Menu

Javascript is not activated in your browser. This website needs javascript activated to work properly.
You are here

Probing downstream olive biophenol secoiridoids

Author:
  • Ganapathy Sivakumar
  • Nicola A. Uccella
  • Luigi Gentile
Publishing year: 2018
Language: English
Publication/Series: International Journal of Molecular Sciences
Volume: 19
Issue: 10
Document type: Journal article
Publisher: MOLECULAR DIVERSITY PRESERVATION INT

Abstract english

Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olives. These BPsecos play important roles in both the taste of food and human health. The main BPseco bioactive from green olive fruits, leaves, and table olives is oleuropein, while olive oil is rich in oleuropein downstream pathway molecules. The aim of this study was to probe olive BPseco downstream molecular pathways that are alike in biological and olive processing systems at different pHs and reaction times. The downstream molecular pathway were analyzed by high performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI/MS) and typed neglected of different overlap (TNDO) computational methods. Our study showed oleuropein highest occupied molecular orbital (HOMO) and HOMO-1 triggered the free radical processes, while HOMO-2 and lowest unoccupied molecular orbital (LUMO) were polar reactions of glucoside and ester groups. Olive BPsecos were found to be stable under acid and base catalylic experiments. Oleuropein aglycone opened to diales and rearranged to hydroxytyrosil-elenolate under strong reaction conditions. The results suggest that competition among olive BPseco HOMOs could induce glucoside hydrolysis during olive milling due to native olive β-glucosidases. The underlined olive BPsecos downstream molecular mechanism herein could provide new insights into the olive milling process to improve BPseco bioactives in olive oil and table olives, which would enhance both the functional food and the nutraceuticals that are produced from olives.

Keywords

  • Biochemistry and Molecular Biology
  • Food Science
  • Antioxidant
  • Biophenols
  • Hydroxytyrosol
  • Oleuropein
  • Olive oil
  • TNDO
  • Tyrosol

Other

Published
  • Molecular Ecology and Evolution Lab
  • ISSN: 1661-6596
Luigi Gentile
E-mail: luigi [dot] gentile [at] fkem1 [dot] lu [dot] se

Researcher

MEMEG

E-F211

Sölvegatan 37, Lund

50

Visiting research fellow

Physical Chemistry

+46 46 222 45 04

1

Research group

Microbial Ecology

Projects

MICCS