Biodostupnost, permeabilnost i antioksidacijska aktivnost nutraceutika iz komine masline

doctoral thesis

• Title (english): Bioaccessibility, permeability and antioxidative activity of olive pomace-based nutraceuticals
• Author: Kristina Radić
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Jasmina Lovrić (predsjednik povjerenstva)
• Committee member: Ana-Marija Domijan (član povjerenstva)
• Committee member: Irena Vedrina-Dragojević (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2021-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy
• Universal decimal classification (UDC): 615 - Pharmacology. Therapeutics. Toxicology

Abstract

Tijekom proizvodnje maslinovog ulja iz ploda masline (Olea europaea L.) nastaju velike količine
otpada u obliku otpadnih voda i komine (krutog ostatka). Njihov kemijski sastav karakterizira
značajan udio fenolnih spojeva koje nalazimo i u maslinovom ulju. Osnovni cilj ovog istraživanja
bio je funkcionalna karakterizacija ekstrakta komine masline (EKM) i to u kontekstu istraživanja
biodostupnosti i intestinalne permeabilnosti karakterističnih aktivnih sastavnica EKM-a:
hidroksitirosola (HTS), tirosola (TS) i oleuropeina (OLE) te istraživanje lokalnog antioksidacijskog
učinka neprobavljive frakcije EKM-a na stanice crijevnog epitela. Zaključak ove studije je da je
EKM bogat izvor biološki aktivnih i biodostupnih fenola HTS-a, TS-a i OLE-a, a njihov sadržaj i
biodostupnost usporedivi su ili bolji u odnosu na maslinovo ulje. Također, zaključeno je da navedeni
fenoli međusobno ne interferiraju na razini permeabilnosti što je važan preduvjet za daljnji razvoj
kompleksnih nutraceutika iz komine masline. EKM ostvaruje značajne antioksidacijske učinke na
stanice crijevnog epitela koji su posljedica direktnog antiradikalnog učinka, ali i učinaka na
produkciju endogenih antioksidansa stanice. Matriks EKM-a, prisutnost i vrsta ciklodekstrina u
formulaciji te prisutnost hrane u probavnom sustavu značajno utječu na sve promatrane parametre.
Stoga rezultati studije ukazuju na važnost usmjerene, ali sveobuhvatne funkcionalne karakterizacije
u procesu oblikovanja visoko vrijednih nutraceutika komine masline te naglašavaju mogućnosti
uvođenja jednostavnih intervencija tijekom formulacije koje će rezultirati poboljšanom
funkcionalnošću završnog proizvoda.

Abstract (english)

During the production of olive oil from the olive fruit (Olea europaea L.) large amounts of waste is
generated in the form of wastewater and pomace (solid residue). Their chemical composition is
characterized by a significant proportion of phenolic compounds that are also found in olive oil. The
main goal of this study was a functional characterization of olive pomace's extract (OPE), namely,
the bioavailability and intestinal permeability study of characteristic active components of OPE:
hydroxytyrosol (HTS), tyrosol (TS) and oleuropein (OLE) and local antioxidantive effect of
indigestible OPE fraction on intestinal epithelial cells. The conclusion of this study is that OPE is a
rich source of biologically active and bioavailable phenols HTS, TS and OLE, and their content and
bioavailability are comparable or better comparing to olive oil. Also, it was concluded that these
phenols do not interfere with each other at the level of permeability, which is an important
prerequisite for the further development of complex nutraceuticals from olive pomace. OPE achieves
significant antioxidative effects on intestinal epithelial cells as a result of direct antiradical effect,
but also of the endogenous cells' antioxidants production. The OPE matrix, the presence and type of
cyclodextrin in the formulation and the presence of food in the digestive system significantly affect
all the observed parameters. Therefore, the results of the study indicate the importance of targeted
but comprehensive functional characterization in the process of formulating high-value olive
pomace nutraceuticals and emphasize the possibility of introducing simple interventions during
formulation that will result in improved final product functionality.

• Keywords: komina masline; fenoli; fenoli komine masline; antioksidans; bioraspoloživost; interakcije fenol-hrana
• Keywords (english): olive pomace; phenols; olive pomace phenols; antioxidant; bioavailability; food-phenol interaction
• Language: croatian
• URN:NBN: urn:nbn:hr:163:346887
• Promotion: 2022
• Study programme: Title: Pharmacy and biochemistry; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor znanosti (doktor znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-11-07 09:13:18