Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents

• Main Authors: África Fernández-Prior, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, Guillermo Rodríguez-Gutiérrez
• Format: Article
• Language: English
• Published: MDPI AG 2021-01-01
• Series: Foods
• Subjects: table olive; phenolics; hydroxytyrosol; 3,4‐dihydroxyphenylglycol; anti‐inflammatory; antioxidant
• Online Access: https://www.mdpi.com/2304-8158/10/2/227

<b></b>New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with or without acetic acid for storing the table olive enhances the extraction of two more active phenolic compounds: hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG). This work has two aims: (1) measure the solubilization of phenolics controlled for two years using more than thirty olive varieties with different ripeness index as a potential source of HT and DHPG, and (2) evaluate the anti-inflammatory activity of the purified phenolics. The effluents with a higher concentration of phenolics were used for the extraction of HT and DHPG in order to evaluate its antioxidant and anti-inflammatory activity in vitro by the determination of pro-inflammatory cytokines such as Human Tumor Necrosis Factor-α (TNF), Interleukin-6 (IL-6), and Interleukin-1β (Il-1β). The anti-inflammatory activity of these phenolic extracts was demonstrated by studying the expression of cytokines by qPCR and the levels of these proteins by enzyme-linked immunosorbent assay (ELISA).