RT Journal Article
T1 Ultrasound-assisted extraction as a first step in a biorefinery strategy for valorisation of extracted olive pomace
A1 Martínez Patiño, José Carlos
A1 Gómez Cruz, Irene
A1 Romero, Inmaculada
A1 Gullón Estévez, Beatriz
A1 Ruiz, Encarnación
A1 Brnčić, Mladen
A1 Castro, Eulogio
K1 Extracted olive pomace
K1 Response surface methodology
K1 Phenolic compounds
K1 Flavonoids
K1 Antioxidant activity
AB Currently, interest in finding new feedstock as sources of natural food antioxidants isgrowing. The extracted olive pomace (EOP), which is an agro-industrial residue from the olivepomace extracting industries, is generated yearly in big amounts, mainly in the Mediterraneancountries. EOP was subjected to an ultrasound assisted extraction with ethanol-water mixtures.The effect of main parameters, such as ethanol concentration (30–70% v/v), ultrasound amplitude(20–80%), and extraction time (5–15 min), on the extraction of antioxidant compounds was evaluatedaccording to a Box–Behnken experimental design. The antioxidant capacity of the resulting extractswas determined by measuring their content in total phenolic compounds (TPC) and flavonoids (TFC),as well as their antioxidant activity by DPPH, ferric reducing antioxidant power (FRAP), and ABTSassays. Considering the simultaneous maximization of these five responses, the optimal conditionswere found to be 43.2% ethanol concentration, 70% amplitude, and 15 min. The ultrasound assistedextraction of EOP under these optimized conditions yielded an extract with a phenolic and flavonoidcontent (per gram of EOP) of 57.5 mg gallic acid equivalent (GAE) and 126.9 mg rutin equivalent(RE), respectively. Likewise, the values for DPPH, ABTS, and FRAP assay (per gram of EOP) of 56.7,139.1, and 64.9 mg Trolox equivalent, respectively were determined in the optimized extract
PB MDPI
YR 2019
FD 2019
LK http://hdl.handle.net/10347/22195
UL http://hdl.handle.net/10347/22195
LA eng
NO Martínez-Patiño, J.C., Gómez-Cruz, I., Romero, I., Gullón, B., Ruiz, E., Brnčić, M., Castro, E. (2019). Ultrasound-assisted extraction as a first step in a biorefinery strategy for valorisation of extracted olive pomace. Energies 12(14), 2679. doi: 10.3390/en12142679
NO This research was funded by the Spanish Ministerio de Economía y Competitividad- Agencia Estatal de Investigación and Fondo Europeo de Desarrollo Regional. Project Reference ENE2017-85819-C2-1-R
DS Minerva
RD 24 abr 2026