Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile

22 Páginas.-- 5 Figuras.-- 4 Tablas.-- Material suplementario

Detalles Bibliográficos
Autores: Contreras, María Del Mar, Lama Muñoz, Antonio, Gutiérrez-Pérez, José Manuel, Espínola, Francisco, Moya, Manuel, Romero, Inmaculada, Castro, Eulogio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/346916
Acceso en línea:http://hdl.handle.net/10261/346916
https://api.elsevier.com/content/abstract/scopus_id/85075067095
Access Level:acceso abierto
Palabra clave:Bioactive compounds
Biorefinery
Oleuropein
Olive leaves
Phenolic compounds
Ultrasound
Vegetable protein
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spelling Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic ProfileContreras, María Del MarLama Muñoz, AntonioGutiérrez-Pérez, José ManuelEspínola, FranciscoMoya, ManuelRomero, InmaculadaCastro, EulogioBioactive compoundsBiorefineryOleuropeinOlive leavesPhenolic compoundsUltrasoundVegetable protein22 Páginas.-- 5 Figuras.-- 4 Tablas.-- Material suplementarioThe extraction of bioactive compounds in a biorefinery context could be a way to valorize agri-food byproducts, but there is a remaining part that also requires attention. Therefore, in this work the integrated extraction of phenolic compounds, including the bioactive oleuropein, and proteins from olive mill leaves was addressed following three schemes, including the use of ultrasound. This affected the total phenolic content (4475.5-6166.9 mg gallic acid equivalents/100 g), oleuropein content (675.3-1790.0 mg/100 g), and antioxidant activity (18,234.3-25,459.0 µmol trolox equivalents/100 g). No effect was observed on either the protein recovery or the content of sugars and lignin in the extraction residues. Concerning the recovery of proteins, three operational parameters were evaluated by response surface methodology. The optimum (63.1%) was achieved using NaOH 0.7 M at 100 °C for 240 min. Then, the selected scheme was applied to olive leaves from the field, observing differences in the content of some of the studied components. It also changed the lignocellulosic profile of the extraction residues of both leaf types, which were enriched in cellulose. Overall, these results could be useful to diversify the valorization chain in the olive sector.Ministerio de Economía y Competitividad” (Spain), reference project ENE2017-85819-C2-1-R, including FEDER funds. Financial support from “Agencia Estatal de Investigación” and “Fondo Europeo de Desarrollo Regional”. The authors are also grateful for the postdoctoral grants funded by the “Acción 6 del Plan de Apoyo a la Investigación de la Universidad de Jaén, 2017–2019”.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)European CommissionAgencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/346916https://api.elsevier.com/content/abstract/scopus_id/85075067095reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/ENE2017-85819-C2-1-RFoods (Basel, Switzerland)https://doi.org/10.3390/foods8110531Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3469162026-05-22T06:33:51Z
dc.title.none.fl_str_mv Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
title Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
spellingShingle Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
Contreras, María Del Mar
Bioactive compounds
Biorefinery
Oleuropein
Olive leaves
Phenolic compounds
Ultrasound
Vegetable protein
title_short Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
title_full Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
title_fullStr Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
title_full_unstemmed Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
title_sort Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
dc.creator.none.fl_str_mv Contreras, María Del Mar
Lama Muñoz, Antonio
Gutiérrez-Pérez, José Manuel
Espínola, Francisco
Moya, Manuel
Romero, Inmaculada
Castro, Eulogio
author Contreras, María Del Mar
author_facet Contreras, María Del Mar
Lama Muñoz, Antonio
Gutiérrez-Pérez, José Manuel
Espínola, Francisco
Moya, Manuel
Romero, Inmaculada
Castro, Eulogio
author_role author
author2 Lama Muñoz, Antonio
Gutiérrez-Pérez, José Manuel
Espínola, Francisco
Moya, Manuel
Romero, Inmaculada
Castro, Eulogio
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioactive compounds
Biorefinery
Oleuropein
Olive leaves
Phenolic compounds
Ultrasound
Vegetable protein
topic Bioactive compounds
Biorefinery
Oleuropein
Olive leaves
Phenolic compounds
Ultrasound
Vegetable protein
description 22 Páginas.-- 5 Figuras.-- 4 Tablas.-- Material suplementario
publishDate 2019
dc.date.none.fl_str_mv 2019
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/346916
https://api.elsevier.com/content/abstract/scopus_id/85075067095
url http://hdl.handle.net/10261/346916
https://api.elsevier.com/content/abstract/scopus_id/85075067095
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/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/ENE2017-85819-C2-1-R
Foods (Basel, Switzerland)
https://doi.org/10.3390/foods8110531
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
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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score 15.81155

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