A oleuropeína é o composto fenólico mais abundante presente nas folhas da oliveira, sendo que muitos estudos vêm demonstrando que este composto apresenta importantes propriedades antimicrobiana, antioxidante, anti-inflamatória, entre outras, surgindo o interesse em estudos de métodos para sua extração e aplicação em produtos na área alimentícia, cosmética e farmacêutica. O objetivo deste estudo foi a extração da oleuropeína à partir de folhas de oliva, utilizando solvente não tóxico, para posterior aplicação dos extratos em óleos vegetais a fim de se verificar seu efeito sobre a estabilidade oxidativa dos mesmos. O solvente selecionado para o estudo foi uma mistura de etanol e água (70:30, em massa, condição obtida através de um trabalho prévio), na presença de 1 % de ácido acético. Em uma primeira etapa, foram realizados experimentos de extração utilizando-se as técnicas de maceração (tipo I) e ultrassom (tipo II), em diferentes condições de temperatura (20, 30, 40, 50 e 60°C). Em uma segunda etapa, através de experimentos com maceração à temperatura ambiente, estudou-se o efeito da razão folhas:solvente (1:8, 1:6 e 1:3) e a influência da presença de ácido acético sobre o processo de extração (tipo III). Por fim, realizando-se a maceração na presença de ácido acético, temperatura ambiente e proporção folhas: solvente igual a 1:3, realizaram-se extrações sequenciadas a partir de uma mesma matéria-prima (tipo IV). Os resultados desses experimentos foram expressos em rendimento de oleuropeína (RO), teor de oleuropeína nos extratos (TO) e rendimento global (RG). Analisando-se os experimentos I e II, verificou-se que a temperatura não exerceu influência significativa sobre as respostas RO, TO e RG. Além disso, verificou-se que os valores das respostas para os experimentos com a maceração foram um pouco maiores do que os valores obtidos para as extrações com o auxílio do ultrassom. Nos experimentos tipo III, em linhas gerais, observou-se a influência positiva da presença do ácido acético sobre as respostas estudadas. Verificou-se também que, na presença de ácido, o aumento da quantidade de solvente na extração conduz ao aumento de RO e RG, e à diminuição de TO. Através do experimento tipo IV, constatou-se que mesmo após quatro extrações sequenciadas, ainda não foi possível esgotar a oleuropeína da matéria-prima. Após a obtenção de todos os extratos hidroalcoólicos, selecionou-se um contendo aproximadamente 19 % de oleuropeína para o estudo da estabilidade oxidativa em óleos vegetais (oliva e girassol) utilizando o método Rancimat. A presença de extrato aumentou em 3 horas o tempo de indução do azeite de oliva extra-virgem, e em 2 horas o tempo de indução do azeite de oliva comum. Os óleos de girassol bruto e refinado não apresentaram melhora na estabilidade oxidativa quando adicionados dos extratos. Foram realizados também testes de estabilidade oxidativa através da adição direta de folhas de oliva em pó nos azeites de oliva extra-virgem e comum. Para o azeite extra-virgem, a adição das folhas não proporcionou melhora da estabilidade oxidativa, porém para o azeite comum, houve um aumento de mais de 2 horas no tempo de indução.Os resultados apresentados neste trabalho demonstraram que é possível obter extratos contendo teores significativos de oleuropeína utilizando-se um solvente renovável. Além disso, constatou-se que os mesmos podem ser utilizados como um antioxidante natural em azeite de oliva, melhorando sua estabilidade oxidativa. / Oleuropein is the most abundant phenolic compound present in the leaves of the olive tree, and many studies have shown that this compound has significant antimicrobial properties, antioxidant, anti-inflammatory, among others, emerging interest in studies of methods for extraction and use in products in the food industry, cosmetics and pharmaceuticals. The aim of this study was the extraction of oleuropein from the olive leaf, using non-toxic solvent, for further application of the extracts in vegetable oils in order to check its effect on their oxidative stability. The solvent selected for the study was a mixture of ethanol and water (70:30, % mass, condition obtained from a previous study), in the presence of 1 % acetic acid. In a first step, extraction experiments were conducted using maceration (type I) and ultrasound (type II) under different temperature conditions (20, 30, 40, 50 and 60 ° C). In a second step, through experiments with maceration at room temperature, the effect of the ratio olive leaves:solvent (1:8, 1:6 and 1:3) and the influence of the presence of acetic acid on the process of extraction (type III) was studied. Finally, using maceration in the presence of acetic acid at room temperature and proportion olive leaves:solvent of 1:3, sequencial extractions from the same raw material (type IV) were performed. The results of these experiments were expressed in oleuropein yield (RO), oleuropein content in extracts (TO) and global yield (RG). Analyzing the experiments I and II, it was found that the temperature did not have significant influence on the RO, TO and RG values. Furthermore, it was found the response values for the experiments with maceration was somewhat higher than values obtained for extractions using ultrasound. In type III trials, in general, a positive influence of the presence of acetic acid in the studied answers were observed. It was also found that in the presence of acid, higher amount of solvent leads to an increase of RO and RG values, and a decrease of TO value. Through the experiment type IV, it was found that even after four sequential extractions, it was not possible to exhaust oleuropein raw material. After obtaining all the hydroalcoholic extracts, na extract contanining approximately 19 % of oleuropein was selected for the study of oxidative stability of vegetable oils (olive and sunflower oil), using the Rancimat method. The presence of extract increased in 3 hours the induction time of extra-virgin olive oil, and in 2 hours the induction time of common olive oil. Crude and refined sunflower oils showed no improvement in the oxidative stability when added to the extracts. Oxidative stability tests were also performed by direct addition of olive leaf powder in extra virgin and common olive oil. For extra virgin olive oil, the addition of the powder leaves did not improve the oxidative stability, but for the common oil, an increase of more than 2 hours in induction time was observed. Results demonstrated that it is possible to obtain extracts containing significant concentrations of oleuropein using a renewable solvent. Furthermore, it was found that it can be used as a natural antioxidant in olive oil, improving its oxidative stability.

Este estudo avaliou a eficiência da oleuropeína (OLE) (composto fenólico extraído das folhas de Oliveira) isolada e associada aos sanitizantes comerciais ácido peracético 2% (APA), hipoclorito de sódio 2% (HS), peróxido de hidrogênio 3% (PH), digluconato de clorexidina 2% (DC), cloreto de benzalcônio 1% (CB) e iodofor 2% (IO), para inativação de células em suspensão e biofilmes monoespécie e multiespécie formados em superfícies de aço inoxidável ou microplaca de poliestireno por Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 25923) e Escherichia coli (ATCC 25922), todas classificadas como fortes produtores de biofilmes. Os isolados foram semeados em caldo TSB (caldo tripticase soja), incubados (37°C/24h) e corrigidos a ~108células/mL (escala 0,5 McFarland). Para bactérias em suspensão, a resistência a sanitizantes foi determinada pela Concentração Inibitória Mínima (CIM) em tubos e pelo método de Disco Difusão em Ágar (DDA), no qual as bactérias foram plaqueadas em ágar TSA contendo discos de 6mm de papel filtro embebidos nos sanitizantes. Após a incubação, a medição dos halos de inibição foi feita com paquímetro. Para os ensaios de resistência dos biofilmes aos compostos sanitizantes, foram utilizadas microplacas de poliestireno 96 poços, as quais foram preparadas para incubação-fixação dos biofilmes e submetidas à leitura em espectrofotômetro de ELISA (600 nm). Em seguida, as placas foram lavadas com solução salina tamponada (PBS, pH 7.4) e os sanitizantes inseridos por 1 minuto. Após neutralização com tiossulfato de sódio (5 minutos), as placas foram lavadas com PBS e metanol, coradas com cristal violeta 1% e coradas com ácido acético glacial (33%) para nova leitura a 570nm. A eficácia da remoção do biofilme pelos sanitizantes foi comparada pelo índice de formação de biofilme (IFB). As imagens do aço inoxidável após tratamento com sanitizante foram feitas através de Microscopia Eletrônica de Varredura (MEV) e Microscopia Confocal, para visualizar a persistência dos biofilmes. Os valores de CIM (diluição 1:2) mostraram que OLE não teve atividade bactericida. No método DDA, L. monocytogenes, foi resistente à OLE, enquanto E. coli e S. aureus apresentaram resistência intermediária. Os sanitizantes comerciais apresentaram boa atividade bactericida nos ensaios de CIM e DDA, sendo que as associações de OLE aos sanitizantes comerciais aumentaram o efeito germicida. Nos ensaios com biofilmes em monoespécie, somente os sanitizantes comerciais, isolados ou associados com OLE, foram eficazes de reduzir o valor de BFI em microplaca de poliestireno. Em biofilmes multiespécie, OLE apresentou efeito antimicrobiano, sobretudo sobre a associação de L. monocytogenes + E. coli + S. aureus (redução: 91,49%). Nenhum dos compostos avaliados foi capaz de inativar completamente os biofilmes nas superfícies de aço inoxidável, uma vez que células viáveis foram observadas após os tratamentos com os sanitizantes, indicando persistência dos biofilmes. Os resultados indicam que a oleuropeína apresentou potencial para incrementar o efeito bactericida de sanitizantes comerciais para eliminação de biofilmes em superfícies inertes, sendo necessários estudos para compreender os mecanismos de ação dessas combinações. / This study evaluated the efficiency of oleuropein (OLE) (a phenolic compound extracted from Oliveira leaves) alone or in association with commercial sanitizers peracetic acid 2% (PPA), sodium hypochlorite 2% (SH), hydrogen peroxide 3% (HP), chlorhexidine digluconate 2% (CD), benzalkonium chloride 1% (BC) and iodophor 2% (IO), for inactivation of suspended cells and monospecies or multispecies biofilms formed on stainless steel surfaces or microplate polystyrene by Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922), all classified as strong producers of biofilms. The isolates were grown in TSB (trypticase soy broth), incubated (37°C/24 h) and adjusted to ~108 cells/mL (0.5 McFarland scale). For the bacterial suspensions, resistance to sanitizers was determined by Minimum Inhibitory Concentration (MIC) in tubes and by Agar Disk Diffusion (ADD), in which the bacteria were plated on TSA agar containing 6mm disks of filter paper soaked in sanitizers. After incubation, measurement of the inhibition halos was done using a caliper rule. For the sanitizer resistance assays with biofilms, polystyrene 96-well microplates were prepared for incubation-fixing of biofilms and read in an ELISA spectrophotometer (600 nm). After, the plates were washed with phosphate buffered saline (PBS, pH 7.4) and the sanitizers were placed for 1 minute. After neutralization with sodium thiosulfate (5 minutes), the plates were washed with PBS and methanol, stained with 1% crystal violet and stained with glacial acetic acid (33%) for a new reading at 570 nm. The effectiveness of biofilm removal by each sanitizer was compared using a Biofilm Formation Index (IFB). The images from stainless steel coupons after treatments with sanitizers were obtained by Scanning Electron Microscopy (SEM) and Confocal Microscopy, to view the persistence of biofilms. MIC values (dilution 1: 2) showed that OLE had no bactericidal activity. In the ADD assays, L. monocytogenes was resistant to OLE, while E. coli and S. aureus showed intermediate resistance. Commercial sanitizers showed good bactericidal activity in both CIM and DDA assays, and the associations of OLE with commercial sanitizers increased their germicidal effect. In the monospecies biofilm assays, only commercial sanitizers, isolated or associated with OLE, were effective for reducing the BFI values in polystyrene microplates. In multispecies biofilms, OLE had an antimicrobial effect, especially on the association of L. monocytogenes + E. coli and S. aureus (reduction: 91.49%). None of the compounds evaluated was able to completely inactivate the biofilms on the stainless steel surfaces, since viable cells of bacteria were observed after treatment with sanitizers, indicating persistence of biofilms. The results indicate that oleuropein has the potential to enhance the bactericidal effect of commercial sanitizers to eliminate biofilms on inert surfaces. Further studies are needed to understand the mechanisms of action of these combinations.

Este estudo avaliou a eficiência da oleuropeína (OLE) (composto fenólico extraído das folhas de Oliveira) isolada e associada aos sanitizantes comerciais ácido peracético 2% (APA), hipoclorito de sódio 2% (HS), peróxido de hidrogênio 3% (PH), digluconato de clorexidina 2% (DC), cloreto de benzalcônio 1% (CB) e iodofor 2% (IO), para inativação de células em suspensão e biofilmes monoespécie e multiespécie formados em superfícies de aço inoxidável ou microplaca de poliestireno por Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 25923) e Escherichia coli (ATCC 25922), todas classificadas como fortes produtores de biofilmes. Os isolados foram semeados em caldo TSB (caldo tripticase soja), incubados (37°C/24h) e corrigidos a ~108células/mL (escala 0,5 McFarland). Para bactérias em suspensão, a resistência a sanitizantes foi determinada pela Concentração Inibitória Mínima (CIM) em tubos e pelo método de Disco Difusão em Ágar (DDA), no qual as bactérias foram plaqueadas em ágar TSA contendo discos de 6mm de papel filtro embebidos nos sanitizantes. Após a incubação, a medição dos halos de inibição foi feita com paquímetro. Para os ensaios de resistência dos biofilmes aos compostos sanitizantes, foram utilizadas microplacas de poliestireno 96 poços, as quais foram preparadas para incubação-fixação dos biofilmes e submetidas à leitura em espectrofotômetro de ELISA (600 nm). Em seguida, as placas foram lavadas com solução salina tamponada (PBS, pH 7.4) e os sanitizantes inseridos por 1 minuto. Após neutralização com tiossulfato de sódio (5 minutos), as placas foram lavadas com PBS e metanol, coradas com cristal violeta 1% e coradas com ácido acético glacial (33%) para nova leitura a 570nm. A eficácia da remoção do biofilme pelos sanitizantes foi comparada pelo índice de formação de biofilme (IFB). As imagens do aço inoxidável após tratamento com sanitizante foram feitas através de Microscopia Eletrônica de Varredura (MEV) e Microscopia Confocal, para visualizar a persistência dos biofilmes. Os valores de CIM (diluição 1:2) mostraram que OLE não teve atividade bactericida. No método DDA, L. monocytogenes, foi resistente à OLE, enquanto E. coli e S. aureus apresentaram resistência intermediária. Os sanitizantes comerciais apresentaram boa atividade bactericida nos ensaios de CIM e DDA, sendo que as associações de OLE aos sanitizantes comerciais aumentaram o efeito germicida. Nos ensaios com biofilmes em monoespécie, somente os sanitizantes comerciais, isolados ou associados com OLE, foram eficazes de reduzir o valor de BFI em microplaca de poliestireno. Em biofilmes multiespécie, OLE apresentou efeito antimicrobiano, sobretudo sobre a associação de L. monocytogenes + E. coli + S. aureus (redução: 91,49%). Nenhum dos compostos avaliados foi capaz de inativar completamente os biofilmes nas superfícies de aço inoxidável, uma vez que células viáveis foram observadas após os tratamentos com os sanitizantes, indicando persistência dos biofilmes. Os resultados indicam que a oleuropeína apresentou potencial para incrementar o efeito bactericida de sanitizantes comerciais para eliminação de biofilmes em superfícies inertes, sendo necessários estudos para compreender os mecanismos de ação dessas combinações. / This study evaluated the efficiency of oleuropein (OLE) (a phenolic compound extracted from Oliveira leaves) alone or in association with commercial sanitizers peracetic acid 2% (PPA), sodium hypochlorite 2% (SH), hydrogen peroxide 3% (HP), chlorhexidine digluconate 2% (CD), benzalkonium chloride 1% (BC) and iodophor 2% (IO), for inactivation of suspended cells and monospecies or multispecies biofilms formed on stainless steel surfaces or microplate polystyrene by Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922), all classified as strong producers of biofilms. The isolates were grown in TSB (trypticase soy broth), incubated (37°C/24 h) and adjusted to ~108 cells/mL (0.5 McFarland scale). For the bacterial suspensions, resistance to sanitizers was determined by Minimum Inhibitory Concentration (MIC) in tubes and by Agar Disk Diffusion (ADD), in which the bacteria were plated on TSA agar containing 6mm disks of filter paper soaked in sanitizers. After incubation, measurement of the inhibition halos was done using a caliper rule. For the sanitizer resistance assays with biofilms, polystyrene 96-well microplates were prepared for incubation-fixing of biofilms and read in an ELISA spectrophotometer (600 nm). After, the plates were washed with phosphate buffered saline (PBS, pH 7.4) and the sanitizers were placed for 1 minute. After neutralization with sodium thiosulfate (5 minutes), the plates were washed with PBS and methanol, stained with 1% crystal violet and stained with glacial acetic acid (33%) for a new reading at 570 nm. The effectiveness of biofilm removal by each sanitizer was compared using a Biofilm Formation Index (IFB). The images from stainless steel coupons after treatments with sanitizers were obtained by Scanning Electron Microscopy (SEM) and Confocal Microscopy, to view the persistence of biofilms. MIC values (dilution 1: 2) showed that OLE had no bactericidal activity. In the ADD assays, L. monocytogenes was resistant to OLE, while E. coli and S. aureus showed intermediate resistance. Commercial sanitizers showed good bactericidal activity in both CIM and DDA assays, and the associations of OLE with commercial sanitizers increased their germicidal effect. In the monospecies biofilm assays, only commercial sanitizers, isolated or associated with OLE, were effective for reducing the BFI values in polystyrene microplates. In multispecies biofilms, OLE had an antimicrobial effect, especially on the association of L. monocytogenes + E. coli and S. aureus (reduction: 91.49%). None of the compounds evaluated was able to completely inactivate the biofilms on the stainless steel surfaces, since viable cells of bacteria were observed after treatment with sanitizers, indicating persistence of biofilms. The results indicate that oleuropein has the potential to enhance the bactericidal effect of commercial sanitizers to eliminate biofilms on inert surfaces. Further studies are needed to understand the mechanisms of action of these combinations.

Les sécoiridoïdes sont des monoterpènes hautement fonctionnalisés utilisés comme matières premières chirales renouvelables en hémisynthèse, lorsqu’ils sont abondants au sein des végétaux. Un nouveau procédé vert d’extraction aqueuse et de purification utilisant des résines et la chromatographie de partage centrifuge a permis l’isolement de plus de 100 g d’oleuropéine des feuilles d’Olea europaea et d’une douzaine de grammes de sécologanoside et de sweroside des feuilles de Lonicera tatarica. L’ouverture de la lactone du perpivaloylsweroside a été effectuée en milieu organique apolaire par le TMSONa. Cette réaction a été étendue à 8 lactones commerciales et 5 lactones de sécoiridoïdes. Une approche mécanistique de cette nouvelle réaction a été établie sur la γ-butyrolactone à l’aide d’une étude cinétique. Cette réaction a été utilisée pour la conversion du sweroside en sécologanoside en quatre étapes. Cette approche séquentielle a été appliquée avec succès sur les dérivés du sweroside. Quatre nouveaux analogues du sécologanoside et 9 synthons chiraux originaux ont ainsi été isolés. De plus l’étude de la réactivité de l’oleuropéine a permis l’obtention de 4 nouveaux synthons et un analogue isomérique du sécologanoside. Ces analogues de sécologanoside sont précurseurs de nouveaux alcaloïdes indolo-monoterpèniques. Enfin la double liaison exocyclique du sweroside a pu être sélectivement ozonolysée et épimérisée pour conduire à la formation d’un synthon clé pour la synthèse de diterpènes cytotoxiques marins de types xénicanes. / Secoiridoids are highly functionalized monoterpenes and can be used as renewable raw materials in semi-synthesis when they are abundant in plants. A new green process of water extraction and purification by resins or centrifugal partition chromatography allowed the isolation of more than 100 g of oleuropein from Olea europaea leaves and a dozen of grams of secologanin and sweroside from Lonicera tatarica leaves.The lactone ring opening of perpivaloylsweroside was achieved in apolar solvents by TMSONa. The scope of this reaction was extended to 8 commercial lactones and 5 secoiridoid lactones. A mechanistic approach of this new reaction on γ-butyrolactone was established by kinetic studies. This reaction was used for the conversion of perpivaloylsweroside into secologanin, in four steps. This approach was successfully applied on sweroside derivatives. Four enantiopure secologanin analogs and 9 chiral synthons were isolated. Furthermore the reactivity study of oleuropein afforded 3 new synthons and one isomeric analog of secologanin. These secologanin analogs are synthetic precursors of new indolo-monoterpenic alkaloids. Finally the exocyclic double bond of sweroside was selectively ozonolyzed and epimerized to yield a key synthon for the synthesis of cytotoxic marine diterpenes xenicans.

A oleuropeína é o composto fenólico mais abundante presente nas folhas da oliveira, sendo que muitos estudos vêm demonstrando que este composto apresenta importantes propriedades antimicrobiana, antioxidante, anti-inflamatória, entre outras, surgindo o interesse em estudos de métodos para sua extração e aplicação em produtos na área alimentícia, cosmética e farmacêutica. O objetivo deste estudo foi a extração da oleuropeína à partir de folhas de oliva, utilizando solvente não tóxico, para posterior aplicação dos extratos em óleos vegetais a fim de se verificar seu efeito sobre a estabilidade oxidativa dos mesmos. O solvente selecionado para o estudo foi uma mistura de etanol e água (70:30, em massa, condição obtida através de um trabalho prévio), na presença de 1 % de ácido acético. Em uma primeira etapa, foram realizados experimentos de extração utilizando-se as técnicas de maceração (tipo I) e ultrassom (tipo II), em diferentes condições de temperatura (20, 30, 40, 50 e 60°C). Em uma segunda etapa, através de experimentos com maceração à temperatura ambiente, estudou-se o efeito da razão folhas:solvente (1:8, 1:6 e 1:3) e a influência da presença de ácido acético sobre o processo de extração (tipo III). Por fim, realizando-se a maceração na presença de ácido acético, temperatura ambiente e proporção folhas: solvente igual a 1:3, realizaram-se extrações sequenciadas a partir de uma mesma matéria-prima (tipo IV). Os resultados desses experimentos foram expressos em rendimento de oleuropeína (RO), teor de oleuropeína nos extratos (TO) e rendimento global (RG). Analisando-se os experimentos I e II, verificou-se que a temperatura não exerceu influência significativa sobre as respostas RO, TO e RG. Além disso, verificou-se que os valores das respostas para os experimentos com a maceração foram um pouco maiores do que os valores obtidos para as extrações com o auxílio do ultrassom. Nos experimentos tipo III, em linhas gerais, observou-se a influência positiva da presença do ácido acético sobre as respostas estudadas. Verificou-se também que, na presença de ácido, o aumento da quantidade de solvente na extração conduz ao aumento de RO e RG, e à diminuição de TO. Através do experimento tipo IV, constatou-se que mesmo após quatro extrações sequenciadas, ainda não foi possível esgotar a oleuropeína da matéria-prima. Após a obtenção de todos os extratos hidroalcoólicos, selecionou-se um contendo aproximadamente 19 % de oleuropeína para o estudo da estabilidade oxidativa em óleos vegetais (oliva e girassol) utilizando o método Rancimat. A presença de extrato aumentou em 3 horas o tempo de indução do azeite de oliva extra-virgem, e em 2 horas o tempo de indução do azeite de oliva comum. Os óleos de girassol bruto e refinado não apresentaram melhora na estabilidade oxidativa quando adicionados dos extratos. Foram realizados também testes de estabilidade oxidativa através da adição direta de folhas de oliva em pó nos azeites de oliva extra-virgem e comum. Para o azeite extra-virgem, a adição das folhas não proporcionou melhora da estabilidade oxidativa, porém para o azeite comum, houve um aumento de mais de 2 horas no tempo de indução.Os resultados apresentados neste trabalho demonstraram que é possível obter extratos contendo teores significativos de oleuropeína utilizando-se um solvente renovável. Além disso, constatou-se que os mesmos podem ser utilizados como um antioxidante natural em azeite de oliva, melhorando sua estabilidade oxidativa. / Oleuropein is the most abundant phenolic compound present in the leaves of the olive tree, and many studies have shown that this compound has significant antimicrobial properties, antioxidant, anti-inflammatory, among others, emerging interest in studies of methods for extraction and use in products in the food industry, cosmetics and pharmaceuticals. The aim of this study was the extraction of oleuropein from the olive leaf, using non-toxic solvent, for further application of the extracts in vegetable oils in order to check its effect on their oxidative stability. The solvent selected for the study was a mixture of ethanol and water (70:30, % mass, condition obtained from a previous study), in the presence of 1 % acetic acid. In a first step, extraction experiments were conducted using maceration (type I) and ultrasound (type II) under different temperature conditions (20, 30, 40, 50 and 60 ° C). In a second step, through experiments with maceration at room temperature, the effect of the ratio olive leaves:solvent (1:8, 1:6 and 1:3) and the influence of the presence of acetic acid on the process of extraction (type III) was studied. Finally, using maceration in the presence of acetic acid at room temperature and proportion olive leaves:solvent of 1:3, sequencial extractions from the same raw material (type IV) were performed. The results of these experiments were expressed in oleuropein yield (RO), oleuropein content in extracts (TO) and global yield (RG). Analyzing the experiments I and II, it was found that the temperature did not have significant influence on the RO, TO and RG values. Furthermore, it was found the response values for the experiments with maceration was somewhat higher than values obtained for extractions using ultrasound. In type III trials, in general, a positive influence of the presence of acetic acid in the studied answers were observed. It was also found that in the presence of acid, higher amount of solvent leads to an increase of RO and RG values, and a decrease of TO value. Through the experiment type IV, it was found that even after four sequential extractions, it was not possible to exhaust oleuropein raw material. After obtaining all the hydroalcoholic extracts, na extract contanining approximately 19 % of oleuropein was selected for the study of oxidative stability of vegetable oils (olive and sunflower oil), using the Rancimat method. The presence of extract increased in 3 hours the induction time of extra-virgin olive oil, and in 2 hours the induction time of common olive oil. Crude and refined sunflower oils showed no improvement in the oxidative stability when added to the extracts. Oxidative stability tests were also performed by direct addition of olive leaf powder in extra virgin and common olive oil. For extra virgin olive oil, the addition of the powder leaves did not improve the oxidative stability, but for the common oil, an increase of more than 2 hours in induction time was observed. Results demonstrated that it is possible to obtain extracts containing significant concentrations of oleuropein using a renewable solvent. Furthermore, it was found that it can be used as a natural antioxidant in olive oil, improving its oxidative stability.

A oleuropeína é o mais abundante biofenol presente nas folhas de oliveira (Olea Europaea), com importantes funções antimicrobiana e antioxidante. Estudos visando à obtenção deste composto têm sido conduzidos, porém, muitos deles utilizam solventes tóxicos e métodos caros. A presente dissertação teve por objetivo estudar diferentes metodologias para a obtenção de extratos de folhas de oliva contendo quantidades significativas de oleuropeína. Os extratos foram obtidos a partir de folhas de oliva micronizadas, com ou sem pré-tratamento para redução do teor de clorofila, submetidas a contatos simples ou múltiplos com diferentes solventes, como dietil éter, clorofórmio, acetona, etanol, 1-propanol, 2-propanol, água e soluções hidroalcoólicas com diferentes concentrações. O contato das folhas micronizadas com os solventes foi promovido pelos seguintes métodos: agitação manual em temperatura ambiente, agitação mecânica a 50 ºC, ultrassom ou uma combinação desses dois últimos, totalizando 38 experimentos, sendo que em 17 destes os extratos foram produzidos na forma líquida e 21 na forma sólida. Os resultados mostraram que, de maneira geral, a etapa prévia de redução do teor da clorofila (realizada através de sucessivos contatos com hexano, diclorometano ou ainda, com CO2 supercrítico) não foi vantajosa, devido à elevada quantidade de solventes utilizados em relação às quantidades de extratos obtidos. Nestes experimentos, a maior concentração de oleuropeína, 1,88%, foi detectada no procedimento em que as folhas micronizadas foram previamente umedecidas com etanol e limpas com CO2 supercrítico, e posteriormente colocadas em contato com a mistura etanol e água, na proporção 1:1, utilizando o ultrassom combinado com a agitação mecânica como método de extração. Nos experimentos finais do trabalho, foi estudada ainda a adição de ácidos orgânicos (cítrico ou acético), juntamente com os solventes hidroalcoólicos (diferentes teores de água) no momento da extração da oleuropeína em banho de ultrassom, utilizando amostras que não foram previamente tratadas para remoção da clorofila. A combinação do ácido acético com a solução etanólica contendo 30 % de água resultou em um extrato com 2,17 % de oleuropeína, em apenas 1 contato com o solvente. Quando três contatos foram utilizados, nestas mesmas condições, o teor de oleuropeína aumentou para 4,8 %, maior do que alguns valores encontrados na literatura, utilizando o mesmo método de extração, indicando que processo ainda pode ser otimizado, utilizando técnicas simples e solventes que não agridam o meio ambiente. / Oleuropein is the most abundant biofenol present in olive leaves (Olea europaea), presenting important antioxidant and antimicrobial functions. Studies focusing on obtaining this compound have been conducted; however, many of them use toxic solvents and expensive methods. The present work aimed to study different methodologies for obtaining extracts from olive leaves containing significant amounts of oleuropein. The extracts were obtained from micronized olive leaves, with or without pretreatment for reducing the chlorophyll content, submitted to single and multiple contacts with different solvents such as diethyl ether, chloroform, acetone, ethanol, 1- propanol, 2 -propanol, water and hydroalcoholic solutions at different concentrations. The contact between the micronized leaves and the solvents was promoted by the following methods: manual shaking at room temperature, mechanical agitation at 50 °C, ultrasound or a combination of these last two methods, totaling 38 experiments, from which in 17 of them the extracts were produced in the liquid form, and in 21 in the solid form (as a powder). The results show that, in general, previous step of reducing the content of chlorophyll (performed by successive contacts with hexane, dichloromethane or with supercritical CO2) was not advantageous due to the high amount of solvent used in relation to amounts of extracts. In these experiments, the highest concentration of oleuropein, 1.88 % was detected in the procedure in which the micronized leaves were previously soaked with ethanol and cleaned with supercritical CO2 and then placed in contact with the mixture of ethanol and water in the proportion 1:1, using ultrasound combined with mechanical agitation as extraction method. In the last experiments of the work, the addition of organic acids (citric or acetic acid) together with hydroalcoholic solvents (different water contents) in the extraction of oleuropein in ultrasound was studied, using samples that have not previously been treated for removal of chlorophyll. The combination of acetic acid to the ethanolic solution containing 30 % of water resulted in an extract with 2.17 % of oleuropein, with only one contact to the solvent. When three contacts were used, under the same conditions, the oleuropein content increased to 4.8 %, larger than some values found in the literature, using the same extraction method, indicating that the process can be further optimized using simple techniques and solvents that do not harm the environment.

Μέχρι σήμερα δεν υπάρχει εμβόλιο για καμιά μορφή των λεϊσμανιάσεων και τα φάρμακα που χρησιμοποιούνται δεν είναι ασφαλή, αποτελεσματικά και οικονομικά προσιτά. Υπάρχει άφθονη επιστημονική πληροφορία για τα αντιλεϊσμανιακά φάρμακα που χρησιμοποιούνται με αναγνωρισμένα μειονεκτήματα όπως η τοξικότητα, η ανάπτυξη αντοχής, η υποχρεωτική παραμονή στο νοσοκομείο και το υψηλό κόστος. Επιπλέον η συλλοίμωξη με τον ιό του AIDS (HIV/VL) έχει σοβαρές επιπτώσεις στην επιδημιολογία, τη διάγνωση και την πρόγνωση της νόσου. Είναι προφανές ότι η εκδήλωση της σπλαγχνικής λεϊσμανίασης είναι “ευκαιριακή” όπως αποδεικνύεται από τα στοιχεία του Π.Ο.Υ., σύμφωνα με τα οποία οι ασθενείς με AIDS έχουν 3.000 φορές υψηλότερη συχνότητα VL σε σύγκριση με τον γενικό πληθυσμό. Για τα διάφορα είδη του γένους Leishmania υπάρχουν αξιόλογα ευρήματα από παρασιτολογικές, βιοχημικές, μοριακές και ανοσολογικές μελέτες, όμως τα θεραπευτικά πρωτόκολλα ενάντια των διαφορετικών κλινικών μορφών δεν είναι ικανοποιητικά. Γεγονός αποτελεί η αδήριτη ανάγκη για την ανάπτυξη νέων θεραπευτικών προσεγγίσεων κατά των λεϊσμανιάσεων που μαστίζουν έως και 1,7 εκατομμύρια ανθρώπους σε όλη την γη. Σήμερα το ενδιαφέρον για φυσικά προϊόντα βρίσκεται σε επικαιρότητα κυρίως με την αναζήτηση νέων χημικών ενώσεων αλλά και την επανεξέταση παλαιοτέρων σε σύγχρονα πλέον πειραματικά πρωτόκολλα. Μεταξύ αυτών των προϊόντων η ελαιοευρωπεΐνη, που προέρχεται από το δένδρο της ελιάς (Olea europaea), χαρακτηρίζεται από αντιοξειδωτική, αντιμικροβιακή και αντιφλεγμονώδη δράση. Η βιοφαινόλη αυτή φαίνεται να συμβάλλει επίσης στην μακροζωία αλλά και όταν χορηγείται σε πειραματόζωα με καρκινικούς όγκους είναι ικανή στο να τους συρρικνώνει ή ακόμη και να τους εξαφανίζει. Ο σκοπός αυτής της διατριβής είναι η διερεύνηση φυσικών προϊόντων προερχόμενων από τα φύλλα και τους καρπούς του δέντρου της ελιάς αλλά και από πάρα-προϊόντα του όπως τα υγρά απόβλητα ελαιοτριβείου. Επίσης εξετάσθηκαν δύο αδρά εκχυλίσματα από τον ερυθρό οίνο ποικιλίας ξινόμαυρο. Αμφότερες οι πηγές των εκχυλισμάτων αποτελούν θεμελιώδεις λίθους της Μεσογειακής διατροφής και οι βιβλιογραφικές αναφορές τα καθιστούν ως υποσχόμενους αντιλεϊσμανιακούς παράγοντες. Τα αποτελέσματά έδειξαν ότι τα δύο καθαρά φυσικά προϊόντα που εξετάσθηκαν, η υδροξυτυροσόλη και η ελαιοευρωπεΐνη επέδειξαν επιλεκτική και σημαντική αντιλεϊσμανιακή δραστικότητα εναντίον τριών ειδών πρωτοζώων του γένους Leishmania και συγκεκριμένα των L. infantum, L. donovani και L. major. Η διατριβή εστιάστηκε στη ελαιοευρωπεΐνη και αναδείχθηκε η ικανότητά της να προκαλεί ρυθμιζόμενο κυτταρικό θάνατο αποδεικνυόμενο από μορφολογικές αλλαγές σε προμαστιγότες L. donovani, λογαριθμικής φάσης ανάπτυξης, με τη χρήση συνεστιακής μικροσκοπίας. Η στρογγυλοποίηση των προμαστιγοτών, η συμπύκνωση της χρωματίνης καθώς και η έκθεση της φωσφατιδυλοσερίνης στην εξωτερική επιφάνεια της κυτταροπλασματικής μεμβράνης με τη χρήση κυτταρομετρίας ροής είναι φαινοτυπικά χαρακτηριστικά της επαγωγής ρυθμιζόμενου παρασιτικού θανάτου που αποδείχθηκε ότι ο μηχανισμός πρόκλησής του είναι ανεξάρτητος της παραγωγής ROS. Επιπλέον η ελαιοευρωπεΐνη προκάλεσε μια καθυστέρηση στο φυσιολογικό κυτταρικό κύκλο του παρασίτου οδηγώντας στον κατακερματισμό του DNA. Η αντιλεϊσμανιακή δράση της ελαιοευρωπεΐνης αποδείχτηκε και εναντίον των αμαστιγωτικών μορφών του είδους L. donovani που είχαν in vitro παρασιτήσει σε μακροφάγα της κυτταρικής σειράς J774Α.1. Αυτή η δράση συνοδεύτηκε από μία ενδομακροφαγική αύξηση ROS ενώ η in vitro χορήγηση ελαιοευρωπεΐνης σε μυελοειδή DCs αύξησε τον πληθυσμό που παράγει IL-12 δίχως να προκαλεί παράλληλη ωρίμανσή τους. Τα ανωτέρω οδήγησαν στη μελέτη της δράσης της ελαιοευρωπεΐνης σε in vivo πειραματικό μοντέλο σπλαχνικής λεϊσμανίασης. Σε L. donovani μολυσμένα BALB/c ποντίκια χορηγήθηκε ενδοπεριτοναϊκώς ελαιοευρωπεΐνη κάθε δεύτερη ημέρα για 28 συνεχόμενες ημέρες σε τρεις διαφορετικές δόσεις (45, 15 και 5mg/kg σωματικού βάρους). Βρέθηκε ότι και οι τρεις δόσεις περιόρισαν το παρασιτικό φορτίο του σπλήνα και του ήπατος στις 3 ημέρες και στις 6 εβδομάδες μετά το πέρας της χορήγησης της ελαιοευρωπεΐνης. Διαπιστώθηκε ότι τα πειραματόζωα που έλαβαν ελαιοευρωπεΐνη και περιόρισαν την ενδοκυτταρική εξάπλωση του παρασίτου στο σπλήνα και στο ήπαρ ανέπτυξαν μια ενισχυμένη ΤΗ1 τύπου ανοσολογική απόκριση με χαρακτηριστικό ισοτυπικό προφίλ αντισωμάτων IgG2α/IgG1 και μεταγραφικών παραγόντων Tbx21/GATA-3. Η υπερ-έκφραση των IL-12p40, IFNγ, TNFα και iNOS επιβεβαιώνει την πόλωση προς τον ΤΗ1 υποτύπο ανοσολογικής απόκρισης, ενώ η έκφραση των κυτταροκινών ρυθμιστές της TΗ2 ανοσολογικής απάντησης δεν είχαν καμία αυξητική τάση. Αυτό το φαινόμενο που προέρχεται αρχικώς από την ικανότητα της ελαιοευρωπεΐνης να διατηρεί χαμηλά τα επίπεδα της προφλεγμονώδους κυτταροκίνης IL-1β, επιτρέπει τον ανοσολογικό μηχανισμό του ξενιστή να ενεργοποιηθεί (μεταγραφή του Tbx21) αποτρέποντας την είσοδο του ξενιστή σε κατάσταση χρόνιας φλεγμονικής διεργασίας που ευνοεί τον παρασιτικό πολλαπλασιασμό. Απεναντίας ενεργοποιούνται μηχανισμοί παραγωγής των μικροβιοκτόνων μορίων ROS και NO• στο σπλήνα και στο ήπαρ. Η παραγωγή των ROS σε σπληνοκύτταρα ποντικών μολυσμένων με L. donovani ήταν δοσοεξαρτώμενη ενώ αντιθέτως η παραγωγή των ΝΟ• ήταν μη-δοσοεξαρτώμενη τόσο σε κύτταρα του σπλήνα όσο και του ήπατος. Αυτή η παραγωγή των ΝΟ• φαίνεται να επιδρά στην επιβίωση των παρασίτων χωρίς να αλλοιώνει τη φυσιολογική λειτουργία των σπληνοκυττάρων και των ηπατοκυττάρων εφ’ όσον τα μόρια γλουταθειόνης στα κύτταρα του ξενιστή ήταν επαρκή για να συντηρούν τη συνεχή επιβίωση του κυττάρου ξενιστή όπως παρατηρήθηκε με την μη-ενεργοποίηση του NF-kB. Επίσης η ελαιοευρωπεΐνη επιλεκτικά ρυθμίζει την γονιδιακή έκφραση των ενζύμων που σχηματίζουν τη γλουταθειόνη και την τρυπανοθειόνη εις βάρος των αντιοξειδωτικών αμυντικών μηχανισμών του παρασίτου. Συμπερασματικά, το σύνολο των αποτελεσμάτων που περιεγράφηκαν στη διδακτορική αυτή διατριβή, προτείνουν ότι η ελαιοευρωπεΐνη δρα ως ένα αντιλεϊσμανιακό φάρμακο με ανοσοτροποποιητικές ιδιότητες. Η διερεύνηση της συνδυαστικής δράσης κλασσικών αντιλεϊσμανιακών φαρμάκων με ασφαλή, μη-τοξικά και “φθηνά” φυσικά προϊόντα όπως η ελαιοευρωπεΐνη, παραμένει μια υποσχόμενη μελλοντική προοπτική. Επιπροσθέτως, ενδιαφέρουσα θα ήταν η διερεύνηση της δράσης της ελαιοευρωπεΐνης στην έκφραση έτερων γονιδίων που κωδικοποιούν αντιοξειδωτικά ένζυμα καθώς και στους κυτταρικούς πληθυσμούς που εμπλέκονται επίσης σε in vivo πειραματικό μοντέλο σπλαχνικής λεϊσμανίασης όπως τα δενδριτικά κύτταρα, τα κύτταρα φυσικοί φονιάδες και τα CD8+. Τέλος η ελαιοευρωπεΐνη μπορεί να δοκιμασθεί σε HIV/L. donovani πειραματικό πρωτόκολλο αφού η ελαιοευρωπεΐνη είναι ικανή στο να σταματάει τον πολλαπλασιασμό του ιού HIV. / Up to now there has been neither a vaccine against any form of leishmaniasis found nor drugs that are safe, effective and inexpensive. Plethora of recent data has showed that the existing antileishmanial drugs have numerous disadvantages such as toxicity, development of resistance, long hospitalization and high cost. In addition, HIV/VL coinfection has important epidemiological, clinical, diagnostic and prognostic implications. The two diseases are mutually reinforcing. Clearly the opportunistic manifestation of VL is demonstrated by the WHO records showing that 50-75% new VL cases in South Europe concern HIV patients that bring the incidences of VL 3,000 times more frequent than in the general population. Despite the advances in the parasitological, biochemical, molecular and immunological research using various Leishmania species, the treatment protocols applied against the different forms of the disease are not satisfactory. There is an unconquerable need for the development of new therapeutic treatments to combat leishmaniasis. Nowadays, the interest concerning plant natural products is certainly undergoing a renaissance. The remarkable chemical diversity present in natural products and the accumulated research data produced so far, demonstrate their significant effectiveness against parasitic diseases suggesting the hypothesis to be tested also against leishmaniasis. This was particularly evident in the case of natural products of the olive tree (Olea europaea). Among them oleuropein has most of olive oil’s antioxidant, anti-inflammatory, and disease-fighting characteristics and it is the biophenol that provides life extending benefits. In addition to its antimicrobial and antioxidant activity, when oleuropein was given to animals with tumors, the tumors completely regressed or in some cases even disappeared. The aim of this thesis is to investigate natural products obtained from the olive tree leaves, products and their by-products (olive mill waste waters) and red wine (xinomavro variety), major cornerstones of the Mediterranean diet, as natural sources for promising antileishmanial drugs in accordance with the considerations outlined above. Our results showed that both pure constituents, hydroxytyrosol and oleuropein, exhibited the highest and the most selectively significant leishmanicidal activity against parasites of three Leishmania species, L. infantum, L. donovani and L. major, among the natural products tested. We focused on oleuropein and we discovered that it was capable of causing substantial morphological alterations upon L. donovani logarithmic promastigotes depicted with confocal microscopy namely, cell rounding up, cellular volume reduction and chromatin condensation that were accompanied with phosphatidylserine exposure to the outer leaflet of the plasma membrane. Moreover, oleuropein was found responsible for a delay on normal L. donovani cell cycle progression which was extended up to DNA fragmentation. This regulated parasitic cell death induced by oleuropein appeared to be ROS-independent. Oleuropein’s leishmanicidal capacity was also evident against the amastigote form of the parasite using an in vitro experimental model based on J774.A1 macrophages infected with L. donovani. This activity is accompanied by an increase of inracellular ROS production and the ability of oleuropein to increase the percentage of IL-12 producing myeloid DCs when is administrated in vitro. This data suggested testing the leishmanicidal activity of oleuropein upon in vivo murine visceral model. Intraperitoneal administration of oleuropein every other day for 28 days in L. donovani infected BALB/c mice, led to the dramatic reduction of the parasite load in spleen and liver. Interestingly, oleuropein treated L. donovani infected BALB/c mice, switch towards a TH1 type of immune response characterized by relevant IgG2a/IgG1 isotype and Tbx21/GATA-3 transcription factor ratio. Analysis of the whole spleen tissue revealed small but significant fold changes in gene expression of TH1 versus TH2 type of cytokines between treated and non-treated L. donovani infected BALB/c mice. Particularly, the dominance of TH1 type of response was confirmed by the up regulation of IL-12p40, IFN-γ and TNF-α which triggers elevated expression of iNOS in splenocytes in oleuropein treated L. donovani infected BALB/c mice. Despite the presence of TH2 type of response, the abiding down regulation of IL-1β permits Tbx21 expression and prevents prolonged inflammatory process and thus to disease exacerbation. We also found that oleuropein promoted a dose-dependent ROS production on spleen cells from BALB/c mice infected with L. donovani while it was able to evoke a dose-independent NO production on spleen and liver cells. NO production seems to affect parasitic viability but did not alter physiological function of spleen and liver cells since glutathione cell reservoir is capable of maintaining the continuity of host cell survival confirmed by the absence of NF-kB2 expression increase. Furthermore, oleuropein selectively regulates the transcription of glutathione and trypanothione gene which encode their synthesis enzymes at expense of parasitic antioxidant defense mechanism. The overall conclusion of the research described in this thesis suggests that oleuropein acts as an effective antileishmanial drug with demonstrable immunostimulating properties and selectively induces parasitic death by microbicidal molecules. The option of testing the combining effects of classical antileishmanial drugs with safe, non-toxic and cost effective natural products like oleuropein remains a promising future perspective. Moreover, interesting remains the effect of oleuropein upon other antioxidant genes and cell populations that play crucial roles in the in vivo experimental visceral leishmaniasis such as mDCs, NK and CD8+ cells. Finally, oleuropein could be used upon HIV/L. donovani experimental protocol since oleuropein is also capable to cease viral multiplication.

A oleuropeína é o mais abundante biofenol presente nas folhas de oliveira (Olea Europaea), com importantes funções antimicrobiana e antioxidante. Estudos visando à obtenção deste composto têm sido conduzidos, porém, muitos deles utilizam solventes tóxicos e métodos caros. A presente dissertação teve por objetivo estudar diferentes metodologias para a obtenção de extratos de folhas de oliva contendo quantidades significativas de oleuropeína. Os extratos foram obtidos a partir de folhas de oliva micronizadas, com ou sem pré-tratamento para redução do teor de clorofila, submetidas a contatos simples ou múltiplos com diferentes solventes, como dietil éter, clorofórmio, acetona, etanol, 1-propanol, 2-propanol, água e soluções hidroalcoólicas com diferentes concentrações. O contato das folhas micronizadas com os solventes foi promovido pelos seguintes métodos: agitação manual em temperatura ambiente, agitação mecânica a 50 ºC, ultrassom ou uma combinação desses dois últimos, totalizando 38 experimentos, sendo que em 17 destes os extratos foram produzidos na forma líquida e 21 na forma sólida. Os resultados mostraram que, de maneira geral, a etapa prévia de redução do teor da clorofila (realizada através de sucessivos contatos com hexano, diclorometano ou ainda, com CO2 supercrítico) não foi vantajosa, devido à elevada quantidade de solventes utilizados em relação às quantidades de extratos obtidos. Nestes experimentos, a maior concentração de oleuropeína, 1,88%, foi detectada no procedimento em que as folhas micronizadas foram previamente umedecidas com etanol e limpas com CO2 supercrítico, e posteriormente colocadas em contato com a mistura etanol e água, na proporção 1:1, utilizando o ultrassom combinado com a agitação mecânica como método de extração. Nos experimentos finais do trabalho, foi estudada ainda a adição de ácidos orgânicos (cítrico ou acético), juntamente com os solventes hidroalcoólicos (diferentes teores de água) no momento da extração da oleuropeína em banho de ultrassom, utilizando amostras que não foram previamente tratadas para remoção da clorofila. A combinação do ácido acético com a solução etanólica contendo 30 % de água resultou em um extrato com 2,17 % de oleuropeína, em apenas 1 contato com o solvente. Quando três contatos foram utilizados, nestas mesmas condições, o teor de oleuropeína aumentou para 4,8 %, maior do que alguns valores encontrados na literatura, utilizando o mesmo método de extração, indicando que processo ainda pode ser otimizado, utilizando técnicas simples e solventes que não agridam o meio ambiente. / Oleuropein is the most abundant biofenol present in olive leaves (Olea europaea), presenting important antioxidant and antimicrobial functions. Studies focusing on obtaining this compound have been conducted; however, many of them use toxic solvents and expensive methods. The present work aimed to study different methodologies for obtaining extracts from olive leaves containing significant amounts of oleuropein. The extracts were obtained from micronized olive leaves, with or without pretreatment for reducing the chlorophyll content, submitted to single and multiple contacts with different solvents such as diethyl ether, chloroform, acetone, ethanol, 1- propanol, 2 -propanol, water and hydroalcoholic solutions at different concentrations. The contact between the micronized leaves and the solvents was promoted by the following methods: manual shaking at room temperature, mechanical agitation at 50 °C, ultrasound or a combination of these last two methods, totaling 38 experiments, from which in 17 of them the extracts were produced in the liquid form, and in 21 in the solid form (as a powder). The results show that, in general, previous step of reducing the content of chlorophyll (performed by successive contacts with hexane, dichloromethane or with supercritical CO2) was not advantageous due to the high amount of solvent used in relation to amounts of extracts. In these experiments, the highest concentration of oleuropein, 1.88 % was detected in the procedure in which the micronized leaves were previously soaked with ethanol and cleaned with supercritical CO2 and then placed in contact with the mixture of ethanol and water in the proportion 1:1, using ultrasound combined with mechanical agitation as extraction method. In the last experiments of the work, the addition of organic acids (citric or acetic acid) together with hydroalcoholic solvents (different water contents) in the extraction of oleuropein in ultrasound was studied, using samples that have not previously been treated for removal of chlorophyll. The combination of acetic acid to the ethanolic solution containing 30 % of water resulted in an extract with 2.17 % of oleuropein, with only one contact to the solvent. When three contacts were used, under the same conditions, the oleuropein content increased to 4.8 %, larger than some values found in the literature, using the same extraction method, indicating that the process can be further optimized using simple techniques and solvents that do not harm the environment.

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Tesis por compendio / [EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, the effect of freezing and/or the drying methods applied to olive oil byproducts on the polyphenol content and antioxidant capacity of the extracts subsequently obtained was addressed. For this purpose, two byproducts were considered: olive leaves and olive pomace. Secondly, the feasibility of intensifying the extraction of olive leaf polyphenols by means of a new technology, such as power ultrasound, was approached taking both compositional and kinetic issues into account. Thirdly, how the processing conditions (drying and extraction) influence the extract's stability was evaluated. Thus, on the one hand, extracts obtained from olive leaves were subjected to in vitro digestion or dehydrated and stored at different conditions. Finally, the possibility of obtaining a dried vegetable matrix (apple) rich in olive leaf phenolic compounds was explored by addressing the influence of apple pretreatments (blanching and freezing) and drying on the final retention of infused phenolics. The antioxidant potential of extracts and the retention of infused polyphenols in apple were evaluated by means of the total phenolic content and antioxidant capacity analysis, as well as the identification and quantification of the main olive leaf polyphenols by HPLC-DAD/MS-MS. Moreover, in apple samples, the polyphenol oxidase and peroxidase activity and microstructure were also analyzed. The experimental results highlighted that both drying and freezing methods significantly (p<0.05) influenced the concentration of the main polyphenols identified in the olive leaf extracts. Thus, drying at the highest temperature tested was the best processing condition in which to obtain extracts with high antioxidant capacity and phenolic content. Ultrasound application was found to be a relevant, non-thermal way of speeding-up the antioxidant extraction from olive leaves. Thus, by appropriately tuning-up the process variables, the ultrasonic assisted extraction shortened the extraction time from the 24 h needed in conventional extraction to 15 min, without modifying either the extract composition or the antioxidant potential. As far as extract stability is concerned, the processing conditions used for obtaining the olive leaf extracts did not have a meaningful influence on bioaccessibility. Regardless of the method used, stabilizing the extracts by means of dehydration only reduced both the antioxidant capacity and the total phenolic content by around 10 %. Moreover, storage conditions did not show a significant (p<0.05) effect on the antioxidant potential of the extracts for 28 days of storage. A stable dried product (apple), rich in natural phenolic compounds (from olive leaves or tea extracts), was obtained by combining drying-impregnation-drying steps. However, it should be considered that the role of fresh apple drying on the retention of infused olive leaf polyphenols was more important than the further drying of the impregnated apple. In overall terms, olive leaves can be considered a potential source of natural phenolic compounds. Notwithstanding this, the previous drying and freezing steps applied in the raw material processing are decisive factors in the obtaining of natural extracts with high antioxidant potential. Moreover, enhancing the extraction by applying power ultrasound was stated as a non-thermal way of shortening processing times. The stability of olive polyphenols during storage and in vitro digestion was closely related to the individual component considered. Finally, the exploitation of olive leaf extracts as a means of enriching solid foodstuffs requires the use of porous solid matrices free of oxidative enzymes. / [ES] El objetivo principal de esta Tesis fue determinar la influencia de las principales etapas de procesado implicadas en la obtención de extractos naturales con alto potencial antioxidante a partir de los subproductos originados en la industria del aceite de oliva. En primer lugar, se evaluó el efecto de los métodos de congelación y/o secado de la materia prima (hojas y orujo), sobre el contenido polifénolico y la capacidad antioxidante de los extractos. En segundo lugar, se abordó la intensificación de la extracción de polifenoles de hoja de olivo con ultrasonidos de potencia, teniendo en cuenta: composición y la cinética del proceso. A continuación, se estudió cómo las condiciones de procesado (secado y extracción) podían influir en la estabilidad de los extractos. Así, extractos de hojas de olivo fueron sometidos a digestión in vitro o deshidratados y almacenados a distintas condiciones. Por último, se exploró la posibilidad de obtener una matriz vegetal deshidratada (manzana) y rica en compuestos fenólicos de hoja de olivo. Para ello, se evaluó la influencia de los pretratamientos de la manzana (escaldado y congelación) y del secado en la retención final de los polifenoles impregnados. El potencial antioxidante se determinó a través del contenido total en compuestos fenólicos y la capacidad antioxidante y la identificación y cuantificación (HPLC-DAD/MS-MS) de los principales polifenoles. Además, en manzana, se midió la actividad enzimática de la polifenol oxidasa y peroxidasa y se analizó la microestructura. Los resultados manifestaron que el método de secado y el de congelación influyeron significativamente (p<0.05) en la concentración de los principales polifenoles en los extractos. Así, el secado a mayor temperatura resultó ser el mejor tratamiento para obtener extractos con alta capacidad antioxidante y alto contenido fenólico. La aplicación de ultrasonidos resultó ser una alternativa no térmica muy interesante para acelerar la extracción de antioxidantes de hojas de olivo. Con la combinación adecuada de las variables del proceso, la aplicación de ultrasonidos redujo el tiempo de extracción de 24 h necesarias en extracción convencional a 15 min, sin modificar la composición de los extractos y su potencial antioxidante. En cuanto a la estabilidad del extracto, las condiciones de procesado no tuvieron una influencia significativa en la bioaccesibilidad de los extractos. Independientemente del método utilizado, la estabilización de extractos por deshidratación sólo redujo la capacidad antioxidante y el contenido total en compuestos fenólicos en torno a un 10 %. Además, las condiciones de almacenamiento no mostraron ningún efecto significativo (p<0.05) sobre el potencial antioxidante durante los 28 días de almacenamiento. Combinando secado-impregnación-secado, fue posible desarrollar un producto deshidratado (manzana), estable y rico en compuestos fenólicos naturales (de hojas de olivo o extractos de té). No obstante, cabe destacar que el secado de la manzana fresca jugó un papel más importante en la retención de los polifenoles de hoja de olivo infundidos que el secado final de la manzana impregnada. En términos generales, las hojas de olivo pueden considerarse como una fuente potencial de compuestos fenólicos naturales. No obstante, el secado y la congelación durante el procesado de la materia prima son factores decisivos para la obtención de extractos naturales con alto potencial antioxidante. Además, la aplicación de ultrasonidos de potencia durante la extracción puede resultar una alternativa no térmica muy interesante de cara a acortar el tiempo de procesado. La estabilidad de los polifenoles de la hoja de olivo, durante el almacenamiento y la digestión in vitro, dependió claramente del compuesto individual considerado. Finalmente, el empleo del extracto de hoja de olivo como medio para enriquecer alimentos sólidos requiere del uso de matrices s / [CA] L'objectiu principal d'aquesta tesi va ser determinar la influència de les principals etapes de processament implicades en l'obtenció d'extractes naturals amb alt potencial antioxidant procedents de subproductes de la indústria de l'oli d'oliva. En primer lloc, es va estudiar l'efecte de la congelació i/o els mètodes d'assecatge aplicats a fulles d'olivera i pinyolada sobre el contingut fenòlic i la capacitat antioxidant dels extractes. En segon lloc, es va avaluar, tenint en compte la composició i la cinètica del procés, la intensificació de l'extracció de polifenols de fulla d'olivera amb ultrasons de potència. En tercer lloc, es va avaluar com les condicions de processament (assecatge i extracció) poden influir en l'estabilitat dels extractes. Així, extractes de fulles d'olivera van ser sotmesos a una digestió in vitro o deshidratats i emmagatzemats a distintes condicions. Finalment, es va explorar la obtenció d'una matriu vegetal deshidratada (poma) i rica en compostos fenòlics de fulla d'olivera considerant la influència del pretractament de la poma (escaldament i congelació) i de l'assecatge sobre la retenció final dels fenòlics introduïts en la poma. El potencial antioxidant es va avaluar determinant el contingut fenòlic total i la capacitat antioxidant, així com identificant i quantificant els principals polifenols (HPLC-DAD/MS-MS). A més, en poma l'activitat enzimàtica de la polifenoloxidasa i la peroxidasa i la microestructura. Els resultats experimentals van destacar que el mètode d'assecatge i el de congelació van influir significativament (p<0,05) en la concentració dels principals polifenols identificats en els extractes. L'assecatge a la temperatura més alta que es va provar va resultar la millor condició de processament per a obtenir extractes amb una alta capacitat antioxidant i un alt contingut fenòlic. L'aplicació d'ultrasons va ser una manera rellevant i no tèrmica d'accelerar l'extracció d'antioxidants de les fulles d'olivera. Així, amb la combinació adequada de les variables del procés, l'extracció assistida per ultrasons va escurçar el temps d'extracció, de les 24 h requerides en l'extracció convencional a 15 min, sense modificar la composició de l'extracte ni el potencial antioxidant. Quant a l'estabilitat de l'extracte, les condicions de processament utilitzades per a l'obtenció dels extractes de fulla d'olivera no van tenir una influència significativa en la bioaccessibilitat. Independentment del mètode utilitzat, l'estabilització dels extractes per mitjà de la deshidratació només va reduir la capacitat antioxidant i el contingut fenòlic total al voltant d'un 10 %. A més, les condicions d'emmagatzematge (temperatura i forma de l'extracte: líquid o pols) no van mostrar cap efecte significatiu (p<0,05) en el potencial antioxidant dels extractes durant els 28 dies d'emmagatzematge. Combinant etapes d'assecatge-impregnació-assecatge fou possible obtenir un producte assecat estable (poma) i ric en compostos fenòlics naturals (de fulles d'olivera o te). No obstant això, cal destacar que l'assecatge de la poma fresca va ser més important i determinant en la retenció dels polifenols de fulla d'olivera que no l'assecatge de la poma impregnada. En termes generals, les fulles d'olivera es poden considerar com una font potencial de compostos fenòlics naturals. No obstant això, l'aplicació d'assecatge i congelació durant el processament de la matèria primera són factors decisius per a l'obtenció d'extractes naturals amb un alt potencial antioxidant. A més, l'aplicació d'ultrasons de potència durant l'extracció resultà ser una forma no tèrmica de millorar el procés, tot reduint-ne el temps d'extracció. L'estabilitat dels polifenols d'olivera durant l'emmagatzematge i la digestió in vitro va dependre del compost individual considerat. Finalment, la utilització d'extractes de fulla d'olivera per a desenvolupar aliments sòlids enriquits requ / Ahmad-Qasem Mateo, MH. (2015). ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/53452 / Premios Extraordinarios de tesis doctorales / Compendio