Influence of genetic and interannual factors on bioactive compounds of olive pomace determined through a germplasm survey

Olive pomace, which is considered as one of the worst agro-industrial wastes in Mediterranean countries was tested for bioactive compounds production through the solid state fermentation of Kluyveromyces marxianus. Because they present potent biological activities, phenolic compounds from both unfermented and fermented pomace were extracted with simultaneous evaluation of their antioxidant and anticancer activities. Conditions for optimum total phenolic recovery with maximum antioxidant activity were optimized using methanol as the extracting solvent with a sample to solvent ratio of 1:10 at 50 °C for 2 hours. The in-vitro anticancer activity of both extracts was assessed against different human cancer cell lines. The results revealed that both extracts exerted anticancer effects close to the value of doxorubicin drug against liver HepG2 and breast MCF-7 cell lines, and moderate activity against prostate PC3 and colon HCT116 cell lines. Nevertheless, the fermented extract was more potent than the unfermented one. No effect against lung A549, cervix Hela cancer cell lines or normal HFB4 cells was observed for both extracts. A GC/MS analysis was carried out to determine the compounds responsible for antioxidant and anticancer activities. The results showed the presence of methyl palmitate, methyl oleate, and ethyl oleate in the methanolic extract of unfermented olive pomace, while that of the fermented one showed the production of carvacrol, thymol, eugenol, caryophyllene oxide and methyl isopalmitate.

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Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants

Antioxidants ◽

10.3390/antiox9101010 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1010 ◽

Cited By ~ 1

Author(s):

Irene Gómez-Cruz ◽

Cristóbal Cara ◽

Inmaculada Romero ◽

Eulogio Castro ◽

Beatriz Gullón

Keyword(s):

Bioactive Compounds ◽

Natural Antioxidants ◽

Extraction Process ◽

Industrial Applications ◽

Antioxidant Compounds ◽

Olive Pomace ◽

Operational Parameters ◽

Food Borne ◽

High Antioxidant Activity ◽

Gallic Acid Equivalent

Exhausted olive pomace (EOP) is the waste generated from the drying and subsequent extraction of residual oil from the olive pomace. In this work, the effect of different aqueous solvents on the recovery of antioxidant compounds from this lignocellulosic biomass was assessed. Water extraction was selected as the best option for recovering bioactive compounds from EOP, and the influence of the main operational parameters involved in the extraction was evaluated by response surface methodology. Aqueous extraction of EOP under optimised conditions (10% solids, 85 ºC, and 90 min) yielded an extract with concentrations (per g EOP) of phenolic compounds and flavonoids of 44.5 mg gallic acid equivalent and 114.9 mg rutin equivalent, respectively. Hydroxytyrosol was identified as the major phenolic compound in EOP aqueous extracts. Moreover, these extracts showed high antioxidant activity, as well as moderate bactericidal action against some food-borne pathogens. In general, these results indicate the great potential of EOP as a source of bioactive compounds, with potential uses in several industrial applications.

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Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Chemosensors ◽

10.3390/chemosensors9080231 ◽

2021 ◽

Vol 9 (8) ◽

pp. 231

Author(s):

Joana Madureira ◽

Bruno Melgar ◽

Celestino Santos-Buelga ◽

Fernanda M. A. Margaça ◽

Isabel C. F. R. Ferreira ◽

...

Keyword(s):

Response Surface Methodology ◽

Phenolic Compounds ◽

Olive Oil ◽

Response Surface ◽

Bioactive Compounds ◽

Food Industry ◽

Extraction Time ◽

Olive Pomace ◽

Suitable Alternative ◽

Assisted Extraction

Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiation could improve 2.4-fold the extractability of the main phenolic compounds from olive pomace. The effect of extraction time, temperature and solvent concentration on the yield of polyphenols from irradiated olive pomace at 5 kGy was tested. Hydroxytyrosol-1-β-glucoside, hydroxytyrosol, tyrosol and caffeic acid were quantified by High Performance Liquid Chromatography to calculate the total polyphenol content. The optimal general conditions by RSM modeling were extraction time of 120 min, temperature of 85 °C, and 76% of ethanol in water. Using these selected conditions, 19.04 ± 1.50 mg/g dry weight, 148.88 ± 8.73 mg/g extract of total polyphenols were obtained, representing a yield of 13.7%, which was consistent with the value predicted by the model. This work demonstrated the potential of residues from the olive oil industry as a suitable alternative to obtain compounds that could be used as ingredients for the food industry.

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Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread

Egyptian Journal of Food Science ◽

10.21608/ejfs.2020.22871.1038 ◽

2020 ◽

Vol 0 (0) ◽

pp. 0-0

Author(s):

khaled Selim ◽

Waleed Badawy ◽

Iryna Smetanska

Keyword(s):

Bioactive Compounds ◽

Olive Pomace

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RECOVERY OF BIOACTIVE COMPOUNDS FROM EXHAUSTED OLIVE POMACE

10.3390/iecbm2020-08582 ◽

2020 ◽

Author(s):

Irene Gómez-Cruz ◽

María del Mar Contreras ◽

Cristóbal Cara ◽

Inmaculada Romero

Keyword(s):

Bioactive Compounds ◽

Olive Pomace

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Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits

Food & Function ◽

10.1039/c9fo03000j ◽

2020 ◽

Vol 11 (3) ◽

pp. 2238-2254 ◽

Cited By ~ 4

Author(s):

Tânia B. Ribeiro ◽

Ana Oliveira ◽

Débora Campos ◽

João Nunes ◽

António A. Vicente ◽

...

Keyword(s):

Bioactive Compounds ◽

Health Benefits ◽

Water Soluble ◽

Olive Pomace ◽

Potential Health ◽

Simulated Digestion

Liquid-enriched fraction (LOPP) from the by-product olive pomace is a powder with great potential as a source of bioactive compounds.

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β‐cyclodextrin enhanced ultrasound‐assisted extraction as a green method to recover olive pomace bioactive compounds

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15194 ◽

2020 ◽

Author(s):

Gastón Ezequiel Maraulo ◽

Cristina dos Santos Ferreira ◽

María Florencia Mazzobre

Keyword(s):

Bioactive Compounds ◽

Olive Pomace ◽

Ultrasound Assisted Extraction ◽

Green Method ◽

Assisted Extraction ◽

Ultrasound Assisted

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Recovery of Bioactive Compounds from Industrial Exhausted Olive Pomace through Ultrasound-Assisted Extraction

Biology ◽

10.3390/biology10060514 ◽

2021 ◽

Vol 10 (6) ◽

pp. 514

Author(s):

Irene Gómez-Cruz ◽

María del Mar Contreras ◽

Florbela Carvalheiro ◽

Luís C. Duarte ◽

Luisa B. Roseiro ◽

...

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Bioactive Compound ◽

Extraction Time ◽

Probe Type ◽

Olive Pomace ◽

Ultrasound Assisted Extraction ◽

Acetone Concentration ◽

Assisted Extraction ◽

Solid Load

Exhausted olive pomace (EOP) is the main agro-industrial waste of the olive pomace extracting industries. It contains phenolic compounds and mannitol, so the extraction of these bioactive compounds should be considered as a first valorization step, especially if EOP is used as biofuel. Therefore, EOP was subjected to bath-type ultrasound-assisted extraction (UAE), and the effects of the acetone concentration (20–80%, v/v), solid load (2–15%, w/v), and extraction time (10–60 min) on the extraction of antioxidant compounds were evaluated according to a Box–Behnken experimental design. By means of the response surface methodology, the optimum conditions were obtained: 40% acetone, 8.6% solids, and 43 min. For all the extracts, the total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, and FRAP) were determined. With the aim of shortening the extraction time, a two-level factorial experiment design was also carried out using a probe-type UAE, keeping the solid load at 8.6% (w/v) and the acetone concentration at 40% (v/v), while the amplitude (30–70%) and the extraction time (2–12 min) were varied to maximize the aforementioned parameters. Finally, a maximum of phenolic compounds was reached (45.41 mg GAE/g EOP) at 12 min and 70% amplitude. It was comparable to that value obtained in the ultrasonic bath (42.05 mg GAE/g EOP), but, remarkably, the extraction time was shortened, which translates into lower costs at industrial scale. Moreover, the bioactive compound hydroxytyrosol was found to be the major phenolic compound in the extract, i.e., 5.16 mg/g EOP (bath-type UAE) and 4.96 mg/g EOP (probe-type UAE). Other minor phenolic compounds could be detected by capillary zone electrophoresis and liquid-chromatography–mass spectrometry. The sugar alcohol mannitol, another bioactive compound, was also found in the extract, and its content was determined. Thus, the use of this technology can support the valorization of this waste to obtain bioactive compounds, including mannitol, hydroxytyrosol, and other derivatives, before being applied for other uses.

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Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Molecules ◽

10.3390/molecules26010169 ◽

2020 ◽

Vol 26 (1) ◽

pp. 169

Author(s):

M. Antónia Nunes ◽

Filip Reszczyński ◽

Ricardo N. M. J. Páscoa ◽

Anabela S. G. Costa ◽

Rita C. Alves ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Total Phenolics ◽

Olive Pomace ◽

Functional Ingredients ◽

Antagonistic Effects ◽

Phenolics Content ◽

Individual Use ◽

The Individual ◽

Natural Preservatives

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food/cosmetic formula enhancers.

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