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Effect of gamma radiation on bioactive compounds of olive wastes

2019Conference object Open access
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dc.contributor.authorMadureira, Joana
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorMargaça, Fernanda M.A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCabo Verde, Sandra
dc.date.accessioned2021-10-28T14:25:39Z
dc.date.available2021-10-28T14:25:39Z
dc.date.issued2019
dc.description.abstractThe olive pomace is an environmentally detrimental residue from olive oil industry. This residue contains large amounts of bioactive compounds, such as hydroxytyrosol and tyrosol, secoiridoid derivatives, phenolic acids and flavonoids1 that might be used by the food industry as preservatives. The aim of this work was to study the gamma radiation potential to improve the extractability of the bioactive compounds present in olive wastes. Gamma radiation is an eco-friendly technology that can be used to enhance the benefic properties of different agro-industrial products. Olive pomace samples (crude olive pomace - COP - and extracted olive pomace - EOP) were collected from UCASUL - União de Cooperativas Agrícolas do Sul, located in Alentejo region, in Portugal. The irradiation experiments were carried out at room temperature in a Co-60 semi-industrial facility (absorbed doses: 5-22 kGy; dose rate: 16 kGy/h). The characterization of the phenolic profile in the extracts of olive pomace and the identification of the radiolytic products were carried out by HPLC-DAD-ESI/MS2. The major phenolic compounds present in olive pomace extracts were hydroxytyrosol, hydroxytyrosol-1-β-glucoside, tyrosol, syringic acid and luteolin-7-O-rutinoside. Caffeic acid, vanillin, verbascoside and its derivatives and oleuropein aglycons were also found in the extracts although in lower concentrations. The obtained results demonstrated that gamma radiation significantly improved the extraction of phenolic compounds from both olive pomace extracts, obtaining the highest yield at 10 kGy for EOP and at 22 kGy for COP. At these doses, the total concentration of phenolic compounds in the extracts was 159±7 mg/g in the EOP and 161±2 mg/g in the COP ones. Comparing with non-irradiated samples, these values represent an increase in extractable phenolic compounds of 2.5 and 2.4 fold, respectively. Nevertheless, for EOP it was found that an absorbed dose of 5 kGy was capable to increase the phenolic content with no significant difference from the higher applied doses. These results demonstrated that gamma radiation could be a suitable technology for the valorization of olive oil by-products, contributing to enhance extraction of phenolic compounds. This outcome can help the olive oil industry to adopt clean processes and promote the sustainable development.pt_PT
dc.description.sponsorshipcknowledgements: We would like to thank. J. Madureira received a Ph.D. scholarship from Fundação para a Ciência e Tecnologia (FCT)— SFRH/BD/136506/2018; L. Barros and M.I. Dias thank FCT, P.I., for their institutional scientific contract; to UCASUL - União de Cooperativas Agrícolas do Sul” agro industrial cooperative for providing the samples; to Technological Unit of Radiosterilization (University of Lisbon) for the samples irradiation. Funding: The authors are grateful to FCT, Portugal and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019) and C2TN (UID/Multi/04349/2019), FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E, and International Atomic Energy Agency (IAEA).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMadureira, Joana; Dias, Maria Inês; Barros, Lillian; Santos-Buelga, Celestino; Margaça, F.M.A.; Ferreira, Isabel C.F.R.; Cabo Verde, Sandra (2019). Effect of gamma radiation on bioactive compounds of olive wastes. In 11º Encontro Nacional de Cromatografia. Costa da Caparica. ISBN 978-989-8124-29-6pt_PT
dc.identifier.issn978-989-8124-29-6
dc.identifier.urihttp://hdl.handle.net/10198/24121
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationDEVELOPMENT OF FOOD BIOACTIVES THROUGH THE VALORIZATION OF OLIVE OIL PRODUCTION WASTES
dc.relationMountain Research Centre
dc.relationCentre for Nuclear Sciences and Technologies
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive wastespt_PT
dc.titleEffect of gamma radiation on bioactive compounds of olive wastespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleDEVELOPMENT OF FOOD BIOACTIVES THROUGH THE VALORIZATION OF OLIVE OIL PRODUCTION WASTES
oaire.awardTitleMountain Research Centre
oaire.awardTitleCentre for Nuclear Sciences and Technologies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F136506%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04349%2F2019/PT
oaire.citation.conferencePlaceCosta da Caparica, Portugalpt_PT
oaire.citation.title11º Encontro Nacional de Cromatografiapt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
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person.identifier.orcid0000-0001-8744-7814
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person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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