Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater |
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| Authors: | Antonella De Leonardis Vincenzo Macciola Giuseppe Lembo Alessandra Aretini Ahindra Nag |
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| Affiliation: | 1. Department of Agricultural, Food, Environmental and Microbiological Science and Technologies (DiSTAAM), University of Molise, via De Sanctis, 86100 Campobasso, Italy;2. Department of AngioCardioNeurology, IRCCS Neuromed, Località Camerelle, 86077 Pozzilli (IS), Italy;3. Department of Chemistry, Bioorganic Laboratory, Indian Institute of Technology (IIT), 721302 Kharagapur, India |
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| Abstract: | Free phenolic compounds was extracted by ethyl acetate from olive oil mill wastewater. Extraction yield was 50 mg of total phenol on 100 g of wastewaters. Phenolic compounds recovered, determined by HPLC, were hydroxytyrosol (as major compound) and tyrosol, caffeic acid and ferulic acid (as minor compounds). For determination of antioxidant effects by Rancimat, phenolic extract, dissolved in distilled water, was added in different lard samples in quantity ranged between 50 and 350 mg kg−1. Antioxidant effectiveness was measured also at low temperature. |
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| Keywords: | Olive-mill wastewater Lard Phenolic compounds Antioxidant Cytotoxicity |
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