Efficient extraction of olive pulp and stone proteins by using an enzyme-assisted method

Area of Science:

• Agricultural Chemistry
• Biochemistry
• Food Science

Background:

• Olive processing generates pulp and stone byproducts rich in proteins.
• Efficient extraction of these proteins is crucial for valorization and further applications.
• Existing non-enzymatic methods often suffer from low yields and extensive solvent requirements.

Purpose of the Study:

• To develop an optimized enzyme-assisted protein extraction protocol for olive pulp and stone.
• To identify optimal conditions including enzyme type, concentration, pH, temperature, and time.
• To characterize the extracted proteins and compare the method's efficiency with non-enzymatic approaches.

Main Methods:

• Enzyme-assisted extraction using Palatase® 20000 L (lipase) and Lecitase® Ultra (phospholipase).
• Optimization of extraction parameters: pH, enzyme content, temperature, and time.
• Protein quantification using Bradford assay.
• Protein characterization via SDS-PAGE (Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis).

Main Results:

• Optimal extraction achieved at pH 7.0 with 5% enzyme for both pulp and stone.
• Optimal temperatures and times were 30°C for 15 min (pulp) and 40°C for 15 min (stone).
• The enzyme-assisted method demonstrated superior speed, recovery, and reduced solvent usage compared to non-enzymatic methods.
• SDS-PAGE analysis revealed distinct protein profiles in stone extracts, potentially useful for varietal identification.

Conclusions:

• Enzyme-assisted extraction provides an efficient and sustainable method for isolating proteins from olive byproducts.
• The developed protocol significantly improves protein recovery and reduces processing time and solvent consumption.
• Protein profiles from olive stone extracts may serve as biomarkers for differentiating olive genetic varieties.