Antioxidant activity of the phenolic compounds released by hydrothermal treatments of olive tree pruning

被引：104

作者：

Conde, E. ^{[1
]}

Cara, C. ^{[2
]}

Moure, A. ^{[1
]}

Ruiz, E. ^{[2
]}

Castro, E. ^{[2
]}

Dominguez, H. ^{[1
]}

机构：

[1] Univ Vigo, Dept Enxeneria Quim, As Lagoas 32004, Ourense, Spain

[2] Univ Jaen, Dept Ingn Quim Ambiental & Mat, Jaen 23071, Spain

来源：

FOOD CHEMISTRY | 2009年 / 114卷 / 03期

关键词：

Olea europea pruning; Liquid hot water treatment; Steam explosion; Ethyl acetate; Antioxidants; OLEA-EUROPAEA; SOLID-WASTE; EXTRACTION; LEAVES; HYDROXYTYROSOL; BIOPHENOLS; OLEUROPEIN; BIOMASS; WOOD;

D O I：

10.1016/j.foodchem.2008.10.017

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The liquors from liquid hot water treatment (LHW) and from steam explosion (SE) of Olea europea pruning were characterised for phenolic content and in vitro antioxidant activity. Rising the temperature treatment enhanced the release of phenolic compounds to the aqueous phase and the fraction of them which are soluble in ethyl acetate was increased. Up to 2.29 and 1.88 g gallic acid equivalents (GAE)/100 g pruning were solubilised in LHW and SE, respectively, 80% of these compounds were recovered in the ethyl acetate extract. Syringol and syringaldehyde were the most abundant lignin derived volatile products identified. Hydroxytyrosol, oleuropein, syringaldehyde and tyrosol were the major phenolic compounds identified by HPLC. The antioxidant activity of the extracts, comparable to that of synthetic antioxidants, depended on the extract concentration but was scarcely affected by treatment temperature. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：806 / 812

页数：7

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