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Bioactive Compounds Naturally Present in Olive and Virgin Olive Oil and Their Physiological Effects (Turkish with English Abstract)

Year 2008, Volume: 33 Issue: 6, 297 - 302, 01.12.2008

Abstract

Foods in the Mediterranean diet have been investigated recently especially for their role in human nutrition and their strong physiological effects on human health. Olive and virgin olive oil are main components of the Mediterranean diet and they contain many useful compounds for human health. Most important of these compounds, which can also be called as bioactive compounds, are polyphenols, tocopherols, phospholipids, carotenoids, chlorophylls, sterols and squalen. A significant proportion of these compounds, which naturally exist in olive, can be found in olive oil extracted by psychical means. It has been stated in some studies that there is a lower incidence rate of coronary heart disease and some types of cancer among people in Mediterranean Countries where olive and olive oil consumption is high. Bioactive compounds which have antioxidant characteristic are put forward as main reasons for this lower incidence rate. In this study, antioxidant bioactive compounds which naturally exist in olive and olive oil and their effects on human are investigated.

References

  • Babich H, Visioli F. 2003. In vitro cytotoxicity to human cells in culture of some phenolics from olive oil. Iı Farmaco, 58 : 403- 407.
  • Bianco A, Uccella N. 2000. Biophenolic components of olives. Food Research International, 33 : 475-485.
  • Wahrburg U, Kratz M, Cullen P. 2002. Mediterranean diet, olive oil and health. Eur. J. Lipid Sci.Technol.,104 : 698-705.
  • Visioli F, Poli A, Galli C. 2002. Antioxidant and other biological activities of phenols from olives and olive oil, Medicinal Research Reviews, 22 : 65-75.
  • Ryan D, Antolovich M. Prenzler P, Robards K, Shimon L. 2002. Biotransformations of phenolic compounds in olea eu- ropaea l. Scientia Horticulturae, 92 : 147-176. 6. Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H. 2000. Phenolic compounds and squalene in oli- ve oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene, Food and Chemical Toxicology, 38 : 647-659.
  • Servili M, Montedoro GF. 2002. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Tech- nol., 104 : 602-613.
  • Rotondi A, Magli M. 2004. Ripening of olives var. correggiolo: modification of oxidative stability of oils during fruit ripe- ning and oil storage. Journal of Food, Agriculture & Environment, 2 : 193-199.
  • Torres MM, Maestri DM. 2006. The effects of genotype and extraction methods on chemical composition of virgin olive oils from traslasierra valley (Cordoba, Argentina). Food Chemistry 96 : 507-511.
  • Canbafl A, Fenercioğlu H. 1987. Adana’da yetifltirilen bazı zeytin çeflitlerinin yeflil ve siyah salamuraya ifllenmeleri üze- rinde arafltırmalar. TÜBİTAK TOAG, ABBAÜ-32, Ankara.
  • Cemeroğlu B, Yemenicioğlu A, Özkan M. 2001. Meyve ve Sebze İflleme Teknolojisi, Baflkent Klifle Matbaacılık 328s, Ankara
  • Del Rio JA, Baidez AG., Botia JM., Ortuno A. 2003. Enhancement of phenolic compounds in olive plants (olea europae- a l.) and their influence on resistance against phytophthora sp. Food Chemistry: 83, 75-78.
  • Artajo LS, Romero MP, Morelloä JR, Motilva MJ. 2006. Enrichment of refined olive oil with phenolic compounds: evalu- ation of their antioxidant activity and their effect on the bitter index. J. Agric. Food Chem., 54 : 6079-6088.
  • Tsarbopoulos A, Gikas E, Papadopoulos N. Aligiannis N, Kafatos A. 2003. Simultaneous determination of oleuropein and its metabolites in plasma by high-performance liquid chromatography. Journal of Chromatography B, 785 : 157-164.
  • Visioli F, Galli C. 1998. Olive oil phenols and their potential effects on human health. J. Agric. Food Chem., 46 : 4292- 4296.
  • Owen RW, Haubnera R, Mierb W, Giacosac A, Hulld WE, Spiegelhaldera B, Bartscha H. 2003. Isolation, structure elu- cidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes. Food and Che- mical Toxicology, 41 : 703–717.
  • Aruoma OI, Deiana M, Jenner A, Halliwell B, Harparkash K, Banni S. 1998. Effect of hydroxytyrosol found in extra vir- gin olive oil on oxidative dna damage and on low-density lipoprotein oxidation. J. Agric. Food Chem, 46:5181-5187.
  • Nergiz C, Ünal K. 1989. Naturel zeytinyağında bulunan fenolik bileflikler ve stabiliteye olan etkileri, E.Ü. Mühendislik Fa- kültesi Dergisi, Gıda Mühendisliği Bölümü, Cilt : 7, Sayı : 2.
  • Baldioli M, Servili M, Perretti G, Montedoro GF. 1996. Antioxidant activity of tocopherols and phenolic compounds of vir- gin olive oil. J. Am. Oil Chem. Soc., 73 : 1589-1593.
  • Tuck KL, Hayball PJ. 2002. Major phenolic compounds in olive oil: metabolism and health effects, Journal of Nutritional Biochemistry, 13 : 636-644.
  • Visioli F, Galli C. 2002. Biological properties of olive oil phytochemical. Critical Rewies in Food Science and Nutrition, 42, 3 : 209-220.
  • Kayahan M. 2003. Yağ Kimyası. ODTÜ Yayıncılık, 220 s, Ankara.
  • Altan A. 1989. Yemeklik Yağ Teknolojisi Ders Notları. Ç.Ü. Ziraat Fakültesi Gıda Mühendisliği Bölümü (Yayınlanmamıfl), Adana.
  • Bailey A.E. 1951. Industrial oil and fat products. Second Completely Revised and Augmented Edition, 967 s. New York, USA.
  • Velasco J, Dobarganes C. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol.,104 : 661-676.
  • Mistry BS, Min DB. 1992. Oxidized flavor compounds in edible oils, Off Flavors in Foods and Beverages, Charalombo- us, (Ed.) 732s.
  • Lopez Ortiz CM, Prats Moya, MS. Berenguer V. 2006. A Rapid chromatographic method for simultaneous determination of β-sitosterol and tocopherol homologues in vegetable oils. Journal of Food Composition and Analysis, 19 : 141-149.
  • Stampfer M, Rimm E. 1995. Epidemiologic evidence for vitamin e in prevention of cardiovascular disease: Am. J. Clin.Nutr., 62 : 1365-1369.
  • Heineon O, Albanes D, Virtamo J. 1998. Prostate cancer and supplementation with alpha-tocopherol and beta-carote- ne: incidence and mortality in a controlled trial. J. Natl. Cancer Inst., 90 : 440-446.
  • Bayaz M, Mehenktafl C. 2004. Lipid bazlı biyoaktif bileflikler. Türkiye 8. Gıda Kongresi, 26-28 Mayıs 2004, Bursa.
  • Minguez-Mosquera MI, Hornero-Méndez D, Pérez-Gálvez A. 2002. Carotenoids and provitamin A in functional foods. Methods of Analysis for Fonctional Foods and Nutraceuticals. Minguez-Mosquera MI. (eds). Crc Press Llc, 57 s.
  • Roca M, Gandul-Rojas B. Gallardo-Guerrero L, Mínguez-Mosquera MI. 2003. Pigment parameters determining Spanish virgin olive oil authenticity: stability during storage. Journal of the American Oil Chemists Society. 80 : 12 : 1237-1240.
  • Psomiadou E, Tsimidou M. 2002. Stability of virgin olive oil. 1. Autoxidation studies. J. Agric. Food Chem. 50 : 716-721.
  • Minguez-Mosquera MI. Rejano-Navarro L, Gandul-Rojas B, Sanchez-Gomez AH. Garrido-Fernandez J. 1991. Color- pigment correlation in virgin olive oil. JAOC, 68 : 332-336.
  • Aparicio R, Roda L, Albi MA, Gutierrez F. 1999. Effects of various compounds on virgin olive oil stability measured by rancimat. J. Agric. Food Chem. 47 : 4150-4155.
  • Lu HT, Jiang Y, Chen F. 2004. Determination of squalen using high-performance liquid chtomatography with diode ar- ray detection, Chromatographia, 59 : 367-371.
  • Trichopoulou A, Katsouyanni K, Stuver S. 1995. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece. J. Natl. Cancer Inst., 87 : 110-116.
  • Asman G, Wahrburg U. 2007. Zeytinyağının azınlık bileflenlerinin sağlık üzerine etkileri. www.foodinfo.net.
  • Abidi SL. 2001. Chromatographic analysis of plant sterols in foods and vegatable oils. Journal of Chromatography A, 935 : 173-201.
  • Toivo J, Piironen V, Kalo P, Varo P, 1998. Gas chromatographic determination of major sterols in edible oils and fats using solid-phase extraction in sample preparation. Chromatographia, 48 : 745-750.
  • Boskou D. 1996. Olive oil chemistry and technology. 170 s. Department of Chemistry Aristotle University of Thessalo- niki. Thessaloniki, Greece.
  • Von Holtz RI, Fink CS, Awad AB. 1998. Beta-sitosterol activates the sphingomyelin cycle and induces apoptosis in lncap human prostate cancer cells. Nutr. Cancer, 32 : 8-12.

Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri

Year 2008, Volume: 33 Issue: 6, 297 - 302, 01.12.2008

Abstract

Akdeniz beslenme modelinde yer alan gıdalar; özellikle sağlıklı beslenmedeki rolü ve sağlık üzerindeki önemli fizyolojik etkilerinden dolayı son yıllarda kapsamlı bir şekilde araştırılmaktadır. Zeytin ve natürel zeytinyağı da Akdeniz beslenme modelinin önemli bileşenlerinden olup, insan sağlığını olumlu yönde etkileyen birçok yararlı bileşik içermektedir. Biyoaktif bileşikler de denilen bu bileşiklerin başlıcaları; polifenoller, tokoferoller (E vitamini), fosfolipidler, karotenoidler, klorofiller, steroller ve skualen'dir. Zeytinde doğal olarak bulunan bu bileşiklerin büyük bir kısmı, tamamen fiziksel yollarla elde edilen yağına da geçmektedir. Yapılan bazı çalışmalarda, özellikle zeytin ve zeytinyağının fazla tüketildiği Akdeniz ülkelerinde yaşayan insanlarda, koroner kalp-damar hastalıklarına ve bazı kanser tiplerine yakalanma oranının düşük olduğu belirtilmiştir. Bunun nedeninin ise; zeytin ve zeytinyağında bulunan antioksidan özellikteki biyoaktif bileşenlerden kaynaklandığı bildirilmiştir. Bu bildiri; zeytin ve zeytinyağında doğal olarak bulunan antioksidan özellikteki biyoaktif bileşikler ve bu bileşiklerin insanlar üzerindeki fizyolojik etkilerini içermektedir.

References

  • Babich H, Visioli F. 2003. In vitro cytotoxicity to human cells in culture of some phenolics from olive oil. Iı Farmaco, 58 : 403- 407.
  • Bianco A, Uccella N. 2000. Biophenolic components of olives. Food Research International, 33 : 475-485.
  • Wahrburg U, Kratz M, Cullen P. 2002. Mediterranean diet, olive oil and health. Eur. J. Lipid Sci.Technol.,104 : 698-705.
  • Visioli F, Poli A, Galli C. 2002. Antioxidant and other biological activities of phenols from olives and olive oil, Medicinal Research Reviews, 22 : 65-75.
  • Ryan D, Antolovich M. Prenzler P, Robards K, Shimon L. 2002. Biotransformations of phenolic compounds in olea eu- ropaea l. Scientia Horticulturae, 92 : 147-176. 6. Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H. 2000. Phenolic compounds and squalene in oli- ve oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene, Food and Chemical Toxicology, 38 : 647-659.
  • Servili M, Montedoro GF. 2002. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Tech- nol., 104 : 602-613.
  • Rotondi A, Magli M. 2004. Ripening of olives var. correggiolo: modification of oxidative stability of oils during fruit ripe- ning and oil storage. Journal of Food, Agriculture & Environment, 2 : 193-199.
  • Torres MM, Maestri DM. 2006. The effects of genotype and extraction methods on chemical composition of virgin olive oils from traslasierra valley (Cordoba, Argentina). Food Chemistry 96 : 507-511.
  • Canbafl A, Fenercioğlu H. 1987. Adana’da yetifltirilen bazı zeytin çeflitlerinin yeflil ve siyah salamuraya ifllenmeleri üze- rinde arafltırmalar. TÜBİTAK TOAG, ABBAÜ-32, Ankara.
  • Cemeroğlu B, Yemenicioğlu A, Özkan M. 2001. Meyve ve Sebze İflleme Teknolojisi, Baflkent Klifle Matbaacılık 328s, Ankara
  • Del Rio JA, Baidez AG., Botia JM., Ortuno A. 2003. Enhancement of phenolic compounds in olive plants (olea europae- a l.) and their influence on resistance against phytophthora sp. Food Chemistry: 83, 75-78.
  • Artajo LS, Romero MP, Morelloä JR, Motilva MJ. 2006. Enrichment of refined olive oil with phenolic compounds: evalu- ation of their antioxidant activity and their effect on the bitter index. J. Agric. Food Chem., 54 : 6079-6088.
  • Tsarbopoulos A, Gikas E, Papadopoulos N. Aligiannis N, Kafatos A. 2003. Simultaneous determination of oleuropein and its metabolites in plasma by high-performance liquid chromatography. Journal of Chromatography B, 785 : 157-164.
  • Visioli F, Galli C. 1998. Olive oil phenols and their potential effects on human health. J. Agric. Food Chem., 46 : 4292- 4296.
  • Owen RW, Haubnera R, Mierb W, Giacosac A, Hulld WE, Spiegelhaldera B, Bartscha H. 2003. Isolation, structure elu- cidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes. Food and Che- mical Toxicology, 41 : 703–717.
  • Aruoma OI, Deiana M, Jenner A, Halliwell B, Harparkash K, Banni S. 1998. Effect of hydroxytyrosol found in extra vir- gin olive oil on oxidative dna damage and on low-density lipoprotein oxidation. J. Agric. Food Chem, 46:5181-5187.
  • Nergiz C, Ünal K. 1989. Naturel zeytinyağında bulunan fenolik bileflikler ve stabiliteye olan etkileri, E.Ü. Mühendislik Fa- kültesi Dergisi, Gıda Mühendisliği Bölümü, Cilt : 7, Sayı : 2.
  • Baldioli M, Servili M, Perretti G, Montedoro GF. 1996. Antioxidant activity of tocopherols and phenolic compounds of vir- gin olive oil. J. Am. Oil Chem. Soc., 73 : 1589-1593.
  • Tuck KL, Hayball PJ. 2002. Major phenolic compounds in olive oil: metabolism and health effects, Journal of Nutritional Biochemistry, 13 : 636-644.
  • Visioli F, Galli C. 2002. Biological properties of olive oil phytochemical. Critical Rewies in Food Science and Nutrition, 42, 3 : 209-220.
  • Kayahan M. 2003. Yağ Kimyası. ODTÜ Yayıncılık, 220 s, Ankara.
  • Altan A. 1989. Yemeklik Yağ Teknolojisi Ders Notları. Ç.Ü. Ziraat Fakültesi Gıda Mühendisliği Bölümü (Yayınlanmamıfl), Adana.
  • Bailey A.E. 1951. Industrial oil and fat products. Second Completely Revised and Augmented Edition, 967 s. New York, USA.
  • Velasco J, Dobarganes C. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol.,104 : 661-676.
  • Mistry BS, Min DB. 1992. Oxidized flavor compounds in edible oils, Off Flavors in Foods and Beverages, Charalombo- us, (Ed.) 732s.
  • Lopez Ortiz CM, Prats Moya, MS. Berenguer V. 2006. A Rapid chromatographic method for simultaneous determination of β-sitosterol and tocopherol homologues in vegetable oils. Journal of Food Composition and Analysis, 19 : 141-149.
  • Stampfer M, Rimm E. 1995. Epidemiologic evidence for vitamin e in prevention of cardiovascular disease: Am. J. Clin.Nutr., 62 : 1365-1369.
  • Heineon O, Albanes D, Virtamo J. 1998. Prostate cancer and supplementation with alpha-tocopherol and beta-carote- ne: incidence and mortality in a controlled trial. J. Natl. Cancer Inst., 90 : 440-446.
  • Bayaz M, Mehenktafl C. 2004. Lipid bazlı biyoaktif bileflikler. Türkiye 8. Gıda Kongresi, 26-28 Mayıs 2004, Bursa.
  • Minguez-Mosquera MI, Hornero-Méndez D, Pérez-Gálvez A. 2002. Carotenoids and provitamin A in functional foods. Methods of Analysis for Fonctional Foods and Nutraceuticals. Minguez-Mosquera MI. (eds). Crc Press Llc, 57 s.
  • Roca M, Gandul-Rojas B. Gallardo-Guerrero L, Mínguez-Mosquera MI. 2003. Pigment parameters determining Spanish virgin olive oil authenticity: stability during storage. Journal of the American Oil Chemists Society. 80 : 12 : 1237-1240.
  • Psomiadou E, Tsimidou M. 2002. Stability of virgin olive oil. 1. Autoxidation studies. J. Agric. Food Chem. 50 : 716-721.
  • Minguez-Mosquera MI. Rejano-Navarro L, Gandul-Rojas B, Sanchez-Gomez AH. Garrido-Fernandez J. 1991. Color- pigment correlation in virgin olive oil. JAOC, 68 : 332-336.
  • Aparicio R, Roda L, Albi MA, Gutierrez F. 1999. Effects of various compounds on virgin olive oil stability measured by rancimat. J. Agric. Food Chem. 47 : 4150-4155.
  • Lu HT, Jiang Y, Chen F. 2004. Determination of squalen using high-performance liquid chtomatography with diode ar- ray detection, Chromatographia, 59 : 367-371.
  • Trichopoulou A, Katsouyanni K, Stuver S. 1995. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece. J. Natl. Cancer Inst., 87 : 110-116.
  • Asman G, Wahrburg U. 2007. Zeytinyağının azınlık bileflenlerinin sağlık üzerine etkileri. www.foodinfo.net.
  • Abidi SL. 2001. Chromatographic analysis of plant sterols in foods and vegatable oils. Journal of Chromatography A, 935 : 173-201.
  • Toivo J, Piironen V, Kalo P, Varo P, 1998. Gas chromatographic determination of major sterols in edible oils and fats using solid-phase extraction in sample preparation. Chromatographia, 48 : 745-750.
  • Boskou D. 1996. Olive oil chemistry and technology. 170 s. Department of Chemistry Aristotle University of Thessalo- niki. Thessaloniki, Greece.
  • Von Holtz RI, Fink CS, Awad AB. 1998. Beta-sitosterol activates the sphingomyelin cycle and induces apoptosis in lncap human prostate cancer cells. Nutr. Cancer, 32 : 8-12.
There are 41 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Dilşat Bozdoğan Konuşkan This is me

Ali Altan This is me

Publication Date December 1, 2008
Published in Issue Year 2008 Volume: 33 Issue: 6

Cite

APA Konuşkan, D. B. ., & Altan, A. . (2008). Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri. Gıda, 33(6), 297-302.
AMA Konuşkan DB, Altan A. Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri. The Journal of Food. December 2008;33(6):297-302.
Chicago Konuşkan, Dilşat Bozdoğan, and Ali Altan. “Zeytin Ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler Ve Fizyolojik Etkileri”. Gıda 33, no. 6 (December 2008): 297-302.
EndNote Konuşkan DB, Altan A (December 1, 2008) Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri. Gıda 33 6 297–302.
IEEE D. B. . Konuşkan and A. . Altan, “Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri”, The Journal of Food, vol. 33, no. 6, pp. 297–302, 2008.
ISNAD Konuşkan, Dilşat Bozdoğan - Altan, Ali. “Zeytin Ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler Ve Fizyolojik Etkileri”. Gıda 33/6 (December 2008), 297-302.
JAMA Konuşkan DB, Altan A. Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri. The Journal of Food. 2008;33:297–302.
MLA Konuşkan, Dilşat Bozdoğan and Ali Altan. “Zeytin Ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler Ve Fizyolojik Etkileri”. Gıda, vol. 33, no. 6, 2008, pp. 297-02.
Vancouver Konuşkan DB, Altan A. Zeytin ve Zeytinyağında Doğal Olarak Bulunan Biyoaktif Bileşikler ve Fizyolojik Etkileri. The Journal of Food. 2008;33(6):297-302.

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