Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts
Joint Authors
Salido, Sofía
Sánchez, Adolfo
Altarejos, Joaquín
van Beek, Teris A.
Pérez-Bonilla, Mercedes
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-13, 13 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-05-21
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
An investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out.
Four olive wood samples from different geographical origin, and harvesting time have been used for comparison purposes.
Among the fifty olive wood extracts obtained in this study, the most active ones were those prepared with ethyl acetate, either through direct extraction or by successive liquid-liquid partitioning procedures, the main components being the secoiridoids oleuropein and ligustroside.
An acid hydrolysis pretreatment of olive wood samples before extractions did not improve the results.
In the course of this study, two compounds were isolated from the ethanolic extracts of olive wood collected during the olives’ harvesting season and identified as (7′′R)-7′′-ethoxyoleuropein (1) and (7′′S)-7′′-ethoxyoleuropein (2).
American Psychological Association (APA)
Pérez-Bonilla, Mercedes& Salido, Sofía& Sánchez, Adolfo& van Beek, Teris A.& Altarejos, Joaquín. 2013. Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-13.
https://search.emarefa.net/detail/BIM-493185
Modern Language Association (MLA)
Pérez-Bonilla, Mercedes…[et al.]. Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts. International Journal of Food Science No. 2013 (2013), pp.1-13.
https://search.emarefa.net/detail/BIM-493185
American Medical Association (AMA)
Pérez-Bonilla, Mercedes& Salido, Sofía& Sánchez, Adolfo& van Beek, Teris A.& Altarejos, Joaquín. Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-13.
https://search.emarefa.net/detail/BIM-493185
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-493185