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Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace

2020; Elsevier BV; Volume: 138; Linguagem: Inglês

10.1016/j.lwt.2020.110621

1096-1127

Gabriela Alves Macêdo, Ádina L. Santana, Lauren M. Crawford, Selina C. Wang, Fernanda Furlan Gonçalves Dias, Juliana Maria Leite Nóbrega de Moura Bell,

Tannin, Tannase and Anticancer Activities

The olive pomace (OP) is an underutilized byproduct from the olive oil extraction that has the potential to be used as a source of antioxidant phenolics for nutraceutical applications. The simultaneous use of enzymes (cellulase, pectinase, and tannase) and microwave processing was evaluated with respect to OP phenolic extractability and composition. Microwave-assisted extraction achieved similar phenolic extractability (272 mg GAE/g OP) to conventional solvent extraction using water as a solvent, a higher solids-to-liquid ratio (1:15 vs. 1:50, g/mL), and a shorter reaction time (17 vs. 120 min). The use of enzymes during microwave processing led to increased extractability of phenolics (341 mg GAE/g OP) at higher extraction temperature (60 °C) and faster heating strategy (5 min ramp time). Microwave-enzyme-assisted extraction and enzyme-assisted extraction produced phenolic extracts with a higher concentration of phenolic alcohols (22–48 mg/kg) and acids (including hydroxytyrosol) (17–26 mg/kg). Mixtures of pectinase, cellulose and tannase biotransformed OP phenolics thus leading to the production of elenolic acid at 1029 mg/kg.