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标题：Optimization of Microwave-Assisted Water Extraction to Obtain High Value-Added Compounds from Exhausted Olive Pomace in a Biorefinery Context
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作者：Irene Gómez-Cruz ; María del Mar Contreras ; Inmaculada Romero 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：14
DOI：10.3390/foods11142002
语种：English
出版社：MDPI Publishing
摘要：Microwave-assisted water extraction (MAWE) was evaluated to obtain the valuable bioactive compounds hydroxytyrosol and mannitol from exhausted olive pomace (EOP). The influence of the operational parameters solid loading (3–15%, w/ v), temperature (40–100 °C), and extraction time (4–40 min) was studied using an experimental design. The optimized conditions maximizing their joint extraction were 12% w/ v solid loading, 100 °C temperature, and 16 min. It was possible to solubilize 5.87 mg of hydroxytyrosol/g EOP and 46.70 mg mannitol/g EOP. The extracts were also further characterized by liquid chromatography–mass spectrometry, which detected other hydroxytyrosol derivatives such as oleacein, verbascoside, and oleuropein. Moreover, the applied MAWE conditions promoted the co-extraction of proteinaceus material, which was also evaluated. In order to carry out an integral valorization of this waste, the extracted EOP solid was further evaluated chemically and microscopically before recovering the bioactive triterpenes. In particular, maslinic acid and oleanolic acid were obtained, 9.54 mg/g extracted solid and 3.60 mg/g extracted solid, respectively. Overall, MAWE can be applied as a first stage in the fractionation of EOP to support its valorization in a biorefinery framework.
关键词：exhausted olive pomace;green extraction;microwave-assisted water extraction;hydroxytyrosol;triterpenic acids