engleski

Food-compatible method for stabilization of olive pomace polyphenols

Wastes from the olive oil production represent a serious environmental issue due to their heavy load of phenolic compounds. Many positive pharmacological effects of olive polyphenols are reported and olive pomace has been recognized as their potential source. However, raw olive pomace extract (OPE) is characterized with poor technological properties and cannot be used as functional food ingredient. Addition of encapsulation agents, such as cyclodextrins (CDs) to extraction solvents, represents novel functional food formulation providing more stable extracts. Stability study was conducted in order to select CD which stabilize crude OPE the most during storage. The effects of temperature and daylight were studied by monitoring: 1) total phenolic content ; 2) antiradical potential ; 3) the amount of hydroxytyrosol (HTS) and tyrosol (TS) determined with HPLC-FLD. The study revealed that daylight had no effect on crude OPE stability. Among CDs, randomly methylated β-CD (RAMEB) and hydroxypropyl β-CD (HPB) showed the greatest protection effect at all studied storage conditions regarding TPC and antiradical potential. The amount of HTS and TS increased in extracts containing those two CDs when stored at 60 °C for 45 days.

olive waste, olive pomace polyphenols, cyclodextrins, stability study

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