The current interest in using olive biophenols to promote functional ingredients and antioxidant additives is increasing. These compounds can be obtained from olive fruit and olive-derived biomasses using different technologies. However, other components can be co-extracted. Therefore, the main objective of this study was to evaluate the effect on protein solubilization of several extraction technologies, which were applied to obtain olive biophenols from olive-derived biomasses. For this purpose, conventional (Soxhlet and water bath) and non-conventional technologies (ultrasound and microwave) have been evaluated using water as solvent. The total phenolic content was estimated using the Folin-Ciocalteu method and the protein content using the Dumas combustion method. Overall, the highest total phenolic content was obtained using the Soxhlet method, while microwave-assisted extraction at 100ºC led to the highest protein solubilization (closer to 60%).
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Evaluation of technologies for the co-extraction of phenolic compounds and proteinaceous material from olive-derived biomasses
Published: 14 October 2021 by MDPI in The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" session Novel Technologies and Future Food
Keywords: microwave-assisted extraction; olive biophenols; proteins; olive-derived biomasses