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Optimization of Microwave-Assisted Water Extraction to Obtain High Value-Added Compounds from Exhausted Olive Pomace in a Biorefinery Context

dc.contributor.authorGómez-Cruz , Irene
dc.contributor.authorContreras Gámez, María del Mar
dc.contributor.authorRomero, Inmaculada
dc.contributor.authorCastro , Eulogio
dc.date.accessioned2025-02-12T12:38:53Z
dc.date.available2025-02-12T12:38:53Z
dc.date.issued2022-07-06
dc.description.abstractMicrowave-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.
dc.description.sponsorshipThe financial support provided by the project ENE2017-85819-C2-1-R funded by the Agencia Estatal de Investigación (MICINN, Spain) and Fondo Europeo de Desarrollo Regional. The FEDER UJA project 1260905 funded by “Programa Operativo FEDER 2014-2020” and “Consejería de Economía y Conocimiento de la Junta de Andalucía” . The Ramón y Cajal grant (RYC2020-030546-I/AEI/10.13039/501100011033) supported by the Ministry of Science and Innovation of Spain and the European Social Fund and the University of Jaén grant R5/04/2017, respectively.
dc.identifier.citationGómez-Cruz I, Contreras MdM, Romero I, Castro E. Optimization of Microwave-Assisted Water Extraction to Obtain High Value-Added Compounds from Exhausted Olive Pomace in a Biorefinery Context. Foods. 2022; 11(14):2002. https://doi.org/10.3390/foods11142002
dc.identifier.issn2304-8158
dc.identifier.other10.3390/foods11142002
dc.identifier.urihttps://doi.org/10.3390/foods11142002
dc.identifier.urihttps://hdl.handle.net/10953/4687
dc.language.isoeng
dc.publisherMDPI
dc.relation.ispartofFoods [2022];[11(14)]:2002
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectTECHNOLOGY::Chemical engineering
dc.titleOptimization of Microwave-Assisted Water Extraction to Obtain High Value-Added Compounds from Exhausted Olive Pomace in a Biorefinery Context
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion

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