English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/52798
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities

AuthorsRubio-Senent, F.; Rodríguez-Gutiérrez, Guillermo ; Lama Muñoz, Antonio ; Fernández-Bolaños Guzmán, Juan
Olive oil wastes
Ethyl acetate extract
Issue Date8-Feb-2012
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 60(5): 1175-1186 (2012)
AbstractThe application of a novel process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. This study evaluated the effects of time (15-90 min) on the composition of the phenolic compounds isolated at a fixed temperature of 160 °C. Phenolic compounds were extracted with ethyl acetate. Both qualitative and quantitative HPLC analyses of the extracts showed variation of the concentrations of phenolic compounds with time. In addition, new phenols that were not present in the untreated control have been characterized. The antioxidant activities of different phenolic extracts was measured by various assays conducted in vitro: antiradical capacity (using DPPH and ABTS radicals), ferric reducing power (P R), inhibition of primary and secondary oxidation in lipid systems, and other tests, such as inhibition of tyrosinase activity. The results show that the phenolic extracts inhibited oxidation in aqueous and lipid systems to a significantly greater extent than the untreated control, and they performed as well as or better than vitamin E in this capacity. © 2012 American Chemical Society.
Identifiersdoi: 10.1021/jf204223w
issn: 0021-8561
e-issn: 1520-5118
Appears in Collections:(IG) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.