Naslov
Food-compatible method for stabilization of olive pomace polyphenols

Autori
Radić, Kristina ; Jurmanović, Sanja ; Teskera, Martina ; Matak, Andrea ; Medić, Ante ; Jug, Mario ; Vitali Čepo, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, D. - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 72-72

ISBN
978-953-7005-49-8

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
olive waste, olive pomace polyphenols, cyclodextrins, stability study

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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