Solid olive residues (SOR) are byproducts of the olive-milling process, but they have an increasing importance in the pharmaceutical industry due to their rich content of biophenols. Such compounds are studied widely for their antioxidant and antimicrobial activities, but there is a lack of information about their quantitative recovery. This research highlighted the key role played both by the selection of the cultivar and by the degree of olive fruit ripening on the phenolic content on the SOR. The extraction methods were selected to reach the best quantitative results mainly using a safe food solvent. In light of the results the Soxhlet extraction with ethanol could be proposed as preferential for a higher recovery of verbascoside and its analogues

SOLID OLIVE RESIDUES: AN INSIGHT ON THEIR PHENOLIC COMPOSITION / N. MULINACCI; M.INNOCENTI; G. LA MARCA; E. MERCALLI; C. GIACCHERINI; A. ROMANI; E. SARACINI; F. F. VINCIERI.. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 53:(2005), pp. 8963-8969. [10.1021/jf051398r]

SOLID OLIVE RESIDUES: AN INSIGHT ON THEIR PHENOLIC COMPOSITION.

MULINACCI, NADIA;INNOCENTI, MARZIA;LA MARCA, GIANCARLO;ROMANI, ANNALISA;VINCIERI, FRANCO FRANCESCO
2005

Abstract

Solid olive residues (SOR) are byproducts of the olive-milling process, but they have an increasing importance in the pharmaceutical industry due to their rich content of biophenols. Such compounds are studied widely for their antioxidant and antimicrobial activities, but there is a lack of information about their quantitative recovery. This research highlighted the key role played both by the selection of the cultivar and by the degree of olive fruit ripening on the phenolic content on the SOR. The extraction methods were selected to reach the best quantitative results mainly using a safe food solvent. In light of the results the Soxhlet extraction with ethanol could be proposed as preferential for a higher recovery of verbascoside and its analogues
2005
53
8963
8969
N. MULINACCI; M.INNOCENTI; G. LA MARCA; E. MERCALLI; C. GIACCHERINI; A. ROMANI; E. SARACINI; F. F. VINCIERI.
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/325636
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