Fernández-Prior María África, Fatuarte Juan Carlos Pérez, Oria Alejandra Bermúdez, Viera-Alcaide Isabel, Fernández-Bolaños Juan, Rodríguez-Gutiérrez Guillermo
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain.
Foods. 2020 Jul 21;9(7):962. doi: 10.3390/foods9070962.
The current management of alperujo as the main solid by-product from the two-phase olive oil extraction system has led to the appearance of a new liquid effluent that until now was treated together with the alperujo itself. The composition and antioxidant properties of its bioactive components at different depths of the pond were studied using colorimetric and HPLC with UV and MS detectors, DPPH, reducing power and rancimat. The concentration of suspended solids varied between 1.71 and 8.49 g/L, total fat was between 0.74 and 1.47 g/L, and total phenols were found between 3.74 and 4.11 g/L, which included hydroxytyrosol, 3,4-dihydroxyphenylglycol and tyrosol as the main phenols. Two types of extracts were obtained through two industrial systems with ethyl acetate and by chromotography, with an average content in total sugars of 2.1% and 3.16%, total phenols of 17.9% and 28.6% and hydroxytyrosol of 51.5 and 79.0 mg/g of extract, respectively. The activity presented by the chromatographic extract was higher in terms of free radical sequestering capacity, reducing power and the inhibition of lipid oxidation. Obtaining bioactive extracts would improve the formulation of food with natural components and at the same time would be the first step in a biorefinery to improve the management of the new effluent.
目前，阿尔佩茹作为两相橄榄油提取系统的主要固体副产品，其管理方式导致出现了一种新的液体流出物，在此之前，该流出物一直与阿尔佩茹本身一起处理。使用比色法以及配备紫外和质谱检测器的高效液相色谱法、二苯基苦味酰基自由基（DPPH）法、还原力法和油脂氧化稳定测定法，研究了池塘不同深度处其生物活性成分的组成和抗氧化特性。悬浮固体浓度在1.71至8.49克/升之间，总脂肪含量在0.74至1.47克/升之间，总酚含量在3.74至4.11克/升之间，其中主要酚类包括羟基酪醇、3,4 - 二羟基苯乙二醇和酪醇。通过两种工业系统，分别用乙酸乙酯并经色谱法获得了两种提取物，其总糖平均含量分别为2.1%和3.16%，总酚含量分别为17.9%和28.6%，羟基酪醇含量分别为51.5和79.0毫克/克提取物。色谱提取物在自由基清除能力、还原力和脂质氧化抑制方面表现出更高的活性。获得生物活性提取物将改善天然成分食品的配方，同时这将是生物炼制厂改善新流出物管理的第一步。
