scholarly journals Obtaining an Extract Rich in Phenolic Compounds from Olive Pomace by Pressurized Liquid Extraction

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3108 ◽  
Author(s):  
Inés Cea Pavez ◽  
Jesús Lozano-Sánchez ◽  
Isabel Borrás-Linares ◽  
Hugo Nuñez ◽  
Paz Robert ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Phenolic Compound ◽  
Public Awareness ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Total Phenolic ◽  
Olive Pomace ◽  
Experimental Conditions ◽  
Quantitative Results

The olive oil industry produces large volumes of wastes, which are also potential sources of bioactive compounds by developing healthy and/or functional foods. Extraction of phenolic compounds from the residues of the olive oil is mainly carried out with solvents. However, there is currently a growing public awareness about the use of organic solvents in food processing, which has pointed out the need for the application of clean technologies such as pressurized liquid extraction (PLE). Therefore, the aim of this research was to optimize the phenolic compound extraction from olive pomace by PLE, establishing the qualitative and quantitative phenolic profile by HPLC-ESI-TOF/MS. The extraction design to recover phenolics from olive pomace demonstrates a great compositional variability of PLE extracts obtained under different experimental conditions. Indeed, quantitative results have pointed out the selectivity of PLE extraction when this technique is applied to the treatment of olive pomace. PLE-optimized conditions showed higher total phenolic compound content than conventional extraction (1659 mg/kg d.w. and 281.7 mg/kg d.w., respectively). Among these phenolics, the quantity of secoiridoids and flavonoids in the optimized PLE extract was three and four times higher than in conventional extracts. Furthermore, optimal PLE conditions allowed to obtain an enriched hydroxytyrosol extract which was not detected in the conventional one.

scholarly journals Antioxidant Activity and Phenolic Content of Campomanesia Phaea Extracts Obtained by Pressurized Liquid Extraction

2019 ◽  
Vol 11 (1) ◽  
pp. 56-65
Author(s):  
Daniele Martins Firmiano ◽  
Gabriela Marques Bittencourt ◽  
Alessandra Lopes de Oliveira
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Fixed Bed ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Total Phenolic ◽  
High Antioxidant Activity ◽  
The Mean

Objective: This research used the Pressurized Liquid Extraction process (PLE) to obtain cambuci extracts rich in phenolic compounds and, consequently, with high antioxidant activity. Methods: We determined the centesimal composition and the mean particle size of the dried and crushed sample for characterization of the fixed bed extractor. Extractions with pressurized ethanol were performed following a Central Composite Design (CCD) with temperature (60 °C at the center point with ± 10 °C amplitude) and the contact time between the solvent and the matrix (6 min at the center point with ± 2 min amplitude) as independent variables in the process. The Total Phenolic Content (TPC) of compounds and antioxidant activity were determined. Results: The mean particle size of the cambuci in the PLE was 263.4 μm with apparent and real densities of 32.42 g/cm3 and 1.62 g/cm3, respectively, resulting in a fixed bed porosity of 0.43. The centesimal composition of the comminuted and dried sample was 12.5 ± 0.1% moisture, 3.2 ± 0.2% ash, 3.35 ± 0.07% crude protein, 10.32 ± 0.08% crude fiber and 0.35 ± 0.04% ethereal extract. The highest extraction yield (41.7%) was obtained by using the binomial 70 ºC with 8 min of solvent contact in three batches. Extracts with the highest TPC (6501.10 mg AGE/100 g sample) were obtained by the binomial 74 °C with 6 min of contact; the binomial 50 °C with 4 min of contact gave rise to the extract with the highest antioxidant activity. The CCD showed high yield extracts with high antioxidant activity and a high total phenolic compound content. Conclusion: With the use of the proposed experimental design, it was possible to optimize the extraction of total phenolic compounds from the sample.

scholarly journals Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1781
Author(s):  
Sofia Chanioti ◽  
Maria Katsouli ◽  
Constantina Tzia
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Choline Chloride ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Olive Pomace ◽  
High Concentration ◽  
Great Opportunity ◽  
Natural Deep Eutectic Solvents

Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.

scholarly journals Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 183 ◽  
Author(s):  
María José Aliaño-González ◽  
Marta Ferreiro-González ◽  
Estrella Espada-Bellido ◽  
Ceferino Carrera ◽  
Miguel Palma ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Extraction Methods ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Total Phenolic ◽  
Significant Variable ◽  
Extraction Temperature ◽  
Euterpe Oleracea ◽  
Total Phenolic Compounds ◽  
Relative Standard

Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box–Behnken design) with six variables (solvent composition (25–75% methanol-in-water), temperature (50–100 °C), pressure (100–200 atm), purge time (30–90 s), pH (2–7) and flushing (50–150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work.

scholarly journals Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 7
Author(s):  
Ana Miklavčič Višnjevec ◽  
Paul Baker ◽  
Adam Charlton ◽  
Dave Preskett ◽  
Kelly Peeters ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Phenolic Content ◽  
Seasonal Effects ◽  
Total Phenolic ◽  
Array Detector ◽  
Economic Modelling ◽  
Olive Pomace ◽  
The Impact ◽  
Olive Mill

The valorization of olive pomace through the extraction of phenolic compounds at an industrial scale is influenced by several factors that can have a significant impact on the feasibility of this approach. These include the types and levels of phenolic compounds that are present, the impact that seasonal variation and cultivar type have on the phenolic compound content in both olive pomace and mill effluents and the technological approach used to process the olive crop. Chemical analysis of phenolic compounds was performed using an HPLC-diode-array detector (DAD)-qTOF system, resulting in the identification of 45 compounds in olive mill wastewater and pomace, where secoiridoids comprised 50–60% of the total phenolic content. This study examined three different factors that could impact the phenolic compound content of these processing streams, including cultivar types typically grown on local farms in Slovenia, the type of downstream processing used and seasonality effects. Olive crop varieties sourced from local farms showed high variability, and the highest phenolic content was associated with the local variety “Istrska Belica”. During processing, the phenolic content was on average approximately 50% higher during two-phase decanting compared to three-phase decanting and the type of compound present significantly different. An investigation into the seasonal effects revealed that the phenolic content was 20% higher during the 2019 growing season compared to 2018. A larger sample size over additional growing seasons is required to fully understand the annual variation in phenolic compound content. The methods and results used in this study provide a basis for further analysis of phenolic compounds present in the European Union’s olive crop processing residues and will inform techno-economic modelling for the development of olive biorefineries in Slovenia.

scholarly journals Valorization of Blueberry By-Products (Vaccinium spp.): Antioxidants by Pressurized Liquid Extraction (PLE) and Kinetics Models

2021 ◽  
Vol 12 (2) ◽  
pp. 1692-1704
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Propylene Glycol ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
By Products

Blueberry by-products are rich in bioactive compounds with antioxidant properties, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) is an alternative to traditional methods in the obtention of bioactive compounds and can adjust pressure and temperature conditions to regulate the solubility of target compounds in the solvent. In this context, this study aimed to evaluate different solvents in the extraction of the compounds, antioxidants from the blueberry by-products obtained by using the PLE technique and evaluating Weibull and power-law models in the kinetics for extraction yield, total phenolic content (TPC), and monomeric anthocyanin content (MAC). Extract yields of 31.33 to 48.98% (m/m) were obtained. The highest yield was obtained using ethylene glycol 20% (v/v). The extracts present TPC between 3541.62 and 4116.62 mg GAE/100g dr, the propylene glycol 20% (v/v) presented the highest content. The extracts present a MAC between 801.06 and 1036.65 mg C3CE/100g dr, the methanol presented the highest content. The best antioxidant activity was demonstrated by the extract obtained using propylene glycol 20% (v/v) as a solvent, with IC50 of the 0.11 mg/mL, justified by the higher content of extracted phenolic compounds. All extracts presented good antioxidant activity, and the PLE technique can be used to obtain biocomposites blueberry by-products.

scholarly journals Phenolic compound, nutritional and antioxidant profile of pollen collected by the genus melipona in North Eastern Brazil

2019 ◽  
Vol 22 ◽  
Author(s):  
Rosane Gomes de Oliveira ◽  
Sona Jain ◽  
Lisiane dos Santos Freitas ◽  
Edilson Divino de Araújo
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Cinnamic Acid ◽  
Antioxidant Property ◽  
Food Supplement ◽  
Nutritional Composition ◽  
Northeastern Brazil ◽  
Total Phenolic ◽  
Eastern Brazil

Abstract The pollen collected by eusocial bees is often reported as being healthy food due to its important nutritional and therapeutic properties. However, studies reporting such properties are rare, especially for pollen collected by the genus Melipona in northeastern Brazil, which is the focus of this research. Pollen from seven species of stingless bees was analysed for its nutritional composition (sugar, lipid, protein and amino acids). The phenolic compound profile was described based on fourteen phenolic compounds (apigenin, kaempferol, luteolin, naringin, rutin, gallic acid, ferulic acid, caffeic acid, p-coumaric acid, chlorogenic acid, abscisic acid, protocatechuic acid, vanillic acid and trans-cinnamic acid). The antioxidant property was analysed by quantifying of total phenolic compounds, total flavonoids and DPPH. Chromatographic methods were used to identify and quantify the phenolic compounds and amino acids. The pollen samples from the bees under study showed good concentrations of proteins and amino acids and good antioxidant potential. The phenolic compounds luteolin, trans-cinnamic acid and apigenin were identified and described in pollen for the first time. Of the amino acids analysed, asparigine, glutamic acid, leucine and proline showed the highest concentrations. The research related to the theme showed that this is one of the first studies to identify and quantify the phenolic compounds and amino acids in stingless bee pollen, reflecting its importance in therapeutic use and as a food supplement.

scholarly journals Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 174
Author(s):  
Hefei Zhao ◽  
Roberto J. Avena-Bustillos ◽  
Selina C. Wang
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
The United States ◽  
Total Phenolic ◽  
Olive Pomace ◽  
Antioxidant Power ◽  
Practical Applications ◽  
Crude Extracts

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 application of different Chlorella sp. microalgal strains for the treatment of vegetation waters derived from unconventional oil extractions enriched with citrus byproducts

2021 ◽  
Author(s):  
Carolina Chiellini ◽  
Monica Macaluso ◽  
Adriana Ciurli ◽  
Lorenzo Guglielminetti ◽  
Isabella Taglieri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Low Cost ◽  
Environmental Pollutants ◽  
Extraction Process ◽  
Total Phenolic ◽  
Mediterranean Countries ◽  
Extraction Processes ◽  
The Mediterranean ◽  
Vegetation Water

The Mediterranean diet has among its cornerstones the use of olive oil for its nutraceutical and organoleptic properties. Despite the numerous merits, olive-oil mill wastewater (OMWW), which is generated by the olive-oil extraction process, is one of the most serious environmental pollutants in the Mediterranean countries. The polluting potential of OMWW is due to its high content of tannins, polyphenols, polyalcohols, pectins and lipids. In this experiment, we tested the ability of five microalgae of the Chlorella group (SEC_LI_ChL_1, CL-Sc, CL-Ch, FB and Idr) in lowering the percentage of total phenolic compounds in vegetation water. In order to close the recovery cycle of a fortified citrus olive oils previously developed, we tested the vegetation wa-ter obtained with three different extraction processes (conventional, lemon and orange peels) at three concentrations each (10%, 25% and 50%). Results showed that strains Idr, FB and CL-Sc from the Lake Massaciuccoli can tolerate vegetation water from conventional and lemon peels extraction up to 25%; these strains can also reduce the phenolic compounds within the tests. The results demonstrate that the application of microalgae for OMWW treatment represent an inter-esting opportunity, and an eco-friendly low-cost solution to be developed within the companies as a full-scale approach.

scholarly journals Treatment of Two-Phase Olive Mill Wastewater and Recovery of Phenolic Compounds Using Membrane Technology

Membranes ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 27 ◽  
Author(s):  
Varvara Sygouni ◽  
Alexis G. Pantziaros ◽  
Iakovos C. Iakovides ◽  
Evangelia Sfetsa ◽  
Polychronia I. Bogdou ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Membrane Filtration ◽  
Extraction Process ◽  
Membrane Technology ◽  
Total Phenolic ◽  
Two Phase ◽  
Efficient Treatment ◽  
Filtration System ◽  
Final Effluent

The semi-solid wastes (pomace or alperujo) produced in the two-phase olive oil extraction process contains extremely high organic load and phenolic substances. Efficient treatment of such kinds of wastes using membrane filtration, should be sought to reduce the hazardous effects to the environment. On the other hand, phenolic compounds can be isolated and purified up to a level of commercial exploitation using the membrane technology. Firstly, the extraction process with mixtures of water and ethanol was optimized by testing extraction parameters (e.g., solvent’s mixture, duration, and temperature) at laboratory scale. Next, extraction was conducted using larger volumes and the treatment was continued in a pilot membrane filtration system, consisted of ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) membranes. The extracted solution from the olive oil pomace was fed to the pilot membrane filtration system, where all fat, lipids, and solids were removed while the phenolic compounds were concentrated in the retentate streams of NF and/or RO. Total phenolic content (TPC) at the RO’s concentrate stream was 225 mg/L and at the final effluent was lower than 10 mg/lt. The chemical oxygen demand (COD) value at the final effluent was much lower (~280 mg/L) than in the feed stream (>32,000 mg/L).

Pressurized liquid extraction applied for the recovery of phenolic compounds from beetroot waste

2019 ◽  
Vol 21 ◽  
pp. 101353 ◽  
Author(s):  
Heloísa Fabian Battistella Lasta ◽  
Lucas Lentz ◽  
Luiz Gustavo Gonçalves Rodrigues ◽  
Natália Mezzomo ◽  
Luciano Vitali ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction
Sign in / Sign up

Export Citation Format

Share Document