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Open AccessArticle

Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters

Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, Italy
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Foods 2020, 9(7), 856; https://doi.org/10.3390/foods9070856
Received: 9 June 2020 / Revised: 24 June 2020 / Accepted: 26 June 2020 / Published: 30 June 2020
(This article belongs to the Special Issue Natural Antioxidants: Innovative Extraction and Application in Foods)
The disposal of olive mill wastewaters is a considerable subject for the development of a sustainable olive oil industry considering their high content of pollutants. Nevertheless, the selective extraction of phenolic compounds from olive mill wastewaters represents a promising approach to obtain phenolics suitable for food enrichment. This work aimed to evaluate the efficiency of phenolic extract addition (50 mg L−1), used as natural antioxidant, in sunflower oil against oxidative deterioration; to this aim, XAD-7-HP resin was tested in the recovery of phenolic compounds from olive mill wastewaters. Ultra-high performance liquid chromatography was used to evaluate the single phenols contained in the extract; the most consistent amount was detected for hydroxytyrosol (834 mg 100 mL−1). The change in the oxidation state of fortified sunflower oil was studied by measuring physicochemical (refractive index, peroxide value and oxidative resistance to degradation) and antioxidant parameters (DPPH, ABTS and ORAC assays) during 90 days of storage. Results showed an enhancement of oxidative stability of 50% in the fortified oil compared to control. View Full-Text
Keywords: macroporous resin XAD-7HP; olive mill wastewaters; oxidative stability; polyphenols; sunflower oil macroporous resin XAD-7HP; olive mill wastewaters; oxidative stability; polyphenols; sunflower oil
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Romeo, R.; De Bruno, A.; Imeneo, V.; Piscopo, A.; Poiana, M. Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters. Foods 2020, 9, 856.

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