Optimization of the extraction of phenolic compounds from olive pomace using response surface methodology

Bruna Wendt Böhmer-Maas,Bianca Camargo Aranha,Rui Carlos Zambiazi,Deborah Murowaniecki Otero

doi:10.1590/0034-737x202067030003

Bruna Wendt Böhmer-Maas, Bianca Camargo Aranha + Show 2 more

Open Access

https://doi.org/10.1590/0034-737x202067030003

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Abstract

ABSTRACT Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to make available new forms of use of this residue, this research was proposed, with aimed to optimize the extraction of phenolic compounds from olive pomace resulting from oil extraction using methanolic extracts. The analysis of phenolic compounds (TPC) and the evaluation of the antioxidant activity (AA) were performed by spectrophotometry, and the individual phenols were carried out by LC-ESI-qTOF-MS. The data were evaluated by the application of the response surface methodology (RSM). The condition that promoted the highest TPC in an extract was using 40% methanol, 70 °C and 180 minutes (extract 7). The highest AA was in the extract obtained with 40% methanol, 45 °C and 180 minutes (extract 5). The highest individual phenol sum (IPS) was in the extract with 80% methanol, 45 oC and 180 minutes (extract 6). Therefore, it is possible to conclude that the RSM was an interesting tool to measure the best conditions for extraction of phenolic compounds from olive pomace.

Highlights

IntroductionIn European countries, where 95% of the world’s olive oil production is concentrated (International Olive Council, 2018), the inherent residues of olive oil production are considered an environmental problem
In European countries, where 95% of the world’s olive oil production is concentrated (International Olive Council, 2018), the inherent residues of olive oil production are considered an environmental problem.The amount and characteristics of the waste generated will depend on the extraction form of the olive oil
Similar results were reported in a study that evaluated the efficacy of ultrasound in the extraction of The analysis of phenolic compounds (TPC) from olive pomace, with 22020 mg.kg-1 GAE (Goldsmith et al, 2018)

Summary

Introduction

In European countries, where 95% of the world’s olive oil production is concentrated (International Olive Council, 2018), the inherent residues of olive oil production are considered an environmental problem. The amount and characteristics of the waste generated will depend on the extraction form of the olive oil. There are currently two distinct olive oil extraction methods: the traditional method, using hydraulic press, and the continuous extraction by centrifugation method, which the olive industry has adopted in recent decades (Bhatnagar et al, 2014). In the hydraulic press extraction, a solid pomace and olive mill waste waters are generated. In the centrifugal extraction method, two distinct systems may be used: the three-phase system and the two-phase system. In the twophase centrifugation system, only one pomace containing up to 80% moisture, including peel, pulp and stone, without the formation of olive mill waste waters is generated

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