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Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts

2024Journal article Open access
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dc.contributor.authorMadureira, Joana
dc.contributor.authorGonçalves, Inês
dc.contributor.authorCardoso, Jéssica
dc.contributor.authorDias, Maria Inês
dc.contributor.authorSantos, Pedro M.P.
dc.contributor.authorMargaça, Fernanda M.A.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorBarros, Lillian
dc.contributor.authorCabo Verde, Sandra
dc.date.accessioned2024-06-11T16:13:08Z
dc.date.available2024-06-11T16:13:08Z
dc.date.issued2024
dc.description.abstractOlive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam (e-beam) radiation on olive pomace, specifically on phenolic compounds (by HPLC-DAD-ESI/MS) and the bioactive properties (antioxidant, antiproliferative, and antimicrobial activities) of crude olive pomace (COP) and extracted olive pomace (EOP) extracts. The amount of total flavonoid content and the reducing power of COP extracts were higher than those obtained for EOP extracts. The results suggested that e-beam radiation at 6 kGy increased both total phenolic and total flavonoid contents as well as the reducing power of COP extracts, due to the higher extractability (>2.5-fold) of phenolic compounds from these samples, while decreasing the scavenging activity of extracts. The extracts of both olive pomaces showed antibacterial potential, and COP extracts at 400 mu g/mL also presented antiproliferative activity against A549, Caco-2, 293T, and RAW264.7 cell lines, with both properties preserved with the e-beam treatment. All in all, e-beam radiation at 6 kGy appears to be a promising technology to valorize the pollutant wastes of the olive oil industry through enhancing phenolic extractability and bioactive properties, and, furthermore, to contribute to the environmental and economical sustainability of the olive oil industry.pt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO,UIDB/00690/2020 [DOI: 10.54499/UIDB/00690/2020] and UIDP/00690/2020 [DOI: 10.54499/UIDP/00690/2020]; and SusTEC, LA/P/0007/2020 [DOI: 10.54499/LA/P/0007/2020]; C2TN [UID/Multi/04349/2020]. The authors are grateful for national funding by FCT, Foundation for Science and Technology, through the institutional scientific employment program-contract of L. Barros and M.I. Dias and through the individual research grant (SFRH/BD/136506/2018) of J. Madureira. The GIP-USAL is funded by the Strategic Research Programs for Units of Excellence [ref CLU-2018-04]and Consejeria de Educacion de la Junta de Castilla y Leon [Project SA093P20].pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMadureira, Joana; Gonçalves, Inês; Cardoso, Jéssica; Dias, Maria Inês; Santos, Pedro M.P.; Margaça, Fernanda M.A.; Santos-Buelga, Celestino; Barros, Lillian; Cabo Verde, Sandra (2024). Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts. Antioxidants. EISSN 2076-3921. 13:5, p. 1-15pt_PT
dc.identifier.doi10.3390/antiox13050558pt_PT
dc.identifier.eissn2076-3921
dc.identifier.urihttp://hdl.handle.net/10198/29882
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationMountain Research Center
dc.relationDEVELOPMENT OF FOOD BIOACTIVES THROUGH THE VALORIZATION OF OLIVE OIL PRODUCTION WASTES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive pomacept_PT
dc.subjectBioactive compoundspt_PT
dc.subjectIonizing radiationpt_PT
dc.subjectValorizationpt_PT
dc.subjectBioactivitiespt_PT
dc.titleEffects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extractspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleMountain Research Center
oaire.awardTitleDEVELOPMENT OF FOOD BIOACTIVES THROUGH THE VALORIZATION OF OLIVE OIL PRODUCTION WASTES
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F136506%2F2018/PT
oaire.citation.endPage15pt_PT
oaire.citation.issue5pt_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
person.familyNameDias
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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