Liquid–liquid extraction of hydroxytyrosol, tyrosol, and oleuropein using ionic liquids

Romero, Julio; Zambra, Carlos E.; Merlet, Gastón; Cabezas, R.; Correa, Gonzalo; Salinas, Gonzalo E; González, Johan; Veliz, Felipe; Lemus‐Mondaca, Roberto

doi:10.1080/01496395.2018.1555171

Cited by 2 publications

(2 citation statements)

References 29 publications

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“…probably a nonpolar interaction occurred between aromatic group of tyrosol and aliphatic chain of solvent. Moreover, the higher concentration of oleuropein respect to the hydroxytyrosol amount indicates that the oleuropein molecule had more polar interactions with ethyl acetate probably due to its glucoside structure (Romero et al, 2018).…”

Section: Pe Characterizationmentioning

confidence: 99%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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Agro food industry generates significant amounts of by‐products, as olive oil mill waste waters (OMWW), which could be valorize for their extraordinary content of bioactive compounds. The aim of this work was to evaluate the antioxidant stability of a hydrophilic model system with the possibility to create a functional beverage. The study was divided into different steps: extraction of phenolic compounds (PCs) from olive oil waste waters, formulation of enriched water fortified with phenolic extract (PE) (50 and 100 mg tyrosol/L), and evaluation of its physicochemical and antioxidant parameters during storage. Ultra‐high performance liquid chromatography was used for the evaluation of single phenols present in the extract, and the highest content was observed for tyrosol (12.9 g/L). The results of this study showed that antioxidant capacity measured by diphenyl‐1‐picrylhydrazyl and ABTS assays is relatively stable during the storage in the samples enriched with lower concentration of PE (50 mg tyrosol/L). Practical applications The olive oil industry generates huge quantities of waste, with shown significant amounts of by‐products that are discarded and can be a serious environmental problem. This food by‐products are an extraordinary source of bioactive compounds, which can be recovered in order to produce valuable metabolites via chemical and biotechnological processes. The study demonstrated that the OMWW have a high concentration of PC and antioxidant activity. These antioxidant compounds can be used in the food industry for the production of beverages and/or enriched foods.

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Section: Pe Characterizationmentioning

confidence: 99%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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“…On the other hand, phosphonium-based ILs, have high chemical and thermal stability at temperatures under 250°C. Julio et al (2019) proposed to use liquid-liquid extraction to obtain oleuropein from model solutions. Considering the organic phase, two conventional solvents, namely, n-butyl acetate and ethyl acetate and three ionic liquids, were used.…”

Section: Others Methodsmentioning

confidence: 99%

Oleuropein: Methods for extraction, purifying and applying

et al. 2020

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Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sources using standard and unconventional methods, and can be recovered and purified (mainly by chromatographic techniques), for later use in several areas. The literature presents information about oleuropein alone in scientific research with different objectives, however, it was observed by the authors that studies that compile the existing information on these secoiridoides are very scarce and, therefore, this review was developed with the aim of providing current information to the scientific community, about the different techniques of extraction and purification of oleuropein, as well as the opportunities for applications and uses of this compound.

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Liquid–liquid extraction of hydroxytyrosol, tyrosol, and oleuropein using ionic liquids

Cited by 2 publications

References 29 publications

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Oleuropein: Methods for extraction, purifying and applying

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