Green Valorization of Two-Phase Olive Pomace via Pressurized Liquid Extraction: Process Optimization, Comprehensive...

Olive pomace (OP) has been widely reported as a rich source of phenolic compounds with potential application as food additives with health-promoting properties. The aim of this work was to evaluate pressurized liquid extraction (PLE) as a strategy to obtain antioxidant and antimicrobial extracts from OP. Extractions were carried out in laboratory-scale equipment following a combined static/dynamic procedure. The extraction temperature (100, 120 and 140 °C) and the composition of solvent (50, 75 and 100% ethanol in water) were studied as independent variables of the process using a Face Centered Central Composite Design (α = 1). According to the fitted quadratic model (p < 0.05), the maximum Total Phenol Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) values were obtained at 120 °C using ethanol concentrations between 60 and 80%. Chemical characterization by RP/HPLC-Q-TOF MS/MS allowed the tentative identification of 37 compounds, with quinic acid being the most abundant compound under all extraction conditions, followed by elenolic acid, dimethyl-hydroxy-verbascoside, maslinic acid, hydroxy-verbascoside and oleuropein aglycone. Other secoiridoids, secoridoid derivatives, flavonoids, simple phenols and triterpenic acids were also identified. The extract obtained at 120 °C with 75% ethanol was able to protect purified sunflower oil in an accelerated oxidative stability test (Rancimat), increasing its induction period by 2.4-fold when added at 1000 mg/kg. This extract also exhibited antimicrobial activity against S. aureus, B. cereus, S. enterica and S. sonnei with a Minimum Inhibitory Concentration (MIC) of 3.6 mg/mL. These results highlight the potential of PLE olive pomace extracts as natural preservatives for food applications.