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Article

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration

by
Daniela Rigo Guerra
1,
Lidia Betina Hendges Pletsch
1,
Suelen Priscila Santos
1,
Silvino Sasso Robalo
1,
Stéphanie Reis Ribeiro
1,
Tatiana Emanuelli
1,
Daniel Assumpção Bertuol
2,
Alexandre José Cichoski
1,
Roger Wagner
1,
Milene Teixeira Barcia
1 and
Cristiano Augusto Ballus
1,*
1
Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
2
Environmental Process Laboratory (LAPAM), Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
*
Author to whom correspondence should be addressed.
Foods 2023, 12(11), 2157; https://doi.org/10.3390/foods12112157
Submission received: 30 April 2023 / Revised: 22 May 2023 / Accepted: 23 May 2023 / Published: 26 May 2023
(This article belongs to the Special Issue Processing and Utilization of High Value-Added Agrofood Rich in Nutrients and Functional Ingredients)
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Abstract

Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote the aromatization of olive pomace oil with rosemary and basil using ultrasound-assisted maceration (UAM) to increase its bioactive potential. For each spice, the ultrasound operating conditions (amplitude, temperature, and extraction time) were optimized through central composite designs. Free fatty acids, peroxide value, volatile compounds, specific extinction coefficients, fatty acids, total phenolic compounds, antioxidant capacity, polar compounds, and oxidative stability were determined. After obtaining the optimal maceration conditions assisted by ultrasound, pomace oils flavored with rosemary and basil were compared to pure olive pomace oil. Quality parameters and fatty acids showed no significant difference after UAM. Rosemary aromatization by UAM resulted in a 19.2-fold increase in total phenolic compounds and a 6-fold increase in antioxidant capacity, in addition to providing the most significant increase in oxidative stability. Given this, aromatization by ultrasound-assisted maceration is an efficient method to increase, in a short time, the bioactive potential of olive pomace oil.
Keywords: olive pomace oil; by-products; ultrasound; green technologies; response surface methodology; flavored oils olive pomace oil; by-products; ultrasound; green technologies; response surface methodology; flavored oils

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MDPI and ACS Style

Guerra, D.R.; Pletsch, L.B.H.; Santos, S.P.; Robalo, S.S.; Ribeiro, S.R.; Emanuelli, T.; Bertuol, D.A.; Cichoski, A.J.; Wagner, R.; Barcia, M.T.; et al. Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration. Foods 2023, 12, 2157. https://doi.org/10.3390/foods12112157

AMA Style

Guerra DR, Pletsch LBH, Santos SP, Robalo SS, Ribeiro SR, Emanuelli T, Bertuol DA, Cichoski AJ, Wagner R, Barcia MT, et al. Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration. Foods. 2023; 12(11):2157. https://doi.org/10.3390/foods12112157

Chicago/Turabian Style

Guerra, Daniela Rigo, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, and et al. 2023. "Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration" Foods 12, no. 11: 2157. https://doi.org/10.3390/foods12112157

APA Style

Guerra, D. R., Pletsch, L. B. H., Santos, S. P., Robalo, S. S., Ribeiro, S. R., Emanuelli, T., Bertuol, D. A., Cichoski, A. J., Wagner, R., Barcia, M. T., & Ballus, C. A. (2023). Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration. Foods, 12(11), 2157. https://doi.org/10.3390/foods12112157

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