橄油废弃物作为功能性食品成分的来源:评估橄叶中的多含量和抗氧化活性
Carolina L Ronca1,2,3, Sara S Marques1, Alberto Ritieni2
1LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal.
Foods (Basel, Switzerland)
|January 23, 2024
概括
橄叶是欧洲橄油生产的废物,富含有益的多. 这项研究优化了提取和分析抗氧化物质的特性,为它们作为功能性食品成分的使用铺平了道路.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
背景情况:
- 橄油生产产生大量的废物,主要是橄叶.
- 橄叶含有有价值的化合物,具有多种健康益处,包括抗氧化和抗炎性质.
- 人们越来越需要可持续地利用橄叶废弃物作为功能性食品成分.
研究的目的:
- 为了确定葡萄牙各个地区橄叶的多含量.
- 通过使用多项测试,评估橄叶提取物的体外抗氧化活性.
- 为了评估提取的化合物的稳定性,以对潜在的食品添加.
主要方法:
- 优化了橄叶液体提取策略.
- 具有紫外线可见检测 (HPLC-UV-Vis) 的高性能液体染色学用于聚烯分析.
- 多个体外抗氧化剂测定包括ABTS,DPPH,ORAC,CUPRAC和Folin-Ciocalteu (FC).
- 在冷凍化和暴露於模擬生物流體後,對提取物的穩定性評估.
主要成果:
- 在不同的葡萄牙橄叶样本中观察到多醇含量的显著差异.
- 通过各种激素清除和减少试验,发现了聚烯档案和抗氧化能力之间的强烈相关性.
- 提取的化合物在冷化和模拟消化后表现出稳定性,这表明它们适用于食品应用.
结论:
- 橄叶是具有显著抗氧化潜力的生物活性多的有希望的来源.
- 优化的提取和表征方法使橄叶废物的有效利用成为可能.
- 这些发现支持将橄叶提取物纳入功能性食品产品,促进可持续的废物管理.
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