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J Agric Food Chem. 2012 Aug 15;60(32):7851-8. doi: 10.1021/jf3016078. Epub 2012 Aug 3.

Antiallergic effect of Picholine olive oil-in-water emulsions through β-hexosaminidase release inhibition and characterization of their physicochemical properties.

Author information

1
Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan. isoda.hiroko.ga@u.tsukuba.ac.jp

Abstract

The inhibitory effect of Picholine olive oil from Montpellier in Southern France on the chemical mediator release in type I allergy, using rat basophilic leukemia (RBL-2H3) cells, was investigated. Oil-in-water (O/W) emulsions prepared using Picholine olive oil showed an inhibitory effect on the chemical mediator release and decreased expressions of genes related to type I allergy in RBL-2H3 cells. We then measured the phenolic compounds present in Picholine olive oil using high-performance liquid chromatography and investigated some physical properties, such as droplet size, size distribution, viscosity, and surface tension of the resulting olive O/W emulsions. Our findings indicate that Picholine olive oil has high flavonoids content, especially apigenin, and the prepared emulsion of Picholine olive oil resulted in a considerable small size distribution, with an average droplet size of 170 nm.

PMID:
22830309
DOI:
10.1021/jf3016078
[Indexed for MEDLINE]

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