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Título

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

AutorVelasco, Joaquín ; Holgado, Francisca ; Márquez Ruiz, Gloria ; Ruiz Méndez, Mª Victoria
Palabras claveTriterpenic acids
Oleanolic
Maslinic
Olive pomace oil, by-product reutilization
Fecha de publicación25-mar-2018
EditorJohn Wiley & Sons
CitaciónJournal of the Science of Food and Agriculture: (2018)
ResumenBackground 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. © 2018 Society of Chemical Industry
Descripción31 Páginas, 5 Tablas, 1 Figura
Versión del editorhttp://dx.doi.org/10.1002/jsfa.9012
URIhttp://hdl.handle.net/10261/166007
ISSN0022-5142
E-ISSN1097-0010
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