Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/7228
Título: Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants
Autor: Araújo, Mariana
Pimentel, Filipa B.
Alves, Rita C.
Oliveira, M. Beatriz P.P.
Palavras-chave: Olive oil by-products
Phenolic compounds
Biological properties
Extraction techniques
Food antioxidants
Data: Out-2015
Editora: Elsevier
Relatório da Série N.º: Trends in Food Science & Technology;Vol. 45, Issue 2
Resumo: Background Over the years, food industry wastes have been the focus of a growing interest due to their content in high added-value compounds. A good example are the olive oil by-products (OOBP), which retain a great amount of phenolic compounds during olive oil production. Their structure and biological properties justify their potential use as antioxidants in other food products. The efficient recovery of phenolic compounds has been extensively studied and optimized in order to maximize their reintroduction in the food chain and contribute to a higher valorization and better management of wastes from olive oil industry. Scope and approach This paper reviews the most representative phenolic compounds described in OOBP and their biological properties. New extraction procedures to efficiently recover these compounds and the most advanced chromatographic techniques that have been used for a better understanding of the phenolic profile of these complex matrices are also referred. Finally, this paper reports the main applications of OOBP, with emphasis on their phenolic content as natural antioxidants for food applications. Key findings and conclusions Besides their antioxidant activity, phenolic compounds from OOBP have also shown antimicrobial and antitumoral properties. Their application as food antioxidants requires new extraction techniques, including the use of non-toxic solvents and, in a pilot scale, the use of filters and adsorbent resins. The inclusion of phenolic compounds from OOBP in some food matrices have improved not only their antioxidant capacity but also their sensory attributes.
Peer review: yes
URI: http://hdl.handle.net/10400.22/7228
DOI: 10.1016/j.tifs.2015.06.010
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0924224415001533
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