Olive pomace (OP) represents one of the main by-products of olive oil production, which still contains high quantities of health-promoting bioactive compounds. In the present study, three batches of sun-dried OP were characterized for their profile in phenolic compounds (by HPLC-DAD) and in vitro antioxidant properties (ABTS, FRAP and DPPH assays) before (methanolic extracts) and after (aqueous extracts) their simulated in vitro digestion and dialysis. Phenolic profiles, and, accordingly, the antioxidant activities, showed significant differences among the three OP batches, and most compounds showed good bioaccessibility after simulated digestion. Based on these preliminary screenings, the best OP aqueous extract (OP-W) was further characterized for its peptide composition and subdivided into seven fractions (OP-F). The most promising OP-F (characterized for its metabolome) and OP-W samples were then assessed for their potential anti-inflammatory properties in ex vivo human peripheral mononuclear cells (PBMCs) triggered or not with lipopolysaccharide (LPS). The levels of 16 pro-and anti-inflammatory cytokines were measured in PBMC culture media by multiplex ELISA assay, whereas the gene expressions of interleukin-6 (IL-6), IL-10 and TNF-α were measured by real time RT-qPCR. Interestingly, OP-W and PO-F samples had a similar effect in reducing the expressions of IL-6 and TNF-α, but only OP-W was able to reduce the release of these inflammatory mediators, suggesting that the anti-inflammatory activity of OP-W is different from that of OP-F.
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http://dx.doi.org/10.3390/molecules28052122 | DOI Listing |
Molecules
December 2024
Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche e Ambientali, Università degli Studi di Messina, 98168 Messina, Italy.
A multi-analytical approach was used to comprehensively characterize the acid-base, thermal, and surface properties of agri-food processing wastes (i.e., original and pre-treated bergamot, grape and olive pomaces).
View Article and Find Full Text PDFACS Omega
December 2024
Department of Organic Chemistry, Faculty of Chemistry and Petroleum Sciences, Bu-Ali Sina University, Hamedan 6517838683, Iran.
In our study, we aimed to use olive pomace, food industry waste, as biomass to produce biochar nanoparticles. The surface of the biochar was functionalized with the l-histidine ligand, and then cupric acetate was added to prepare Cu-l-histidine@biochar as a final catalyst for the chemo- and homoselective synthesis of amide and aniline derivatives. To characterize the novel catalyst, we employed various techniques.
View Article and Find Full Text PDFMeat Sci
November 2024
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address:
This study explored the potential of Micronized Olive Pomace (MOP) to improve the oxidative stability of omega-3-enriched salamis while also offering a thorough examination of their technological, microbiological, and nutritional properties. Linseed oil gels containing different concentrations of MOP (0 %, 5 %, 10 %, and 15 %) were prepared and used to replace 30 % of the animal fat in salami, resulting in final MOP concentrations of 0 % (MOP), 0.3 % (MOP), 0.
View Article and Find Full Text PDFFood Chem
February 2025
Department of Agri-Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
Curr Res Food Sci
October 2024
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
Detecting adulteration in extra virgin olive oil (EVOO) is particularly challenging with oils of similar chemical composition. This study applies near-infrared hyperspectral imaging (NIR-HSI) and machine learning (ML) to detect EVOO adulteration with hazelnut, refined olive, and olive pomace oils at various concentrations (1%, 5%, 10%, 20%, 40%, and 100% m/m). Savitzky-Golay filtering, first and second derivatives, multiplicative scatter correction (MSC), standard normal variate (SNV), and their combinations were used to preprocess the spectral data, with Principal Component Analysis (PCA) reducing dimensionality.
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