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Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system
Author(s) -
Romeo Rosa,
De Bruno Alessandra,
Imeneo Valeria,
Piscopo Amalia,
Poiana Marco
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14211
Subject(s) - tyrosol , chemistry , food science , antioxidant , phenols , food industry , hydroxytyrosol , abts , extraction (chemistry) , pulp and paper industry , olive oil , dpph , polyphenol , chromatography , organic chemistry , engineering
Agro food industry generates significant amounts of by‐products, as olive oil mill waste waters (OMWW), which could be valorize for their extraordinary content of bioactive compounds. The aim of this work was to evaluate the antioxidant stability of a hydrophilic model system with the possibility to create a functional beverage. The study was divided into different steps: extraction of phenolic compounds (PCs) from olive oil waste waters, formulation of enriched water fortified with phenolic extract (PE) (50 and 100 mg tyrosol/L), and evaluation of its physicochemical and antioxidant parameters during storage. Ultra‐high performance liquid chromatography was used for the evaluation of single phenols present in the extract, and the highest content was observed for tyrosol (12.9 g/L). The results of this study showed that antioxidant capacity measured by diphenyl‐1‐picrylhydrazyl and ABTS assays is relatively stable during the storage in the samples enriched with lower concentration of PE (50 mg tyrosol/L). Practical applications The olive oil industry generates huge quantities of waste, with shown significant amounts of by‐products that are discarded and can be a serious environmental problem. This food by‐products are an extraordinary source of bioactive compounds, which can be recovered in order to produce valuable metabolites via chemical and biotechnological processes. The study demonstrated that the OMWW have a high concentration of PC and antioxidant activity. These antioxidant compounds can be used in the food industry for the production of beverages and/or enriched foods.