engleski

Impact of cyclodextrin encapsulation on biological activity of olive pomace extracts

Olive pomace extracts have the polyphenolic composition similar to olive oil, and therefore have a high potential as a raw material for the development of nutraceuticals and food supplements. In the framework of this research, olive pomace extracts have been prepared by previously optimized microwave extraction with or without the addition of cyclodextrins (native sample). Cyclodextrins (hydroxypropyl-β (HPβCD) and randomly methylated (RAMEB)) were used for improving the polyphenols yield, organoleptic characteristics, and stability of obtained extracts. The aim of this study was to investigate the effect of cyclodextrin encapsulation on the biological activity of olive pomace. For this purpose, samples were subjected to simulation of in vitro gastrointestinal digestion with dialysis membranes. Antioxidant activity of soluble and dialyzable fractions of extracts were investigated using the Folin-Ciocalteu and TEAC methods as well as on the model of scission of plasmid DNA. The results indicate that the presence of cyclodextrins in the extracts has a positive effect on antioxidative potential of soluble fractions of the sample, but reduces the biological activity of dialyzable fractions, probably due to the aggregation of the encapsulated complex. DNA scission model shows that cyclodextrins significantly reinforce the protective effects of native extract ; EC50 values were reduced from 81 mg/L at the native sample to 51 mg/L at the sample with the HPβCD, i.e. on 63 mg/L at the sample with RAMEB. Based on the conducted research we conclude that olive pomace polyphenol encapsulation with cyclodextrins have significant positive effects on some aspects of the biological activity of obtained extracts.

olive pomace, antioxidant activity, encapsulation, cyclodextrin, in vitro bioavailability

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