Top

Published in:

01-08-2018 | Original Contribution

Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

Authors: Angélica Quintero-Flórez, Gema Pereira-Caro, Cristina Sánchez-Quezada, José Manuel Moreno-Rojas, José J. Gaforio, Antonio Jimenez, Gabriel Beltrán

Published in: European Journal of Nutrition | Issue 5/2018

Abstract

Aim

This study aims to characterize the phenolic profile and antioxidant capacity of seven monovarietal virgin olive oils (VOOs) and evaluate their in vitro gastrointestinal stability.

Methods

‘Picual’, ‘Blanqueta’, ‘Sevillana’, ‘Habichuelero’, and ‘Chetoui’ olive cultivars were selected for VOO extraction. The oils were subjected to in vitro digestion. The recovery index (RI) of phenolic compounds after each digestion step and the bioaccessibility index (BI) were evaluated. In addition, the antioxidant activity of the bioaccessible fraction (BF) of VOOs was determined by DPPH, ABTS, and ORAC assays, as well as by studying the intracellular reactive oxygen species in Caco-2 cells.

Results

Differences were found in the composition of phenolic compounds in VOOs depending on cultivars. During the digestive process, important losses of phenolic compounds were observed between the buccal and duodenal steps, unlike HTy and Ty, which presented increased recovery due to the hydrolysis of secoiridoid derivatives. Differences in the bioaccessibility of phenolic compounds were found between varieties of VOOs. ‘Sevillana’ VOO had the highest total bioaccessibility (36%), followed by the ‘Picual’ (19%), ‘Chetoui’ (17%), ‘Habichuelero’ (10%), and ‘Blanqueta’ (8%) varieties. The BF of all the varieties of VOO showed similar radical ABTS scavenging capacity, ‘Chetoui’, and ‘Blanqueta’-BF having the highest radical DPPH scavenging capacity, and ‘Habichuelero’ and ‘Picual’-BF showing protective effects against the peroxyl radical measured by ORAC_FL assay. All VOO-BFs presented decreases in ROS levels in Caco-2 cells.

Conclusions

Our results suggest differences in the bioaccessibility of phenolics from diverse VOO varieties, which could lead to different biological properties. Therefore, this study represents a first step toward the development of novel dietary strategies focusing on the phenolic supplementation of different VOOs to preserve human health.

López-Miranda J, Pérez-Jiménez F, Ros E, De Caterina R, Badimón L, Covas MI, Escrich E, Ordovás JM, Soriguer F, Abiá R, de la Lastra CA, Battino M, Corella D, Chamorro-Quirós J, Delgado-Lista J, Giugliano D, Esposito K, Estruch R, Fernandez-Real JM, Gaforio JJ, La Vecchia C, Lairon D, López-Segura F, Mata P, Menéndez JA, Muriana FJ, Osada J, Panagiotakos DB, Paniagua JA, Pérez-Martinez P, Perona J, Peinado MA, Pineda-Priego M, Poulsen HE, Quiles JL, Ramírez-Tortosa MC, Ruano J, Serra-Majem L, Solá R, Solanas M, Solfrizzi V, de la Torre-Fornell R, Trichopoulou A, Uceda M, Villalba-Montoro JM, Villar-Ortiz JR, Visioli F, Yiannakouris N (2010) Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008. Nutr Metab Cardiovasc Dis 20:284–294CrossRefPubMed

Frankel EN (2011) Nutritional and biological properties of extra virgin olive oil. J Agric Food Chem 59:785–792CrossRefPubMed

Mateos R, Espartero JL, Trujillo M, Ríos JJ, León-Camacho M, Alcudia F, Cert A (2001) Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J Agric Food Chem 49:2185–2192CrossRefPubMed

Cicerale S, Conlan XA, Sinclair A, Keast SJ (2009) Chemistry and health of olive oil phenolics. Crit Rev Food Sci Nutr 49:218–236CrossRefPubMed

García-González DL, Tena N, Aparicio R (2010) Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds. J Agric Food Chem 58:8357–8364CrossRefPubMed

Sánchez de Medina V, Priego-Capote F, de Castro MDL (2015) Characterization of monovarietal virgin olive oils by phenols profiling. Talanta 132:424–432CrossRefPubMed

Gómez-Rico A, Fregapane G, Salvador MD (2008) Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Res Int 41:433–440CrossRef

Mateos R, Trujillo M, Perez-Camino MC, Moreda W, Cert A (2005) Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices. J Agric Food Chem 53:5766–5771CrossRefPubMed

Dell’Agli M, Maschi O, Galli GV, Fagnani R, Dal Cero E, Caruso D, Bosisio E (2008) Inhibition of platelet aggregation by olive oil phenols via cAMP-phosphodiesterase. Br J Nutr 99:945–951PubMed

10.

Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitó M, López-Sabater C, Pujadas-Bastardes MA, Joglar J, Weinbrenner T, Lamuela-Raventós RM, de la Torre R (2006) Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Rad Biomed 40:608–616CrossRef

11.

Bitler CM, Viale TM, Damaj B, Crea R (2005) Hydrolyzed olive vegetation water in mice has anti-inflammatory activity 1. J Nutr 135:1475–1479CrossRefPubMed

12.

Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S, La Guardia M (2005) The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health. Nutr Res Rev 18:98–112CrossRefPubMed

13.

Rodríguez-Ramiro I, Martín MÁ, Ramos S, Bravo L, Goya L (2011) Olive oil hydroxytyrosol reduces toxicity evoked by acrylamide in human Caco-2 cells by preventing oxidative stress. Toxicology 288:43–48CrossRefPubMed

14.

Warleta F, Quesada CS, Campos M, Allouche Y, Beltrán G, Gaforio JJ (2011) Hydroxytyrosol protects against oxidative DNA damage in human breast cells. Nutrients 3:839–857CrossRefPubMedPubMedCentral

15.

Polzonetti V, Egidi D, Vita A, Vincenzetti S, Natalini P (2004) Involvement of oleuropein in (some) digestive metabolic pathways. Food Chem 88:11–15CrossRef

16.

Manna C, Galletti P, Maisto G, Cucciolla V, D’Angelo S, Zappia V (2000) Transport mechanism and metabolism of olive oil hydroxytyrosol in Caco-2 cells. FEBS Lett 470:341–344CrossRefPubMed

17.

Tuck KL, Freeman MP, Hayball PJ, Stretch GL, Stupans I (2001) The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. J Nutr 131:1993–1996CrossRefPubMed

18.

Pinto J, Paiva-Martins F, Corona G, Debnam ES, Oruna-Concha JM, Vauzour D, Gordon MH, Spencer JPE (2011) Absorption and metabolism of olive oil secoiridoids in the small intestine. Br J Nutr 105:1607–1618CrossRefPubMed

19.

Pereira-Caro G, Sarriá B, Madrona A, Espartero JL, Escuderos ME, Bravo L, Mateos R (2012) Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers. Int J Food Sci Nutr 63:703–707CrossRefPubMed

20.

Visioli F, Galli C, Bornet F, Mattei A, Patelli R, Galli G, Caruso D (2000) Olive oil phenolics are dose-dependently absorbed in humans. FEBS Lett 468:159–160CrossRefPubMed

21.

Miró-Casas E, Albadalejo MF, Covas MI, Fitó M, Lamuela-Raventós RM, de la Torre-Fornell R (2001) Tyrosol bioavailability in humans after ingestion of virgin olive oil. Clin Chem 47:341–343PubMed

22.

Vissers MN, Zock PL, Roodenburg JC, Leenen R, Katan MB (2002) Olive oil phenols are absorbed in humans. J Nutr 132:409–417CrossRefPubMed

23.

Manach C, Williamson G, Morand C, Scalbert A, Rémésy C (2005) Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am J Clin Nutr 81:230s–242sCrossRefPubMed

24.

Rubió L, Valls R-, MacIà A, Pedret A, Giralt M, Romero M-, De La Torre R, Covas M-, Solà R, Motilva M- (2012) Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites. Food Chem 135:2922–2929CrossRefPubMed

25.

Contesini FJ, de Castro RJS, Júnior JVM, Teixeira CB (2012) Human metabolism of polyphenols from extra virgin olive oil. In: Olive Consumption and Health, p 249–258

26.

Corona G, Spencer JPE, Dessì MA (2009) Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Toxicol Ind Health 25:285–293CrossRefPubMed

27.

Soler A, Romero MP, Macià A, Saha S, Furniss CSM, Kroon PA, Motilva MJ (2010) Digestion stability and evaluation of the metabolism and transport of olive oil phenols in the human small-intestinal epithelial Caco-2/TC7 cell line. Food Chem 119:703–714CrossRef

28.

Versantvoort CHM, Oomen AG, Van de Kamp E, Rompelberg CJM, Sips AJAM (2005) Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. ‎Food Chem Toxicol 43:31–40CrossRefPubMed

29.

Oomen AG, Rompelberg CJM, Bruil MA, Dobbe CJG, Pereboom DPKH, Sips AJAM (2003) Development of an in vitro digestion model for estimating the bioaccessibility of soil contaminants. Arch Environ Contam Toxicol 44:281–287CrossRefPubMed

30.

Suárez M, Romero MP, Macià A, Valls RM, Fernández S, Solà R, Motilva MJ (2009) Improved method for identifying and quantifying olive oil phenolic compounds and their metabolites in human plasma by microelution solid-phase extraction plate and liquid chromatography–tandem mass spectrometry. J Chromatogr B 877:4097–4106CrossRef

31.

Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Tech 28:25–30CrossRef

32.

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. FRBM 26:1231–1237CrossRef

33.

Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang D, Ou B, Jacob R (2003) Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J Agric Food Chem 51:3273–3279CrossRefPubMed

34.

Sánchez-Quesada C, López-Biedma A, Gaforio JJ (2015) The differential localization of a methyl group confers a different anti-breast cancer activity to two triterpenes present in olives. Food Funct 6:249–256CrossRefPubMed

35.

Lozano-Sánchez J, Segura-Carretero A, Menendez JA, Oliveras-Ferraros C, Cerretani L, Fernández-Gutiérrez A (2010) Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells. J Agric Food Chem 58:9942–9955CrossRefPubMed

36.

Salvador MD, Aranda F, Fregapane G (2001) Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality: a study of four successive crop seasons. Food Chem 73:45–53CrossRef

37.

Skevin D, Rade D, Strucelj D, Mokrovcak Z, Nederal S, Bencic D (2003) The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. Eur J Lipid Sci Technol 105:536–541CrossRef

38.

Kamiloglu S, Capanoglu E (2013) Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.). Int J Food Sci Technol 48:2621–2629CrossRef

39.

Versantvoort CHM, Rompelberg CJM, Sips AJAM (2000) Report: Mothodologies to study human intestinal absortion. A review. National Institute for Public Health and the Enviroment. RIVM 630030001

40.

Versantvoort CHM, Van de Kamp E, Rompelberg CJM (2004). Report: development and applicability of an in vitro digestion model in assessing the bioaccessibility of contaminants from food. RIVM 320102002

41.

Bermúdez-Soto M-, Tomás-Barberán F-, García-Conesa M- (2007) Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chem 102:865–874CrossRef

42.

Coates EM, Popa G, Gill CIR, McCann MJ, McDougall GJ, Stewart D, Rowland I (2007) Colon-available raspberry polyphenols exhibit anti-cancer effects on in vitro models of colon cancer. J Carcinog 6:4. doi:10.1186/1477-3163-6-4 CrossRefPubMedPubMedCentral

43.

Dinnella C, Minichino P, D’Andrea AM, Monteleone E (2007) Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. J Agric Food Chem 55:8423–8429CrossRefPubMed

44.

Chen G-, Chen S-, Zhao Y-, Luo C-, Li J, Gao Y- (2014) Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion. Ind Crops Prod 57:150–157CrossRef

45.

Corona G, Tzounis X, Dessì MA, Deiana M, Debnam ES, Visioli F, Spencer JPE (2006) The fate of olive oil polyphenols in the gastrointestinal tract: implications of gastric and colonic microflora-dependent biotransformation. Free Radic Res 40:647–658CrossRefPubMed

46.

Quintero-Flórez A, Sánchez-Ortiz A, Gaforio Martínez JJ, Jiménez Márquez A, Beltrán Maza G (2015) Interaction between extra virgin olive oil phenolic compounds and mucin. Eur J Lipid Sci Technol 117:1569–1577CrossRef

47.

Carey MC, Cohen DE (1995) Update on physical state of bile. Ital J Gastroenterol 27:92–100PubMed

48.

Ortega N, Reguant J, Romero M-, Macià A, Motilva M- (2009) Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model. J Agric Food Chem 57:5743–5749CrossRefPubMed

49.

Mosele JI, Macià A, Romero M-, Motilva M-, Rubió L (2015) Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds. J Funct Foods 14:529–540CrossRef

50.

Soler-Rivas C, Marín FR, Santoyo S, García-Risco MR, Señoráns FJA, Reglero G (2010) Testing and enhancing the in vitro bioaccessibility and bioavailability of rosmarinus officinalis extracts with a high level of antioxidant abietanes. J Agric Food Chem 58:1144–1152CrossRefPubMed

51.

Rubió L, Macià A, Castell-Auví A, Pinent M, Blay MT, Ardévol A, Romero M-, Motilva M- (2014) Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccessibility and bioavailability assessed by in vitro digestion and cell models. Food Chem 149:277–284CrossRefPubMed

52.

Seiquer I, Rueda A, Olalla M, Cabrera-Vique C (2015) Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil. Food Chem 188:496–503CrossRefPubMed

53.

Saura-Calixto F, Serrano J, Goñi I (2007) Intake and bioaccessibility of total polyphenols in a whole diet. Food Chem 101:492–501CrossRef

54.

Sp Borriello, Kdr Setchell, Axelson M, Am Lawson (1985) Production and metabolism of lignans by the human faecal flora. J Appl Bacteriol 58:37–43CrossRef

55.

Glitsø LV, Mazur WM, Adlercreutz H, Wähälä K, Mäkelä T, Sandström B, Bach Knudsen KE (2000) Intestinal metabolism of rye lignans in pigs. Br J Nutr 84:429–437PubMed

56.

Wang L (2002) Mammalian phytoestrogens: enterodiol and enterolactone. J Chromatogr B Biomed Anal Technol Biomed Life Sci 777:289–309CrossRef

57.

Sung M-, Lautens M, Thompson LU (1998) Mammalian lignans inhibit the growth of estrogen-independent human colon tumor cells. Anticancer Res 18:1405–1408PubMed

58.

Moskaug JO, Carlsen H, Myhrstad MC, Blomhoff R (2005) Polyphenols and glutathione synthesis regulation. Am J Clin Nutr 81:277S–283SCrossRefPubMed

59.

Pastoriza S, Delgado-Andrade C, Haro A, Rufián-Henares JA (2011) A physiologic approach to test the global antioxidant response of foods. The GAR method. Food Chem 129:1926–1932CrossRef

60.

Tuck KL, Hayball PJ (2002) Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem 13:636–644CrossRefPubMed

61.

Servili M, Selvaggini R, Esposto S, Taticchi A, Montedoro GF (1054) Morozzi G (2004) Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J Chromatogr 1–2:113–127

62.

Baldioli M, Servili M, Perretti G, Montedoro GF (1996) Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J Am Oil Chem Soc 73:1589–1593CrossRef

63.

Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F, Selvaggini R, Montedoro G (2009) Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. Inflammopharmacology 17:76–84CrossRefPubMed

64.

Lavelli V (2002) Comparison of the antioxidant activities of extra virgin olive oils. J Agric Food Chem 50:7704–7708CrossRefPubMed

65.

Frankel EN, Meyer AS (2000) The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80:1925–1941CrossRef

66.

Manna C, D’Angelo S, Migliardi V, Loffredi E, Mazzoni O, Morrica P, Galletti P, Zappia V (2002) Protective effect of the phenolic fraction from virgin olive oils against oxidative stress in human cells. J Agric Food Chem 50:6521–6526CrossRefPubMed

67.

Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R (1999) Tyrosol, the major olive oil biophenol, protects against oxidized-LDL- induced injury in Caco-2 cells. J Nutr 129:1269–1277CrossRefPubMed

68.

Nair S, Li W, Kong A-T (2007) Natural dietary anti-cancer chemopreventive compounds: redox-mediated differential signaling mechanisms in cytoprotection of normal cells versus cytotoxicity in tumor cells. Acta Pharmacol Sin 28:459–472CrossRefPubMed

69.

Spencer JPE, Abd El Mohsen MM, Rice-Evans C (2004) Cellular uptake and metabolism of flavonoids and their metabolites: implications for their bioactivity. Arch Biochem Biophys 423:148–161CrossRefPubMed

Title: Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil
Authors: Angélica Quintero-Flórez
Gema Pereira-Caro
Cristina Sánchez-Quezada
José Manuel Moreno-Rojas
José J. Gaforio
Antonio Jimenez
Gabriel Beltrán
Publication date: 01-08-2018
Publisher: Springer Berlin Heidelberg
Published in: European Journal of Nutrition / Issue 5/2018
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-017-1475-2

ACC 2024 Congress Coverage

Heart Failure Video

Keynote webinar | Spotlight on sleep in brain health

Springer Medicine

Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

Abstract

Aim

Methods

Results

Conclusions

ACC 2024 Congress Coverage

Year in Review: Heart failure and cardiomyopathies

Semaglutide benefits people with type 2 diabetes and obesity-related heart failure

Incentivised to exercise

New intervention for STEMI-related cardiogenic shock

» View more highlights on the ACC 2024 congress hub page

Keynote webinar | Spotlight on sleep in brain health

Springer Medicine

Abstract

Aim

Methods

Results

Conclusions

Please log in to get access to this content

Other articles of this Issue 5/2018

Comment on “Early introduction of complementary foods and childhood overweight in breastfed and formula-fed infants in the Netherlands: the PIAMA birth cohort study”

Letter to the editor regarding Pluymen et al.’s paper: Early introduction of complementary foods and childhood overweight in breastfed and formula-fed infants in the Netherlands: the PIAMA birth cohort study

Effect of increased water intake on plasma copeptin in healthy adults

Comparison of urinary iodine levels in women of childbearing age during and after pregnancy

Exploring the relationship between perceived barriers to healthy eating and dietary behaviours in European adults

Response to letters to the editor regarding our paper “Early introduction of complementary foods and childhood overweight in breastfed and formula-fed infants in the Netherlands: the PIAMA birth cohort study”

ACC 2024 Congress Coverage

Year in Review: Heart failure and cardiomyopathies

Semaglutide benefits people with type 2 diabetes and obesity-related heart failure

Incentivised to exercise

New intervention for STEMI-related cardiogenic shock

» View more highlights on the ACC 2024 congress hub page