期刊
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
卷 119, 期 1, 页码 -出版社
WILEY
DOI: 10.1002/ejlt.201600096
关键词
Bioactive compounds; Olea europaea; Oleic acid; Phenolic compounds; Spreadable olive by-product
资金
- Spanish Ministry of Science and Innovation [BFU2014-52433-C3-2-R, AGL2011-29857-C03-02]
- Andalusian Regional Government Council of Innovation and Science [P11-CTS-7625]
- [PTQ-12-05408]
In this research, the potential use of a spreadable olive by-product, so called pate, generated during a modern two-phase centrifugal processing technique as a natural source of bioactive compounds has been evaluated using advanced separation techniques. For this purpose, the qualitative and quantitative characterization of the lipophilic and hydrophilic fractions were performed to establish the fatty acid composition and phenolic profile of the new spreadable olive by-product. A typical olive oil fatty acid profile and very high oxidative stability was found for lipid fraction, whereas hydrophilic fraction was characterized by the presence of hydroxytyrosol, beta-hydroxyverbascoside, oleoside derivative, luteolin, among other. This kind of compounds are well-known for their beneficial effects in the human health. These results suggest that the spreadable olive by-product could be used as functional ingredients, in the production of nutraceuticals or for feed industry. Practical applications: Application of analytical chemistry aimed at utilizing a new olive-oil by-product, either through conversion into an affordable source of bioactive compounds and in promoting their overall sustainable management. The obtained results indicate that this by-product is a potential source of bioactive compounds with applications in the pre-formulation of functional ingredient for human and animal feeding.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据