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Olive waste derived nutraceuticals: sustainable formulation and biological characterization (CROSBI ID 665762)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Radić, Kristina ; Vitali Čepo, Dubravka Olive waste derived nutraceuticals: sustainable formulation and biological characterization // Proceedings of 17th World Congress on Nutrition and Food Chemistry & 14th Euro Obesity and Endocrinology Congress. London : Delhi: Conference Series Ilc LTD - UK, 2018. str. 95-95

Podaci o odgovornosti

Radić, Kristina ; Vitali Čepo, Dubravka

engleski

Olive waste derived nutraceuticals: sustainable formulation and biological characterization

Statement of the Problem: Olive pomace, remaining in large amounts after the production of olive oil represents serious ecological problem in olive-oil producing countries. At the same time, it is a valuable source of bioactive polyphenolic substances, also present in olive oil, with proven health benefits. Due to the lack of efficient and sustainable methods of formulation and data on its biological activity and particular possible areas of application, the use of olive pomace extract as nutraceutical/functional food ingredient is still limited. Therefore, the aim of our research was to develop sustainable formulation process and evaluate biological activity (in vitro bioavailability and antioxidant activity) of dry polyphenol rich olive pomace extracts. Methodology: Green extraction methods (ultrasound- and microwave- assisted extraction with food grade solvents) were optimized for the extraction of polyphenols from olive pomace. Spray-drying was combined with cyclodextrin encapsulation (different types) for the formulation of stabile dry products with acceptable technological properties. In vitro bioavailability of polyphenols from obtained formulations was evaluated in Caco-2 cell model. Antioxidant activity was evaluated in different chemical-, food- and biological model systems. Findings: Microwave-assisted extraction with 60% ethanol resulted with the highest yields of bioactive polyphenols in obtained extracts. Cyclodextrin encapsulation was combined with spray-drying to obtain dry extracts that were organoleptically acceptable and it significantly affected biological activity of obtained formulations. Hydroxypropyl-β-cyclodextrin and randomly methylated β-cyclodextrin encapsulated extracts showed excellent antioxidant activity in food- and biological models. Gastrointestinal stability of polyphenols in obtained extracts was good, with significant conversion of different polyphenols into hydroxytyrosol. Cyclodextrins significantly increased the content of bioactive polyphenols in obtained formulations and reduced transepithelial transfer of polyphenols across Caco-2 cell monolayer, but to a lesser extent. Conclusion & Significance: Olive pomace extracts obtained by novel sustainable process possess significant biological activity and can be used as nutraceuticals/functional food ingredients.

olive pomace ; cyclodextrin ; microwave assisted extraction, Caco-2 cells, antioxidant

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Podaci o prilogu

95-95.

2018.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of 17th World Congress on Nutrition and Food Chemistry & 14th Euro Obesity and Endocrinology Congress

London : Delhi: Conference Series Ilc LTD - UK

2155-9600

Podaci o skupu

17th World Congress on Nutrition and Food Chemistry ; 14th Euro Obesity and Endocrinology Congress

poster

13.09.2018-14.09.2018

London, Ujedinjeno Kraljevstvo

Povezanost rada

Farmacija