- Autor
- Jurmanovic, Sanja
- Jug, Mario
- Safner, Toni
- Pedisic, Sandra
- Simic, Sanja
- TitelUtilization of olive pomace as a source of polyphenols:Optimization of microwave-assisted extractionand characterization of spray-dried extract
- Datei
- Erschienen inJournal of food and nutrition research
- Band58
- Erscheinungsjahr2019
- Heft1
- Seiten51-62
- LicenceCC-BY
- Download Statistik366
- Peer ReviewNein
- AbstractOlive pomace lags behind in significant amounts after production of olive oil. Although it contains various biologicallyactive compounds, its potential as a valuable source of functional ingredients has not been fully utilized. The mainreasons are shortages of existing extraction and drying methods that result in poor quality extracts, unsuitable forfurther testing and processing. In this study, optimal conditions for sustainable, fast and efficient microwave-assistedextraction of pomace phenols has been proposed. The proposed procedure is based on applying the power of 700 Wfor 10 min in a closed vessel system, using 20% ethanol as the extraction solvent. For ensuring satisfactory yields andpowder characteristics during spray drying, hydroxypropyl-β-cyclodextrin was used and inlet temperature was setto 130 °C with the aspirator set at 100 %. Dry extracts obtained under optimized conditions contained significantlyhigher amounts of hydroxytyrosol (1 216 mg·kg-1) and showed improved antioxidant activity in β-carotene model system(214.7 g·kg-1) and DNA-scisson model system (minimal inhibitory concentration was 52.9 mg·l-1) in comparison to conventionallyobtained extracts. Presented results enable objective assessment of the advantages of microwave extractionin processing olive waste into a functional food ingredient.
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