Evaluation of table olive by‐product as a source of natural antioxidants |
| |
Authors: | Inés González‐Hidalgo Sancho Bañón José María Ros |
| |
Affiliation: | Department of Food Technology, Nutrition and Hygiene, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain |
| |
Abstract: | The main by‐product from the table olive canning industry is the stone with some residual olive flesh. The purpose of this study was to evaluate the composition – phenolic compounds (hydroxytyrosol, tyrosol and oleuropein) and tocopherol – and the antioxidant activity in different fractions (flesh, stone and seed) from the table olive by‐product and the whole by‐product. The highest amounts of phenolic compounds (1710.0 ± 33.8 mg kg?1) as well as the highest antioxidant activity (8226.9 ± 9.9 hydroxytyrosol equivalents mg kg?1) were obtained in the seed. The highest amounts of hydroxytyrosol (854.8 ± 66.0 mg kg?1) and tyrosol (423.6 ± 56.9 mg kg?1) were found in the whole by‐product from the pepper stuffed olives, while the stone without seed had the maximum oleuropein content (750.2 ± 85.3 mg kg?1). α‐Tocopherol values were between 79.8 ± 20.8 mg kg?1 in the seed of the olive stone and 6.2 ± 1.2 mg kg?1 in the whole by‐product from the anchovy‐stuffed olives. In light of the results obtained, it would seem possible to use table olive by‐product as a source of natural antioxidants in foods, cosmetics or pharmaceutical products, thus contributing to diminishing the environmental impact of table olive by‐product and to its revalorisation. |
| |
Keywords: | α – Tocopherol antioxidant by– product hydroxytyrosol oleuropein phenolic compounds table olives tyrosol |
|
|