Clarification of high-added value products from olive mill wastewater

Galanakis, Charis M.; Tornberg, Eva; Gekas, Vassilis

doi:10.1016/j.jfoodeng.2010.02.018

Cited by 216 publications

(62 citation statements)

References 28 publications

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“…Ethanol (50 %) has been reported to be one of the most commonly used solvents for extracting polyphenolic compounds from plant materials (Durling et al 2007) because a wide range of plant phenolics are soluble in this mixture. Ethanolic extracts are more acceptable for human consumption studies, as ethanol is cheap, reusable and nontoxic, and its corresponding extracts can be utilised directly in beverages, foods and cosmetics (Alothman et al 2009;Galanakis et al 2010a). However, the basic problem with hydro-ethanolic mixtures is that they co-extract other extractable matter (i.e.…”

Section: Resultsmentioning

confidence: 99%

“…The high TPC from water may be a result of abundance of phenolic acids. Phenolic acids have been reported to be preferably soluble in water than other solvents, as they have a lower activity coefficient in water (Galanakis et al 2010a). Water is a universal solvent for herbal teas and medicinal plant concoctions, as it is nontoxic, is cheap and is usually easily accessible.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions

et al. 2015

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The objective of the study was to determine and compare the effect of several solvents namely hot water, 50 % methanol, ethanol, 50 % ethanol, acetone, 50 % acetone and ethyl acetate on phenolic composition and free radical scavenging activity in black tea and selected herbal infusions from Zimbabwe and Brazil. For the black tea, made from Camellia sinensis, Quickbrew™ was used. Zimbabwean herbal infusions used were Lippia javanica and Ficus sycamore while those from Brazil were Syzygium j a m b o l a n u m , C u p h e a c a r t h a g e n e n s i s a n d I l e x paraguariensis. Total phenolic content and free radical scavenging activity were determined using Folin-Ciocalteu and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. IC 50 values for each solvent were calculated and used to interpret radical scavenging activity. Aqueous organic solvents extracted higher quantities of phenolic compounds than in their absolute organic nature. Acetone (50 %) extracted a higher total phenolic content (TPC) in C. sinensis, L. javanica and I. paraguariensis. Hot water extracted the highest TPC in F. sycamore and S. jambolanum while 50 % ethanol was highest in C. carthagenensis. Free radical scavenging activity (FRSA) was not necessarily in the same order as TPC, indicating that high TPC does not always mean high FRSA and vice versa. The highest FRSA for S. jambolanum and C. carthagenensis extracts was in 50 % ethanol, F. sycamore in 50 % methanol, and I. paraguariensis, C. sinensis and L. javanica extracts in 50 % acetone. Ethyl acetate recorded the lowest TPC and FRSA in all plant samples analysed. Generally, solvent used affected TPC and free radical scavenging activity. Organic solvents may need to be separated from phenolics after extraction, as some of them namely acetone, methanol and ethyl acetate can be toxic to humans. Water and ethanol are the least toxic solvents which may need no further separation from extracts.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions

et al. 2015

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“…Antioxidant capacity was determined by following two different activities: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing-antioxidant power (FRAP). DPPH radical scavenging activity of the wines and the corresponding fractions was performed according to the method described by Kulisic et al (2004) and the protocol given by Galanakis et al (2010a). 100 µl of several dilutions of each extract (1 : 5, 1 : 10, 1 : 20, 1 : 30, and 1 : 40) were vigorously mixed with 1.5 ml methanolic solution of DPPH radical (32 mg/l) in 2-ml plastic tubes.…”

Section: Preparation Of Wine Fractionsmentioning

confidence: 99%

Phenolic content and antioxidant capacity of Cypriot wines

Galanakis¹,

Kotanidis²,

Dianellou³

et al. 2015

Czech J. Food Sci.

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Galanakis Ch.M., Kotanidis A., Dianellou M., Gekas V. (2015): Phenolic content and antioxidant capacity of Cypriot wines. Czech J. Food Sci., 33: 126-136.We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free and 1-kDa permeate) were also isolated from Cypriot wines with an ultimate goal of investigating their role in the overall antioxidant capacity of wines. The results indicated that Maratheftiko and Lefkada cultivars had higher concentrations of o-diphenols, hydroxycinnamic acid derivatives, flavonols and anthocyanins compared to other Cypriot cultivars like Ofthalmo, Mavro, and Giannoudi. The higher concentrations of phenols did not always correspond to a higher antioxidant capacity, probably due to the antagonistic action observed between hydroxycinnamic acid derivatives, flavonols, and anthocyanins. The latest interactions restricted the release of flavonols' advanced antiradical activity in wines.

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“…Nanofiltration (NF) processes have been considered by most of the authors to recover and concentrate high added value compounds from olive oil production wastewaters. In order to improve the performance of the NF process, a pretreatment with UF has also been proposed (Galanakis et al 2010;Paraskeva et al 2007). However, the number of studies on the treatment of fermentation brine wastewater by membrane technology is very limited.…”

Section: Introductionmentioning

confidence: 99%