Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity

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dc.contributor.authorPeršuri
dc.contributor.authorSafti? Martinovi? L.
dc.contributor.authorZengin, Gökhan
dc.contributor.authorŠaroli? M.
dc.contributor.authorKraljevi? Paveli? S.
dc.date.accessioned2020-03-26T20:20:43Z
dc.date.available2020-03-26T20:20:43Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractOlive 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 Ltden_US
dc.description.sponsorshipEuropean Commission European Regional Development Fund: uniri-biomed-18-133en_US
dc.description.sponsorshipWe greatly appreciate the granted access to equipment owned by the University of Rijeka within the project “Research Infrastructure for Campus-based Laboratories at University of Rijeka”, financed by the European Regional Development Fund (ERDF) . We also acknowledge the University of Rijeka research support uniri-biomed-18-133 and Croatian Government and the European Union ( European Regional Development Fund—the Competitiveness and Cohesion Operational Programme - KK.01.1.1.01 ) for funding this research through project Bioprospecting of the Adriatic Sea ( KK.01.1.1.01.0002 ) granted to The Scientific Centre of Excellence for Marine Bioprospecting BioProCro.en_US
dc.identifier.doi10.1016/j.lwt.2020.109225en_US
dc.identifier.issn0023-6438en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2020.109225
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38654
dc.identifier.volume125en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBiological abilitiesen_US
dc.subjectOlive oil by-producten_US
dc.subjectPhenolic compoundsen_US
dc.subjectPâtéen_US
dc.subjectTAGen_US
dc.titleCharacterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activityen_US
dc.typeArticleen_US

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