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Pregled bibliografske jedinice broj: 1055162

Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity

Peršurić, Željka; Saftić Martinović, Lara; Zengin, Gokhan; Šarolić, Mladenka; Kraljević Pavelić, Sandra
Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity // Lebensmittel-wissenschaft und-technologie-food science and technology, 125 (2020), 109225, 28 doi:10.1016/j.lwt.2020.109225 (međunarodna recenzija, članak, znanstveni)

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Naslov
Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity

Autori
Peršurić, Željka ; Saftić Martinović, Lara ; Zengin, Gokhan ; Šarolić, Mladenka ; Kraljević Pavelić, Sandra

Izvornik
Lebensmittel-wissenschaft und-technologie-food science and technology (0023-6438) 125 (2020); 109225, 28

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Olive oil by-product ; Pâté ; Phenolic compounds ; Biological abilities ; TAG

Sažetak
Olive oil production is accompanied by the large quantities of waste products rich in bioactive compounds, i.e. polyphenols. This paper deals with analysis of a new olive oil by-product derived from the improved two-phase centrifugal process technology that allows separation of husk from the olive fruit pulp, and generates the so-called pâté. The scope of this research was chemical characterization of such newly obtained by-products (pâtés) from two different olive cultivars (Frantoio and Ascolana tenera) with assessment of their biological activities (antioxidant and enzyme inhibitory effects). Phenolic compounds were analysed via liquid chromatography (LC) coupled to triple-quadrupole mass spectrometry (QQQ), whereas triacylglycerol (TAG) profile via matrix-assisted laser desorption/ionization mass spectrometry (MALDI- TOF/MS). The results revealed a high content of hydroxytyrosol, verbascoside and oleuropein aglycon derivatives. Additionally, MALDI-TOF/MS analysis showed that pâté samples have a high percentage of triacylglycerols rich in oleic fatty acid. In general, the pâté from Frantoio exhibited stronger antioxidant ability than Ascolana tenera pâté. However, the pâté from Ascolana tenera was more active on inhibition of tyrosinase and amylase when compared with Frantoio. These results confirmed the high potential of pâté as a functional ingredient for different food matrices with the aim to increase their health benefits.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)



POVEZANOST RADA

Projekti:
uniri-biomed-18-133
KK.01.1.1.01.0002 - Bioprospecting Jadranskog mora (Jerković, Igor; Dragović-Uzelac, Verica; Šantek, Božidar; Čož-Rakovac, Rozelinda; Kraljević Pavelić, Sandra; Jokić, Stela, EK ) ( CroRIS)

Ustanove:
Veleučilište "Marko Marulić", Knin,
Sveučilište u Rijeci - Odjel za biotehnologiju

Profili:

Avatar Url Sandra Kraljević Pavelić (autor)

Avatar Url Željka Peršurić (autor)

Avatar Url Lara Saftić Martinović (autor)

Avatar Url Mladenka Šarolić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Peršurić, Željka; Saftić Martinović, Lara; Zengin, Gokhan; Šarolić, Mladenka; Kraljević Pavelić, Sandra
Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity // Lebensmittel-wissenschaft und-technologie-food science and technology, 125 (2020), 109225, 28 doi:10.1016/j.lwt.2020.109225 (međunarodna recenzija, članak, znanstveni)
Peršurić, Ž., Saftić Martinović, L., Zengin, G., Šarolić, M. & Kraljević Pavelić, S. (2020) Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity. Lebensmittel-wissenschaft und-technologie-food science and technology, 125, 109225, 28 doi:10.1016/j.lwt.2020.109225.
@article{article, author = {Per\v{s}uri\'{c}, \v{Z}eljka and Safti\'{c} Martinovi\'{c}, Lara and Zengin, Gokhan and \v{S}aroli\'{c}, Mladenka and Kraljevi\'{c} Paveli\'{c}, Sandra}, year = {2020}, pages = {28}, DOI = {10.1016/j.lwt.2020.109225}, chapter = {109225}, keywords = {Olive oil by-product, P\^{a}t\'{e}, Phenolic compounds, Biological abilities, TAG}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2020.109225}, volume = {125}, issn = {0023-6438}, title = {Characterization of phenolic and triacylglycerol compounds in the olive oil by-product p\^{a}t\'{e} and assay of its antioxidant and enzyme inhibition activity}, keyword = {Olive oil by-product, P\^{a}t\'{e}, Phenolic compounds, Biological abilities, TAG}, chapternumber = {109225} }
@article{article, author = {Per\v{s}uri\'{c}, \v{Z}eljka and Safti\'{c} Martinovi\'{c}, Lara and Zengin, Gokhan and \v{S}aroli\'{c}, Mladenka and Kraljevi\'{c} Paveli\'{c}, Sandra}, year = {2020}, pages = {28}, DOI = {10.1016/j.lwt.2020.109225}, chapter = {109225}, keywords = {Olive oil by-product, P\^{a}t\'{e}, Phenolic compounds, Biological abilities, TAG}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2020.109225}, volume = {125}, issn = {0023-6438}, title = {Characterization of phenolic and triacylglycerol compounds in the olive oil by-product p\^{a}t\'{e} and assay of its antioxidant and enzyme inhibition activity}, keyword = {Olive oil by-product, P\^{a}t\'{e}, Phenolic compounds, Biological abilities, TAG}, chapternumber = {109225} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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