Enhancement of polyphenols in olive oil by contact with fermented olive mill wastewater by Lactobacillus plantarum

作者: Faten Kachouri , Moktar Hamdi

DOI: 10.1016/S0032-9592(03)00189-4

关键词: PolyphenolFood scienceLactobacillus plantarumChemistryDepolymerizationWastewaterTyrosolOlive oilFermentationOleuropein

摘要: Abstract The effect of olive mill wastewater (OMW) phenolic compounds with low and high molecular weight depolymerisation by Lactobacillus plantarum on the transport phenolics from OMW to oil was studied. Incubation samples fermented L. caused polyphenols decrease in increase multiple biological effects. lower total content 845 mg/l comparison control 1247 resulted depolymerization plantarum. Fermentation induced reductive which are more soluble oil. simple mixed higher (703 mg/l) than an (112 mg/l). Simple increased when added OMW, especially for oleuropein, p-hydroxyphenylacetic, vanillic ferulic acids tyrosol.

参考文章(21)
Lamia Ayed, Moktar Hamdi, Culture conditions of tannase production by Lactobacillus plantarum Biotechnology Letters. ,vol. 24, pp. 1763- 1765 ,(2002) , 10.1023/A:1020696801584
Nicola Uccella, Olive biophenols: novel ethnic and technological approach Trends in Food Science and Technology. ,vol. 11, pp. 328- 339 ,(2000) , 10.1016/S0924-2244(01)00028-0
Dimitrios Boskou, Olive oil: chemistry and technology. Olive oil: chemistry and technology.. ,(2006)
Claude L. Léger, Najib Kadiri-Hassani, Bernard Descomps, Decreased superoxide anion production in cultured human promonocyte cells (THP-1) due to polyphenol mixtures from olive oil processing wastewaters. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 5061- 5067 ,(2000) , 10.1021/JF991349C
T. Swain, W. E. Hillis, The phenolic constituents ofPrunus domestica. I.—The quantitative analysis of phenolic constituents Journal of the Science of Food and Agriculture. ,vol. 10, pp. 63- 68 ,(1959) , 10.1002/JSFA.2740100110
Francesco Visioli, Annalisa Romani, Nadia Mulinacci, Simona Zarini, Davide Conte, Franco F. Vincieri, Claudio Galli, Antioxidant and other biological activities of olive mill waste waters. Journal of Agricultural and Food Chemistry. ,vol. 47, pp. 3397- 3401 ,(1999) , 10.1021/JF9900534
Ayed Lamia, Hamdi Moktar, Fermentative decolorization of olive mill wastewater by Lactobacillus plantarum Process Biochemistry. ,vol. 39, pp. 59- 65 ,(2003) , 10.1016/S0032-9592(02)00314-X
R. Capasso, G. Cristinzio, A. Evidente, F. Scognamiglio, Isolation, spectroscopy and selective phytotoxic effects of polyphenols from vegetable waste waters Phytochemistry. ,vol. 31, pp. 4125- 4128 ,(1992) , 10.1016/0031-9422(92)80426-F