Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining
Venturi F, Sanmartin C, Taglieri I, Nari A, Andrich G, Terzuoli E, Donnini S, Nicolella C, Zinnai A
Nutrients · 33 citas
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- Financiación independiente
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- Regione Toscana
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- Regione Toscana (DD650/2014)
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-08-22 · Nutrients · vol. 9 · número 8 · pág. 916
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 55 citas · más que el 94% de estudios similares · 3.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 44 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Essential Oils and Antimicrobial Activity · Cholesterol and Lipid Metabolism
- Palabras clave
- Phenol, Refining (metallurgy), Chemistry, Wastewater, Phenols, Nutraceutical, Olive oil, Extraction (chemistry), Pulp and paper industry, Food science, Antioxidant, Chromatography, Environmental science, Organic chemistry
- MeSH
- cells, cultured, humans, olea, fruit, phenols, antioxidants, water purification, oxidative stress, dose-response relationship, drug, food handling, food-processing industry, food, fortified, human umbilical vein endothelial cells, olive oil, wastewater
9 autores
- Francesca Venturi🇮🇹 · autor de correspondenciaUniversity of Pisa
- Chiara Sanmartin🇮🇹University of Pisa
- Isabella Taglieri🇮🇹University of Pisa
- Anita Nari🇮🇹University of Pisa
- Gianpaolo Andrich🇮🇹University of Pisa
- Erika Terzuoli🇮🇹University of Siena
- Sandra Donnini🇮🇹University of Siena
- Cristiano Nicolella🇮🇹University of Pisa; Polo d’Innovazione di Genomica; Consorzio Polo Tecnologico Magona
- Angela Zinnai🇮🇹University of Pisa
Resumen
El texto original del estudio, en el idioma en que se publicó.
While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil.
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