Comparison of methods extracting phenolic compounds from lyophilised and fresh olive pulp

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 2010 English Publisher:Elsevier BVJournal:LWT - Food Science and Technology, volume 43, pages 1,285-1,288 (issn: 0023-6438,

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Authors: Ríos Martín, José Julián; Gutiérrez-Rosales, Francisca;

doi: 10.1016/j.lwt.2010.03.012

handle: 10261/54515

Comparison of methods extracting phenolic compounds from lyophilised and fresh olive pulp

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Abstract

This report's general objective is to propose a method for extracting the polyphenols in lyophilised olive pulp. We studied the qualitative profiles of the corresponding phenolic extracts, using samples of Picual, Hojiblanca and Arbequina olive varieties, in order to compare the proposed method with traditional fresh pulp methods. The proposed method, based on the extraction of lyophilised olive pulp with a mixture of ethanolewater (80:20 v/v), resulted in less hydrolysis of oleuropein and ligstroside, and the extract was obtained in a 33% shorter time using 30% less solvent. © 2010 Elsevier Ltd.

This study was made possible by AGL2007-66139-C02-01 from the Interministerial Science and Technology Commission (CICYT, Spain).

Peer Reviewed

Related Organizations

Instituto de la Grasa
Spain
Spanish National Research Council
Spain

Keywords

Olive pulp (Olea europeae), Lyophilised, Polyphenols

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