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New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo Water

AuthorsFernández-Prior, África; Pérez-Fatuarte, Juan Carlos; Bermúdez-Oria, Alejandra; Viera Alcaide, Isabel ; Fernández-Bolaños Guzmán, Juan ; Rodríguez-Gutiérrez, Guillermo
KeywordsOliove oil
phenolic extracts
Functional foods
Issue Date21-Jul-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9 (7): 962 (2020)
AbstractThe current management of alperujo as the main solid by-product from the two-phase olive oil extraction system has led to the appearance of a new liquid effluent that until now was treated together with the alperujo itself. The composition and antioxidant properties of its bioactive components at different depths of the pond were studied using colorimetric and HPLC with UV and MS detectors, DPPH, reducing power and rancimat. The concentration of suspended solids varied between 1.71 and 8.49 g/L, total fat was between 0.74 and 1.47 g/L, and total phenols were found between 3.74 and 4.11 g/L, which included hydroxytyrosol, 3,4-dihydroxyphenylglycol and tyrosol as the main phenols. Two types of extracts were obtained through two industrial systems with ethyl acetate and by chromotography, with an average content in total sugars of 2.1% and 3.16%, total phenols of 17.9% and 28.6% and hydroxytyrosol of 51.5 and 79.0 mg/g of extract, respectively. The activity presented by the chromatographic extract was higher in terms of free radical sequestering capacity, reducing power and the inhibition of lipid oxidation. Obtaining bioactive extracts would improve the formulation of food with natural components and at the same time would be the first step in a biorefinery to improve the management of the new effluent.
Description14 Páginas.-- 3 Figuras.-- 4 Tablas
Publisher version (URL)http://dx.doi.org/10.3390/foods9070962
Appears in Collections:(IG) Artículos
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