ArticleMolecules (Basel, Switzerland)2015
Enzymatic hydrolysis of oleuropein from Olea europea (olive) leaf extract and antioxidant activities.
Article in Molecules (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers, 1 of them a synthesis that pooled it.
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Who cites it
30 citing papers in PubMed, 1 synthesis or guideline pooled it, 90 citations in OpenAlex.
- Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective.Molecules (Basel, Switzerland) · 2021Pooled it
- Nutritional implications of olives and sugar: attenuation of post-prandial glucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein.European journal of nutrition · 2019Trial
- Microwave-Assisted Rapid Extraction of Oleuropein from Olive Leaf By-Product and Processing into Oleuropein@Zeolite Nanohybrids for Antioxidant Food Applications (Fortified Salt and Active Gelatin Films).Molecules (Basel, Switzerland) · 2026Article
- Conversion of oleuropein to hydroxytyrosol by lactic acid bacteria fermentation of olive leaves in water solution with reduced glucose content.World journal of microbiology & biotechnology · 2025Article
- Effects of Phenolic Compounds on Biofilm Formation by Table Olive-Related Microorganisms.Food science & nutrition · 2024Article
- Comprehensive Review ofBiomolecules · 2024Review
- Review
- The Bioactivity of a Hydroxytyrosol-Enriched Extract Originated after Direct Hydrolysis of Olive Leaves from Greek Cultivars.Molecules (Basel, Switzerland) · 2024Article
- Article
- Anti-Inflammatory Effects of Nutritionally Relevant Concentrations of Oleuropein and Hydroxytyrosol on Peripheral Blood Mononuclear Cells: An Age-Related Analysis.International journal of molecular sciences · 2023Article
- Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering.Antioxidants (Basel, Switzerland) · 2023Article
- Comparative metabolic profiling of olive leaf extracts from twelve different cultivars collected in both fruiting and flowering seasons.Scientific reports · 2023Article
- Effects of Oleuropein and Hydroxytyrosol on Inflammatory Mediators: Consequences on Inflammaging.International journal of molecular sciences · 2022Review
- Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase.Food technology and biotechnology · 2022Article
- Production of hydroxytyrosol rich extract from Olea europaea leaf with enhanced biological activity using immobilized enzyme reactors.Environmental science and pollution research international · 2022Article
- Efficient 2-Step Enzymatic Cascade for the Bioconversion of Oleuropein into Hydroxytyrosol.Antioxidants (Basel, Switzerland) · 2022Article
- Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace.Foods (Basel, Switzerland) · 2022Article
- An olive-derived elenolic acid stimulates hormone release from L-cells and exerts potent beneficial metabolic effects in obese diabetic mice.Frontiers in nutrition · 2022Article
- Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications.Molecules (Basel, Switzerland) · 2021Article
- Microbiological and Antioxidant Activity of Phenolic Compounds in Olive Leaf Extract.Molecules (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oleuropein (OE), the main polyphenol in olive leaf extract, is likely to decompose into hydroxytyrosol (HT) and elenolic acid under the action of light, acid, base, high temperature. In the enzymatic process, the content of OE in olive leaf extract and enzyme are key factors that affect the yield of HT. A selective enzyme was screened from among 10 enzymes with a high OE degradation rate. A single factor (pH, temperature, time, enzyme quantity) optimization process and a Box-Behnken design were studied for the enzymatic hydrolysis of 81.04% OE olive leaf extract. Additionally, enzymatic hydrolysis results with different substrates (38.6% and 81.04% OE) were compared and the DPPH antioxidant properties were also evaluated. The result showed that the performance of hydrolysis treatments was best using hemicellulase as a bio-catalyst, and the high purity of OE in olive extract was beneficial to biotransform OE into HT. The optimal enzymatic conditions for achieving a maximal yield of HT content obtained by the regression were as follows: pH 5, temperature 55 °C and enzyme quantity 55 mg. The experimental result was 11.31% ± 0.15%, and the degradation rate of OE was 98.54%. From the present investigation of the antioxidant activity determined by the DPPH method, the phenol content and radical scavenging effect were both decreased after enzymatic hydrolysis by hemicellulase. However, a high antioxidant activity of the ethyl acetate extract enzymatic hydrolysate (IC50 = 41.82 μg/mL) was demonstated. The results presented in this work suggested that hemicellulase has promising and attractive properties for industrial production of HT, and indicated that HT might be a valuable biological component for use in pharmaceutical products and functional foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.