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Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471359/ https://www.ncbi.nlm.nih.gov/pubmed/34577612 http://dx.doi.org/10.3390/ph14090913 |
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author | Nunes, Maria Antónia Palmeira, Josman Dantas Melo, Diana Machado, Susana Lobo, Joana Correia Costa, Anabela Sílvia Guedes Alves, Rita Carneiro Ferreira, Helena Oliveira, Maria Beatriz Prior Pinto |
author_facet | Nunes, Maria Antónia Palmeira, Josman Dantas Melo, Diana Machado, Susana Lobo, Joana Correia Costa, Anabela Sílvia Guedes Alves, Rita Carneiro Ferreira, Helena Oliveira, Maria Beatriz Prior Pinto |
author_sort | Nunes, Maria Antónia |
collection | PubMed |
description | Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against S. aureus, E. coli and C. albicans, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, α-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1–4% and 10–17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against C. albicans was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts. |
format | Online Article Text |
id | pubmed-8471359 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-84713592021-09-27 Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient Nunes, Maria Antónia Palmeira, Josman Dantas Melo, Diana Machado, Susana Lobo, Joana Correia Costa, Anabela Sílvia Guedes Alves, Rita Carneiro Ferreira, Helena Oliveira, Maria Beatriz Prior Pinto Pharmaceuticals (Basel) Article Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against S. aureus, E. coli and C. albicans, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, α-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1–4% and 10–17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against C. albicans was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts. MDPI 2021-09-10 /pmc/articles/PMC8471359/ /pubmed/34577612 http://dx.doi.org/10.3390/ph14090913 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Nunes, Maria Antónia Palmeira, Josman Dantas Melo, Diana Machado, Susana Lobo, Joana Correia Costa, Anabela Sílvia Guedes Alves, Rita Carneiro Ferreira, Helena Oliveira, Maria Beatriz Prior Pinto Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
title | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
title_full | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
title_fullStr | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
title_full_unstemmed | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
title_short | Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient |
title_sort | chemical composition and antimicrobial activity of a new olive pomace functional ingredient |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471359/ https://www.ncbi.nlm.nih.gov/pubmed/34577612 http://dx.doi.org/10.3390/ph14090913 |
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