Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient

• Tipo: Artigo em Revista Científica Internacional
• Data: 2021

Autores

Nunes, MA (Autor) Outra; Palmeira, JD (Autor) Outra; Melo, D (Autor) Outra; Machado, S (Autor) Outra; Lobo, JC (Autor) Outra; Costa, ASG (Autor) Outra; Alves, RC (Autor) Outra; Helena Sousa (Autor) FFUP; Beatriz B P P Oliveira (Autor) FFUP

Revista

Título: Pharmaceuticals

Vol. 14

Página Final: 913

ISSN: 1424-8247

Editora: MDPI

Indexação

ISI Web of Knowledge - 31 Citações

Scopus - 32 Citações

Outras Informações

ID Authenticus: P-00V-CNC

DOI: 10.3390/ph14090913

Abstract (EN): Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against S. aureus, E. coli and C. albicans, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, alpha-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1-4% and 10-17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against C. albicans was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 14