eprintid: 12104 rev_number: 8 eprint_status: archive userid: 2 dir: disk0/00/01/21/04 datestamp: 2024-05-22 23:30:13 lastmod: 2024-05-22 23:30:14 status_changed: 2024-05-22 23:30:13 type: article metadata_visibility: show creators_name: López-Bascón, María Asunción creators_name: Moscoso-Ruiz, Inmaculada creators_name: Quirantes-Piné, Rosa creators_name: del Pino-García, Raquel creators_name: López-Gámez, Gloria creators_name: Justicia-Rueda, Andrea creators_name: Verardo, Vito creators_name: Quiles, José L. creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: jose.quiles@uneatlantico.es title: Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: public keywords: extra virgin olive oil; phenolic compounds; neuroprotective potential; anti-inflammatory potential; HPLC–MS; Protected Denomination of Origin abstract: The olive oil sector is a fundamental food in the Mediterranean diet. It has been demonstrated that the consumption of extra virgin olive oil (EVOO) with a high content of phenolic compounds is beneficial in the prevention and/or treatment of many diseases. The main objective of this work was to study the relationship between the content of phenolic compounds and the in vitro neuroprotective and anti-inflammatory activity of EVOOs from two PDOs in the province of Granada. To this purpose, the amounts of phenolic compounds were determined by liquid chromatography coupled to mass spectrometry (HPLC–MS) and the inhibitory activity of acetylcholinesterase (AChE) and cyclooxygenase-2 (COX-2) enzymes by spectrophotometric and fluorimetric assays. The main families identified were phenolic alcohols, secoiridoids, lignans, flavonoids, and phenolic acids. The EVOO samples with the highest total concentration of compounds and the highest inhibitory activity belonged to the Picual and Manzanillo varieties. Statistical analysis showed a positive correlation between identified compounds and AChE and COX-2 inhibitory activity, except for lignans. These results confirm EVOO’s compounds possess neuroprotective potential. date: 2024-04 publication: International Journal of Molecular Sciences volume: 25 number: 9 pagerange: 4878 id_number: doi:10.3390/ijms25094878 refereed: TRUE issn: 1422-0067 official_url: http://doi.org/10.3390/ijms25094878 access: open language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Artículos y libros Abierto Inglés The olive oil sector is a fundamental food in the Mediterranean diet. It has been demonstrated that the consumption of extra virgin olive oil (EVOO) with a high content of phenolic compounds is beneficial in the prevention and/or treatment of many diseases. The main objective of this work was to study the relationship between the content of phenolic compounds and the in vitro neuroprotective and anti-inflammatory activity of EVOOs from two PDOs in the province of Granada. To this purpose, the amounts of phenolic compounds were determined by liquid chromatography coupled to mass spectrometry (HPLC–MS) and the inhibitory activity of acetylcholinesterase (AChE) and cyclooxygenase-2 (COX-2) enzymes by spectrophotometric and fluorimetric assays. The main families identified were phenolic alcohols, secoiridoids, lignans, flavonoids, and phenolic acids. The EVOO samples with the highest total concentration of compounds and the highest inhibitory activity belonged to the Picual and Manzanillo varieties. Statistical analysis showed a positive correlation between identified compounds and AChE and COX-2 inhibitory activity, except for lignans. These results confirm EVOO’s compounds possess neuroprotective potential. metadata López-Bascón, María Asunción; Moscoso-Ruiz, Inmaculada; Quirantes-Piné, Rosa; del Pino-García, Raquel; López-Gámez, Gloria; Justicia-Rueda, Andrea; Verardo, Vito y Quiles, José L. mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, jose.quiles@uneatlantico.es (2024) Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action. International Journal of Molecular Sciences, 25 (9). p. 4878. ISSN 1422-0067 document_url: http://repositorio.uneatlantico.es/id/eprint/12104/1/ijms-25-04878.pdf