Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 138, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2020.110621
Keywords
Enzymatic extraction; Microwave processing; Antioxidants; Olive pomace
Categories
Funding
- USDA National Institute of Food and Agriculture [1023517]
- Fapesp [2017-2017/13059-4]
- CAPES - Coordination of Superior Level Staff Improvement -Brazil [001]
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The study demonstrates that microwave-assisted extraction and enzyme-assisted extraction can enhance the extractability and efficiency of phenolic compounds in olive pomace, leading to high concentration extraction of phenolic compounds in a relatively short period of time.
The olive pomace (OP) is an underutilized byproduct from the olive oil extraction that has the potential to be used as a source of antioxidant phenolics for nutraceutical applications. The simultaneous use of enzymes (cellulase, pectinase, and tannase) and microwave processing was evaluated with respect to OP phenolic extractability and composition. Microwave-assisted extraction achieved similar phenolic extractability (272 mg GAE/g OP) to conventional solvent extraction using water as a solvent, a higher solids-to-liquid ratio (1:15 vs. 1:50, g/mL), and a shorter reaction time (17 vs. 120 min). The use of enzymes during microwave processing led to increased extractability of phenolics (341 mg GAE/g OP) at higher extraction temperature (60 degrees C) and faster heating strategy (5 min ramp time). Microwave-enzyme-assisted extraction and enzyme-assisted extraction produced phenolic extracts with a higher concentration of phenolic alcohols (22-48 mg/kg) and acids (including hydroxytyrosol) (17-26 mg/kg). Mixtures of pectinase, cellulose and tannase biotransformed OP phenolics thus leading to the production of elenolic acid at 1029 mg/kg.
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