engleski

EVALUATION OF OLIVE POMACE AS A SOURCE OF POTENT BIOACTIVE COMPOUNDS

Increased popularity of Mediterranean diet and use of olive oil, result with large amounts of by-products remaining after the process of obtaining olive oil. In Croatia, the most common method of olive oil production is two- phase extraction which significantly reduces olive mill waste. However, the remaining waste represents a serious environmental problem due to management difficulties. At the same time, it contains a range of phenolic compounds with antioxidant activity. Thus, the aim of this study was to optimize the extraction conditions of phenols from olive pomace obtained from two- phase olive oil extraction using the classic solvent extraction. Total phenols were determined by the Folin-Ciocalteu method1, antioxidant capacity by the TEAC method2, while examined parameters were concentration and pH of extraction solvent, and duration of extraction. Tyrosol, hydroxytyrosol and oleuropein were determined by HPLC. Obtained results indicate that the optimal extraction conditions are 60% ethanol solvent at 70 °C and pH of 8.5, while the extraction time did not significantly affect the extraction efficiency. This investigation provides a valuable basis for further research to be applied in the food and pharmaceutical industries and technology.

olive oil ; phenols ; antioxidant activity ; extraction

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