Simple phenolic content in olive oil residues as a function of extraction systems |
| |
| Affiliation: | 1. Unité INRA de Biotechnologie des Champignons Filamenteux, IFR de Biotechnologie Agro-Industrielle de Marseille, Universités de Provence et de la Méditerranée, ESIL, CP 925, 163 avenue de Luminy, 13288 Marseille Cedex 09, France;2. Unité IRD de Biotechnologie Microbienne Post-récolte, IFR de Biotechnologie Agro-Industrielle de Marseille, Universités de Provence et de la Méditerranée, ESIL, CP 925, 163 avenue de Luminy, 13288 Marseille Cedex 09, France;3. RHODIA FOOD, Usine de Melle, BP 30, 79500 Melle, France;1. REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal;2. REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida n° 431, 4200-072 Porto, Portugal |
| |
| Abstract: | Olive oil residues were tested for their composition in simple phenolic compounds as a function of the extraction system, i.e. the three- and two-phase centrifugation systems. Phenolic compound extraction with ethyl acetate was efficient and allowed recovery of 28.8 and 42.2% of total phenols present in dry olive oil residues originating from three-phase and two-phase systems, respectively. The qualitative and quantitative HPLC analyses of the extracts showed that hydroxytyrosol and p-tyrosol were the most abundant phenolic compounds. p-coumaric, caffeic, ferulic and vanillic acids were also present. The phenolic extract from the two-phase system had the highest concentration in hydroxytyrosol (1.16% (w/w) dry residue) and the strongest antioxidant activity. Olive oil residues were confirmed as a cheap source of large amounts of natural phenolic antioxidants. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
