期刊
FOOD CHEMISTRY
卷 75, 期 4, 页码 501-507出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(01)00227-8
关键词
phenolic compounds; olive oil residue; extraction system; hydroxytyrosol; p-tyrosol; DPPH; antioxidant
Olive oil residues were tested for their composition in simple phenolic compounds as a function of the extraction system, i.e. the three- and two-phase centrifugation systems. Phenolic compound extraction with ethyl acetate was efficient and allowed recovery of 28.8 and 42.2% of total phenols present in dry olive oil residues originating from three-phase and two-phase systems, respectively. The qualitative and quantitative HPLC analyses of the extracts showed that hydroxytyrosol and p-tyrosol were the most abundant phenolic compounds. p-coumaric, caffeic, ferulic and vanillic acids were also present. The phenolic extract from the two-phase system had the highest concentration in hydroxytyrosol (1.16% (w/w) dry residue) and the strongest antioxidant activity. Olive oil residues were confirmed as a cheap source of large amounts of natural phenolic antioxidants. (C) 2001 Elsevier Science Ltd. All rights reserved.
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