Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale

Autor: Sabiha Achat, Olivier Dangles, Valérie Tomao, Mohamed Elmaataoui, Khodir Madani, Farid Chemat, Mohamed Chibane
Přispěvatelé: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Université Abderrahmane Mira [Béjaïa], Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Mohamed Akli Ouelhadj de Bouira (UMAOB), Unité mixte de recherche Ecologie des invertébrés (UAPV), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Abeilles & Environnement (UR 406 ), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Jazyk: angličtina
Rok vydání: 2012
Předmět:
0106 biological sciences
olive leave
enrichment
Acoustics and Ultrasonics
DPPH
Sonication
[SDV]Life Sciences [q-bio]
Iridoid Glucosides
antioxidant activity
Pilot Projects
Ultrasound assisted
01 natural sciences
Inorganic Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Phenols
Oleuropein
010608 biotechnology
Maceration (wine)
Chemical Engineering (miscellaneous)
Environmental Chemistry
Plant Oils
[SDV.BV]Life Sciences [q-bio]/Vegetal Biology
Radiology
Nuclear Medicine and imaging
Iridoids
Food science
Pyrans
Molecular Structure
Chemistry
ultrasound
Organic Chemistry
[SPI.MECA.VIBR]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Vibrations [physics.class-ph]
04 agricultural and veterinary sciences
olive oil
040401 food science
Pilot plant
Biochemistry
oleuropein
Laboratories
Olive oil
Zdroj: Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Elsevier, 2012, ⟨10.1016/j.ultsonch.2011.12.006⟩
Ultrasonics Sonochemistry, Elsevier, 2012, 19 (4), pp.777-786. ⟨10.1016/j.ultsonch2011.12.006⟩
ISSN: 1350-4177
Popis: International audience; The possibility to improve the nutritional value of olive oil by enriching it in phenolic compounds from olive leaves (e.g., oleuropein) by ultrasonic maceration was studied. The experimental design used led to the following optimal extraction conditions: ultrasonic power of 60 W, temperature of 16 °C and sonica-tion duration of 45 min. The high total phenolic content (414.3 ± 3.2 mg of oleuropein equivalent/kg of oil), oleuropein (111.0 ± 2.2 mg/kg of oil) and a-tocopherol (55.0 ± 2.1 g/kg of oil) concentrations obtained by optimized ultrasound-assisted extraction (UAE) proved the efficiency of this process when compared with the conventional solid–liquid extraction. Histochemical analyses showed that this efficiency is due to specific alteration of the phenol-containing leaf structures. Furthermore, the radical -scavenging activity of the processed oil (DPPH test) and its stability toward lipid autoxidation (heating test) confirmed its enrichment in antioxidants. Sensory evaluation of the enriched olive oil showed a slight increase in bitterness but an overall acceptability. Finally, the enriched olive oil was characterized by clear green color (L ⁄ , a ⁄ , b ⁄ parameters).
Databáze: OpenAIRE
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