Abstract
Olive pomace, which is considered as one of the worst agro-industrial wastes in Mediterranean countries was tested for bioactive compounds production through the solid state fermentation of Kluyveromyces marxianus. Because they present potent biological activities, phenolic compounds from both unfermented and fermented pomace were extracted with simultaneous evaluation of their antioxidant and anticancer activities. Conditions for optimum total phenolic recovery with maximum antioxidant activity were optimized using methanol as the extracting solvent with a sample to solvent ratio of 1:10 at 50 °C for 2 hours. The in-vitro anticancer activity of both extracts was assessed against different human cancer cell lines. The results revealed that both extracts exerted anticancer effects close to the value of doxorubicin drug against liver HepG2 and breast MCF-7 cell lines, and moderate activity against prostate PC3 and colon HCT116 cell lines. Nevertheless, the fermented extract was more potent than the unfermented one. No effect against lung A549, cervix Hela cancer cell lines or normal HFB4 cells was observed for both extracts. A GC/MS analysis was carried out to determine the compounds responsible for antioxidant and anticancer activities. The results showed the presence of methyl palmitate, methyl oleate, and ethyl oleate in the methanolic extract of unfermented olive pomace, while that of the fermented one showed the production of carvacrol, thymol, eugenol, caryophyllene oxide and methyl isopalmitate.
Highlights
Phenolic compounds represent one of the main classes of bioactive compounds which play an important role in cancer prevention and treatment primarily due to their antioxidant, anticarcinogenic and antimutagenic effects
olive pomace (OP) is one of the most important agro- industrial sources of phenolic compounds since only 2% of the polyphenols contained in the olive fruit are transferred into olive oil while the other 98% remain in olive oil byproducts (Ciriminna et al, 2016)
A comparative study between unfermented olive pomace (UFOP) and OP fermented by K. marxianus NRRL Y-8281 was conducted in order to investigate the effect of fermentation on OP total phenolic content and antioxidant activity
Summary
Phenolic compounds represent one of the main classes of bioactive compounds which play an important role in cancer prevention and treatment primarily due to their antioxidant, anticarcinogenic and antimutagenic effects. The olive oil industry represents a major seasonal industry in Mediterranean countries with an important economic role. It is associated with the production of a vast amount (2,880,500 tonnes/year) of a solid environmentally polluting residue known as olive oil cake or olive pomace (OP) (Nunes et al, 2016). The disposal of this waste is a challenging task for olive oil producing countries due to its unfavorable physico-chemical characteristics (Nunes et al, 2016). It is of great interest to recover an extract enriched with phenolic compounds, from the low-cost, environmentally polluting and widely available by-product, OP (Aliakbarian et al, 2011)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
