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

AuthorsVelasco, Joaquín ; Holgado, Francisca ; Márquez Ruiz, Gloria ; Ruiz Méndez, Mª Victoria
KeywordsTriterpenic acids
Olive pomace oil, by-product reutilization
Issue Date25-Mar-2018
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 98 (13): 4837-4844 (2018)
Abstract[Background] Pentacyclic triterpenic acids (TA) are phytochemicals of increasing nutritional interest owing to their bioactive properties, such as anti‐inflammatory, antitumoral, antihyperglycemic and hepatoprotective. Crude olive pomace oils constitute a non‐exploited significant source of these compounds. In the present study, concentrates of TA were extracted and characterized from crude olive pomace oils that were obtained by centrifugation and subsequent solvent extraction, respectively. Specifically, the concentrates were obtained from the byproduct generated in the filtration of the oils. The solids were subjected to Soxhlet extractions with hexane to remove the residual oil and then with ethanol for the TA extraction. [Results] Concentrates containing 850–980 g kg−1 TA were isolated from the oils obtained by centrifugation, whereas those isolated from oils obtained by hexane extraction presented levels of TA that ranged from 510 to 900 g kg−1. Oleanolic (OA) and maslinic (MA) acids were the TA found in the concentrates. The relative contents of OA and MA were, respectively, 30:70 (w/w) and 77:23 (w/w). All concentrates also presented phenolic compounds at levels of g kg−1 and displayed slight antioxidant properties. [Conclusion] Concentrates of TA, containing MA and OA, can be readily obtained from a byproduct generated by filtration of crude olive pomace oils. Concentrates isolated from oils obtained by centrifugation were rich in MA, whereas those from oils extracted with hexane were rich in OA. The concentrates showed slight antioxidant properties that can be mainly attributed to the presence of phenolic compounds and not to TA.
Description31 Páginas, 5 Tablas, 1 Figura
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.9012
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