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50 2011

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2011

SPIZZIRRI, U. G. – RESTUCCIA, D. – CHIRICOSTA, S. – PARISI, O. I. – CIRILLO, G. – CURCIO, M. – IEMMA, F. – PUOCI, F. – PICCI, N.
Olive stones as a source of antioxidants for food industry
Journal of Food and Nutrition Research, 50, 2011, č. 1, s. 57-67

U. Gianfranco Spizzirri, Department of Pharmaceutical Sciences, Faculty of Pharmacy, Nutritional and Health Sciences, University of Calabria, Via P. Bucci Edificio Polifunzionale, 87036 Arcavacata di Rende (CS), Italy. E-mail: g.spizzirri@unical.it

Súhrn: The aim of this work was to produce a polar extract with antioxidant properties to be used in the food and cosmetic industries, as functional foods and nutraceutical additives, starting from the olive stones, a by-product in the destoned Extra Virgin Olive Oil production. The multistep extraction procedure to produce the ethanolic extract of olive stones significantly increases the economic value of a cheap, renewable and potentially rich source of antioxidant compounds. The impact of extraction method and the efficiency of the solvent extraction were evaluated by running the same extraction protocol using solvents with different polarity. For each solvent, the recovery yield and the total phenol compounds were determined. The evaluation of the antioxidant activity of the alcoholic fraction was performed by measuring the total antioxidant activity and the scavenging properties against 2,2’-diphenyl-1-picrylhydrazyl radical, which show the efficiency of the polar extract in preventing the damages induced by free radicals, with low inhibitory concentration IC30 (concentration required to reduce initial DPPH concentration by 30%) value (0.060 mg•ml-1). In addition, the concentrations of total phenols and flavonoids in the extract were determined, showing that flavonoids represent about the 60% of antioxidants with phenolic groups. Finally, the extract showed a relevant ability (IC30 of 1.30 mg•ml-1) to preserve b-carotene from lipidic peroxidation.

Kľúčové slová: antioxidant; olive stones; multi-step extraction; nutraceuticals

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