Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

Detalhes bibliográficos
Autor(a) principal: Leouifoudi,Inass
Data de Publicação: 2014
Outros Autores: Zyad,Abdelmajid, Amechrouq,Ali, Oukerrou,Moulay Ali, Mouse,Hassan Ait, Mbarki,Mohamed
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200005
Resumo: Olive mill wastewater, hereafter noted as OMWW was tested for its composition in phenolic compounds according to geographical areas of olive tree, i.e. the plain and the mountainous areas of Tadla-Azilal region (central Morocco). Biophenols extraction with ethyl acetate was efficient and the phenolic extract from the mountainous areas had the highest concentration of total phenols' content. Fourier-Transform-Middle Infrared (FT-MIR) spectroscopy of the extracts revealed vibration bands corresponding to acid, alcohol and ketone functions. Additionally, HPLC-ESI-MS analyses showed that phenolic alcohols, phenolic acids, flavonoids, secoiridoids and derivatives and lignans represent the most abundant phenolic compounds. Nüzhenide, naringenin and long chain polymeric substances were also detected. Mountainous areas also presented the most effective DPPH scavenging potential compared to plain areas; IC50 values were 11.7 ± 5.6 µg/ml and 30.7 ± 4.4 µg/ml, respectively. OMWW was confirmed as a rich source of natural phenolic antioxidant agents.
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spelling Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewaterphenolic compoundsolive mill wastewaterHPLC-ESI-MSantioxidant activityOlive mill wastewater, hereafter noted as OMWW was tested for its composition in phenolic compounds according to geographical areas of olive tree, i.e. the plain and the mountainous areas of Tadla-Azilal region (central Morocco). Biophenols extraction with ethyl acetate was efficient and the phenolic extract from the mountainous areas had the highest concentration of total phenols' content. Fourier-Transform-Middle Infrared (FT-MIR) spectroscopy of the extracts revealed vibration bands corresponding to acid, alcohol and ketone functions. Additionally, HPLC-ESI-MS analyses showed that phenolic alcohols, phenolic acids, flavonoids, secoiridoids and derivatives and lignans represent the most abundant phenolic compounds. Nüzhenide, naringenin and long chain polymeric substances were also detected. Mountainous areas also presented the most effective DPPH scavenging potential compared to plain areas; IC50 values were 11.7 ± 5.6 µg/ml and 30.7 ± 4.4 µg/ml, respectively. OMWW was confirmed as a rich source of natural phenolic antioxidant agents.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200005Food Science and Technology v.34 n.2 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.2014.0051info:eu-repo/semantics/openAccessLeouifoudi,InassZyad,AbdelmajidAmechrouq,AliOukerrou,Moulay AliMouse,Hassan AitMbarki,Mohamedeng2014-08-05T00:00:00Zoai:scielo:S0101-20612014000200005Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-08-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
title Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
spellingShingle Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
Leouifoudi,Inass
phenolic compounds
olive mill wastewater
HPLC-ESI-MS
antioxidant activity
title_short Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
title_full Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
title_fullStr Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
title_full_unstemmed Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
title_sort Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
author Leouifoudi,Inass
author_facet Leouifoudi,Inass
Zyad,Abdelmajid
Amechrouq,Ali
Oukerrou,Moulay Ali
Mouse,Hassan Ait
Mbarki,Mohamed
author_role author
author2 Zyad,Abdelmajid
Amechrouq,Ali
Oukerrou,Moulay Ali
Mouse,Hassan Ait
Mbarki,Mohamed
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Leouifoudi,Inass
Zyad,Abdelmajid
Amechrouq,Ali
Oukerrou,Moulay Ali
Mouse,Hassan Ait
Mbarki,Mohamed
dc.subject.por.fl_str_mv phenolic compounds
olive mill wastewater
HPLC-ESI-MS
antioxidant activity
topic phenolic compounds
olive mill wastewater
HPLC-ESI-MS
antioxidant activity
description Olive mill wastewater, hereafter noted as OMWW was tested for its composition in phenolic compounds according to geographical areas of olive tree, i.e. the plain and the mountainous areas of Tadla-Azilal region (central Morocco). Biophenols extraction with ethyl acetate was efficient and the phenolic extract from the mountainous areas had the highest concentration of total phenols' content. Fourier-Transform-Middle Infrared (FT-MIR) spectroscopy of the extracts revealed vibration bands corresponding to acid, alcohol and ketone functions. Additionally, HPLC-ESI-MS analyses showed that phenolic alcohols, phenolic acids, flavonoids, secoiridoids and derivatives and lignans represent the most abundant phenolic compounds. Nüzhenide, naringenin and long chain polymeric substances were also detected. Mountainous areas also presented the most effective DPPH scavenging potential compared to plain areas; IC50 values were 11.7 ± 5.6 µg/ml and 30.7 ± 4.4 µg/ml, respectively. OMWW was confirmed as a rich source of natural phenolic antioxidant agents.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.2014.0051
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.2 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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