Romeo Rosa, De Bruno Alessandra, Imeneo Valeria, Piscopo Amalia, Poiana Marco
Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, Italy.
Foods. 2020 Jun 30;9(7):856. doi: 10.3390/foods9070856.
The disposal of olive mill wastewaters is a considerable subject for the development of a sustainable olive oil industry considering their high content of pollutants. Nevertheless, the selective extraction of phenolic compounds from olive mill wastewaters represents a promising approach to obtain phenolics suitable for food enrichment. This work aimed to evaluate the efficiency of phenolic extract addition (50 mg L), used as natural antioxidant, in sunflower oil against oxidative deterioration; to this aim, XAD-7-HP resin was tested in the recovery of phenolic compounds from olive mill wastewaters. Ultra-high performance liquid chromatography was used to evaluate the single phenols contained in the extract; the most consistent amount was detected for hydroxytyrosol (834 mg 100 ml). The change in the oxidation state of fortified sunflower oil was studied by measuring physicochemical (refractive index, peroxide value and oxidative resistance to degradation) and antioxidant parameters (DPPH, ABTS and ORAC assays) during 90 days of storage. Results showed an enhancement of oxidative stability of 50% in the fortified oil compared to control.
考虑到橄榄油厂废水的高污染物含量，其处理是可持续橄榄油产业发展中的一个重要课题。然而，从橄榄油厂废水中选择性提取酚类化合物是一种有前景的方法，可获得适用于食品强化的酚类物质。本研究旨在评估添加50 mg/L酚类提取物（用作天然抗氧化剂）对葵花籽油抗氧化劣化的效果；为此，对XAD-7-HP树脂用于从橄榄油厂废水中回收酚类化合物进行了测试。采用超高效液相色谱法评估提取物中所含的单一酚类；检测到含量最高的是羟基酪醇（834 mg/100 ml）。通过在90天储存期内测量物理化学参数（折射率、过氧化值和抗降解氧化性能）和抗氧化参数（DPPH、ABTS和ORAC测定），研究了强化葵花籽油氧化状态的变化。结果表明，与对照相比，强化油的氧化稳定性提高了50%。
