Recovery of Hydroxytyrosol Rich Extract from Two‐Phase Chemlali Olive Pomace by Chemical Treatment

Rigane, Ghayth; Bouaziz, Mohamed; Baccar, Nidhal; Abidi, Samira; Sayadi, Sami; Salem, Ridha Ben

doi:10.1111/j.1750-3841.2012.02898.x

Cited by 23 publications

(18 citation statements)

References 24 publications

(45 reference statements)

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“…Ghayth et al . [ 27 ] explored the possibility of obtaining HT in high yield from 2-phase Chemlali olive waste by an acid/alkaline chemical treatment. The results showed that a high amount of hydroxytyrosol (1360 mg/kg of fresh 2-phase olive pomace) was obtained using water bath after treatment at 80 °C for 90 min with 1 M of H 3 PO 4 , whereas the alkaline conditions (1085.8 mg/kg) were not very suitable.…”

Section: Resultsmentioning

confidence: 99%

Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities

Yuan

Wang

et al. 2015

Molecules

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Oleuropein (OE), the main polyphenol in olive leaf extract, is likely to decompose into hydroxytyrosol (HT) and elenolic acid under the action of light, acid, base, high temperature. In the enzymatic process, the content of OE in olive leaf extract and enzyme are key factors that affect the yield of HT. A selective enzyme was screened from among 10 enzymes with a high OE degradation rate. A single factor (pH, temperature, time, enzyme quantity) optimization process and a Box-Behnken design were studied for the enzymatic hydrolysis of 81.04% OE olive leaf extract. Additionally, enzymatic hydrolysis results with different substrates (38.6% and 81.04% OE) were compared and the DPPH antioxidant properties were also evaluated. The result showed that the performance of hydrolysis treatments was best using hemicellulase as a bio-catalyst, and the high purity of OE in olive extract was beneficial to biotransform OE into HT. The optimal enzymatic conditions for achieving a maximal yield of HT content obtained by the regression were as follows: pH 5, temperature 55 °C and enzyme quantity 55 mg. The experimental result was 11.31% ± 0.15%, and the degradation rate of OE was 98.54%. From the present investigation of the antioxidant activity determined by the DPPH method, the phenol content and radical scavenging effect were both decreased after enzymatic hydrolysis by hemicellulase. However, a high antioxidant activity of the ethyl acetate extract enzymatic hydrolysate (IC50 = 41.82 μg/mL) was demonstated. The results presented in this work suggested that hemicellulase has promising and attractive properties for industrial production of HT, and indicated that HT might be a valuable biological component for use in pharmaceutical products and functional foods.

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Section: Resultsmentioning

confidence: 99%

Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities

Yuan

Wang

et al. 2015

Molecules

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“…Among these, polyphenols have been investigated most by researchers, being involved in different processes. Hydroxytyrosol and tyrosol derivatives, iridoid precursors, seicoridoids and derivatives, flavonoids, lignans, and phenolic acids identified by different authors by means of liquid chromatography, 27,45,54‐60 which has also been coupled to tandem mass spectrometry using a quadrupole‐quadrupole‐time‐of‐flight (QqTOF) hybrid mass analyzer Among the phenolic acids, cinnamic, p ‐coumaric, caffeic, ferulic, and vanillic were detected 55 . The oleuropein derivatives were further identified among secoiridoids, flavonoids (i.e.…”

Section: Functional Compounds In Olive Pomacementioning

confidence: 99%

Functional compounds from olive pomace to obtain high‐added value foods – a review

et al. 2020

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Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry

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“…10). 52 In analogy to other lignin-like fragments discussed above (see the case of cardanol), 42 this and similar compounds would represent chemicals that are directly suitable for polyurethane chemistry. Analogous transformations could be considered for many families of compounds including tannins, 51 polyphenols widespread in the vegetal kingdom, or the well-studied triglycerides, the main component of vegetable oils.…”

Section: Lignin Derived Materials and Colloidsmentioning

confidence: 99%

Redefining biorefinery: the search for unconventional building blocks for materials

2015

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Recovery of Hydroxytyrosol Rich Extract from Two‐Phase Chemlali Olive Pomace by Chemical Treatment

Abstract: The 2-phase Chemlali olive pomace is selected as substrate for chemical treatment. Treatment of "alperujo" using water bath or autoclave apparatus was carried out. A high amount of hydroxytyrosol was obtained using autoclave apparatus.

Cited by 23 publications

References 24 publications

Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities

Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities

Functional compounds from olive pomace to obtain high‐added value foods – a review

Redefining biorefinery: the search for unconventional building blocks for materials

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