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Volume 10
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10.3390/foods10020227
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Article

Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents

by
África Fernández-Prior
1,
Alejandra Bermúdez-Oria
1,
María del Carmen Millán-Linares
1,
Juan Fernández-Bolaños
1,
Juan Antonio Espejo-Calvo
2 and
Guillermo Rodríguez-Gutiérrez
1,*
1
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain
2
Tecnofood ID Soluciones S.L. C/Paz nº 4, 3º G, 18.360 Huétor Tájar, 18016 Granada, Spain
*
Author to whom correspondence should be addressed.
Foods 2021, 10(2), 227; https://doi.org/10.3390/foods10020227
Submission received: 24 December 2020 / Revised: 14 January 2021 / Accepted: 21 January 2021 / Published: 22 January 2021
(This article belongs to the Special Issue Extraction, Characterization and Biological Activity of Food Bioactive Compounds)
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Abstract

New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with or without acetic acid for storing the table olive enhances the extraction of two more active phenolic compounds: hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG). This work has two aims: (1) measure the solubilization of phenolics controlled for two years using more than thirty olive varieties with different ripeness index as a potential source of HT and DHPG, and (2) evaluate the anti-inflammatory activity of the purified phenolics. The effluents with a higher concentration of phenolics were used for the extraction of HT and DHPG in order to evaluate its antioxidant and anti-inflammatory activity in vitro by the determination of pro-inflammatory cytokines such as Human Tumor Necrosis Factor-α (TNF), Interleukin-6 (IL-6), and Interleukin-1β (Il-1β). The anti-inflammatory activity of these phenolic extracts was demonstrated by studying the expression of cytokines by qPCR and the levels of these proteins by enzyme-linked immunosorbent assay (ELISA).
Keywords: table olive; phenolics; hydroxytyrosol; 3,4-dihydroxyphenylglycol; anti-inflammatory; antioxidant table olive; phenolics; hydroxytyrosol; 3,4-dihydroxyphenylglycol; anti-inflammatory; antioxidant
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MDPI and ACS Style

Fernández-Prior, Á.; Bermúdez-Oria, A.; Millán-Linares, M.d.C.; Fernández-Bolaños, J.; Espejo-Calvo, J.A.; Rodríguez-Gutiérrez, G. Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods 2021, 10, 227. https://doi.org/10.3390/foods10020227

AMA Style

Fernández-Prior Á, Bermúdez-Oria A, Millán-Linares MdC, Fernández-Bolaños J, Espejo-Calvo JA, Rodríguez-Gutiérrez G. Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods. 2021; 10(2):227. https://doi.org/10.3390/foods10020227

Chicago/Turabian Style

Fernández-Prior, África, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, and Guillermo Rodríguez-Gutiérrez. 2021. "Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents" Foods 10, no. 2: 227. https://doi.org/10.3390/foods10020227

APA Style

Fernández-Prior, Á., Bermúdez-Oria, A., Millán-Linares, M. d. C., Fernández-Bolaños, J., Espejo-Calvo, J. A., & Rodríguez-Gutiérrez, G. (2021). Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods, 10(2), 227. https://doi.org/10.3390/foods10020227

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