Phenolic profile and antioxidant activities of olive mill wastewater
Phenolic profile and antioxidant activities of olive mill wastewater
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DOI：
10.1016/j.foodchem.2011.11.013
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发表时间：
2012-05-01
期刊：
影响因子：
8.8
通讯作者：
Hafidi, Abdellatif
中科院分区：
文献类型：
--
作者：
El-Abbassi, Abdelilah;Kiai, Hajar;Hafidi, Abdellatif
橄榄树在摩洛哥农业经济中发挥着重要作用，提供就业和出口收入。然而，橄榄油工业产生大量废物和废水。这些污染性副产品的处置是一个需要适当解决的重大环境问题。一方面，橄榄厂废水的植物毒性和抗菌作用主要是由于其酚类含量。多酚的亲水特性导致大部分天然酚在橄榄加工过程中被分离到水相中。另一方面，含有橄榄油的饮食所带来的健康益处归因于其丰富的酚类化合物，这些酚类化合物作为天然抗氧化剂，被认为有助于预防心脏病和癌症。橄榄厂废水（OMW）样品进行了分析，在其酚类成分和抗氧化活性。总酚含量，黄酮，黄烷醇，原花青素进行了测定。酚类提取物和微滤样品的抗氧化和自由基清除活性进行了评估，使用不同的测试（铁（II）螯合活性，总抗氧化能力，DPPH分析和脂质过氧化试验）。所得结果揭示了OMW具有相当大的抗氧化能力，可以被认为是与食品工业中常用的一些合成抗氧化剂相当的高附加值强力天然抗氧化剂的廉价潜在来源。(C)2011爱思唯尔有限公司版权所有。
Olive trees play an important role in the Moroccan agro-economy, providing both employment and export revenue. However, the olive oil industry generates large amounts of wastes and wastewaters. The disposal of these polluting by-products is a significant environmental problem that needs an adequate solution. On one hand, the phytotoxic and antimicrobial effects of olive mill wastewaters are mainly due to their phenolic content. The hydrophilic character of the polyphenols results in the major proportion of natural phenols being separated into the water phase during the olive processing. On other hand, the health benefits arising from a diet containing olive oil have been attributed to its richness in phenolic compounds that act as natural antioxidants and are thought to contribute to the prevention of heart diseases and cancers. Olive mill wastewater (OMW) samples have been analysed in terms of their phenolic constituents and antioxidant activities. The total phenolic content, flavonoids, flavanols, and proanthocyanidins were determined. The antioxidant and radical scavenging activity of phenolic extracts and microfiltred samples was evaluated using different tests (iron(II) chelating activity, total antioxidant capacity, DPPH assays and lipid peroxidation test). The obtained results reveal the considerable antioxidant capacity of the OMW, that can be considered as an inexpensive potential source of high added value powerful natural antioxidants comparable to some synthetic antioxidants commonly used in the food industry. (C) 2011 Elsevier Ltd. All rights reserved.