Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace
Currently, interest in finding new feedstock as sources of natural food antioxidants is growing. The extracted olive pomace (EOP), which is an agro-industrial residue from the olive pomace extracting industries, is generated yearly in big amounts, mainly in the Mediterranean countries. EOP was subje...
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| Format: | Article |
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MDPI AG
2019-07-01
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| Series: | Energies |
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| Online Access: | https://www.mdpi.com/1996-1073/12/14/2679 |
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| author | José Carlos Martínez-Patiño Irene Gómez-Cruz Inmaculada Romero Beatriz Gullón Encarnación Ruiz Mladen Brnčić Eulogio Castro |
| author_facet | José Carlos Martínez-Patiño Irene Gómez-Cruz Inmaculada Romero Beatriz Gullón Encarnación Ruiz Mladen Brnčić Eulogio Castro |
| author_sort | José Carlos Martínez-Patiño |
| collection | DOAJ |
| description | Currently, interest in finding new feedstock as sources of natural food antioxidants is growing. The extracted olive pomace (EOP), which is an agro-industrial residue from the olive pomace extracting industries, is generated yearly in big amounts, mainly in the Mediterranean countries. EOP was subjected to an ultrasound assisted extraction with ethanol-water mixtures. The effect of main parameters, such as ethanol concentration (30−70% v/v), ultrasound amplitude (20−80%), and extraction time (5−15 min), on the extraction of antioxidant compounds was evaluated according to a Box−Behnken experimental design. The antioxidant capacity of the resulting extracts was determined by measuring their content in total phenolic compounds (TPC) and flavonoids (TFC), as well as their antioxidant activity by DPPH, ferric reducing antioxidant power (FRAP), and ABTS assays. Considering the simultaneous maximization of these five responses, the optimal conditions were found to be 43.2% ethanol concentration, 70% amplitude, and 15 min. The ultrasound assisted extraction of EOP under these optimized conditions yielded an extract with a phenolic and flavonoid content (per gram of EOP) of 57.5 mg gallic acid equivalent (GAE) and 126.9 mg rutin equivalent (RE), respectively. Likewise, the values for DPPH, ABTS, and FRAP assay (per gram of EOP) of 56.7, 139.1, and 64.9 mg Trolox equivalent, respectively were determined in the optimized extract. |
| first_indexed | 2024-04-13T06:19:58Z |
| format | Article |
| id | doaj.art-5e6bcf7c82a24973b8dcd36733caea8f |
| institution | Directory Open Access Journal |
| issn | 1996-1073 |
| language | English |
| last_indexed | 2024-04-13T06:19:58Z |
| publishDate | 2019-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Energies |
| spelling | doaj.art-5e6bcf7c82a24973b8dcd36733caea8f2022-12-22T02:58:42ZengMDPI AGEnergies1996-10732019-07-011214267910.3390/en12142679en12142679Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive PomaceJosé Carlos Martínez-Patiño0Irene Gómez-Cruz1Inmaculada Romero2Beatriz Gullón3Encarnación Ruiz4Mladen Brnčić5Eulogio Castro6Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, SpainDepartment of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, SpainDepartment of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, SpainDepartment of Chemical Engineering, Institute of Technology, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, SpainDepartment of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, SpainDepartment of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaDepartment of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, SpainCurrently, interest in finding new feedstock as sources of natural food antioxidants is growing. The extracted olive pomace (EOP), which is an agro-industrial residue from the olive pomace extracting industries, is generated yearly in big amounts, mainly in the Mediterranean countries. EOP was subjected to an ultrasound assisted extraction with ethanol-water mixtures. The effect of main parameters, such as ethanol concentration (30−70% v/v), ultrasound amplitude (20−80%), and extraction time (5−15 min), on the extraction of antioxidant compounds was evaluated according to a Box−Behnken experimental design. The antioxidant capacity of the resulting extracts was determined by measuring their content in total phenolic compounds (TPC) and flavonoids (TFC), as well as their antioxidant activity by DPPH, ferric reducing antioxidant power (FRAP), and ABTS assays. Considering the simultaneous maximization of these five responses, the optimal conditions were found to be 43.2% ethanol concentration, 70% amplitude, and 15 min. The ultrasound assisted extraction of EOP under these optimized conditions yielded an extract with a phenolic and flavonoid content (per gram of EOP) of 57.5 mg gallic acid equivalent (GAE) and 126.9 mg rutin equivalent (RE), respectively. Likewise, the values for DPPH, ABTS, and FRAP assay (per gram of EOP) of 56.7, 139.1, and 64.9 mg Trolox equivalent, respectively were determined in the optimized extract.https://www.mdpi.com/1996-1073/12/14/2679extracted olive pomaceresponse surface methodologyphenolic compoundsflavonoidsantioxidant activity |
| spellingShingle | José Carlos Martínez-Patiño Irene Gómez-Cruz Inmaculada Romero Beatriz Gullón Encarnación Ruiz Mladen Brnčić Eulogio Castro Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace Energies extracted olive pomace response surface methodology phenolic compounds flavonoids antioxidant activity |
| title | Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace |
| title_full | Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace |
| title_fullStr | Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace |
| title_full_unstemmed | Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace |
| title_short | Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace |
| title_sort | ultrasound assisted extraction as a first step in a biorefinery strategy for valorisation of extracted olive pomace |
| topic | extracted olive pomace response surface methodology phenolic compounds flavonoids antioxidant activity |
| url | https://www.mdpi.com/1996-1073/12/14/2679 |
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