Simple phenolic content in olive oil residues as a function of extraction systems
2001
Lesage-Meessen, L. | Navarro, D. | Maunier, S. | Sigoillot, J.C. | Lorquin, J. | Delattre, M. | Simon, J.L. | Asther, M. | Labat, M.
Olive oil residues were tested for their composition in simple phenolic compounds as a function of the extraction system, i.e. the three- and two-phase centrifugation systems. Phenolic compound extraction with ethyl acetate was efficient and allowed recovery of 28.8 and 42.2% of total phenols present in dry olive oil residues originating from three-phase and two-phase systems, respectively. The qualitative and quantitative HPLC analyses of the extracts showed that hydroxytyrosol and p-tyrosol were the most abundant phenolic compounds. p-coumaric, caffeic, ferulic and vanillic acids were also present. The phenolic extract from the two-phase system had the highest concentration in hydroxytyrosol (1.16% (w/w) dry residue) and the strongest antioxidant activity. Olive oil residues were confirmed as a cheap source of large amounts of natural phenolic antioxidants.
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