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14 Páginas.-- 3 Figuras.-- 4 Tablas, The current management of alperujo as the main solid by-product from the two-phase olive oil extraction system has led to the appearance of a new liquid effluent that until now was treated together with the alperujo itself. The composition and antioxidant properties of its bioactive components at different depths of the pond were studied using colorimetric and HPLC with UV and MS detectors, DPPH, reducing power and rancimat. The concentration of suspended solids varied between 1.71 and 8.49 g/L, total fat was between 0.74 and 1.47 g/L, and total phenols were found between 3.74 and 4.11 g/L, which included hydroxytyrosol, 3,4-dihydroxyphenylglycol and tyrosol as the main phenols. Two types of extracts were obtained through two industrial systems with ethyl acetate and by chromotography, with an average content in total sugars of 2.1% and 3.16%, total phenols of 17.9% and 28.6% and hydroxytyrosol of 51.5 and 79.0 mg/g of extract, respectively. The activity presented by the chromatographic extract was higher in terms of free radical sequestering capacity, reducing power and the inhibition of lipid oxidation. Obtaining bioactive extracts would improve the formulation of food with natural components and at the same time would be the first step in a biorefinery to improve the management of the new effluent., This research was supported by the Spanish Ministry of Economy and Competitiveness and co-funded by a European Social Fund (ESF) (project AGL2016-79088R), the Spanish Ministry of Economy and Competitiveness Ramon y Cajal Programme: (RyC 2012-10456).

12 Páginas.-- 3 Figuras.-- 2 Tablas, The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after milling with malaxation at 30 °C/30 min and subsequent centrifugation of the olive paste from the same lot of olive fruits in a system called ABENCOR (AB). The results indicate that these interactions were enhanced during the olive oil extraction process. In addition, the resulting AB extracts exhibited high antioxidant activity (ORAC) and strong antiproliferative activity in vitro against colon carcinoma Caco-2 cell lines compared to olive fruit extracts. The polyphenols associated mainly with the acidic pectin substance, with a higher content in AB extracts, seem to be responsible for these activities, and appear to maintain their activities in part after complexation. However, even in olive fruit extracts with smaller amounts of phenols in their compositions, pectic polysaccharides may also be involved in antioxidant and antiproliferative activities., This work was supported by the Ministerio de Ciencia e Innovación of Spain and co-funded by the European Social Fund (ESF) (AGL2016-79088-R). A. Bermúdez-Oria received funding from the Council of Economic Transformation, Industry, Knowledge and Universities of the Junta de Andalucia, co-financed by the European Social Fund. Researcher doctor (DOC_00166).

33 Páginas.-- 5 Figuras.-- 2 Tablas, Extracts rich in pectic polysaccharides associated to polyphenols were obtained from alperujo, the by-product of olive oil extraction, by different thermal treatments and subsequent chemical treatments. The resulting “Pectoliv” extracts exhibited strong antioxidant activities and a high antiproliferative capacities in vitro against colon carcinoma Caco-2 and leukemia monocytic THP-1 cell lines. Bleaching of the extracts with sodium chlorite removed the phenolic compounds and significantly reduced antiproliferative and antioxidant activities, confirming that these were due mainly to the associated polyphenols present in Pectoliv. However, even after bleaching, these activities remained very similar to that of a commercial citrus modified pectin obtained by chemical treatment from citrus pectin, which has been implicated in cancer treatment and prevention. Thus Pectolivs have a high potential as antiproliferative or antioxidant agents., This work was supported by the Spanish Ministry of Economy, Industry and Competitiveness and co-funded by a European Social Fund (ESF) [Ramon y Cajal Programme RyC 2012-10456; project AGL2013-48291-R and project AGL2016-79088-R]. A. Bermúdez-Oria received funding from the Spanish FPI program (MEIC) [BES-2014-068508]. The funding sources had no involvement in the study design; in the collection, analysis and interpretation of data; in the writing of the report; or in the decision to submit the article for publication.

20 Páginas; 3 Tablas; 3 Figuras, Purpose This study explored the in vitro antioxidant and anti-platelet activities of hydroxytyrosol, hydroxytyrosol acetate, 3,4-dihydroxyphenylglycol and two phenolic olive extracts. These compounds and extracts were obtained from a new industrial process to hydrothermally treat the alperujo (160 °C/60 min), a by-product of olive oil extraction. Methods The extracts and the purified compounds were obtained chromatographically using both ionic and adsorbent resins. The antioxidant activity was determined by measuring inhibition of human platelet aggregation and inhibition of lipid peroxidation in liver microsomes of vitamin E-deficient rats. Results The positive effect of the extracts on the inhibition of platelet aggregation is showed, being higher in the case of hydroxytyrosol acetate up to 38 %, and for the first time, its synergist effect with hydroxytyrosol has been proved, obtaining more than double of inhibition. The phenolic extracts and the isolated phenols showed good results for inhibiting the lipid oxidation, up to 62 and 25 %, respectively. A synergistic effect occurred when the hydroxytyrosol acetate and the 3,4-dihydroxyphenylglycol were supplemented by hydroxytyrosol. Conclusion These results suggest the extract and these compounds obtained from a novel industrial process could be natural alternatives for the prevention of diseases related to cardiovascular disorder or oxidative damage., The authors wish to express their gratitude to the Ministerio de Economía y Competitividad of Spain and co-funded by European Social Fund (ESF) (Project AGL2013-48291-R) for providing financial support. Dr. Rodríguez-Gutiérrez (RYC-2012-10456 contract) wishes to thank to the “Ramón y Cajal” Program from the Spanish Ministry of Economy and Competitiveness, and Ms Rubio-Senent (JAE-Pre104) to the Spanish National Research Council and co-funded by European Social Fund (CSIC-ESF) for providing financial support.

Phenolic composition, antioxidant and breast cancer antiproliferative activities of water and methanol/water derived extracts from olive pomace (OP) and dry olive mill residue (DOR), from Portuguese industries, were studied. DOR water (DORW) extracts showed the highest extraction yield; as well as the highest total phenolic content (TPC) and hydroxytyrosol (HT) (similar to 25 mg/g extract). HPLC-ESI-MS analysis identified HT in both OP and DOR, whereas HT-1-glucoside, tyrosol, oleuropein aglycone isomers, verbascoside and oleuropein were only detected in DOR. Additionally, a de(carboxymethyl)oleuropein aglycone isomer, in aldehyde form, was reported for the first time in DOR. DOR water extract also presented the most effective DPPH scavenging capacity and antiproliferative activity, comparatively to OP water (OPW) extract. Moreover, antioxidant potential of phenolic compounds present in DORW extract was comparable to HT, and to butylated hydroxyanisole (BHA), a widely used food industry antioxidant. Phenolic compounds present in DORW extract also showed comparable tumor antiproliferative activity on MDA-MB-231, relatively to HT and 5-fluorouracil (5-FU), a well-known cytostatic agent. MDA-MB-231 cell growth inhibition, upon 5-FU incubation was even incremented in the presence of DORW extract. These results demonstrate DOR extracts potential as source of phenolic compounds for nutraceutical applications, as food supplements, opening new strategies for its olive mill residues valorization. (C) 2013 Elsevier B.V. All rights reserved.

The application of a novel industrial process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. In this study the effect of pH on phenol extraction with ethyl acetate from the aqueous phase of hydrothermally treated alperujo at 160 °C/60 min (without modification, pH 4.5, and adjusted to pH 2.5) was evaluated, beside the increase of hydroxytyrosol during the storage. The variation of the concentration of phenolic compounds in each extract was analyzed by HPLC. The phenolic extract obtained at pH 4.5 presented a higher proportion of total and individual phenols and better antioxidant capacity in vitro than the extract obtained at pH 2.5. The use of lower pH values enhances the concentration of hydroxytyrosol in the liquid diminishing the storage times., Funding was received from the Ministerio de Economía y Competitividad of Spain and co-funded by European Social Fund (ESF) (project AGL2013-48291-R). F.R.S. received funding from the Spanish JAE-PRE program (CSIC-ESF) and the Ramon y Cajal Programme (RyC 2012-10456).

The application of a novel process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. This study evaluated the effects of time (15-90 min) on the composition of the phenolic compounds isolated at a fixed temperature of 160 °C. Phenolic compounds were extracted with ethyl acetate. Both qualitative and quantitative HPLC analyses of the extracts showed variation of the concentrations of phenolic compounds with time. In addition, new phenols that were not present in the untreated control have been characterized. The antioxidant activities of different phenolic extracts was measured by various assays conducted in vitro: antiradical capacity (using DPPH and ABTS radicals), ferric reducing power (P R), inhibition of primary and secondary oxidation in lipid systems, and other tests, such as inhibition of tyrosinase activity. The results show that the phenolic extracts inhibited oxidation in aqueous and lipid systems to a significantly greater extent than the untreated control, and they performed as well as or better than vitamin E in this capacity. © 2012 American Chemical Society., F.R.-S. and G.R.-G. thank the Consejo Superior de Investigaciones Científicas (CSIC) of Spain for their research contracts (JAE Pre_2010_00425 and JAE Doc_2009_00666). This work was partially financed by Ministerio de Ciencia e Innovación of Spain (Grant AGL2009-12352) and Consejería de Innovación, Ciencia y Empresa de la Junta de Andalucía (Proyecto de Excelencia P08-AGR-03751).