Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)

Rubio-Senent, Fátima; Fernández‐Bolaños, Juan; García-Borrego, Aránzazu; Lama-Muñoz, Antonio; Rodríguez-Gutiérrez, Guillermo

doi:10.1016/j.foodchem.2016.09.141

Cited by 22 publications

(17 citation statements)

References 18 publications

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“…Further, the significance of the treatment time in the extraction process was related to the residence time of the cavitation bubbles in contact with the seeds, easing the release of the metabolites. During the first 15 minutes of ultrasound treatment, mass transfer occurred mainly by convection and corresponded to the solubility of the extracted solute, then diffusion phenomena took place involving the internal part of the seed particles where the extraction of the compounds is maximized [20, 21]. The response surfaces plots obtained from the polynomial models are shown in Figure 1.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis

Quiroz

Durán

García³

et al. 2019

International Journal of Food Science

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This study evaluated the antimicrobial activity (i.e., against Bacillus cereus and Staphylococcus aureus) and the antioxidant activity (i.e., ABTS, FRAP, and DPPH) of annatto seeds extract obtained by ultrasound-assisted extraction. A response surface design with three levels such as pH (2-11), solvent concentration (50-96 %), seed-to-solvent ratio (1:2–1:10), and treatment time (0-30 min) was employed to determine the optimal experimental conditions. Thus, a pH of 7.0, seed-to-solvent ratio of 1:7, and treatment time of 20 min were selected as optimal rendering an extract having a 0.62% of bixin, 3.81 mg gallic acid/mg equivalent of polyphenol compounds (ABTS 1035.7, FRAP 424.7, and DPPH 1161.5 μM trolox/L), and a minimal inhibitory concentration against Bacillus cereus and Staphylococcus aureus of 32 and 16 mg/L, respectively. Further, the main bioactive compounds identified by LC/ESI-MS were bixin and catechin, chlorogenic acid, chrysin, butein, hypolaetin, licochalcone A, and xanthohumol.

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Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis

Quiroz

Durán

García³

et al. 2019

International Journal of Food Science

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“…Conversely, the polyphenol compounds possess an aromatic ring structure which is attached to hydroxyl groups or other planar rings. These molecules are slightly acidic and their solubility and activity are maximized at neutral and slightly acidic pH [28]. The insignificance of pH in the system can be attributed to the powerful effect of other independent variables studied which overshadowed its effect.…”

Section: Discussionmentioning

confidence: 99%

Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds (Bixa orellana L.)

et al. 2019

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This study deals with the extraction, optimization, and evaluation of the antioxidant and antimicrobial activities of bioactive compounds obtained from the seeds of annatto using microwave-assisted extraction as compared to leaching. Annatto seeds were subjected to a microwave treatment of 2450 MHz and power of 700 watts using a response surface design involving four factors: pH (4–11), solvent concentration (ethanol) (50–96 %), solvent-to-seed ratio (2–10), and microwave exposure time (0–5 min). The contents of polyphenol compounds and bixin were taken as response variables. Subsequently, the antioxidant and antimicrobial activities were assessed at the optimal processing conditions predicted by the experimental design. Microwaves, solvent concentration, and the solvent-to-seed ratio showed a statistically significant effect for the extraction of polyphenol compounds and bixin. Thus, microwaves accelerated the extraction of those compounds and the slight increase in temperature caused some degradation of the polyphenol compounds. The microwave-assisted extraction increased the contents of polyphenols and bixin along with their antioxidant activity as compared to leaching extraction. However, this technique does not significantly improve the antimicrobial activity against Bacillus cereus and Staphylococcus aureus.

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“…Using 2POP, a patented hydrothermal pre‐treatment resulted in an antioxidant‐enriched liquid. The authors concluded that this liquid should not be stored for a long period of time before organic solvent extraction (or do it at lower pH and increase pH just before extraction) to ensure an increase in the concentration of hydroxytyrosol …”

Section: Research On Different Types Of Olive‐derived Biomassesmentioning

confidence: 99%

Olive‐derived biomass as a source of energy and chemicals

Ruiz

Romero‐García

Romero

et al. 2017

Biofuels Bioprod Bioref

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Olive trees are cultivated in more than 40 countries worldwide over more than 10 million hectares. In addition to olive oil, a large amount of biomass is produced annually. All this biomass must be adequately handled and disposed of. Conventional disposal methods include direct burning or spreading in fields, but this has economical costs and environmental concerns, as well as wasting a source of energy and chemicals. This review summarizes the most recent proposals for the use of biomass derived from olive tree cultivation and olive oil production processes. Biomass produced from pruning, leaves, olive stones and pomace, extracted olive pomace, and olive waste water are considered, and the main options for processing are reviewed according to recent advances in the literature. The biorefinery concept applied to olive‐derived biomass is also presented and representative works are discussed. © 2017 Society of Chemical Industry and John Wiley & Sons, Ltd

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Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)

Cited by 22 publications

References 18 publications

Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis

Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis

Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds (Bixa orellana L.)

Olive‐derived biomass as a source of energy and chemicals

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