Optimisation, characterisation and quantification of phenolic compounds in olive cake
Optimisation, characterisation and quantification of phenolic compounds in olive cake
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DOI：
10.1016/j.foodchem.2010.04.011
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发表时间：
2010-11-01
期刊：
影响因子：
8.8
通讯作者：
Rababah, Taha
中科院分区：
文献类型：
--
作者：
Alu'datt, Muhammad H.;Alli, Inteaz;Rababah, Taha
研究了压榨橄榄饼提取物中的酚类化合物。使用甲醇从橄榄饼中提取游离酚类化合物。为了释放结合的酚类化合物，对橄榄饼进行碱性和酸性水解，然后进行甲醇提取。测定了提取物的各个酚类化合物和抗氧化活性。通过在 70 摄氏度下甲醇提取 12 小时，获得了最高的总酚含量和抗氧化活性。全脂和脱脂橄榄饼的 RP-HPLC 图谱表明，原儿茶酸、羟基苯甲酸、芥子酸、对香豆酸、双酚和橙皮苷是主要的游离酚类化合物。同时，丁香酸、芥子酸、咖啡酸和原儿茶酸是主要的结合酚酸。总酚含量与抗氧化活性呈正相关。结果表明，橄榄产品中的大部分酚类化合物以游离形式存在（占总酚含量的75-90%），而结合型酚类化合物仅占总酚含量的一小部分（10-25%）。 (C) 2010 Elsevier Ltd. 保留所有权利。
The phenolic compounds in extracts from pressed olive cake were investigated. Free phenolic compounds were extracted from olive cake using methanol. To liberate bound phenolic compounds, the olive cake was subjected to basic and acidic hydrolysis followed by methanol extraction. The individual phenolic compounds and antioxidant activity of the extracts were determined. The highest total phenolic content and antioxidant activity were obtained using methanol extraction for 12 h at 70 degrees C. The RP-HPLC profiles for full-fat and defatted olive cake showed that protocatechuic acid, hydroxybenzoic acid, sinapic acid, p-coumaric acid, twin and hesperidin were the predominant free phenolic compounds. Meanwhile, syringic acid, sinapic acid, caffeic acid and protocatechuic acid were the predominant bound phenolic acids. A positive correlation was observed between total phenolic content and antioxidant activity. The results indicated that most of the phenolic compounds in olive products were present in their free forms (75-90% of total phenolic content), while bound phenolic compounds were only a small proportion (10-25%) of total phenolic content. (C) 2010 Elsevier Ltd. All rights reserved.