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May 20-21, 2019 | Rome, Italy
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Journal of Chemical Technology and Applications | Volume 3
MASS SPECTROMETRY,
PROTEOMICS AND POLYMER CHEMISTRY
3rd International Conference on
Mass Spectrometry Congress 2019
IDENTIFICATION OF HYDROXYTYROSYL AND TYROSYL OLEATE IN OLIVE OILS AND
OLIVE OIL BY-PRODUCTS
Cinzia Benincasa, Pierluigi Plastina, Massimiliano Pellegrino and Enzo Perri
CREA Research Center for Olive, Italy
Although olive fruit is rich in phenolics, only 2% of the total phenolic content is found in the oil. The main
fractions are found in olive mill waste water (OMWW) and pomace. Hydroxytyrosol (HTy) and Tyrosol (Ty)
are two of the major phenolic components of olive and olive oil. They are present in the esterified form as
secoiridoid derivatives, as well as in the free form, whose amounts increase during olive ripening and olive
oil processing as a result of endogenous β-glucosidase hydrolytic activity that release HTy and Ty from the
secoiridoids. HTy and Ty display a wide range of biological activities associated to human health. Despite their
properties, HTy and Ty show low bioavailability, with fast absorption and elimination in humans, because of
their polar character which limits their use as a dietary supplement as well as an additive in foods. Lipophyl-
ization of phenolics has been suggested as a useful method to increase their metabolic stability and ability to
cross cell membranes. In order to expand the knowledge on the biological activities of Hty and Ty fatty esters
as potential ingredients in functional foods with improved quality, the anti-inflammatory properties of a series
of Hty and Ty esters with short, medium and long acyl chains by LPS-stimulated murine macrophage cell line
were evaluated. The results obtained have demonstrated that, contrary to TyOle, HtyOle has in vitro anti-inflam-
matory properties and can be considered as a booster of the parent HTy. Moreover, HtyOle and TyOle occur in
olive oil by-products while they were not detectable in intact olives. Taken together, these findings suggest the
potential role of HtyOle and TyOle as markers of quality of olive oil and highlight the value of olive by-products
as a source of bio-active compounds to produce medicines, cosmetics, nutraceuticals and functional foods for
animal feeding.
Cinzia Benincasa et al., J Chem Tech App 2019, Volume 3
Cinzia Benincasa has completed her PhD in Chemical methodologies for the development of molecules of pharmacological inter-
est from University of Calabria, Italy in 2004. She is a researcher (Scientific disciplinary sector: Food Chemistry) of the Council for
Agricultural Research and Economics and works at the Research Centre for Olive, Citrus and Tree Fruit, Italy since 2015. Her area of
interest is in applications and determinations of isotopic ratios and trace elements for food traceability; investigation and charac-
terization of phenolic compounds using HPLC, GC-MS/MS and LC/MS techniques; chemical-physical and organoleptic analysis for
the characterization of olive oils and chemometric analysis. She has 23 publications that have been cited over 344 times and her
publication H-index is 9.
BIOGRAPHY