Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity
Küçük Resim Yok
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Olive oil production is accompanied by the large quantities of waste products rich in bioactive compounds, i.e. polyphenols. This paper deals with analysis of a new olive oil by-product derived from the improved two-phase centrifugal process technology that allows separation of husk from the olive fruit pulp, and generates the so-called pâté. The scope of this research was chemical characterization of such newly obtained by-products (pâtés) from two different olive cultivars (Frantoio and Ascolana tenera) with assessment of their biological activities (antioxidant and enzyme inhibitory effects). Phenolic compounds were analysed via liquid chromatography (LC) coupled to triple-quadrupole mass spectrometry (QQQ), whereas triacylglycerol (TAG) profile via matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF/MS). The results revealed a high content of hydroxytyrosol, verbascoside and oleuropein aglycon derivatives. Additionally, MALDI-TOF/MS analysis showed that pâté samples have a high percentage of triacylglycerols rich in oleic fatty acid. In general, the pâté from Frantoio exhibited stronger antioxidant ability than Ascolana tenera pâté. However, the pâté from Ascolana tenera was more active on inhibition of tyrosinase and amylase when compared with Frantoio. These results confirmed the high potential of pâté as a functional ingredient for different food matrices with the aim to increase their health benefits. © 2020 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Biological abilities, Olive oil by-product, Phenolic compounds, Pâté, TAG
Kaynak
LWT
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
125
