In this study, the effects of experimental variables such as type of solvent, sample/solvent ratio, and time ofextraction have been evaluated to individuate the best results in phenolic recovery by Olive Pomaces (OP)belonging to Carolea and Ottobratica cultivars. Folin–Ciocaulteu procedure and DPPH and ABTS assayswere used, respectively, for total phenol quantification and total antioxidant activity of pomace extracts.The ethanol/water mixture was resulted the most efficient extraction solvent for both olive cultivars. Thehighest amount of phenolic compounds (171 § 4 mg of gallic acid 100 g¡1 of dry pomace) was obtainedafter extraction at 120 min with 2:1 solvent/OP (v/w) of Ottobratica Olive Pomace. The recovery of phenolcompounds from olive wastes increases the sustainability of sector, allowing obtaining an extract thatcould be a suitable alternative in the food industry to the use of synthetic antioxidants in order to improvethe quality of foods.

Antioxidant activity shown by olive pomace extracts

De Bruno A
;
Piscopo A;Poiana M
2018

Abstract

In this study, the effects of experimental variables such as type of solvent, sample/solvent ratio, and time ofextraction have been evaluated to individuate the best results in phenolic recovery by Olive Pomaces (OP)belonging to Carolea and Ottobratica cultivars. Folin–Ciocaulteu procedure and DPPH and ABTS assayswere used, respectively, for total phenol quantification and total antioxidant activity of pomace extracts.The ethanol/water mixture was resulted the most efficient extraction solvent for both olive cultivars. Thehighest amount of phenolic compounds (171 § 4 mg of gallic acid 100 g¡1 of dry pomace) was obtainedafter extraction at 120 min with 2:1 solvent/OP (v/w) of Ottobratica Olive Pomace. The recovery of phenolcompounds from olive wastes increases the sustainability of sector, allowing obtaining an extract thatcould be a suitable alternative in the food industry to the use of synthetic antioxidants in order to improvethe quality of foods.
ABTS; antioxidant activity; DPPH; olive pomace; phenolic compounds
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/3375
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