Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Sonicated Extra Virgin Olive Oil
2.3. HS-SPME-GC-MS Analysis of Volatile Organic Compounds
2.4. Analysis of Phenols in EVOO and Defatted Extracts
2.5. Phenolic Extracts for Testing on Cell Lines
2.6. Proton Spectra of the Phenolic Extract
2.7. DPPH Assay for Evaluating the In Vitro Radical Scavenging Activity
2.8. ABTS Assay for Evaluating the In Vitro Radical Scavenging Activity
2.9. Cell Culture Conditions and Treatments
2.10. 3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide (MTT) Assay
2.11. Fluorometric Intracellular ROS Assay
2.12. Lipid Peroxidation (Malondialdehyde Equivalent, MDA Eq) Assay
2.13. 3-Hydroxy-3-Methylglutaryl Coenzyme a Reductase (HMGCoAR) Activity Assay
2.14. Western Blot Analysis
2.15. In-Cell Western (ICW) Assay
2.16. Assay for the Evaluation of Fluorescent LDL Uptake by HepG2 Cells
2.17. Statistically Analysis
3. Results & Discussion
3.1. Comparison of the VOCs Profile of the EVOO Samples
3.2. Comparison of the Phenolic Profiles of the EVOO Samples
3.3. Comparison of the In Vitro Antioxidant Activity of the Phenolic Extracts by DPPH and ABTS Assays
3.4. Comparison of the Antioxidant Effects on HepG2 Cells
3.5. Comparison of the Hypocholesterolemic Activity of the OMU and OMN Phenol Extracts
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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VOC (mg/kg) | OMU | OMN |
---|---|---|
penten-3-one | 0.504 a | 0.634 b |
E-2-pentenal | 0.043 a | 0.048 a |
penten-3-ol | 0.854 a | 0.876 a |
Z-3-hexenal | <LOD | <LOD |
E-2-hexenal | 33.889 a | 33.160 a |
E-2-pentenol | 0.058 a | 0.054 a |
Z-2-pentenol | 0.023 a | 0.024 a |
Z-3-Hexenyl acetate | 0.053 a | 0.054 a |
Z-3-hexenol | 0.467 a | 0.433 a |
E-2-hexenol | 0.731 a | 0.678 a |
Hexanal | 0.886 a | 1.081 b |
Hexyl acetate | 0.010 a | 0.009 a |
Hexanol | 0.570 a | 0.516 a |
ƩLOX | 38.090 a | 37.569 a |
Phenol Contents in the Oils (mg/kg) | ||||
---|---|---|---|---|
(Before Hydrolysis) | (After Hydrolysis) | |||
OMN | OMU | OMN | OMU | |
Free hydroxytyrosol | 17.4 ± 5.1 | 18.1 ±2.6 | 169.6 ± 2.6 | 185.1 ± 13.4 |
Free tyrosol | 15.6 ± 5.4 | 14.3 ± 3.0 | 308.6 ± 2.7 | 325.7 ±23.4 |
Total Phenols | 415.7 ± 7.3 | 375.1 ± 8.5 | 478.1 ± 4.7 | 510.7 ± 36.7 |
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Lammi, C.; Mulinacci, N.; Cecchi, L.; Bellumori, M.; Bollati, C.; Bartolomei, M.; Franchini, C.; Clodoveo, M.L.; Corbo, F.; Arnoldi, A. Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes. Antioxidants 2020, 9, 798. https://doi.org/10.3390/antiox9090798
Lammi C, Mulinacci N, Cecchi L, Bellumori M, Bollati C, Bartolomei M, Franchini C, Clodoveo ML, Corbo F, Arnoldi A. Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes. Antioxidants. 2020; 9(9):798. https://doi.org/10.3390/antiox9090798
Chicago/Turabian StyleLammi, Carmen, Nadia Mulinacci, Lorenzo Cecchi, Maria Bellumori, Carlotta Bollati, Martina Bartolomei, Carlo Franchini, Maria Lisa Clodoveo, Filomena Corbo, and Anna Arnoldi. 2020. "Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes" Antioxidants 9, no. 9: 798. https://doi.org/10.3390/antiox9090798