Stabilization of Refined Olive Oil with Phenolic Monomers Fraction and Purified Hydroxytyrosol from Olive Mill Wastewate
- PDF / 901,547 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 91 Downloads / 165 Views
ORIGINAL ARTICLE
Stabilization of Refined Olive Oil with Phenolic Monomers Fraction and Purified Hydroxytyrosol from Olive Mill Wastewater Amina Ben Saad1 · Amel Jerbi2 · Ines Khlif1 · Mohamed Ayedi3 · Noureddine Allouche1 Received: 4 June 2020 / Accepted: 12 August 2020 © The Tunisian Chemical Society and Springer Nature Switzerland AG 2020
Abstract Purpose The aim of this study was to enhance the refined olive oil (ROO) quality stabilization during storage with phenolic compound fractions obtained from C18 silica gel fractionation of olive mill waste (OMW) ethyl acetate extract. Methods HPLC–DAD–ESI/MS analysis was used to identify the main phenolic compounds present in the obtained fractions. 16 compounds were identified belonged to four classes: simple phenols, secoiridoids, flavonoids, and lignans. In this study, Diosmetin was identified for the first time in OMW and the major compound was hydroxytyrsol. On the other hand OMW extract and its related fractions conserved their antioxidant activity until 110 min heating at 185 °C. In addition, physicochemical characteristics such as peroxide value as well as conjugated dienes (CD) and conjugated trienes (CT) were determined to evaluate the oxidation of OMW polyphenols-enriched ROO during storage. Results Results demonstrated that OMW monomeric fraction and hydroxytyrosol improved the quality of ROO by decreasing peroxide value and absorptions at specified wave lengths at 232 and 270 nm related to conjugated dienes and trienes formation, respectively. This study suggests that the enrichment of ROO with phenolic compounds from OMW mainly hydroxytyrosol makes the oil more functional with a higher stability. Conclusion Phenolic compounds from OMW with antioxidant activity improve the stability of ROO during storage and hence would be used as a natural alternative for chemical additives. Keywords Olive mill waste water (OMW) · Hydroxytyrosol · Refined olive oil (ROO) · Oxidative stability indexes · HPLC–DAD–ESI/MS
1 Introduction Lipid oxidation is among the main problems that provoke lower nutritive quality of food system particularly fats and vegetable oils. This phenomenon causes chronic diseases such as mutagenesis carcinogenesis emphysema and stoke and induces many changes aspects of food products including shelf-life, taste and texture [1]. Consequently, the oil industry has to pay particular attention given the fact that * Noureddine Allouche [email protected] 1
Laboratory of Organic Chemistry LR17ES08 (Natural Substances Team), Faculty of Sciences of Sfax, University of Sfax, P.B.1171, 3000 Sfax, Tunisia
2
Laboratory of Medicinal and Environment Chemistry, Higher Institute of Biotechnology, University of Sfax, BP 261, 3000 Sfax, Tunisia
3
Institut d’Olivier, B.P.1087, 3018 Sfax, Tunisia
oils and fatty foods suffer stability problems. Hence, the aim of oil manufacturers is the production of food products that conserve their nutritional quality and shelf life during long period [2]. For these reasons, the supplementation of antio
Data Loading...
