Rubio-Senent Fátima, Fernández-Bolaños Juan, García-Borrego Aránzazu, Lama-Muñoz Antonio, Rodríguez-Gutiérrez Guillermo
Food Phytochemistry Department, Instituto de la Grasa, Spanish National Research Council (CSIC), Campus Universitario Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain.
Food Phytochemistry Department, Instituto de la Grasa, Spanish National Research Council (CSIC), Campus Universitario Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain.
Food Chem. 2017 Mar 15;219:339-345. doi: 10.1016/j.foodchem.2016.09.141. Epub 2016 Sep 22.
The application of a novel industrial process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. In this study the effect of pH on phenol extraction with ethyl acetate from the aqueous phase of hydrothermally treated alperujo at 160°C/60min (without modification, pH 4.5, and adjusted to pH 2.5) was evaluated, beside the increase of hydroxytyrosol during the storage. The variation of the concentration of phenolic compounds in each extract was analyzed by HPLC. The phenolic extract obtained at pH 4.5 presented a higher proportion of total and individual phenols and better antioxidant capacity in vitro than the extract obtained at pH 2.5. The use of lower pH values enhances the concentration of hydroxytyrosol in the liquid diminishing the storage times.
一种基于对橄榄油废料（alperujo）进行水热处理的新型工业工艺的应用，产生了一种最终液相，其中含有高浓度的简单酚类化合物。在本研究中，评估了pH对在160°C/60分钟水热处理的alperujo水相中用乙酸乙酯萃取酚类的影响（未改性、pH 4.5和调节至pH 2.5），以及储存期间羟基酪醇的增加情况。通过高效液相色谱法分析每种提取物中酚类化合物浓度的变化。在pH 4.5下获得的酚类提取物比在pH 2.5下获得的提取物呈现出更高比例的总酚和单个酚，并且体外抗氧化能力更强。使用较低的pH值会提高液体中羟基酪醇的浓度，减少储存时间。
