From green technology to functional olive oils: assessing the best combination of olive tree-related extracts with complementary bioactivities

Hernáez, Álvaro; Jaramillo, Sara; García Borrego, Aránzazu; Espejo-Calvo, Juan A.; Covas Planells, Maria Isabel; Blanchart, Gemma; Torre Fornell, Rafael de la; Carrasco-Pancorbo, Alegría; Mesa, Maria-Dolores; Fernández Prior, Maria África; Castañer, Olga; Fitó Colomer, Montserrat

doi:http://dx.doi.org/10.3390/antiox10020202

From green technology to functional olive oils: assessing the best combination of olive tree-related extracts with complementary bioactivities

License

Citation

Hernáez Á, Jaramillo S, García-Borrego A, Espejo-Calvo JA, Covas MI, Blanchart G, de la Torre R, Carrasco-Pancorbo A, Mesa MD, Fernández-Prior MÁ, Castañer O, Fitó M. From green technology to functional olive oils: assessing the best combination of olive tree-related extracts with complementary bioactivities. Antioxidants (Basel). 2021; 10(2):202. DOI: 10.3390/antiox10020202

Abstract

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.