Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability

Fotiadou, Renia; Lefas, Dimitrios; Vougiouklaki, Despina; Tsakni, Aliki; Houhoula, Dimitra; Stamatis, Haralambos

doi:10.3390/biom13071034

Cited by 5 publications

(12 citation statements)

References 41 publications

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“…Nowadays, this strategy is well known and can substitute the direct incorporation of preservatives in packaged foods. Antioxidant compounds that are present in plant-based extracts tackle the oxidation process prolonging the shelf-life of lipids and fats [ 59 ]. In this respect, the antioxidant activity of CHT/PVA and CHT/PVA/OPE films was explored using DPPH and ABTS scavenging assays.…”

Section: Resultsmentioning

confidence: 99%

Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films

Fotiadou,

Fragkaki,

Pettas

et al. 2024

IJMS

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Bioactive compounds that can be recovered by the solid wastes of the olive oil sector, such as polyphenols, are known for their significant antioxidant and antimicrobial activities with potential application in nutraceutical, cosmetic, and food industries. Given that industrial demands are growing, and the polyphenol market value is ever increasing, a systematic study on the recovery of natural antioxidant compounds from olive pomace using ultrasound-assisted extraction (UAE) was conducted. Single-factor parameters, i.e., the extraction solvent, time, and solid-to-liquid ratio, were investigated evaluating the total phenolic content (TPC) recovery and the antioxidant activity of the final extract. The acetone–water system (50% v/v, 20 min, 1:20 g mL−1) exhibited the highest total phenolic content recovery (168.8 ± 5.5 mg GAE per g of dry extract). The olive pomace extract (OPE) was further assessed for its antioxidant and antibacterial activities. In DPPH, ABTS, and CUPRAC, OPE exhibited an antioxidant capacity of 413.6 ± 1.9, 162.72 ± 3.36 and 384.9 ± 7.86 mg TE per g of dry extract, respectively. The antibacterial study showed that OPE attained a minimum inhibitory activity (MIC) of 2.5 mg mL−1 against E. coli and 10 mg mL−1 against B. subtilis. Hydroxytyrosol and tyrosol were identified as the major phenolic compounds of OPE. Furthermore, active chitosan–polyvinyl alcohol (CHT/PVA) films were prepared using different OPE loadings (0.01–0.1%, w/v). OPE-enriched films showed a dose-dependent antiradical scavenging activity reaching 85.7 ± 4.6% (ABTS) and inhibition growth up to 81% against B. subtilis compared to the control film. Increased UV light barrier ability was also observed for the films containing OPE. These results indicate that OPE is a valuable source of phenolic compounds with promising biological activities that can be exploited for developing multifunctional food packaging materials.

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Section: Resultsmentioning

confidence: 99%

Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films

Fotiadou,

Fragkaki,

Pettas

et al. 2024

IJMS

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“…For the Cuprac assay, a modified protocol according to Fotiadou et al, (2023) was followed due to the hydrophilic nature of the samples that we tested, using water as the solvent and a Trolox standard curve. The results were expressed as Trolox equivalents (µg Trolox/mg EPS) [36].…”

Section: Antioxidant Activity Testsmentioning

confidence: 99%

Exopolysaccharide Production in Submerged Fermentation of Pleurotus ostreatus under Red and Green Light

Bakratsas,

Tsoumanis,

Stamatis

et al. 2024

Fermentation

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Light controls the developmental, physiological, morphological, and metabolic responses of many fungi. Most fungi respond primarily to blue, red, and green light through their respective photoreceptors. In this study, a screening of different light wavelengths’ effects on submerged Pleurotus ostreatus cultivation in baffled flasks was conducted. P. ostreatus growth was not inhibited in all tested conditions, while an equal or higher protein content was observed in comparison with dark conditions. Red and green light favored exopolysaccharide (EPS) production while red and blue light favored intracellular polysaccharide (IPS) production. To focus on EPS production, the effect of red and green light wavelengths on the production of the polysaccharide via submerged cultivation of P. ostreatus LGAM 1123 was tested. Submerged cultivation using red light in baffled flasks resulted in EPS production of 4.1 ± 0.4 g/L and IPS content of 23.1 ± 1.4% of dry weight (dw), while green light resulted in EPS production of 4.1 ± 0.2 g/L and 44.8 ± 5.2% dw IPS content. Similar production levels were achieved in a 3.5 L bioreactor using red light. The EPS produced using red light revealed a polysaccharide with a higher antioxidant activity compared to the polysaccharides produced by green light. In addition, the analysis of the crude polysaccharides has shown differences in biochemical composition. The structural differences and β glucan’s existence in the crude polysaccharides were confirmed by FT-IR analysis. Overall, these polysaccharides could be used in the food industry as they can enhance the functional health-promoting, physicochemical, and sensory properties of food products.

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“…The fatty acid profile of SFO was evaluated by GC/MS analysis as described previously. [19] Fatty acids were converted to methyl esters through alkaline transesterification with methanolic potassium hydroxide solution according to the IUPAC standard method. [24] Analysis was performed in triplicate.…”

Section: Fatty Acid Composition Of Sfomentioning

confidence: 99%

“…POO and SFO were served as the acyl donors and reaction media, whereas the EA extract or commercial Htyr as the polyphenolic source (0.3%, w/w). The reactions were initiated by adding 1% (w/w) of the immobilized lipase as reported before [19] and incubated at 50 • C under orbital shaking and constant dark conditions.…”

Section: Enzymatic Modification Of Edible Oilsmentioning

confidence: 99%

“…[12][13][14][15][16][17] Up to now, lipophilic esters of ascorbic acid, Htyr, ethyl ferulate, homovanillyl alcohol, esculin, vanillyl alcohol, and naringin have been synthesized using bulk oils as acylating agents with encouraging effect on the storage stability of plant oils under oxidation conditions. [18][19][20][21][22] A disadvantage of this approach is that commercial polyphenols are used in these proof-of-concept studies as lipases' substrates, which increases the overall cost of the process.…”

Section: Introductionmentioning

confidence: 99%

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Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol‐rich extract

Fotiadou,

Vougiouklaki,

Houhoula

et al. 2024

Euro J Lipid Sci & Tech

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Oxidative degradation is a common issue of commercial edible oils that results in rancidity, downgrading the organoleptic characteristics of food matrices. The aim of this study was the enzymatic modification of common vegetable oils (pomace olive and sunflower oil) with polyphenolic extract to prepare functional oils enriched with bioactive phenolipids. Under that scope, an agro‐industrial effluent, olive mill wastewater, was used as source to recover phenolic compounds. The recovery of hydroxytyrosol and tyrosol reached up to 81.2% ± 0.3% and 98.3% ± 0.2%, respectively. Further, immobilized lipase was used to catalyze the one‐step acylation of these phenolic antioxidants into the oils with the aim of enhancing their stability under accelerated oxidation conditions. The optimum parameters of the bioconversion were found to be 0.1% (w/w) immobilized lipase, 24h of incubation at 50°C under orbital shaking reaching high conversion yields for both phenolic compounds (≥94%). The results also highlighted that the extract‐modified oils presented notable thermooxidative stability at 60°C for 28 days compared to the control and synthetic antioxidant‐enriched oils, as demonstrated by several analytical (conjugated dienes, thiobarbituric reactive substances), chromatographic (solid‐phase microextraction gas chromatography/mass spectroscopy), and spectroscopic (fluorescence, attenuated total reflectance) techniques, giving new insights regarding the preservation of edible oils.Practical Application: Htyr has recently gained much attention as an active ingredient of food matrices for industrial applications due to its high antioxidant/antiradical activity. A major drawback of Htyr exploitation is the high market price and its solubility. Meanwhile, several edible oils are prone to autooxidation during transport, stock management, and household storage. The proposed one‐step biocatalytic process aims to enhance the lipophilicity and bioactivity of Htyr in bulk oil systems, making the use of this potent antioxidant compound feasible. This approach shows promise in extending the shelf life of common oils and highlights the advantages of by‐product management. Moreover, these functional oils can be applied for the preparation of sauces, bakery products, food supplements, and so on, as the bioactive ingredients that are present in them can delay the oxidative cascade reactions and, thus, the spoilage of the products, whereas the whole process meets the requirements of circular economy and green chemistry.

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Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability

Cited by 5 publications

References 41 publications

Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films

Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films

Exopolysaccharide Production in Submerged Fermentation of Pleurotus ostreatus under Red and Green Light

Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol‐rich extract

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