ORAC antioxidant effectiveness of different olive pomace extracts and protection of DNA from radical damage

Tijekom proizvodnje maslinovog ulja kao jedan od nusprodukata nastaje i komina masline. Komina je štetna za okoliš, ali ujedno sadrži polifenole (oleuropein, hidroksitirosol i tirosol) koji su pokazali antioksidacijske, protuupalne, hipoglikemijske i mnoge druge zdravstveno pozitivne učinke. Zbog toga, komina masline se počinje prepoznavati kao vrijedan prirodan produkt s visokim potencijalom iskorištavanja u farmaceutskoj i prehrambenoj industriji. Cilj ovog rada je odrediti antioksidacijsku učinkovitost različitih ekstrakata komine masline (nativnog i inkapsuliranih različitim ciklodekstrinima) primjenom različitih in vitro pristupa kao što je metoda kidanja DNA i ORAC metoda. Zaključeno je da komina masline sadrži polifenolne spojeve koji štite biološke molekule od djelovanja peroksilnih radikala te postižu antiradikalnu učinkovitost protiv kisikovih radikala. Dodatak ciklodekstrina pospješuje antioksidacijsku aktivnost polifenola i u metodi kidanja DNA i u ORAC metodi. U obje metode kao najbolji uzorak se pokazao uzorak sa nasumično metiliranim β-ciklodekstrinom, drugi po redu hidroksipropil β-ciklodekstrin, a najlošiji nativni uzorak zbog čega se dodatak nasumično metiliranog β-ciklodekstrina može smatrati najboljim izborom od tri navedena za buduće korištenje ekstrakata komine masline u svrhu postizanja najbolje antioksidacijske učinkovitosti.Major byproduct remaining after the production process of olive oil is olive pomace. It is harmful to the environment, but it also contains polyphenols (oleuropein, hydroxytrosol and tyrosol) which have shown antioxidative, anti-inflammatory, hypoglycemic and many other health-positive effects. Therefore, olive pomace is becoming recognized as a valuable natural product with high potential for exploitation in the pharmaceutical and food industry. The aim of this study was to determine the antioxidant efficacy of different extracts of olive pomace (native and incapsulated by various cyclodextrins) by using two in vitro approaches: the DNA scission inhibition and ORAC antioxidant activity. It has been concluded that olive pomace contains polyphenolic compounds that protect biological molecules from peroxyl radicals and achieve shows oxygen radical- scavenging activity. The addition of cyclodextrin enhances the antioxidant activity of polyphenols in both applied methods; in both cases, extract incapsulated with randomly methylated β-cyclodextrin showed the highest antioxidant activity. Hydroxypropyl β-cyclodextrin sample has proven to be the second best alternative, with the least preferable native sample. Aplication of randomly methylated β-cyclodextrin can be considered the best choice for the future use of olive pomace extracts as antioxidative ingredients