Mulinacci N, Romani A, Galardi C, Pinelli P, Giaccherini C, Vincieri F F
Dipartimento di Scienze Farmaceutiche, via G. Capponi 9, 50121 Firenze, Italy. nadia.muliacci@.unifi.it
J Agric Food Chem. 2001 Aug;49(8):3509-14. doi: 10.1021/jf000972q.
The production of olive oil yields a considerable amount of waste water, which is a powerful pollutant and is currently discarded. Polyphenols and other natural antioxidants, extracted from olives during oil extraction process, partially end up in the waste waters. Experimental and commercial olive oil waste waters from four Mediterranean countries were analyzed for a possible recovering of these biologically interesting constituents. Identification and quantitation of the main polyphenols were carried out by applying HPLC-DAD and HPLC-MS methods. Representative samples of ripe olives were also analyzed at the same time to correlate, if possible, their polyphenolic profiles with those of the corresponding olive oil waste waters. The results demonstrate that Italian commercial olive oil waste waters were the richest in total polyphenolic compounds with amounts between 150 and 400 mg/100 mL of waste waters. These raw, as yet unused, matrices could represent an interesting and alternative source of biologically active polyphenols.
橄榄油的生产会产生大量废水，这些废水是一种强大的污染物，目前被丢弃。在榨油过程中从橄榄中提取的多酚和其他天然抗氧化剂，部分最终进入废水中。对来自四个地中海国家的实验性和商业性橄榄油废水进行了分析，以探讨是否有可能回收这些具有生物学意义的成分。通过应用高效液相色谱-二极管阵列检测法（HPLC-DAD）和高效液相色谱-质谱法（HPLC-MS）对主要多酚进行了鉴定和定量。同时还对成熟橄榄的代表性样品进行了分析，以便尽可能将其多酚谱与相应的橄榄油废水的多酚谱相关联。结果表明，意大利商业橄榄油废水的总多酚化合物含量最高，每100毫升废水的含量在150至400毫克之间。这些未经处理、尚未使用的基质可能是具有生物活性多酚的有趣替代来源。
