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Antioxidant activity shown by olive pomace extracts.

Alessandra De Bruno1, Rosa Romeo1, Francesca L Fedele2

  • 1a Department of AGRARIA , University Mediterranea of Reggio Calabria , Vito, Reggio Calabria , Italy.

Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes
|May 1, 2018
PubMed
Summary

Researchers optimized phenolic recovery from olive pomace using an ethanol/water solvent. The best results for Ottobratica olive pomace yielded 171 mg gallic acid per 100 g dry pomace, enhancing food industry sustainability.

Keywords:
ABTSDPPHantioxidant activityolive pomacephenolic compounds

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Area of Science:

  • Agricultural Chemistry
  • Food Science
  • Biotechnology

Background:

  • Olive pomace is a rich source of bioactive phenolic compounds.
  • Valorization of olive pomace can improve the sustainability of the olive oil industry.
  • Phenolic compounds possess antioxidant properties beneficial for food applications.

Purpose of the Study:

  • To optimize the extraction of phenolic compounds from Carolea and Ottobratica olive pomace cultivars.
  • To evaluate the impact of solvent type, sample/solvent ratio, and extraction time on phenolic recovery.
  • To assess the antioxidant activity of the obtained extracts.

Main Methods:

  • Phenolic recovery optimization using varying experimental conditions.
  • Total phenol quantification via the Folin-Ciocalteu procedure.
  • Antioxidant activity assessment using DPPH and ABTS assays.

Main Results:

  • An ethanol/water mixture proved to be the most effective extraction solvent for both cultivars.
  • Optimal extraction conditions for Ottobratica olive pomace yielded 171 ± 4 mg gallic acid/100 g dry pomace.
  • Extraction at 120 minutes with a 2:1 solvent/OP (v/w) ratio maximized phenolic compound recovery.

Conclusions:

  • Optimized phenolic extraction from olive pomace enhances sector sustainability.
  • Olive pomace extracts can serve as natural alternatives to synthetic antioxidants in the food industry.
  • This approach contributes to improved food quality and reduced waste.