The Effect of Hydrolysis on the Antioxidant Activity of Olive Mill Waste

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2022-12-01

Author

Attard, Karen
Öztop, Halil Mecit
Lia, Frederick

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This study presents the effect of hydrolysis on the antioxidant activity of olive mill waste. The olive pomace samples were collected at different stages of maturity and were investigated for their phenolic content and antioxidant activity. Three different extraction procedures were employed, including methanolic maceration extraction and two hydrolysed procedures using 6 M HCL for acid hydrolysis and 10 M NaOH for alkaline hydrolysis. The total phenolic, flavonoid and ortho-diphenolic content, metal ion reducing activity, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-Diphenyl-1-picrylhydrazyl Radical Scavenging, hydrogen peroxide and superoxide scavenging activity assays were determined for the different extracts. In this study, cultivar and maturation of olives was one of the factors that affected the phenolic content in the olive pomace samples. Results show that alkaline hydrolysis had the highest antioxidant activity with respect to total phenolic content, 2,2-Diphenyl-1-picrylhydrazyl scavenging activity, metal ion reducing activity and superoxide scavenging activity, whereas acid hydrolysis had the highest 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity. The correlation analysis carried out on the different phenolic classes revealed that the total phenolic, flavonoid and ortho-diphenolic content were correlated with metal ion reducing activity and Radical Scavenging activity.

Subject Keywords

antioxidants, hydrolysis, olive pomace, phenolic content

URI

https://hdl.handle.net/11511/101786

Journal

Applied Sciences (Switzerland)

DOI

https://doi.org/10.3390/app122312187

Collections

Department of Food Engineering, Article

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Citation Formats

K. Attard, H. M. Öztop, and F. Lia, “The Effect of Hydrolysis on the Antioxidant Activity of Olive Mill Waste,” Applied Sciences (Switzerland), vol. 12, no. 23, pp. 0–0, 2022, Accessed: 00, 2023. [Online]. Available: https://hdl.handle.net/11511/101786.