From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities
Álvaro Hernáez,
Sara Jaramillo,
Aránzazu García-Borrego,
Juan Antonio Espejo-Calvo,
María-Isabel Covas,
Gemma Blanchart,
Rafael de la Torre,
Alegría Carrasco-Pancorbo,
María Dolores Mesa,
Maria África Fernández-Prior,
Olga Castañer,
Montserrat Fitó
Affiliations
Álvaro Hernáez
Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Carrer Doctor Aiguader 88, 08003 Barcelona, Spain
Sara Jaramillo
Department of Food Phytochemistry, 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
Aránzazu García-Borrego
Department of Food Phytochemistry, 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
Juan Antonio Espejo-Calvo
Instituto para la Calidad y Seguridad Alimentaria S.L. (ICSA)-TECNOFOOD I+D Soluciones S.L., Avda. de la Hispanidad, 17, 18320 Granada, Spain
María-Isabel Covas
NUPROAS Handelsbolag, Apartado de Correos 93, 17242 Girona, Spain
Gemma Blanchart
Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Carrer Doctor Aiguader 88, 08003 Barcelona, Spain
Rafael de la Torre
Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III, Calle Monforte de Lemos 3-5, Pabellón 11, 28029 Madrid, Spain
Alegría Carrasco-Pancorbo
Department of Analytical Chemistry, Faculty of Science, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain
María Dolores Mesa
Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, Centro de Investigación Biomédica, University of Granada, Avenida de la Investigación s/n, 18016 Granada, Spain
Maria África Fernández-Prior
Department of Food Phytochemistry, 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
Olga Castañer
Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Carrer Doctor Aiguader 88, 08003 Barcelona, Spain
Montserrat Fitó
Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Carrer Doctor Aiguader 88, 08003 Barcelona, Spain
Our aim was to assess the combination of olive tree-related extracts with the most favorable profile of in vitro bioactive properties. We tested the antioxidant (increment of low-density lipoprotein resistance against oxidation), vasoactive (promotion of nitric oxide release and decrease of endothelin-1 production in human umbilical vein endothelial cells), anti-inflammatory (decrease of the endothelial production of vascular cell adhesion molecule-1), and antithrombotic (reduction of the endothelial release of plasminogen activator inhibitor-1) capacities of six phenolic extracts and three triterpenic acid solutions (Ps and Ts, respectively). We tested extracts alone and in combination, at nutritional (Ps: 0.05–0.5 μmol/L; Ts: 0.001–0.1 μmol/L) and nutraceutical doses (Ps: 1–10 μmol/L; Ts: 0.25–10 μmol/L). The combination of Ps rich in 3,4-dihydroxyphenylglycol (76%, P2), hydroxytyrosol (95%, P3), and oleuropein (70%, P4) (final nutritional concentration: 0.15 μmol/L; final nutraceutical concentration: 3 μmol/L) was the best in order to prepare functional products and nutraceuticals with cardioprotective properties, despite the fact that the isolated extract with the greatest in vitro properties was P5 (75% oleocanthal), suggesting a potential synergistic effect among different olive components.
