New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo Water

María África Fernández-Prior,Juan Carlos Pérez Fatuarte,Juan Fernández-Bolaños,Isabel Viera-Alcaide,Guillermo Rodríguez-Gutiérrez,Alejandra Bermúdez Oria

doi:10.3390/foods9070962

María África Fernández-Prior, Juan Carlos Pérez Fatuarte + Show 4 more

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https://doi.org/10.3390/foods9070962

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Journal: Foods	Publication Date: Jul 21, 2020
Citations: 15	License type: CC BY 4.0

Affiliation: Instituto de la Grasa, Spanish National Research Council

Abstract

The current management of alperujo as the main solid by-product from the two-phase olive oil extraction system has led to the appearance of a new liquid effluent that until now was treated together with the alperujo itself. The composition and antioxidant properties of its bioactive components at different depths of the pond were studied using colorimetric and HPLC with UV and MS detectors, DPPH, reducing power and rancimat. The concentration of suspended solids varied between 1.71 and 8.49 g/L, total fat was between 0.74 and 1.47 g/L, and total phenols were found between 3.74 and 4.11 g/L, which included hydroxytyrosol, 3,4-dihydroxyphenylglycol and tyrosol as the main phenols. Two types of extracts were obtained through two industrial systems with ethyl acetate and by chromotography, with an average content in total sugars of 2.1% and 3.16%, total phenols of 17.9% and 28.6% and hydroxytyrosol of 51.5 and 79.0 mg/g of extract, respectively. The activity presented by the chromatographic extract was higher in terms of free radical sequestering capacity, reducing power and the inhibition of lipid oxidation. Obtaining bioactive extracts would improve the formulation of food with natural components and at the same time would be the first step in a biorefinery to improve the management of the new effluent.

Highlights

IntroductionThe two most widely used continuous extraction systems in the world for the extraction of olive oil are the three-phase extraction system, in which two by-products are generated, one liquid (alpechín) and one solid (orujo), and the two-phase extraction system in which only one semi-solid by-product called alperujo is generated
The two most widely used continuous extraction systems in the world for the extraction of olive oil are the three-phase extraction system, in which two by-products are generated, one liquid and one solid, and the two-phase extraction system in which only one semi-solid by-product called alperujo is generated
We have studied the effect of the depth of the pond on the phenolic, fat and suspended solid compositions of these alperujo waters in open air evaporation ponds

Summary

Introduction

The two most widely used continuous extraction systems in the world for the extraction of olive oil are the three-phase extraction system, in which two by-products are generated, one liquid (alpechín) and one solid (orujo), and the two-phase extraction system in which only one semi-solid by-product called alperujo is generated. The olive oil industry in Spain generates alperujo as its main solid by-product from the two-phase olive oil extraction system. When the three-phase olive oil extraction system was replaced by the two-phase system in Spain in the nineties, the alperujo, with a greater content in humidity, replaced the solid waste called orujo (50–55% humidity), increasing the environmental and technical problems concerning alperujo management [2]. The main use of alperujo is energy production after the extraction of pomace olive oil [3]. Both for the extraction of the pomace oil and for its final use as fuel, the alperujo must be dried below 10%

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