Next Article in Journal
d-allulose Ameliorates Metabolic Dysfunction in C57BL/KsJ-db/db Mice
Next Article in Special Issue
The Role of Circulating Lycopene in Low-Grade Chronic Inflammation: A Systematic Review of the Literature
Previous Article in Journal
The Uptake of Ivermectin and Its Effects in Roots, Leaves and Seeds of Soybean (Glycine max)
Previous Article in Special Issue
Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil

1
Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
2
MOLIROM s.r.l, via Carlo Bartolomeo Piazza 8, 00161 Rome, Italy
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(16), 3654; https://doi.org/10.3390/molecules25163654
Submission received: 6 July 2020 / Revised: 29 July 2020 / Accepted: 10 August 2020 / Published: 11 August 2020
(This article belongs to the Special Issue Bioactive Compounds in Foods)

Abstract

:
Extra virgin olive oil (EVOO) phenols represent a significant part of the intake of antioxidants and bioactive compounds in the Mediterranean diet. In particular, hydroxytyrosol (HTyr), tyrosol (Tyr), and the secoiridoids oleacein and oleocanthal play central roles as anti-inflammatory, neuro-protective and anti-cancer agents. These compounds cannot be easily obtained via chemical synthesis, and their isolation and purification from EVOO is cumbersome. Indeed, both processes involve the use of large volumes of organic solvents, hazardous reagents and several chromatographic steps. In this work we propose a novel optimized procedure for the green extraction, isolation and purification of HTyr, Tyr, oleacein and oleocanthal directly from EVOO, by using a Natural Deep Eutectic Solvent (NaDES) as an extracting phase, coupled with preparative high-performance liquid chromatography. This purification method allows the total recovery of the four components as single pure compounds directly from EVOO, in a rapid, economic and ecologically sustainable way, which utilizes biocompatible reagents and strongly limits the use or generation of hazardous substances.

1. Introduction

Extra virgin olive oil (EVOO) represents one of the most important sources of biologically active compounds and antioxidants in the Mediterranean diet [1,2,3,4,5]. EVOO polyphenols and secoiridoids possess important biological effects, and are extremely interesting and promising compounds from a pharmacological point of view [3,6,7,8]. Hydroxytyrosol (HTyr), tyrosol (Tyr), oleacein and oleocanthal are the main compounds responsible for the beneficial effects of EVOO as part of the Mediterranean diet (Figure 1) [9,10].
These compounds possess a strong antioxidant activity, and HTyr and oleocanthal in particular have a synergistic marked anti-inflammatory effect [11,12,13,14]. Tyr instead possesses important central nervous system and cardioprotective effects [9,15,16,17,18,19,20]. Oleocanthal and its less studied cathecolic analog, oleacein, are nowadays two of the most interesting bioactive natural products under biological investigation [10]. Oleocanthal is responsible for the particular spicy organoleptic sensation that EVOO induces on the tongue. The scientific relevance of and interest in oleocanthal is mainly due to its potent anti-inflammatory effect (several times more active than other FANS, e.g., Ibuprofen), its selective cytotoxicity for cancer cells, and the very promising neuroprotective activity that oleocanthal has demonstrated in neurodegenerative pathologies, i.e., Alzheimer’s disease [6,7,13,14,21,22,23,24,25,26,27]. Given all these considerations, these compounds are extremely interesting and promising for the preparation of dietary supplements, nutraceuticals, functional foods or cosmeceuticals.
Despite their promising pharmacological activities, there is still a limited number of studies that have been carried out on oleocanthal and oleacein, as these molecules are not easily available on the market, and even when available are extremely expensive. The difficulty of obtaining large amounts of pure compounds at affordable prices is principally due to their expensive and difficult purification from EVOO. Oleocanthal and oleacein are not present in Olea europaea L. plants (leaves and fruits), but are formed during EVOO production and processing via the conversions of oleuropein and ligstroside, two glycosidic secoiridoids derived from HTyr and Tyr, respectively (Figure 2) [16,28,29,30,31,32].
The isolation of oleocanthal and oleacein requires the extensive treatment of EVOO with organic solvents such as n-hexane and acetonitrile, and subsequently several chromatographic separation steps (mostly silica based) and the use of organic eluents such as dichloromethane, petroleum ether and ethyl acetate [33,34,35,36]. Even by using large volumes of organic solvents in the extraction, the gravity columns and the preparative thin layer chromatography, the yields and the purity of the products are often low, expensive, and moreover not ecologically friendly and biocompatible, and do not eliminate the use or generation of hazardous substances. With this work, we propose a novel strategy for the green extraction and isolation of HTyr, Tyr, oleacein and oleocanthal in a single chromatographic step, using natural deep eutectic solvent (NaDES) extraction coupled with preparative high-performance liquid chromatography. Our method allows an efficient and complete extraction of the aforementioned compounds, obtaining highly concentrated, high final yields of the pure products with the use of biocompatible reagents, leaving no hazardous organic residues after the purification.

2. Results

2.1. Phenols and Secoiridoids Characterization in EVOO/NaDES Extract

Our results show that EVOO treatment with NaDES (Choline:Glycerol, 1:1.5 molar ratio) allowed us to obtain highly concentrated solutions of HTyr, Tyr, oleacein and oleocanthal by extracting them directly with a 1:20 ratio (w/w) of NaDES:EVOO. The UPLC-PDA/MS analysis of EVOO NaDES extracts revealed the presence of HTyr, Tyr, oleacein and oleocanthal as major components, together with other minor products eluted in the last part of the hydrophobic chromatographic gradient (Figure 3). Compounds were identified by their retention time, UV-visible and MS spectra, and by comparison with pure analytical standards.
As shown by the UPLC chromatogram (Figure 3), the first two eluted compounds were identified as HTyr and Tyr, with retention times of 2.8 and 3.6 min, respectively. The identity of these compounds was verified by the analysis of their UV-visible spectra, and by the injection of the analytical standards. The MS spectra under our conditions were not available due to the lower ionization features of these two phenols, with respect to their secoiridoids derivatives. The catechol moiety of HTyr has a characteristic UV-visible spectrum, with a λmax at 280 nm, whereas the mono substituted phenol Tyr displays a UV-visible λmax at a lower wavelength (275 nm), with a shoulder at 280 nm (Figure 4).
The oleacein and oleocanthal in NaDES extracts were recognized firstly by analysis of their UV-visible and MS spectra, which was then confirmed by analytical standard injection. These two phenolic secoiridoids possess the same chromophoric moiety as their precursors (catechol for HTyr and phenol for Tyr), with the same UV-visible spectra and different characteristic MS negative ionization spectra (Figure 5). Oleacein elutes at 5.9 min, and its pseudo-molecular ion displays an [M−H] peak at 319.08 m/z. Oleocanthal (retention time, 6.4 min) possess the same UV-visible spectrum as Tyr, with a pseudomolecular ion [M−H] at 303.08 m/z in the same negative ESI-MS mode.
Though not of interest in this work, another minor compound eluted at 6.9 min (Figure 2) was detected, and tentatively characterized by means of chromatographic retention factor, UV-visible spectrum and MS spectrum. The compound displays the UV-visible features of EVOO catechols, and an [M−H] pseudomolecular ion at 377.11 m/z, as reported in the literature for oleuropein aglycone [37,38,39](Figure 5).

2.2. Extraction, Determination and Compounds Isolation

EVOO was extracted three times with NaDES, and after each extraction step the compounds of interest were determined and quantified in the extracts.
The UPLC chromatographic profiles and calibration curves of the HTyr, Tyr, oleacein and oleocanthal analytical standards are shown in Figure 6.
After the first extraction, EVOO was re-extracted two more times with the same ratio of NaDES:EVOO (1:20 w/w) to evaluate the efficiency of the extraction and the relative recovery of the single compounds after each step. Our results show that the first extraction allows the recovery of almost all of the four compounds, with almost 100% yield for the catechol compounds (HTyr and oleacein; 100% and 97%, respectively) and a slightly lower yield for Tyr and oleocanthal (90% and 70%, respectively). The second extraction recovers the remaining amount of all the compounds, and the last one allows the complete recovery of the last residues of oleocanthal (Figure 7).
The first extract was purified via reverse phase preparative HPLC. The second and the third extracts were combined together and purified by the same process. Before injection, each extract was added to a 1.5 volume of ultrapure water (1:1.5 extract:water) to permit feasible injection with no significant increase of backpressure caused by the high viscosity of NaDES compared to pure water. The elution was performed with an ethanol gradient in ultrapure water and, as shown in Figure 8, the peak selectivity and chromatographic behavior were maintained at the same levels as those of the UPLC analytical reverse phase system.
The peaks of interest were collected and the solvent was reduced by rotary evaporation. Dry pure compounds were then recovered from aqueous elutes by freeze-drying. After the overall purification process, from 1 kg of EVOO we obtained ca. 102 mg of oleocanthal, 82 mg of oleacein, 11 mg of Tyr and 9 mg of HTyr.

3. Discussion

With this work we developed and set up a novel method for the purification of HTyr, Tyr, oleacein and oleocanthal from EVOO, using a completely green and simple two step procedure. Previous papers reported the extraction of EVOO polyphenols using deep eutectic solvents for the analytical determination of EVOO polyphenols, but no studies were carried out on the application and optimization of the extraction and preparative purification of these four compounds [40,41,42,43,44]. NaDES extraction allowed us to obtain highly concentrated green solutions of HTyr, Tyr, oleacein and oleocanthal, which were identified and determined by analytical standards authentication and by means of UPLC-DAD/MS. The chromatographic analysis evidenced that catechol compounds (HTyr and oleacein) both elute before their respective mono substituted phenolic analogues (Tyr and oleocanthal), due to their more hydrophilic nature and the minor retention factors in reverse stationary phases. The actual method involves three subsequent extractions of EVOO, which afford a total recovery of the molecules, with different relative amounts of each compound at each step. The first extraction leads to the recovery of almost all the simple phenols (HTyr and Tyr) and oleacein, and about 70% of the oleocanthal. The remaining part of oleocanthal is purified by pooling together the second and the third extractions, in which the compound is derived as the major constituent. The strategy of using very concentrated NaDES phenolics and secoirodoids extracts gives several advantages. The first one is the obtainment of highly concentrated preparations in a non-volatile medium that can be further easily processed. The second advantage is the different relative extraction power of NaDES in the given ratio with EVOO (1:20 w/w), which allows an enrichment of the first extract that improves the subsequent chromatographic separation steps. The third and the most interesting feature of this methodology is the possibility of using reverse phase preparative HPLC for the purification of such concentrated compounds in solution. Phenolics and secoiridoids are not such hydrophilic compounds, and the injection phase of these molecules into preparative RP-HPLC is often a problem. The use of NaDES aqueous extracts (1:1.5 extract:water)in the injection phase maintains the compounds in the hydrophilic phase, with no significant influence on solubility and injection, and no backpressure problems caused by the high viscosity of pure NaDES with respect to the initial mobile phase (water). With this method it is possible to purify ca. 200 mg of oleocanthal and oleacein from 1 kg of EVOO, with few RP-preparative HPLC chromatographic purifications and with a total recovery of the four compounds in a completely green process; a yield that, so far, is at least two times higher than that achieved by other reported methods [33,45]. As regards the phenolics precursors HTyr and Tyr, their amounts and concentrations in different EVOO depends not only on the Olea Europea L. cultivar, but also on the aging of the EVOO. It is even possible with this method to obtain higher yields of HTyr and Tyr by applying the purification process to aged EVOOs, in which the secoiridoids are converted back into their precursors over time. Our method finally gives the opportunity to many research laboratories to purify such scientifically interesting and very expensive compounds, via a completely green and efficient method, allowing the possibility of further studies in the biological, chemical and biochemical field.

4. Materials and Methods

4.1. Reagents and Chemicals

All the reagents and chemicals were purchased, at analytical grade, from Sigma-Aldrich (Milan, Italy). HPLC and LC-MS grade solvents used were purchased from Carlo Erba (Milan, Italy). HTyr, Tyr, oleacein and oleocanthal analytical standards were purchased from Sigma-Merck (Darmstadt, Germany). EVOO (Olea Europea L., Coratina cultivar) was obtained from Puglia region (Italy).

4.2. UPLC-DAD/MS

UPLC-DAD/MS was performed on a Waters Acquity H-Class UPLC system (Waters, Milford, MA, USA), including a quaternary solvent manager (QSM), a sample manager with a flow through needle system (FTN), a photodiode array detector (PDA) and a single-quadruple mass detector with electrospray ionization source (ACQUITY QDa). Chromatography was performed on a Phenomenex Kinetex C18 column (100 mm × 2.1 mm i.d., 2.6 μm particle size). Solvent A was 0.1% aqueous HCOOH and solvent B was 0.1% HCOOH in MeOH. The flow rate was 0.5 mL/min and column temperature was set at 35 °C. Elution was performed isocratically for the first minute with 2% B; from minute 1 to minute 6 solvent B was linearly increased to 55%; from 6 to 10 min 20% A and 80% B; then, for 0.5 min solvent B was set at 100% and maintained for 2 min. The column was re-equilibrated with 98% A and 2% B before the next injection. Samples were diluted in the mobile phase and injected through the needle. The PDA detector was set up in the range 200 to 600 nm. Mass spectrometric detection was performed in the negative electrospray ionization mode, using nitrogen as the nebulizer gas. Analyses were performed in the Total Ion Current (TIC) mode with a mass range of 50–1000 m/z. The capillary voltage was 0.8 kV, cone voltage 15 V, ion source temperature 120 °C and probe temperature 600 °C. Quantification of each compound was performed by using standards calibration curves in the range of 0.1–2 nmol in the column.

4.3. EVOO Extraction and Compounds Isolation

NaDES choline:glycerol (1:1.5 molar ratio) was prepared by mixing the two components at 60 °C under magnetic stirring for 1 h. After cooling EVOO was added to the NaDES in the ratio 1:20 w/w (NaDES:EVOO). The extractions were carried out under magnetic stirring at room temperature for 15 min and then transferred via a separatory funnel for decantation and phases separation. The same procedure was repeated 3 times to evaluate the recovery of single compounds after each extraction. After UPLC quantification of the phenolic and secoridoid components, the second and the third extractions were pooled together and these new extracts were each added in a ratio of 1.5 to bidistilled water. These two NaDES aqueous extracts were subsequently purified by preparative HPLC. Preparative chromatography was performed on a Waters HPLC 600 pump equipped with a controller and an UV-Vis photodiode array detector mod. 2996. The chromatographic column was a reverse phase Vydac C18 column, 22 mm × 250 mm, 10 μm particle size. Data analysis was monitored using a dedicated application (Millennium32). Elution was performed at 8 mL/min with a binary gradient system with bidistilled water (solvent A) and 80% aqueous ethanol (solvent B). The gradient was: 0–5 min, 2% B; 5–35 min, 100% B. During the separation the products were monitored spectrophotometrically at 280 nm and directly collected from the detector. After compound collection the solvents were evaporated under reduced pressure using a rotary evaporator, and finally dried by freeze-drying.

5. Conclusions

This work demonstrates the possibility of using a convenient, rapid and totally green novel methodology for the purification of HTyr, Tyr, oleacein and oleocanthal from EVOO by direct NaDES extraction, obtaining highly concentrated solutions of phenols and secoiridoids. These solutions possess several advantages with respect to classical organic extracts, especially for reverse phase preparative HPLC applications. The hydrophilic nature of NaDES allows its injection at large volumes into the starting reverse phase gradients, with no influence on the resolution and selectivity of the chromatography. As mentioned above, the present method, with respect to the currently available procedures, represents a completely green alternative for the isolation of EVOO phenolics and secoiridoids, which provides the total recovery of the compounds and prevents degradation processes caused by extensive organic extractions and different separation steps. Moreover, besides being an eco-friendly process, the proposed purification is even economically sustainable compared to traditional methods, in which large amounts of organic solvents are utilized and low yields and purities of the compounds are obtained. Due to the high costs and the pharmacological potential that EVOO phenols, and especially secoiridoids such as oleocanthal, display, the present method will represent a new solution for scientists who want to further investigate the chemical and biological properties of these natural products, of which there is still much to explore.

Author Contributions

Data curation, M.D., A.B., A.M.; Writing—original draft preparation, A.F., R.F. and L.M.; Writing—review and editing, A.F., R.F., L.M., A.B. and M.D.; Visualization, A.F. and A.M.; Supervision, M.F., R.F. and L.M.; Project administration, A.F., R.F. and L.M.; Funding acquisition, L.M., A.B. and R.F. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by Ateneo 2018 and Ateneo 2019 grants funded by “Sapienza” University of Rome to A.F. and L.M.

Acknowledgments

Authors want to acknowledge Alessandra Franco for her technical support and assistance.

Conflicts of Interest

The authors declare no conflict of interest

References

  1. Tresserra-Rimbau, A.; Lamuela-Raventós, R.M. Olives and Olive Oil: A mediterranean source of polyphenols. In Olives and Olive Oil as Functional Foods; John Wiley & Sons, Ltd.: Chichester, UK, 2017; pp. 417–434. [Google Scholar]
  2. Servili, M.; Sordini, B.; Esposto, S.; Urbani, S.; Veneziani, G.; Di Maio, I.; Selvaggini, R.; Taticchi, A. Biological activities of phenolic compounds of extra virgin olive oil. Antioxidants 2013, 3, 1–23. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  3. Ramírez-Anaya, J.D.P.; Samaniego-Sánchez, C.; Castañeda-Saucedo, M.C.; Villalón-Mir, M.; de la Serrana, H.L.-G. Phenols and the antioxidant capacity of mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chem. 2015, 188, 430–438. [Google Scholar] [CrossRef] [PubMed]
  4. Ramírez-Anaya, J.d.P.; Castañeda-Saucedo, M.C.; Olalla-Herrera, M.; Villalón-Mir, M.; de la Serrana, H.L.-G.; Samaniego-Sánchez, C. Changes in the antioxidant properties of extra virgin olive oil after cooking typical mediterranean vegetables. Antioxidants 2019, 8, 246. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  5. Martínez-González, M.A.; Salas-Salvadó, J.; Estruch, R.; Corella, D.; Fitó, M.; Ros, E. Benefits of the mediterranean diet: Insights from the predimed study. Prog. Cardiovasc. Dis. 2015, 58, 50–60. [Google Scholar] [CrossRef] [Green Version]
  6. Cusimano, A.; Balasus, D.; Azzolina, A.; Augello, G.; Emma, M.R.; Di Sano, C.; Gramignoli, R.; Strom, S.C.; Mccubrey, J.A.; Montalto, G.; et al. Oleocanthal exerts antitumor effects on human liver and colon cancer cells through ROS generation. Int. J. Oncol. 2017, 51, 533–544. [Google Scholar] [CrossRef] [Green Version]
  7. Francisco, V.; Ruiz-Fernández, C.; Lahera, V.; Lago, F.; Pino, J.; Skaltsounis, L.; González-Gay, M.A.; Mobasheri, A.; Gómez, R.; Scotece, M.; et al. Natural molecules for healthy lifestyles: Oleocanthal from extra virgin olive oil. J. Agric. Food Chem. 2019, 67, 3845–3853. [Google Scholar] [CrossRef]
  8. Kiritsakis, A.; Shahidi, F. Olives and Olive Oil as Functional Foods; Shahidi, F., Kiritsakis, A., Eds.; John Wiley & Sons, Ltd.: Chichester, UK, 2017; ISBN 9781119135340. [Google Scholar]
  9. Marković, A.K.; Torić, J.; Barbarić, M.; Brala, C.J. Hydroxytyrosol, tyrosol and derivatives and their potential effects on human health. Molecules 2019, 24, 2001. [Google Scholar] [CrossRef] [Green Version]
  10. Lozano-Castellón, J.; López-Yerena, A.; de Alvarenga, J.F.R.; del Castillo-Alba, J.R.; Vallverdú-Queralt, A.; Escribano-Ferrer, E.; Lamuela-Raventós, R.M. Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil. Crit. Rev. Food Sci. Nutr. 2019, 1–7. [Google Scholar] [CrossRef]
  11. Robles-Almazan, M.; Pulido-Moran, M.; Moreno-Fernandez, J.; Ramirez-Tortosa, C.; Rodriguez-Garcia, C.; Quiles, J.L.; Ramirez-Tortosa, M. Hydroxytyrosol: Bioavailability, toxicity, and clinical applications. Food Res. Int. 2018, 105, 654–667. [Google Scholar] [CrossRef]
  12. Silva, S.; Sepodes, B.; Rocha, J.; Direito, R.; Fernandes, A.; Brites, D.; Freitas, M.; Fernandes, E.; Bronze, M.R.; Figueira, M.E. Protective effects of hydroxytyrosol-supplemented refined olive oil in animal models of acute inflammation and rheumatoid arthritis. J. Nutr. Biochem. 2015, 26, 360–368. [Google Scholar] [CrossRef]
  13. Parkinson, L.; Keast, R. Oleocanthal, a phenolic derived from virgin olive oil: A review of the beneficial effects on inflammatory disease. Int. J. Mol. Sci. 2014, 15, 12323–12334. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  14. Cicerale, S.; Lucas, L.J.; Keast, R.S. Oleocanthal: A naturally occurring anti-inflammatory agent in virgin olive oil. In Olive Oil-Constituents, Quality, Health Properties and Bioconversions; InTech: Rijeka, Croatia, 2012. [Google Scholar] [CrossRef] [Green Version]
  15. Cañuelo, A.; Gilbert-López, B.; Pacheco-Liñán, P.; Martínez-Lara, E.; Siles, E.; Miranda-Vizuete, A. Tyrosol, a main phenol present in extra virgin olive oil, increases lifespan and stress resistance in Caenorhabditis elegans. Mech. Ageing Dev. 2012, 133, 563–574. [Google Scholar] [CrossRef] [PubMed]
  16. Rodríguez-Morató, J.; Boronat, A.; Kotronoulas, A.; Pujadas, M.; Pastor, A.; Olesti, E.; Pérez-Mañá, C.; Khymenets, O.; Fitó, M.; Farré, M.; et al. Metabolic disposition and biological significance of simple phenols of dietary origin: Hydroxytyrosol and tyrosol. Drug Metab. Rev. 2016, 48, 218–236. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  17. Bu, Y.; Rho, S.; Kim, J.; Kim, M.Y.; Lee, D.H.; Kim, S.Y.; Choi, H.; Kim, H. Neuroprotective effect of tyrosol on transient focal cerebral ischemia in rats. Neurosci. Lett. 2007, 414, 218–221. [Google Scholar] [CrossRef] [PubMed]
  18. Di Benedetto, R.; Varì, R.; Scazzocchio, B.; Filesi, C.; Santangelo, C.; Giovannini, C.; Matarrese, P.; D’Archivio, M.; Masella, R. Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness. Nutr. Metab. Cardiovasc. Dis. 2007, 17, 535–545. [Google Scholar] [CrossRef]
  19. Giovannini, C.; Straface, E.; Modesti, D.; Coni, E.; Cantafora, A.; De Vincenzi, M.; Malorni, W.; Masella, R. Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells. J. Nutr. 1999, 129, 1269–1277. [Google Scholar] [CrossRef] [Green Version]
  20. Covas, M.I.; Miró-Casas, E.; Fitó, M.; Farré-Albadalejo, M.; Gimeno, E.; Marrugat, J.; De La Torre, R. Bioavailability of tyrosol, an antioxidant phenolic compound present in wine and olive oil, in humans. Drugs Exp. Clin. Res. 2003, 29, 203. [Google Scholar]
  21. Lucas, L.; Russell, A.; Keast, R. Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal. Curr. Pharm. Des. 2011, 17, 754–768. [Google Scholar] [CrossRef]
  22. Pang, K.L.; Chin, K.Y. The biological activities of oleocanthal from a molecular perspective. Nutrients 2018, 10, 570. [Google Scholar] [CrossRef] [Green Version]
  23. Li, W.; Sperry, J.B.; Crowe, A.; Trojanowski, J.Q.; Smith, A.B.; Lee, V.M.Y. Inhibition of tau fibrillization by oleocanthal via reaction with the amino groups of tau. J. Neurochem. 2009, 110, 1339–1351. [Google Scholar] [CrossRef] [Green Version]
  24. Des Gachons, C.P.; Uchida, K.; Bryant, B.; Shima, A.; Sperry, J.B.; Dankulich-Nagrudny, L.; Tominaga, M.; Smith, A.B.; Beauchamp, G.K.; Breslin, P.A.S. Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal. J. Neurosci. 2011, 31, 999–1009. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  25. Iacono, A.; Gómez, R.; Sperry, J.; Conde, J.; Bianco, G.; Meli, R.; Gómez-Reino, J.J.; Smith, A.B.; Gualillo, O. Effect of oleocanthal and its derivatives on inflammatory response induced by lipopolysaccharide in a murine chondrocyte cell line. Arthritis Rheum. 2010, 62, 1675–1682. [Google Scholar] [CrossRef] [PubMed]
  26. Agrawal, K.; Melliou, E.; Li, X.; Pedersen, T.L.; Wang, S.C.; Magiatis, P.; Newman, J.W.; Holt, R.R. Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial. J. Funct. Foods 2017, 36, 84–93. [Google Scholar] [CrossRef] [PubMed]
  27. Kotsiou, A.; Tesseromatis, C. Oleocanthal an extra-virgin olive oil bioactive component. J. Med. Plants Stud. 2017, 5, 95–100. [Google Scholar]
  28. Sivakumar, G.; Briccoli-Bati, C.; Uccella, N. Demethyloleuropein and β-glucosidase activity in olive fruits. Biotechnol. J. 2007, 2, 381–385. [Google Scholar] [CrossRef] [PubMed]
  29. De Medina, V.S.; Miho, H.; Melliou, E.; Magiatis, P.; Priego-Capote, F.; de Castro, M.D.L. Quantitative method for determination of oleocanthal and oleacein in virgin olive oils by liquid chromatography–tandem mass spectrometry. Talanta 2017, 162, 24–31. [Google Scholar] [CrossRef]
  30. Obied, H.K.; Prenzler, P.D.; Ryan, D.; Servili, M.; Taticchi, A.; Esposto, S.; Robards, K. Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L. Nat. Prod. Rep. 2008, 25, 1167. [Google Scholar] [CrossRef]
  31. Vougogiannopoulou, K.; Lemus, C.; Halabalaki, M.; Pergola, C.; Werz, O.; Smith, A.B.; Michel, S.; Skaltsounis, L.; Deguin, B. One-step semisynthesis of oleacein and the determination as a 5-lipoxygenase inhibitor. J. Nat. Prod. 2014, 77, 441–445. [Google Scholar] [CrossRef]
  32. Gutierrez-Rosales, F.; Romero, M.P.; Casanovas, M.; Motilva, M.J.; Mínguez-Mosquera, M.I. Metabolites involved in oleuropein accumulation and degradation in fruits of olea europaea l.: Hojiblanca and arbequina varieties. J. Agric. Food Chem. 2010, 58, 12924–12933. [Google Scholar] [CrossRef]
  33. Fogli, S.; Arena, C.; Carpi, S.; Polini, B.; Bertini, S.; Digiacomo, M.; Gado, F.; Saba, A.; Saccomanni, G.; Breschi, M.C.; et al. Cytotoxic activity of oleocanthal isolated from virgin olive oil on human melanoma cells. Nutr. Cancer 2016, 68, 873–877. [Google Scholar] [CrossRef]
  34. Siddique, A.B.; Ebrahim, H.; Mohyeldin, M.; Qusa, M.; Batarseh, Y.; Fayyad, A.; Tajmim, A.; Nazzal, S.; Kaddoumi, A.; El Sayed, K. Novel liquid-liquid extraction and self-emulsion methods for simplified isolation of extra-virgin olive oil phenolics with emphasis on (-)-oleocanthal and its oral anti-breast cancer activity. PLoS ONE 2019, 14, e0214798. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  35. Angelis, A.; Hamzaoui, M.; Aligiannis, N.; Nikou, T.; Michailidis, D.; Gerolimatos, P.; Termentzi, A.; Hubert, J.; Halabalaki, M.; Renault, J.-H.; et al. An integrated process for the recovery of high added-value compounds from olive oil using solid support free liquid-liquid extraction and chromatography techniques. J. Chromatogr. A 2017, 1491, 126–136. [Google Scholar] [CrossRef] [PubMed]
  36. Adhami, H.-R.; Zehl, M.; Dangl, C.; Dorfmeister, D.; Stadler, M.; Urban, E.; Hewitson, P.; Ignatova, S.; Krenn, L. Preparative isolation of oleocanthal, tyrosol, and hydroxytyrosol from olive oil by HPCCC. Food Chem. 2015, 170, 154–159. [Google Scholar] [CrossRef] [PubMed]
  37. Tasioula-Margari, M.; Tsabolatidou, E. Extraction, separation, and identification of phenolic compounds in virgin olive oil by HPLC-DAD and HPLC-MS. Antioxidants 2015, 4, 548–562. [Google Scholar] [CrossRef]
  38. Bianco, A.; Buiarelli, F.; Cartoni, G.; Coccioli, F.; Muzzalupo, I.; Polidori, A.; Uccella, N. Analysis by Hplc-Ms/Ms of biophenolic components in olives and oils. Anal. Lett. 2001, 34, 1033–1051. [Google Scholar] [CrossRef]
  39. Luque-Muñoz, A.; Tapia, R.; Haidour, A.; Justicia, J.; Cuerva, J.M. Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis. Sci. Rep. 2019, 9, 15545. [Google Scholar] [CrossRef] [Green Version]
  40. Bonacci, S.; Di Gioia, M.L.; Costanzo, P.; Maiuolo, L.; Tallarico, S.; Nardi, M. Natural deep eutectic solvent as extraction media for the main phenolic compounds from olive oil processing wastes. Antioxidants 2020, 9, 513. [Google Scholar] [CrossRef]
  41. Fanali, C.; Posta, S.D.; Dugo, L.; Russo, M.; Gentili, A.; Mondello, L.; De Gara, L. Application of deep eutectic solvents for the extraction of phenolic compounds from extra-virgin olive oil. Electrophoresis 2020. [Google Scholar] [CrossRef]
  42. Shabani, E.; Zappi, D.; Berisha, L.; Dini, D.; Antonelli, M.L.; Sadun, C. Deep eutectic solvents (DES) as green extraction media for antioxidants electrochemical quantification in extra-virgin olive oils. Talanta 2020, 215, 120880. [Google Scholar] [CrossRef]
  43. Paradiso, V.M.; Clemente, A.; Summo, C.; Pasqualone, A.; Caponio, F. Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts. Data Br. 2016, 8, 553–556. [Google Scholar] [CrossRef]
  44. García, A.; Rodríguez-Juan, E.; Rodríguez-Gutiérrez, G.; Rios, J.J.; Fernández-Bolaños, J. Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs). Food Chem. 2016, 197, 554–561. [Google Scholar] [CrossRef] [PubMed]
  45. Polini, B.; Digiacomo, M.; Carpi, S.; Bertini, S.; Gado, F.; Saccomanni, G.; Macchia, M.; Nieri, P.; Manera, C.; Fogli, S. Oleocanthal and oleacein contribute to the in vitro therapeutic potential of extra virgin oil-derived extracts in non-melanoma skin cancer. Toxicol. In Vitro 2018, 52, 243–250. [Google Scholar] [CrossRef] [PubMed] [Green Version]
Sample Availability: Samples of the studied compounds are available from the authors.
Figure 1. Chemical structure of EVOO secoiridoids and phenols.
Figure 1. Chemical structure of EVOO secoiridoids and phenols.
Molecules 25 03654 g001
Figure 2. Oleocanthal and oleacein formation. During EVOO manufacturing, secoiridoids (oleuropein and ligstroside) are deglycosylated, and after demethylation and spontaneous decarboxylation free dialdehydes are produced.
Figure 2. Oleocanthal and oleacein formation. During EVOO manufacturing, secoiridoids (oleuropein and ligstroside) are deglycosylated, and after demethylation and spontaneous decarboxylation free dialdehydes are produced.
Molecules 25 03654 g002
Figure 3. UPLC chromatographic analysis of EVOO/NaDES extract.
Figure 3. UPLC chromatographic analysis of EVOO/NaDES extract.
Molecules 25 03654 g003
Figure 4. HTyr and Tyr UV-visible spectra.
Figure 4. HTyr and Tyr UV-visible spectra.
Molecules 25 03654 g004
Figure 5. Oleacein (left), oleocanthal (right) and oleuropein aglycone (down) MS and UV-visible spectra (inset).
Figure 5. Oleacein (left), oleocanthal (right) and oleuropein aglycone (down) MS and UV-visible spectra (inset).
Molecules 25 03654 g005
Figure 6. UPLC representative chromatogram (left) and calibration curves (right) of phenols and secoiridoids analytical standards.
Figure 6. UPLC representative chromatogram (left) and calibration curves (right) of phenols and secoiridoids analytical standards.
Molecules 25 03654 g006
Figure 7. EVOO extraction with NaDES (up) and percentage recovery of the compounds after each extraction step (bottom).
Figure 7. EVOO extraction with NaDES (up) and percentage recovery of the compounds after each extraction step (bottom).
Molecules 25 03654 g007
Figure 8. Reverse phase preparative HPLC purification of the compounds from NaDES extracts.
Figure 8. Reverse phase preparative HPLC purification of the compounds from NaDES extracts.
Molecules 25 03654 g008

Share and Cite

MDPI and ACS Style

Francioso, A.; Federico, R.; Maggiore, A.; Fontana, M.; Boffi, A.; D’Erme, M.; Mosca, L. Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil. Molecules 2020, 25, 3654. https://doi.org/10.3390/molecules25163654

AMA Style

Francioso A, Federico R, Maggiore A, Fontana M, Boffi A, D’Erme M, Mosca L. Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil. Molecules. 2020; 25(16):3654. https://doi.org/10.3390/molecules25163654

Chicago/Turabian Style

Francioso, Antonio, Rodolfo Federico, Anna Maggiore, Mario Fontana, Alberto Boffi, Maria D’Erme, and Luciana Mosca. 2020. "Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil" Molecules 25, no. 16: 3654. https://doi.org/10.3390/molecules25163654

Article Metrics

Back to TopTop