Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace

Autor(es)

Macedo, Gabriela A. ^{[1, 2]} ; Santana, Adina L. ^{[3, 2]} ; Crawford, Lauren M. ^[1] ; Wang, Selina C. ^{[1, 4]} ; Dias, Fernanda F. G. ^[1] ; Bell, Juliana M. L. N. de Moura ^{[1, 5]}

Afiliação do(s) autor(es)

^[1] Univ Calif Davis, Dept Food Sci & Technol, One Shields Ave, Davis, CA 95616 - USA

^[2] Univ Estadual Campinas, UNICAMP, Bioproc Lab, DEPAN FEA, Sch Food Engn, R Monteiro Lobato 80, BR-13083970 Campinas - Brazil

^[3] Univ Nebraska, Food Innovat Ctr 264, 1901 N 21st St, Lincoln, NE 68588 - USA

^[4] Univ Calif Davis, Olive Ctr, Robert Mondavi Inst Wine & Food Sci, One Shields Ave, Davis, CA 95616 - USA

^[5] Univ Calif Davis, Biol & Agr Engn, One Shields Ave, Davis, CA 95616 - USA

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 138, MAR 2021.
• Citações Web of Science: 7

Resumo

The olive pomace (OP) is an underutilized byproduct from the olive oil extraction that has the potential to be used as a source of antioxidant phenolics for nutraceutical applications. The simultaneous use of enzymes (cellulase, pectinase, and tannase) and microwave processing was evaluated with respect to OP phenolic extractability and composition. Microwave-assisted extraction achieved similar phenolic extractability (272 mg GAE/g OP) to conventional solvent extraction using water as a solvent, a higher solids-to-liquid ratio (1:15 vs. 1:50, g/mL), and a shorter reaction time (17 vs. 120 min). The use of enzymes during microwave processing led to increased extractability of phenolics (341 mg GAE/g OP) at higher extraction temperature (60 degrees C) and faster heating strategy (5 min ramp time). Microwave-enzyme-assisted extraction and enzyme-assisted extraction produced phenolic extracts with a higher concentration of phenolic alcohols (22-48 mg/kg) and acids (including hydroxytyrosol) (17-26 mg/kg). Mixtures of pectinase, cellulose and tannase biotransformed OP phenolics thus leading to the production of elenolic acid at 1029 mg/kg. (AU)

• Processo FAPESP: 17/13059-4 - Extração assistida por enzimas e micro-ondas de compostos fenólicos de resíduos da indústria de óleo de oliva e propriedades bioativas dos extratos
• Beneficiário: Gabriela Alves Macedo
• Modalidade de apoio: Bolsas no Exterior - Pesquisa