Optimisation, characterisation and quantification of phenolic compounds in olive cake

Alu’datt, Muhammad H.; Alli, Inteaz; Ereifej, Khalil; Alhamad, Mohammad N.; Al-Tawaha, Abdel Rahman Mohammad Said; Rababah, Taha

doi:10.1016/j.foodchem.2010.04.011

Cited by 140 publications

(111 citation statements)

References 32 publications

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“…Folion-Ciocalteu spectrophotometeric method was used to measure the phenol content for each extract according to Alu'datt et al (2010). Gallic acid was used as the standard.…”

Section: Determination Of Phenol Contentmentioning

confidence: 99%

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Enhancement of phenolic compounds production in in vitro grown Rumex cyprius Murb.

et al. 2016

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Plant tissue culture can readily be applied to the field of medicinal plants and secondary metabolites production. In this study, in vitro propagation protocol of Rumex cyprius Murb. was established. The highest shoot multiplication rate was observed from explants grown on MS medium supplemented with 1.5 mg/L BA (7.8 shoots per explant). For rooting, the maximum root induction rate was observed on MS medium supplemented with 1.5 mg/L IBA or 1.0 mg/L NAA. The longest roots were observed for plants grown on MS medium supplemented with 1.5 mg/L IBA. For callus induction, leaves from in vitro grown plants were cultured in various levels of 2,4-D or different combinations of BA and NAA. The highest fresh weight (5.86 g) of calli was observed at 1.5 and 0.5 mg/L BA and NAA, respectively. The second part of this work investigated the effects of abiotic factors (NaCl and Mannitol) and biotic factors (Yeast extract and Chitosan) on secondary metabolites accumulation of in vitro grown R. cyprius. Phenolic compounds were extracted, and the individual phenolic compounds and antioxidant activity of the extracts were determined of in vitro grown R. cyprius. The total phenol content and antioxidant activity increased significantly by the pervious factors. Reversed high-pressure liquid chromatography (RP-HPLC) was used to measure the effect of these factors on the contents of individual phenolic compound. New phenolic compounds (Gallic acid and Chlorogenic acid) not found in R. cyprius plants grown on control media were produced in R. cyprius plants grown on media supplemented with elicitors. Results indicate that using elicitors in plant tissue culture could be used to produce/enhance secondary metabolites accumulation in R. cyprius.

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“…Folion-Ciocalteu spectrophotometeric method was used to measure the phenol content for each extract according to Alu'datt et al (2010). Gallic acid was used as the standard.…”

Section: Determination Of Phenol Contentmentioning

confidence: 99%

“…Antioxidant activity (AA %) of methanolic extracts was determined according to the method described by Alu'datt et al (2010). b-Carotene was mixed with linoleic acid and Tween-20.…”

Section: Determination Of Antioxidant Activitymentioning

confidence: 99%

Enhancement of phenolic compounds production in in vitro grown Rumex cyprius Murb.

et al. 2016

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“…Until now, only a few papers in the literature have focused on the evaluation of the phenolic content of solid olive residues from different milling processes (Alu'datt et al, 2010;Mulinacci et al, 2005). In the past decade, several researchers have studied the presence of contaminants (pesticides) in the pomace (Albarran, Celis, Hermosin, Lopez-Pineiro, & Cornejo, 2004), the detoxification of this residue by the use of microorganisms (Sampedro, Romero, Ocampo, Brenes, & Garcia, 2004) or the reuse of olive pomace as metal ion adsorbent (Pagnanelli, Toro, & Veglio, 2002).…”

Section: Introductionmentioning

confidence: 99%

Valorization of olive oil solid waste using high pressure–high temperature reactor

2011

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“…The Mediterranean diet, which includes olives as a part of diet, is associated with the reduction of certain chronic diseases including cardiovascular disease and cancer (Alu'datt et al, 2010;Charoenprasert & Mitchell, 2012;Jemai, Bouaziz, Fki, El Feki, & Sayadi, 2008).…”

Section: Introductionmentioning

confidence: 99%

Novel debittering process of green table olives: application ofβ-glucosidase bound onto superparamagnetic nanoparticles

Savaş

Kaya

Karaağaç

et al. 2018

CyTA - Journal of Food

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In this work, the olive β-glucosidase (β-glu) enzyme was immobilized onto superparamagnetic nanoparticles (SPMNs). Moreover, immobilized enzyme was also used for the debittering process for natural edible olives from Edremit, Turkey. Owing to SPMNs, the system can be easily removed by a simple magnet and reused many times for debittering process. The free olive β-glucosidase (E), β-glucosidase bound SPMNs (IE), free commercial β-glucosidase (CE), and commercial β-glucosidase bound SPMNs (ICE) were comparatively studied for oleuropein removal. In 6 h, the treatment of E, IE, and ICE hydrolyzed the 15.8%, 56.4%, and 80.0% of the oleuropein for 1000 g of olives, respectively, and further treatment showed that the IE and ICE reached the 100% after 22 h treatment. The results revealed that the IE and ICE with biocompatible properties of SPMNs have the economical, fast, and reusable properties for the industrial debittering process in the table olive production.Innovador método de desamargado de aceitunas verdes de mesa: aplicación de β-glucosidasa adherida a nanopartículas superparamagnéticas RESUMEN En este estudio se inmovilizó la enzima de aceituna β-glucosidasa (β-glu) en nanopartículas superparamagnéticas (SPMN); la enzima inmovilizada se utilizó en el método de desamargado de aceitunas naturales comestibles procedentes de Edremit, Turquía. Debido a las SPMN, el sistema puede ser fácilmente removido mediante un simple imán, siendo posible utilizarlo nuevamente muchas veces en el método de desamargado. Para comparar sus propiedades de eliminación de oleuropeína, se estudiaron la β-glucosidasa libre de aceituna (E), la β-glucosidasa adherida a SPMNs (IE), la β-glucosidasa libre comercial (CE) y la β-glucosidasa comercial adherida a SPMN (ICE). Después de 6 horas, los tratamientos utilizando E, IE e ICE hidrolizaron 15,8%, 56,4% y 80,0% de la oleuropeína de 1 000 g de aceitunas, respectivamente; tratamientos posteriores con IE e ICE alcanzaron 100% después de 22 horas. Estos resultados comprueban que las IE e ICE con propiedades biocompatibles de SPMN reúnen propiedades económicas y de rapidez que, aunadas a su cualidad de reusables, hace favorable su uso en el método de desamargado industrial aplicado a la producción de aceitunas de mesa. ARTICLE HISTORY

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Optimisation, characterisation and quantification of phenolic compounds in olive cake

Cited by 140 publications

References 32 publications

Enhancement of phenolic compounds production in in vitro grown Rumex cyprius Murb.

Enhancement of phenolic compounds production in in vitro grown Rumex cyprius Murb.

Valorization of olive oil solid waste using high pressure–high temperature reactor

Novel debittering process of green table olives: application ofβ-glucosidase bound onto superparamagnetic nanoparticles

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