Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Pharmaceuticals |
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| Online Access: | https://www.mdpi.com/1424-8247/14/9/913 |
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| author | Maria Antónia Nunes Josman Dantas Palmeira Diana Melo Susana Machado Joana Correia Lobo Anabela Sílvia Guedes Costa Rita Carneiro Alves Helena Ferreira Maria Beatriz Prior Pinto Oliveira |
| author_facet | Maria Antónia Nunes Josman Dantas Palmeira Diana Melo Susana Machado Joana Correia Lobo Anabela Sílvia Guedes Costa Rita Carneiro Alves Helena Ferreira Maria Beatriz Prior Pinto Oliveira |
| author_sort | Maria Antónia Nunes |
| collection | DOAJ |
| description | Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against <i>S. aureus</i>, <i>E. coli</i> and <i>C. albicans</i>, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, α-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1–4% and 10–17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against <i>C. albicans</i> was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts. |
| first_indexed | 2024-03-10T07:18:56Z |
| format | Article |
| id | doaj.art-0b1402b491a148af996db386b4094e2a |
| institution | Directory Open Access Journal |
| issn | 1424-8247 |
| language | English |
| last_indexed | 2024-03-10T07:18:56Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pharmaceuticals |
| spelling | doaj.art-0b1402b491a148af996db386b4094e2a2023-11-22T14:45:21ZengMDPI AGPharmaceuticals1424-82472021-09-0114991310.3390/ph14090913Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional IngredientMaria Antónia Nunes0Josman Dantas Palmeira1Diana Melo2Susana Machado3Joana Correia Lobo4Anabela Sílvia Guedes Costa5Rita Carneiro Alves6Helena Ferreira7Maria Beatriz Prior Pinto Oliveira8REQUIMTE/LAQV, Laboratory of Bromatolgy, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/UCIBIO, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratory of Bromatolgy, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratory of Bromatolgy, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratory of Bromatolgy, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratory of Bromatolgy, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratory of Bromatolgy, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/UCIBIO, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratory of Bromatolgy, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira, 228, 4050-313 Porto, PortugalOlive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against <i>S. aureus</i>, <i>E. coli</i> and <i>C. albicans</i>, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, α-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1–4% and 10–17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against <i>C. albicans</i> was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts.https://www.mdpi.com/1424-8247/14/9/913olive pomacesustainabilityantimicrobial activitynatural additive |
| spellingShingle | Maria Antónia Nunes Josman Dantas Palmeira Diana Melo Susana Machado Joana Correia Lobo Anabela Sílvia Guedes Costa Rita Carneiro Alves Helena Ferreira Maria Beatriz Prior Pinto Oliveira Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient Pharmaceuticals olive pomace sustainability antimicrobial activity natural additive |
| title | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
| title_full | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
| title_fullStr | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
| title_full_unstemmed | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
| title_short | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
| title_sort | chemical composition and antimicrobial activity of a new olive pomace functional ingredient |
| topic | olive pomace sustainability antimicrobial activity natural additive |
| url | https://www.mdpi.com/1424-8247/14/9/913 |
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