Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models

• Published in: Molecules (Basel, Switzerland) Vol. 23; no. 8; p. 2070
• Main Authors: Vitali Čepo, Dubravka, Radić, Kristina, Jurmanović, Sanja, Jug, Mario, Grdić Rajković, Marija, Pedisić, Sandra, Moslavac, Tihomir, Albahari, Petra
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 18-08-2018; MDPI
• Subjects: antioxidant activity; Antioxidants; Antioxidants - analysis; Antioxidants - chemistry; Antioxidants - pharmacology; Biological models (mathematics); Chemical composition; Chromatography, High Pressure Liquid; cyclodextrin encapsulation; Cyclodextrins; Dietary Supplements; Encapsulation; Environmental impact; Food; Food Analysis; Food science; Formulations; Free radicals; Functional foods & nutraceuticals; Gene expression; inhibition of DNA scission; Lipid Peroxidation - drug effects; liposome model; meat model; Model testing; Natural & organic foods; Oils & fats; Olea - chemistry; Olive oil; Olive Oil - analysis; Olive Oil - chemistry; olive pomace; Organic chemistry; Oxidative stress; Phenolic compounds; Phenols; Phenols - analysis; Phosphatidylethanolamines - chemistry; Physical properties; Physiology; Phytochemicals - chemistry; Plant Extracts - analysis; Plant Extracts - chemistry; Plant Extracts - pharmacology; Plant Oils - analysis; Plant Oils - chemistry; Polyphenols; Product development; Spectrometry, Mass, Electrospray Ionization; Tandem Mass Spectrometry; Ultrasound; Vegetable oils; Vitamin E; β-carotene linoleate model; β-Cyclodextrin; Croatia; olive pomace; β-carotene linoleate model; liposome model; inhibition of DNA scission; cyclodextrin encapsulation; meat model; antioxidant activity
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules23082070

Waste remaining after the production of olive oil (olive pomace) is known to contain significant amounts of phenolic compounds that exert different types of biological activities, primarily acting as antioxidants. In this work, a sustainable approach that combines ultrasound-assisted extraction with food-grade solvents and encapsulation with different types of cyclodextrins was used to prepare olive pomace-based polyphenol rich extracts that were tested as antioxidants in various chemical, food, and biological model systems. Encapsulation with cyclodextrins had a significant positive impact on the chemical composition of obtained extracts and it positively affected their antioxidant activity. Observed effects can be explained by an increased content of polyphenols in the formulations, specific physical properties of encapsulated compounds improving their antioxidant activity in complex food/physiological environment, and enhanced interaction with natural substrates. Depending on the applied model, the tested samples showed significant antioxidant protection in the concentration range 0.1⁻3%. Among the investigated cyclodextrins, hydroxypropyl-β-cyclodextrin and randomly methylated-β-cyclodextrin encapsulated extracts showed particularly good antioxidant activity and were especially potent in oil-in-water emulsion systems (1242 mg/g and 1422 mg/g of Trolox equivalents, respectively), showing significantly higher antioxidant activity than Trolox (reference antioxidant). In other models, they provided antioxidant protection comparable to commonly used synthetic antioxidants at concentration levels of 2⁻3%.