Solubility in water:
Clear liquid, faint from yellow to yellow
174 ° C (345 ° F; 447 K)
5 g / 100 ml
Hydroxytyrosol is the main phenol found in olives. It is present in the fruit and leaf of the olive (Olea europaea L.) which belongs to the family Oleaceae. It has a strong antioxidant capacity which doubles quercetin in free radical scavenging. Hydroxytyrosol has a vital role in the protection of low-density lipoproteins and consequently has implication in the reduction of cardiovascular diseases risk.
The most abundant phenols in extra virgin olive oil are the nonpolar oleuropein and ligstroside aglycones and their derivatives. They are formed in olives by enzymatic removal of glucose from the polar parent compound oleuropein glycoside. End products of hydrolysis of oleuropein and ligstroside aglycones in olive oil are the polar compounds hydroxytyrosol and tyrosol, respectively. Hydroxytyrosol is the main phenol found in olives. It is present in the fruit and leaf of the olive (Olea europaea L.) which belongs to the family Oleaceae. It has a strong antioxidant capacity which doubles quercetin in free radical scavenging. Hydroxytyrosol has an essential role in the protection of low-density lipoproteins and consequently implies the reduction of cardiovascular diseases risk.
Hydroxytyrosol in oil is found free, in acetate form or as a part of more complex compounds like oleacein, oleuropein, and verbascoside. Oleuropein is responsible for the bitter taste of olives and decreases as the fruit ripens turning into unglycosylated form, oleuropein aglycone by enzymatic hydrolysis, and finally converted into hydroxytyrosol, being this one an indicator of maturation of the olives.
Hydroxytyrosol is one of the natural antioxidants with highest physiological activity.
Hydroxytyrosol and antioxidant and scavenging of free radicals
Euronutra hydroxytyrosol antioxidant was evaluated by using the stable free radical DPPH.
The radical scavenging ability of single polyphenols present in the extract (verbascoside, hydroxytyrosol and caffeic acid) was compared to ascorbic acid and oleuropein. Verbascoside turned out to be five times more active compared to oleuropein.
Euronutra hydroxytyrosol polyphenols were tested for their scavenging activity on superoxide anion, an activated oxygen species. This model mimics closely the in vivo situation, since the formation of the superoxide anion takes place in tissues and cells, and is, for example, triggered by UV exposure of the skin.
These data are related to an independent study showing that verbascoside outperforms caffeic acid or hydroxytyrosol, both individually and in equimolar mixtures, in antioxidant assays.
Euronutra is prepared to assist its customers in obtaining the necessary authorisations for their products.
Sustainable ingredients are the only way that works for Euronutra. For that, our company works in a long-term basis with local agents and research centres are always seeking for the best raw materials improving the impact in the harvesting, manufacturing trying to improve the lives of all the actors involved in the circle of the product till the final consumers. Carob is harvested in Spain that grows on non-irrigated trees without the use of pesticides or fertilizers. Looking for the best varieties, lands and people has taken dozens of years, but it gives us a sustainable raw material, supplier and better planet for the next generations. Using water-soluble technologies and next-generation gentle technologies minimizes the impact that industrial activities currently has.