Abstract
Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiation could improve 2.4-fold the extractability of the main phenolic compounds from olive pomace. The effect of extraction time, temperature and solvent concentration on the yield of polyphenols from irradiated olive pomace at 5 kGy was tested. Hydroxytyrosol-1-β-glucoside, hydroxytyrosol, tyrosol and caffeic acid were quantified by High Performance Liquid Chromatography to calculate the total polyphenol content. The optimal general conditions by RSM modeling were extraction time of 120 min, temperature of 85 °C, and 76% of ethanol in water. Using these selected conditions, 19.04 ± 1.50 mg/g dry weight, 148.88 ± 8.73 mg/g extract of total polyphenols were obtained, representing a yield of 13.7%, which was consistent with the value predicted by the model. This work demonstrated the potential of residues from the olive oil industry as a suitable alternative to obtain compounds that could be used as ingredients for the food industry.
Highlights
The olive industry is one of the most important activities in the Mediterranean region countries, which produce 95% of the world’s olive oil
Olive pomace is rich in bioactive compounds that can be divided in several classes: simple phenols and their derivatives, benzoic and cinnamic acid derivatives, flavonoids and secoiridoids [1,2,3]
The current study aims to explore the extraction of some phenolic compounds from olive pomace by heat-assisted extraction (HAE) using a circumscribed central composite design (CCCD) testing different conditions, namely the percentage of ethanol (0–100%), extraction times (20–120 min) and temperature (25–85 ◦ C)
Summary
The olive industry is one of the most important activities in the Mediterranean region countries, which produce 95% of the world’s olive oil. The lack of information in correlating the consumption of bioactive ingredients with the prevention or recovery from COVID-19 disease, it became even more imperative to have a healthier immune system which can be achieved with the supplementation of consumers’ diets with vitamins, tannins, polyphenols, flavonoids, bioactive lipids and herbs [5]. In this respect, the compounds obtained from olive pomaces could be both a suitable alternative in the food industry to the use of synthetic antioxidants in order to improve the quality of foods, as well as employed in the formulation of functional foods [6]
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