.doi.org/10.1155/2022/6199627 | DOI Listing |
Int J Breast Cancer
January 2025
Department of Hematology and Oncology, Houston Methodist Dr Mary and Ron Neal Cancer Center, Houston, Texas, USA.
This study evaluates the effects of hydroxytyrosol (HT), a component of olive oil, on mammographic breast density reduction. We explored effects of HT on Wnt -catenin and other pathways involved in cancer stem cell renewal, DNA repair, cell proliferation, and differentiation. Twenty-five milligrams per day oral dose of HT was given for 12 months in pre- and postmenopausal women at increased risk of breast cancer.
View Article and Find Full Text PDFNutrients
January 2025
Cambridge Centre for Sport and Exercise Sciences (CCSES), Faculty of Science and Engineering, Anglia Ruskin University, Cambridge CB1 1PT, UK.
Background/objectives: There is current scientific interest pertaining to the therapeutic effects of olive-derived polyphenols (ODPs), in particular their associated anti-inflammatory properties, following the wealth of research surrounding the physiological impact of the Mediterranean Diet (MD). Despite this association, the majority of the current literature investigates ODPs in conjunction with metabolic diseases. There is limited research focusing on ODPs and acute inflammation following exercise, regardless of the knowledge surrounding the elevated inflammatory response during this time.
View Article and Find Full Text PDFFoods
January 2025
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled avocado (AL), olive leaves (OL), or olive pomace (OP) were ultrasound-macerated with laboratory-extracted VAO at 5, 10, and 20% levels.
View Article and Find Full Text PDFFoods
January 2025
Department of Chemistry, University of La Rioja, 26006 Logroño, Spain.
This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 °C and 210 °C, over durations ranging from 3 to 48 h, with the aim of improving sensorial attributes, polyphenolic content, and thermal oxidative stability. Parameters, such as acidity, peroxide value (PV), K, K, ΔK, phenolic compounds, and sensory attributes, were monitored.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
January 2025
Department of Pharmaceutical Botany, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania.
The so-called Mediterranean diet, with olive oil as a key component, is effective in reducing cardiometabolic disease risk. Olive oil consumption improves blood pressure, insulin levels and resistance, supporting heart health and glycemic control. Its phenolic compounds, including oleuropein (OLE), hydroxytyrosol (HT), and tyrosol (TYR) are hypothesized to likely contribute to these benefits.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!