Chemical characterization and antioxidant properties of products and by-products from Olea europaea L.
作者： Gabriella Tamasi , Maria Camilla Baratto , Claudia Bonechi , Anastasiya Byelyakova , Alessio Pardini
DOI: 10.1002/FSN3.1142
关键词:
摘要: The products and by-products of Olea europaea L.: olive fruits (primary agricultural product), oils agro-industrial pomaces (agro-industrial processing by-product), leaves (agricultural practices are promising sources bioactive compounds. In the present study, qualitative quantitative analyses selected components in fruits, oils, were performed. Total polyphenol content antioxidant activity analyzed all samples (humid 2015: TPP, 26.0 ± 1.5-43.7 3.0 g(GAEq)/kg DW; TEAC/ABTS, 189.5 3.7-388.1 12.0 mmol(Trx)kg DW). Radical (DPPH) quenching potential was via photometric EPR methods, obtaining Vis/EPR signal ratio by 1.05 0.45 1.66 0.39 for pomaces, respectively. Through HPLC-UV HPLC-MS/MS techniques, oleuropein hydroxytyrosol, as well hydroxycinnamic acids flavonoids, identified quantified pomaces. main rutin, luteolin, chlorogenic acid. Cytotoxic assay on fibroblast cells revealed toxic effects extracts at highest tested concentrations (5%).
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