Artículos de revistas
Preliminary investigation of different drying systems to preserve hydroxytyrosol and its derivatives in olive oil filter cake pressurized liquid extracts
Fecha
2021Registro en:
Foods 2021, 10, 1407
10.3390/foods10061407
Autor
López Salas, Lucía
Cea, Inés
Borrás Linares, Isabel
Emanuelli, Tatiana
Robert Canales, Paz Soledad
Segura Carretero, Antonio
Lozano Sánchez, Jesús
Institución
Resumen
Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its
byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special
attention due to their health benefits recognized by The European Food Safety Authority (EFSA).
In the present research, the presence of these compounds in the filter cake byproduct was studied
by combining pressurized liquid extraction (PLE) and high-performance liquid chromatography
coupled to time-of-flight mass spectrometry (HPLC-TOF-MS). The applied optimum extraction
parameters were 1500 psi, 120 C and aqueous ethanol (50:50, v/v). The influence of different drying
methods (vacuum-, freeze- and spray-drying) in the recovery of phenolic compounds was also
evaluated. A total of 16 compounds from EVOO were identified in the extracts, 3 of them being
hydroxytyrosol-related compounds, 6 substances of oleoside and elenolic acid derivatives, together
with 6 secoiridoids and 1 lignan. The results highlighted the great number of phenolic compounds
recovered from filter cake with these techniques, being even higher than the reported content in
EVOO and other byproducts. The combination of PLE and freeze-drying resulted in being the best
procedure for the recovery of phenolic compounds from filter cake byproduct.