Optimization of the extraction of phenolic compounds from olive pomace using response surface methodology 1

• Published in: Revista Ceres Vol. 67; no. 3; pp. 181 - 190
• Main Authors: BÖhmer-Maas, Bruna Wendt, Otero, Deborah Murowaniecki, Zambiazi, Rui Carlos, Aranha, Bianca Camargo
• Format: Journal Article
• Language: English
• Published: Vicosa Universidade Federal de Viçosa-UFV, Revista Ceres 01-05-2020
• Subjects: Acids; Antioxidants; Capillary pressure; Drying; Experiments; Food industries wastewaters; Food waste; Gas pressure; Methods; Olive oil; Optimization; Organic matter; Phenolic compounds; Phenols; Response surface methodology; Salts; Temperature; Variables; Wastewater; United States > US; Germany
• ISSN: 0034-737X; 2177-3491
• DOI: 10.1590/0034-737X202067030003

The highest individual phenol sum (IPS) was in the extract with 80% methanol, 45 °C and 180 minutes (extract 6). [...]it is possible to conclude that the RSM was an interesting tool to measure the best conditions for extraction of phenolic compounds from olive pomace. [...]the olive mill waste water produced in this system are mostly made up of water (83 to 94%), organic matter (4 to 16%) and mineral salts (0.4 to 2.5%) (Alú'datt et al., 2010). [...]the objective of this study was to optimize the extraction of phenolic compounds from olive pomace obtained in the two-phase extraction process using methanolic extracts. For separation, a gradient was used: 0-2 min, 10% B; 2-15 min, 10-75% B; 15-18 min, 90% B; 18-21 min 90% B; 21-23 min, 10% B, 23-30 min, 10% B, 0.2 mL.min-1 flow and the column temperature was set at 40 °C. The mass spectrometer was operated in the ESI negative modes with spectra acquired over a mass range of m/z 50 to 1200, with capillary voltage at 3.5 kV, nebulization gas pressure (N2) of 2 bar, drying gas at 8 L min"1, source temperature 180 °C, RF collision of 150 Vpp; transfer 70 mS and prepulse storage of 5