Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)

Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned po...

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Autores principales:	Pujun Xie, Lorenzo Cecchi, Maria Bellumori, Diletta Balli, Lisa Giovannelli, Lixin Huang, Nadia Mulinacci
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	olive seeds and shells olive leaves and branches olive pomace secoiridoids pentacyclic triterpenoids phytocomplex Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2cd7a30835e745509f38f3f07bfea21d
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spelling	oai:doaj.org-article:2cd7a30835e745509f38f3f07bfea21d2021-11-25T17:36:02ZPhenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)10.3390/foods101128232304-8158https://doaj.org/article/2cd7a30835e745509f38f3f07bfea21d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2823https://doaj.org/toc/2304-8158Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the <i>Frantoio</i>, <i>Leccino</i>, and <i>Moraiolo</i> olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC<sub>50</sub> was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC<sub>50</sub> 88.25 μg/mL) and by ursolic acid (IC<sub>50</sub> 24 μM). A dose-dependent relationship was observed for the tested extracts.Pujun XieLorenzo CecchiMaria BellumoriDiletta BalliLisa GiovannelliLixin HuangNadia MulinacciMDPI AGarticleolive seeds and shellsolive leaves and branchesolive pomacesecoiridoidspentacyclic triterpenoidsphytocomplexChemical technologyTP1-1185ENFoods, Vol 10, Iss 2823, p 2823 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	olive seeds and shells olive leaves and branches olive pomace secoiridoids pentacyclic triterpenoids phytocomplex Chemical technology TP1-1185
spellingShingle	olive seeds and shells olive leaves and branches olive pomace secoiridoids pentacyclic triterpenoids phytocomplex Chemical technology TP1-1185 Pujun Xie Lorenzo Cecchi Maria Bellumori Diletta Balli Lisa Giovannelli Lixin Huang Nadia Mulinacci Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
description	Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the <i>Frantoio</i>, <i>Leccino</i>, and <i>Moraiolo</i> olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC<sub>50</sub> was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC<sub>50</sub> 88.25 μg/mL) and by ursolic acid (IC<sub>50</sub> 24 μM). A dose-dependent relationship was observed for the tested extracts.
format	article
author	Pujun Xie Lorenzo Cecchi Maria Bellumori Diletta Balli Lisa Giovannelli Lixin Huang Nadia Mulinacci
author_facet	Pujun Xie Lorenzo Cecchi Maria Bellumori Diletta Balli Lisa Giovannelli Lixin Huang Nadia Mulinacci
author_sort	Pujun Xie
title	Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
title_short	Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
title_full	Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
title_fullStr	Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
title_full_unstemmed	Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
title_sort	phenolic compounds and triterpenes in different olive tissues and olive oil by-products, and cytotoxicity on human colorectal cancer cells: the case of frantoio, moraiolo and leccino cultivars (<i>olea europaea</i> l.)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2cd7a30835e745509f38f3f07bfea21d
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Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)

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