Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1752126318960443392 |