Antioxidant activity of liquors from steam explosion of Olea europea wood

The liquors from steam explosion of Olea europea wood carried out at temperatures in the range of 190-240 degrees C were analysed for phenolic content, radical scavenging capacity and reducing power. Increased ethyl acetate solubles (EAS) and phenolics [as Gallic Acid Equivalents, (GAE)] extraction yield with increasing temperature were observed. At the higher temperature tested, up to 2.3 g EAS/100 g dry wood were obtained with 0.7 g GAE/100 g dry wood. The purity of the phenolic extracts was independent of the temperature (30 g GAE/100 g EAS). The lignin derived compounds increased steadily with temperature in the studied range, whereas the sugar decomposition products showed a maximum at 230 degrees C. The radical scavenging capacity was slightly higher for the samples produced at the lowest temperature, and comparable to those of synthetic antioxidants. At 0.5 g/L the FRAP (Ferric Reducing Antioxidant Power) and Trolox Equivalent Antioxidant Activity (TEAC) values were equivalent to 1 and 2-3 mM ascorbic acid, respectively. EA extracts were less effective than Butylated hydroxyanisole (BHA) for protecting the oxidation in emulsions.