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Title

Concentrates of triterpenic acids obtained from olive pomace oil: characterization and evaluation of their potential antioxidant activity

AuthorsVelasco, Joaquín ; Morales, Arturo ; Márquez Ruiz, Gloria ; Ruiz Méndez, Mª Victoria
Issue Date13-Oct-2015
AbstractMaslinic and oleanolic acids are triterpenic acids (TA) widely distributed in the vegetable kingdom that raise a great interest because of their biological properties. They have shown anti-inflammatory and cardio-protective activities and also antioxidant and antitumor properties. Located in the skin of olives they are transferred to virgin olive oil and pomace olive oil, constituting minor oil components and being significantly more concentrated in the latter. During storage of olive pomace a great variety of compounds are released through fermentative and hydrolytic mechanisms and TA are not an exception. In order to obtain edible olive pomace oils concentrated in these valuable components our research group has recently patented a technological strategy based upon extraction of the oil by centrifugation followed by physical refining (US 2011/0189320 A1). The solubility of TA in the oil is quite limited. They are mainly present as solid particles in the crude oil and, therefore, TA can be obtained by filtration. Also in the patent above, we describe a simple procedure to obtain the concentrates, which consists in an extraction of the filtration cake with hexane to remove the remaining oil followed by extraction with ethanol. In this study we characterize extracts obtained from oils of 2013/2014 season and examine their antioxidant activity by using radical scavenging measures (DPPH and ABTS) and the ferric reducing power (FRAP) test. For comparative purposes, extracts from regular pomace olive oils extracted with hexane were also evaluated. The results obtained showed contents of oleanolic and maslinic acids of more than 50 wt%, presenting maslinic acid a concentration that was twice as much larger than oleanolic acid. The extracts showed slight antioxidant activities that were attributed to the presence of minor contents of phenolic compounds. In addition, the samples obtained from the oils extracted with solvent presented slightly higher antioxidant activities.
URIhttp://hdl.handle.net/10261/131758
Appears in Collections:(IG) Comunicaciones congresos
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