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Probing Downstream Olive Biophenol Secoiridoids.

Ganapathy Sivakumar1, Nicola A Uccella2,3, Luigi Gentile4,5

  • 1Department of Engineering Technology, College of Technology, University of Houston, Houston, TX 77204, USA. sganapa3@central.uh.edu.

International Journal of Molecular Sciences
|September 26, 2018
PubMed
Summary
This summary is machine-generated.

Olive biophenol secoiridoids (BPsecos), like oleuropein, are key to health and taste. Understanding their molecular pathways during processing can improve bioactive compounds in olive oil and table olives.

Keywords:
TNDOantioxidantbiophenolshydroxytyrosololeuropeinolive oiltyrosol

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Area of Science:

  • Food Chemistry
  • Phytochemistry
  • Nutraceutical Science

Background:

  • Biophenol secoiridoids (BPsecos) are abundant in olives, contributing to taste and health benefits.
  • Oleuropein is a primary BPseco in green olives, while olive oil contains its derivatives.
  • Understanding BPseco processing pathways is crucial for optimizing their bioactivity.

Purpose of the Study:

  • To investigate olive BPseco downstream molecular pathways in biological and processing systems.
  • To analyze the influence of pH and reaction time on these pathways.
  • To elucidate the mechanisms affecting BPseco stability and transformation.

Main Methods:

  • High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI/MS).
  • Typed neglected of different overlap (TNDO) computational methods.
  • Analysis of molecular orbital properties (HOMO/LUMO) of oleuropein.

Main Results:

  • Oleuropein's highest occupied molecular orbitals (HOMO) initiate free radical processes, while lower orbitals involve polar reactions of glucoside and ester groups.
  • BPsecos demonstrated stability under acidic and basic conditions.
  • Harsh conditions caused oleuropein aglycone to open and rearrange into hydroxytyrosil-elenolate.

Conclusions:

  • Competition among BPseco HOMOs may drive glucoside hydrolysis during olive milling via native β-glucosidases.
  • The elucidated molecular mechanisms offer insights for improving BPseco content in olive oil and table olives.
  • This research can enhance the functional food and nutraceutical value of olive products.