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Pregled bibliografske jedinice broj: 893406

Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction

Albahari, Petra; Jug, Mario; Radić, Kristina; Jurmanović, Sanja; Brnčić, Mladen; Rimac Brnčić, Suzana; Vitali Čepo, Dubravka
Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction // Lebensmittel-wissenschaft und-technologie-food science and technology, 92 (2018), 22-31 doi:10.1016/j.lwt.2018.02.011 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 893406 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction

Autori
Albahari, Petra ; Jug, Mario ; Radić, Kristina ; Jurmanović, Sanja ; Brnčić, Mladen ; Rimac Brnčić, Suzana ; Vitali Čepo, Dubravka

Izvornik
Lebensmittel-wissenschaft und-technologie-food science and technology (0023-6438) 92 (2018); 22-31

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

Ključne riječi
olive pomace ; ultrasound assisted extraction ; cyclodextrin ; tyrosol ; hydroxytyrosol ; oleuropein

Sažetak
Cyclodextrin enhanced pulsed ultrasound assisted extraction (UAE) procedure was developed for obtaining olive pomace (OP) extract rich in bioactive polyphenols, principally oleuropein, tyrosol, and hydroxytyrosol. 20-minute extraction using 12 mm probe at 100% output intensity was selected as optimal for the extraction of OP polyphenols using 60% EtOH at 1:40 solvent to solid ratio. Addition of cyclodextrins (CDs) to extraction solvent (especially randomly-methylated beta CD and hydroxypropyl-beta-CD) improved extraction yields and stability and the appearance (colour and particle size distribution) of obtained extracts was also significantly affected. Extracts obtained under optimized conditions contained 886.46 mgkg-1 of hydroxytyrosol, 1117.02 mgkg-1 of tyrosol and 1744.37 mgkg-1 of oleuropein. In comparison to conventional solvent extraction, application of UAE resulted in significantly higher yields reduced extraction time and solvent consumption.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija



POVEZANOST RADA

Projekti:
HRZZ-UIP-2014-09-9143 - Održivi razvoj inovacije u hrani - valorizacija otpada masline (NutriOliWa) (Vitali Čepo, Dubravka, HRZZ - 2014-09) ( CroRIS)

Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
PLIVA HRVATSKA d.o.o.

Profili:

Avatar Url Suzana Rimac Brnčić (autor)

Avatar Url Dubravka Vitali Čepo (autor)

Avatar Url Mario Jug (autor)

Avatar Url Sanja Jurmanović (autor)

Avatar Url Mladen Brnčić (autor)

Avatar Url Kristina Radić (autor)

Poveznice na cjeloviti tekst rada:

doi

Citiraj ovu publikaciju:

Albahari, Petra; Jug, Mario; Radić, Kristina; Jurmanović, Sanja; Brnčić, Mladen; Rimac Brnčić, Suzana; Vitali Čepo, Dubravka
Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction // Lebensmittel-wissenschaft und-technologie-food science and technology, 92 (2018), 22-31 doi:10.1016/j.lwt.2018.02.011 (međunarodna recenzija, članak, znanstveni)
Albahari, P., Jug, M., Radić, K., Jurmanović, S., Brnčić, M., Rimac Brnčić, S. & Vitali Čepo, D. (2018) Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction. Lebensmittel-wissenschaft und-technologie-food science and technology, 92, 22-31 doi:10.1016/j.lwt.2018.02.011.
@article{article, author = {Albahari, Petra and Jug, Mario and Radi\'{c}, Kristina and Jurmanovi\'{c}, Sanja and Brn\v{c}i\'{c}, Mladen and Rimac Brn\v{c}i\'{c}, Suzana and Vitali \v{C}epo, Dubravka}, year = {2018}, pages = {22-31}, DOI = {10.1016/j.lwt.2018.02.011}, keywords = {olive pomace, ultrasound assisted extraction, cyclodextrin, tyrosol, hydroxytyrosol, oleuropein}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2018.02.011}, volume = {92}, issn = {0023-6438}, title = {Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction}, keyword = {olive pomace, ultrasound assisted extraction, cyclodextrin, tyrosol, hydroxytyrosol, oleuropein} }
@article{article, author = {Albahari, Petra and Jug, Mario and Radi\'{c}, Kristina and Jurmanovi\'{c}, Sanja and Brn\v{c}i\'{c}, Mladen and Rimac Brn\v{c}i\'{c}, Suzana and Vitali \v{C}epo, Dubravka}, year = {2018}, pages = {22-31}, DOI = {10.1016/j.lwt.2018.02.011}, keywords = {olive pomace, ultrasound assisted extraction, cyclodextrin, tyrosol, hydroxytyrosol, oleuropein}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2018.02.011}, volume = {92}, issn = {0023-6438}, title = {Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction}, keyword = {olive pomace, ultrasound assisted extraction, cyclodextrin, tyrosol, hydroxytyrosol, oleuropein} }

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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