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

Download

index.pdf

Date

2022-12-01

Author

Attard, Karen
Öztop, Halil Mecit
Lia, Frederick

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

154
views

56
downloads

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

Suggestions

OpenMETU
Core

COMPARISON OF DIFFERENT ANTIOXIDANT ASSAYS FOR ESTIMATION OF ANTIOXIDANT POTENTIAL OF SELECTED FRUIT JUICE WASTE MATERIALS Gülenç, Barış Ege; Bayındırlı, Alev; Department of Food Engineering (2022-2-11) Fruit juice industry waste utilization includes several options that one of them extraction of bioactive compounds exhibiting antioxidant effect. In this study, ultrasound assisted extraction was applied to dried apple, sour cherry and grape pomaces by using ethanol, 50% aqueous ethanol and water solvents. For antioxidant capacity estimation of the extracts, DPPH•, ABTS•+, CUPRAC and FRAP assays were applied. The highest total phenolic contents were obtained for sour cherry and grape pomace 50% aqueous eth...
The effects of hydrogen peroxide, gallic acid and resveratrol on growth and catalase production of aspergillus fumigatus Doğan, Tunca; Ögel, Zümrüt Begüm; Department of Food Engineering (2008) The aim of this study was to analyze the effect of hydrogen peroxide and selected phenolic compounds on growth and catalase production of Aspergillus fumigatus. As a result of growing A. fumigatus at different temperatures it was observed that, growth and catalase production of this species were highest at 37 °C. Catalase production was highest in the presence of 1 mM H2O2, yielding a significant 3 fold increase with respect to the control. Biomass was also increased by 1,44 fold with respect to the control...
Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes Karizaki, Vahid Mohammadpour; Şahin, Serpil; Şümnü, Servet Gülüm; Mosavian, Mohammad Taghi Hamed; Luca, Alexandru (2013-12-01) The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried potatoes treated with UAOD was also compared with the ones treated with osmotic dehydration (OD). Potato slabs (40 x 40 x 7 mm) were pretreated with different osm...
Investigation of amino acid modifications derived from lipid oxidation in foods Karademir, Yeşi; Öztop, Halil Mecit; Department of Food Engineering (2019) This study aimed to investigate lipid derived amino acid modifications in foods. When the revealed carbonyl pool resulted from the repeated use of frying oils and high absorption rates of the oil during frying are taken into consideration, deep-fat fried foods have a significant potential to investigate this type of reactions. In the first part, effect of heating time of the frying oil on amino acid modifications in potato chips and model doughs was investigated. 2,4-decadienal, total free amino acid, decad...
The Production and characterization of microparticulated corn zein, and its applications on emulsions and bread-making Öztürk, Oğuz Kaan; Mert, Behiç; Department of Food Engineering (2014) The main objective of this study was to investigate the potential use of microfluidization as a milling process for corn zein, and its effects on emulsifying properties of zein emulsions, and on rheological and textural properties of gluten-free bread formulations. Also, the effects of microfluidization were tried to improved with alkaline treatment. In the first part of the study, microstructural properties of zein slurries were evaluated by SEM analysis. In the second part of the study, rheological proper...

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.