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Utilization of olive pomace as a source of polyphenols : Optimization of microwave-assisted extraction and characterization of spray-dried extract (CROSBI ID 254250)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Jurmanović, Sanja ; Jug, Mario ; Safner, Toni ; Radić, Kristina ; Domijan, Ana-Marija ; Pedisić, Sandra ; Šimić, Sanja ; Jablan, Jasna ; Vitali čepo, Dubravka Utilization of olive pomace as a source of polyphenols : Optimization of microwave-assisted extraction and characterization of spray-dried extract // Journal of food and nutrition research, 58 (2019), 1; 51-62

Podaci o odgovornosti

Jurmanović, Sanja ; Jug, Mario ; Safner, Toni ; Radić, Kristina ; Domijan, Ana-Marija ; Pedisić, Sandra ; Šimić, Sanja ; Jablan, Jasna ; Vitali čepo, Dubravka

engleski

Utilization of olive pomace as a source of polyphenols : Optimization of microwave-assisted extraction and characterization of spray-dried extract

Olive pomace lags behind in significant amounts after production of olive oil. Although it contains various biologically active compounds, its potential as a valuable source of functional ingredients has not been fully utilized. The main reasons are shortages of existing extraction and drying methods that result in poor quality extracts, unsuitable for further testing and processing. In this study, optimal conditions for sustainable, fast and efficient microwave-assisted extraction of pomace phenols has been proposed. The proposed procedure is based on applying the power of 700 W for 10 min in a closed vessel system, using 20% ethanol as the extraction solvent. For ensuring satisfactory yields and powder characteristics during spray drying, hydroxypropyl-β-cyclodextrin was used and inlet temperature was set to 130 °C with the aspirator set at 100 %. Dry extracts obtained under optimized conditions contained significantly higher amounts of hydroxytyrosol (1 216 mg·kg-1) and showed improved antioxidant activity in β-carotene model system(214.7 g·kg-1) and DNA-scisson model system (minimal inhibitory concentration was 52.9 mg·l-1) in comparison to conventionally obtained extracts. Presented results enable objective assessment of the advantages of microwave extraction in processing olive waste into a functional food ingredient.

olive pomace ; microwave-assisted extraction ; spray drying ; scanning electron microscopy ; antioxidant activity

Rad/časopis je indeksiran i u: Horticultural Science Abstracts ; JCR/Science Edition ; Nutrition Abstracts and Reviews Series A & B ; Nutrition and Food Sciences Database ; Parasitology Database ; Pig News and Information ; Plant Breeding Abstracts ; Plant Genetic Resources Abstracts ; Plant Genetics and Breeding Database ; Postharvest News and Information ; Potato Abstracts ; Review of Aromatic and Medicinal Plants ; Review of Medical and Veterinary Mycology: Rice Abstracts ; Sugar Industry Abstracts ; Wheat, Barley and Triticale Abstracts.

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Podaci o izdanju

58 (1)

2019.

51-62

objavljeno

1336-8672

1338-4260

Povezanost rada

Farmacija

Poveznice
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