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Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization

2024Journal article Open access
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dc.contributor.authorPaié-Ribeiro, Jessica
dc.contributor.authorBaptista, Filipa
dc.contributor.authorGomes, Maria José Marques
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorPinheiro, Victor
dc.contributor.authorOutor-Monteiro, Divanildo
dc.contributor.authorBarros, Ana Novo
dc.date.accessioned2025-01-13T10:46:05Z
dc.date.available2025-01-13T10:46:05Z
dc.date.issued2024
dc.description.abstractThe olive oil industry generates large volumes of by-products, creating notable environmental and economic concerns. Among these, olive cake (OC)—a primary by-product of olive oil extraction—stands out due to its high content of bioactive compounds and potential for value-added recycling. This study focused on characterizing six OC samples from the Trás-os-Montes and Alto Douro regions, collected at different processing times and mills. The samples included two derived from pressing (COC), two from two-phase centrifugation (TPOC; one partially pitted and one dehydrated), and two exhausted OC (EOC) samples. Fundamental analyses assessed total phenols, ortho-diphenols, flavonoids, antioxidant capacity, and tannin content. Results revealed significant variation (p < 0.05) in phenolic composition, namely ortho-diphenols and flavonoid levels among the samples. EOC 2 exhibited the highest concentrations (19.61, 21.82, and 20.12 mg CAT/g, respectively), while COC 2 had the lowest (5.08, 5.08, and 2.76 mg GA/g, respectively). This correlated with elevated antioxidant activity in EOC 2, as measured by FRAP, DPPH, and ABTS assays (129.98, 78.00, and 56.65 μmol Trolox/g). In contrast, COC 1 and COC 2 displayed the lowest antioxidant activities (32.61 μmol Trolox/g in FRAP and 17.24 and 18.98 μmol Trolox/g in DPPH). Tannin analysis showed the highest total tannin content in the dehydrated and pitted OC samples (250.31 and 240.89 mg CAT/100 g), with COC 2 showing the lowest (88.17 mg CAT/100 g). Condensed tannin content varied significantly, with EOC 2 presenting the highest level (328.17 mg CAT/100 g) and COC 2 the lowest one (20.56 mg CAT/100 g). Through HPLC-PDA-MS, 22 compounds were identified, with luteolin and verbascoside being particularly prevalent. This in-depth characterization supports the potential valorization of olive by-products, advancing sustainability and promoting a circular economy in the olive oil sector.pt_PT
dc.description.sponsorshipThis work is supported by the National Funds by FCT—Portuguese Foundation for Science and Technology, under the project UIDB/04033/2020 (https://doi.org/10.54499/UIDB/04033/2020, https://doi.org/10.54499/LA/P/0126/2020, the projects UIDB/00772/2020 (Doi: 10.54499/UIDB/ 00772/2020) funded by the Portuguese Foundation for Science and Technology (FCT), and FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPaié-Ribeiro, Jessica; Baptista, Filipa; Gomes, Maria José; Teixeira, Alfredo; Pinheiro, Victor; Outor-Monteiro, Divanildo; Barros, Ana Novo (2024). Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization. Antioxidants. ISSN 2076-3921. 13:12, p. 1-21pt_PT
dc.identifier.doi10.3390/antiox13121470pt_PT
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10198/30933
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationCentre for the Research and Technology of Agro-Environmental and Biological Sciences
dc.relationInstitute for innovation, capacity building and sustainability of agri-food production
dc.relationVeterinary and Animal Science Research Centre
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive cakept_PT
dc.subjectFoodwaste valorizationpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectAntioxidant capacitypt_PT
dc.subjectNutraceuticalspt_PT
dc.titleExploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for the Research and Technology of Agro-Environmental and Biological Sciences
oaire.awardTitleInstitute for innovation, capacity building and sustainability of agri-food production
oaire.awardTitleVeterinary and Animal Science Research Centre
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04033%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0126%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00772%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage21pt_PT
oaire.citation.issue12pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleAntioxidantspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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