Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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
_version_ 1784574444745785344
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
work_keys_str_mv AT nunesmariaantonia chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT palmeirajosmandantas chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT melodiana chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT machadosusana chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT lobojoanacorreia chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT costaanabelasilviaguedes chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT alvesritacarneiro chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT ferreirahelena chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient
AT oliveiramariabeatrizpriorpinto chemicalcompositionandantimicrobialactivityofanewolivepomacefunctionalingredient