Browsing by Author "Ribeiro, T. B."
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- Antioxidant activity and total phenolic content of different extracts from depilified olive oil pomacePublication . Martins, V. F. R.; Ribeiro, T. B.; Pintado, M. E.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: The use of by-products as a source of bioactive compounds with economic added value is one of the objectives of the circular economy. Olive oil industry is a source of olive pomace, as a by-product. The olive pomace used in the present study was the exhausted (delipidified) olive pomace, which is the by-product generated after drying and subsequent hexane extraction of residual oil from the olive pomace. This exhausted olive oil pomace may contain remaining bioactive compounds, such as phenolic compounds, which can be of interest not only for the food industry, but also for the pharmaceutical and cosmetic industries. Objectives: Various types of green methodologies, such as solvent extraction (water and hydroalcoholic), ultrasound-assisted extraction, ultra-turrax-assisted extraction and enzyme-assisted extraction (cellulase; viscoenzyme) were used to obtain extracts rich in bioactive compounds from the exhausted olive oil pomace. The bioactivity of these extracts was evaluated through the antioxidant activity. Conclusions: Among all methodologies used the extractions with enzymes produced the best yields of extraction and the conventional extraction with water at 50 °C produced the best results for the total phenolic content and antioxidant activity: ABTS, DPPH and ORAC.
- Antioxidant activity and total phenolic content of different extracts of delipidified olive oil pomacePublication . Martins, V. F. R.; Ribeiro, T. B.; Pintado, M. E.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: The use of by-products as a source of bioactive compounds with economic added value is one of the objectives of the circular economy. Olive oil industry is a source of olive pomace, as a by-product. The olive pomace used in the present study was the exhausted (delipidified) olive pomace, which is the by-product generated after drying and subsequent hexane extraction of residual oil from the olive pomace. This exhausted olive oil pomace may contain remaining bioactive compounds, such as phenolic compounds, which can be of interest not only for the food industry, but also for the pharmaceutical and cosmetic industries. Objectives: Various types of green methodologies, such as solvent extraction (water and hydroalcoholic), ultrasound-assisted extraction, ultra-turrax-assisted extraction and enzyme-assisted extraction (cellulase; viscoenzyme) were used to obtain extracts rich in bioactive compounds from the exhausted olive oil pomace. The bioactivity of these extracts was evaluated through the antioxidant activity. Conclusions: Among all methodologies used the extractions with enzymes produced the best yields of extraction and the conventional extraction with water at 50 °C produced the best results for the total phenolic content and antioxidant activity: ABTS, DPPH and ORAC.
- Exploring the role of human gut microbiota in the phenolic compound's metabolism: an in vitro approachPublication . Pais, A. C. S.; Ribeiro, T. B.; Coscueta, E. R.; Pintado, M. M.; Silvestre, A. J. D.; Santos, S. A. O.
- Screening methodologies to extract polyphenols from olive oil pomacePublication . Martins, V.; Ribeiro, T. B.; Pintado, M.; Morais, R.M.C.S.; Morais, A.M.M.B.Olive oil is a product from the fruits of the plant Olea europaea L. About two million ton of olive oil are produced annually, whereas Spain, Italy and Greece are the major producers. Its production worldwide causes 30 million m3 of olive mill waste each year 1, which consist of olive oil pomace and olive wastewater. Following the goals of the ONU agenda for 2030, under the topic of circular economy that includes “zero waste production”, an economy model uses the residues as resources to be valorized 2. The olive oil pomace contains bioactive compounds, such as the hydroxytyrosol, tyrosol, oleuropein 3, which have shown to present antimicrobial and antioxidant proprieties, with applications in the food industry. This works aims to test and optimize different extraction techniques to obtain bioactive compounds from the olive oil pomace byproduct. Techniques such as maceration in water or hydroalcoholic solutions, with or without enzymes, assisted or not by ultra-turrax, ultrasound or microwave. Preliminary results showed that the use of enzymes in extraction allowed a higher yield of extraction. Thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) were used to identify the bioactive compounds present in the extract. Relevant compounds with antimicrobial and antioxidant proprieties will be used in packaging as films or coatings for food applications.