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Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants.
J Agric Food Chem. 2009 Feb 25; 57(4):1463-72.JA

Abstract

Olive cake, the most important byproduct of olive oil extraction by the two-phase centrifugation system, was used to obtain phenolic extracts. The extracts were obtained using the two constituents of this waste, vegetative water and solid residue, to maximize the extraction of all phenolic compounds. Different extraction procedures were studied, a simple and rapid extraction procedure being developed from the solid residue using an accelerated solvent extractor (ASE). Afterward, the phenolic extracts were fractionated using semipreparative HPLC to study the antioxidant activity of the different components. The identification of the phenolic compounds was carried out with an ultraperformance liquid chromatograph coupled to tandem mass spectrometry equipment (UPLC-ESI-MS/MS). With this method, a complete list of the polyphenols from the extract was obtained. Finally, the antioxidant activity of the phenolic extracts and the isolated fractions was evaluated, showing great antioxidant capacities, between 3450 and 17900 micromol of Trolox equivalents/g of extract. With regard to the isolated fractions the most antioxidant were those that contained hydroxytyrosol and 3,4-DHPEA-EDA. The suitability of the solid residue extract obtained by the ASE procedure was demonstrated given the great range of phenolic compounds and the feasibility of production on an industrial scale.

Authors+Show Affiliations

Department of Food Technology, XaRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, University of Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19178195

Citation

Suárez, Manuel, et al. "Methods for Preparing Phenolic Extracts From Olive Cake for Potential Application as Food Antioxidants." Journal of Agricultural and Food Chemistry, vol. 57, no. 4, 2009, pp. 1463-72.
Suárez M, Romero MP, Ramo T, et al. Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants. J Agric Food Chem. 2009;57(4):1463-72.
Suárez, M., Romero, M. P., Ramo, T., Macià, A., & Motilva, M. J. (2009). Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants. Journal of Agricultural and Food Chemistry, 57(4), 1463-72. https://doi.org/10.1021/jf8032254
Suárez M, et al. Methods for Preparing Phenolic Extracts From Olive Cake for Potential Application as Food Antioxidants. J Agric Food Chem. 2009 Feb 25;57(4):1463-72. PubMed PMID: 19178195.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants. AU - Suárez,Manuel, AU - Romero,Maria-Paz, AU - Ramo,Tomás, AU - Macià,Alba, AU - Motilva,Maria-José, PY - 2009/1/31/entrez PY - 2009/1/31/pubmed PY - 2009/4/22/medline SP - 1463 EP - 72 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 4 N2 - Olive cake, the most important byproduct of olive oil extraction by the two-phase centrifugation system, was used to obtain phenolic extracts. The extracts were obtained using the two constituents of this waste, vegetative water and solid residue, to maximize the extraction of all phenolic compounds. Different extraction procedures were studied, a simple and rapid extraction procedure being developed from the solid residue using an accelerated solvent extractor (ASE). Afterward, the phenolic extracts were fractionated using semipreparative HPLC to study the antioxidant activity of the different components. The identification of the phenolic compounds was carried out with an ultraperformance liquid chromatograph coupled to tandem mass spectrometry equipment (UPLC-ESI-MS/MS). With this method, a complete list of the polyphenols from the extract was obtained. Finally, the antioxidant activity of the phenolic extracts and the isolated fractions was evaluated, showing great antioxidant capacities, between 3450 and 17900 micromol of Trolox equivalents/g of extract. With regard to the isolated fractions the most antioxidant were those that contained hydroxytyrosol and 3,4-DHPEA-EDA. The suitability of the solid residue extract obtained by the ASE procedure was demonstrated given the great range of phenolic compounds and the feasibility of production on an industrial scale. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19178195/Methods_for_preparing_phenolic_extracts_from_olive_cake_for_potential_application_as_food_antioxidants_ L2 - https://doi.org/10.1021/jf8032254 DB - PRIME DP - Unbound Medicine ER -