Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)

The application of a novel industrial process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. In this study the effect of pH on phenol extraction with ethyl acetate from the aqueous phase...

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Detalles Bibliográficos
Autores: Rubio-Senent, Fátima, Fernández-Bolaños Guzmán, Juan, García Borrego, Aránzazu, Lama Muñoz, Antonio, Rodríguez-Gutiérrez, Guillermo
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/147664
Acceso en línea:http://hdl.handle.net/10261/147664
Access Level:acceso abierto
Palabra clave:Olive oil wastes
Ethyl acetate extract
Antioxidants
Alperujo
Hydroxytyrosol
Phenols
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spelling Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)Rubio-Senent, FátimaFernández-Bolaños Guzmán, JuanGarcía Borrego, AránzazuLama Muñoz, AntonioRodríguez-Gutiérrez, GuillermoOlive oil wastesEthyl acetate extractAntioxidantsAlperujoHydroxytyrosolPhenolsThe application of a novel industrial process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. In this study the effect of pH on phenol extraction with ethyl acetate from the aqueous phase of hydrothermally treated alperujo at 160 °C/60 min (without modification, pH 4.5, and adjusted to pH 2.5) was evaluated, beside the increase of hydroxytyrosol during the storage. The variation of the concentration of phenolic compounds in each extract was analyzed by HPLC. The phenolic extract obtained at pH 4.5 presented a higher proportion of total and individual phenols and better antioxidant capacity in vitro than the extract obtained at pH 2.5. The use of lower pH values enhances the concentration of hydroxytyrosol in the liquid diminishing the storage times.Funding was received from the Ministerio de Economía y Competitividad of Spain and co-funded by European Social Fund (ESF) (project AGL2013-48291-R). F.R.S. received funding from the Spanish JAE-PRE program (CSIC-ESF) and the Ramon y Cajal Programme (RyC 2012-10456).Peer ReviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2017201720172017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/147664reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-48291-RSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1476642026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
title Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
spellingShingle Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
Rubio-Senent, Fátima
Olive oil wastes
Ethyl acetate extract
Antioxidants
Alperujo
Hydroxytyrosol
Phenols
title_short Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
title_full Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
title_fullStr Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
title_full_unstemmed Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
title_sort Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
dc.creator.none.fl_str_mv Rubio-Senent, Fátima
Fernández-Bolaños Guzmán, Juan
García Borrego, Aránzazu
Lama Muñoz, Antonio
Rodríguez-Gutiérrez, Guillermo
author Rubio-Senent, Fátima
author_facet Rubio-Senent, Fátima
Fernández-Bolaños Guzmán, Juan
García Borrego, Aránzazu
Lama Muñoz, Antonio
Rodríguez-Gutiérrez, Guillermo
author_role author
author2 Fernández-Bolaños Guzmán, Juan
García Borrego, Aránzazu
Lama Muñoz, Antonio
Rodríguez-Gutiérrez, Guillermo
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Olive oil wastes
Ethyl acetate extract
Antioxidants
Alperujo
Hydroxytyrosol
Phenols
topic Olive oil wastes
Ethyl acetate extract
Antioxidants
Alperujo
Hydroxytyrosol
Phenols
description The application of a novel industrial process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. In this study the effect of pH on phenol extraction with ethyl acetate from the aqueous phase of hydrothermally treated alperujo at 160 °C/60 min (without modification, pH 4.5, and adjusted to pH 2.5) was evaluated, beside the increase of hydroxytyrosol during the storage. The variation of the concentration of phenolic compounds in each extract was analyzed by HPLC. The phenolic extract obtained at pH 4.5 presented a higher proportion of total and individual phenols and better antioxidant capacity in vitro than the extract obtained at pH 2.5. The use of lower pH values enhances the concentration of hydroxytyrosol in the liquid diminishing the storage times.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/147664
url http://hdl.handle.net/10261/147664
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-48291-R
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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