Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining
Venturi F, Sanmartin C, Taglieri I, Nari A, Andrich G, Terzuoli E, Donnini S, Nicolella C, Zinnai A
Nutrients · 33 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Independent funding
- Government
- Regione Toscana
- Grants
- Regione Toscana (DD650/2014)
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2017-08-22 · Nutrients · vol. 9 · issue 8 · p. 916
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 55 citations · more than 94% of similar papers · 3.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 44 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Edible Oils Quality and Analysis · Essential Oils and Antimicrobial Activity · Cholesterol and Lipid Metabolism
- Keywords
- Phenol, Refining (metallurgy), Chemistry, Wastewater, Phenols, Nutraceutical, Olive oil, Extraction (chemistry), Pulp and paper industry, Food science, Antioxidant, Chromatography, Environmental science, Organic chemistry
- MeSH
- cells, cultured, humans, olea, fruit, phenols, antioxidants, water purification, oxidative stress, dose-response relationship, drug, food handling, food-processing industry, food, fortified, human umbilical vein endothelial cells, olive oil, wastewater
9 authors
From IT
- Francesca Venturi · correspondingUniversity of Pisa
- Chiara SanmartinUniversity of Pisa
- Isabella TaglieriUniversity of Pisa
- Anita NariUniversity of Pisa
- Gianpaolo AndrichUniversity of Pisa
- Erika TerzuoliUniversity of Siena
Abstract
While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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