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Open AccessArticle

Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities

by Jiao-Jiao Yuan 1,2,3,4, Cheng-Zhang Wang 1,2,3,4,*, Jian-Zhong Ye 1,2,3,4, Ran Tao 1,2,3,4 and Yu-Si Zhang 1,2,3,4
Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
Key and Open Laboratory on Forest Chemical Engineering, SFA, Nanjing 210042, China
Key Laboratory of Biomass Energy and Matetial, Nanjing 210042, China
Institute of New Technology of Forestry, CAF, Beijing 100091, China
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2015, 20(2), 2903-2921;
Received: 9 December 2014 / Accepted: 30 January 2015 / Published: 11 February 2015
(This article belongs to the Section Natural Products Chemistry)
Oleuropein (OE), the main polyphenol in olive leaf extract, is likely to decompose into hydroxytyrosol (HT) and elenolic acid under the action of light, acid, base, high temperature. In the enzymatic process, the content of OE in olive leaf extract and enzyme are key factors that affect the yield of HT. A selective enzyme was screened from among 10 enzymes with a high OE degradation rate. A single factor (pH, temperature, time, enzyme quantity) optimization process and a Box-Behnken design were studied for the enzymatic hydrolysis of 81.04% OE olive leaf extract. Additionally, enzymatic hydrolysis results with different substrates (38.6% and 81.04% OE) were compared and the DPPH antioxidant properties were also evaluated. The result showed that the performance of hydrolysis treatments was best using hemicellulase as a bio-catalyst, and the high purity of OE in olive extract was beneficial to biotransform OE into HT. The optimal enzymatic conditions for achieving a maximal yield of HT content obtained by the regression were as follows: pH 5, temperature 55 °C and enzyme quantity 55 mg. The experimental result was 11.31% ± 0.15%, and the degradation rate of OE was 98.54%. From the present investigation of the antioxidant activity determined by the DPPH method, the phenol content and radical scavenging effect were both decreased after enzymatic hydrolysis by hemicellulase. However, a high antioxidant activity of the ethyl acetate extract enzymatic hydrolysate (IC50 = 41.82 μg/mL) was demonstated. The results presented in this work suggested that hemicellulase has promising and attractive properties for industrial production of HT, and indicated that HT might be a valuable biological component for use in pharmaceutical products and functional foods. View Full-Text
Keywords: Olea europea L.; hydroxytyrosol; oleuropein; enzymatic hydrolysis; hemicellulase Olea europea L.; hydroxytyrosol; oleuropein; enzymatic hydrolysis; hemicellulase
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Yuan, J.-J.; Wang, C.-Z.; Ye, J.-Z.; Tao, R.; Zhang, Y.-S. Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities. Molecules 2015, 20, 2903-2921.

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