Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace
Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most co...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/2/174 |
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| author | Hefei Zhao Roberto J. Avena-Bustillos Selina C. Wang |
| author_facet | Hefei Zhao Roberto J. Avena-Bustillos Selina C. Wang |
| author_sort | Hefei Zhao |
| collection | DOAJ |
| description | Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US. |
| first_indexed | 2024-03-10T01:29:52Z |
| format | Article |
| id | doaj.art-97b8186b8052440e8075860b982eeab4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:29:52Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-97b8186b8052440e8075860b982eeab42023-11-23T13:44:58ZengMDPI AGFoods2304-81582022-01-0111217410.3390/foods11020174Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive PomaceHefei Zhao0Roberto J. Avena-Bustillos1Selina C. Wang2Department of Food Science and Technology, University of California, Davis, CA 95616, USAWestern Regional Research Center, Healthy Processed Foods Research, Albany, CA 94710, USADepartment of Food Science and Technology, University of California, Davis, CA 95616, USAOlive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.https://www.mdpi.com/2304-8158/11/2/174olive pomacenatural phenolic compoundsantioxidant activitymacroporous absorbing resinhydroxytyrosol |
| spellingShingle | Hefei Zhao Roberto J. Avena-Bustillos Selina C. Wang Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace Foods olive pomace natural phenolic compounds antioxidant activity macroporous absorbing resin hydroxytyrosol |
| title | Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace |
| title_full | Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace |
| title_fullStr | Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace |
| title_full_unstemmed | Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace |
| title_short | Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace |
| title_sort | extraction purification and in vitro antioxidant activity evaluation of phenolic compounds in california olive pomace |
| topic | olive pomace natural phenolic compounds antioxidant activity macroporous absorbing resin hydroxytyrosol |
| url | https://www.mdpi.com/2304-8158/11/2/174 |
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