Valorization of olive mill solid residue through ultrasound-assisted extraction and phenolics recovery by adsorption process

Niknam, Seyed Mehdi; Kashaninejad, Mansoore; Escudero, Isabel; Sanz, Marı́a Teresa; Beltrán, Sagrario; Benito, José M.

doi:10.1016/j.jclepro.2021.128340

Cited by 28 publications

(15 citation statements)

References 61 publications

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“…TPC in the resin purified freeze-dried powders increased 4.6 times to 303.03 ± 6.74 mg GAE/g freeze-dried solids from 43.25 ± 2.08 mg/g of the 70% ethanol extracted dry paste ( Figure 2 ). Although several studies [ 5 , 24 , 25 ] have reported the kinetics of macroporous resin absorbing OP phenols based on an analytical scale of several grams of resin, limited studies obtained freeze-dried powders of resin purified extract and reported the TPC. This study used preparative and pilot-scale resin column by filling hundreds of grams of resin, demonstrating that it may be feasible to scale-up the purification process to an industrial level.…”

Section: Resultsmentioning

confidence: 99%

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Zhao

Avena‐Bustillos

Wang

2022

Foods

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Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.

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Section: Resultsmentioning

confidence: 99%

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Zhao

Avena‐Bustillos

Wang

2022

Foods

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“…This extract had a total phenolic content (TPC) of 17.27 ± 0.87 mg gallic acid equivalents per gram of dried and defatted olive cake and 228.2 ± 0.4 mg Trolox/L of antioxidant activity (AA). The main phenolic compounds in this extract were hydroxytyrosol and tyrosol, followed by oleuropein and its derivatives [16]. Other compounds such as flavonoids were also present at low concentrations [15,16,30,31].…”

Section: Phenolic-rich Olive Cake Extract Used As the Aqueous Phasementioning

confidence: 83%

“…The main phenolic compounds in this extract were hydroxytyrosol and tyrosol, followed by oleuropein and its derivatives [16]. Other compounds such as flavonoids were also present at low concentrations [15,16,30,31].…”

Section: Phenolic-rich Olive Cake Extract Used As the Aqueous Phasementioning

confidence: 83%

“…The phenolic extract was obtained from the ground and defatted olive cake by ultrasound-assisted extraction using a 50% v/v ethanol-water solution as a solvent, as was explained in a previous study [16]. This extract had a total phenolic content (TPC) of 17.27 ± 0.87 mg gallic acid equivalents per gram of dried and defatted olive cake and 228.2 ± 0.4 mg Trolox/L of antioxidant activity (AA).…”

Section: Phenolic-rich Olive Cake Extract Used As the Aqueous Phasementioning

confidence: 99%

“…Polyphenols are natural organic compounds with strong antioxidant properties that are mainly found in fresh and processed herbs, fruits, and vegetables [12,13], making them the most promising antioxidants for use in food products. The solid olive mill residue generated during the olive oil production process is an important source of polyphenols with a high level of antioxidant activity, such as hydroxytyrosol [14][15][16]. The solid residue is usually treated to recover the remaining oil.…”

Section: Introductionmentioning

confidence: 99%

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Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Niknam

Kashaninejad

Escudero

et al. 2022

Foods

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In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.

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Bioactive Phytochemicals from Olive (Olea europaea) Processing By-products

Delgado

Chammem

Issaoui

et al. 2022

Reference Series in Phytochemistry

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Valorization of olive mill solid residue through ultrasound-assisted extraction and phenolics recovery by adsorption process

Cited by 28 publications

References 61 publications

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Bioactive Phytochemicals from Olive (Olea europaea) Processing By-products

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