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Evaluation of table olive by‐product as a source of natural antioxidants
Author(s) -
GonzálezHidalgo Inés,
Bañón Sancho,
Ros José María
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02892.x
Subject(s) - hydroxytyrosol , oleuropein , tyrosol , food science , chemistry , flesh , by product , tocopherol , antioxidant , olive oil , polyphenol , vitamin e , biochemistry
Summary The main by‐product from the table olive canning industry is the stone with some residual olive flesh. The purpose of this study was to evaluate the composition – phenolic compounds (hydroxytyrosol, tyrosol and oleuropein) and tocopherol – and the antioxidant activity in different fractions (flesh, stone and seed) from the table olive by‐product and the whole by‐product. The highest amounts of phenolic compounds (1710.0 ± 33.8 mg kg −1 ) as well as the highest antioxidant activity (8226.9 ± 9.9 hydroxytyrosol equivalents mg kg −1 ) were obtained in the seed. The highest amounts of hydroxytyrosol (854.8 ± 66.0 mg kg −1 ) and tyrosol (423.6 ± 56.9 mg kg −1 ) were found in the whole by‐product from the pepper stuffed olives, while the stone without seed had the maximum oleuropein content (750.2 ± 85.3 mg kg −1 ). α‐Tocopherol values were between 79.8 ± 20.8 mg kg −1 in the seed of the olive stone and 6.2 ± 1.2 mg kg −1 in the whole by‐product from the anchovy‐stuffed olives. In light of the results obtained, it would seem possible to use table olive by‐product as a source of natural antioxidants in foods, cosmetics or pharmaceutical products, thus contributing to diminishing the environmental impact of table olive by‐product and to its revalorisation.