title: Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques.
abstract: The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals.
authors.affiliation: Research and Development Functional Olive Oil Department, Aceites Maeva S.L., Avda. Incar, S/N 18130 Escúzar Granada, Granada 18007, Spain. jesusls@ugr.es.
authors.forename: Jesús
authors.initials: J
authors.lastname: Lozano-Sánchez
authors.affiliation: Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain. maria.castrop@uah.es.
authors.forename: María
authors.initials: M
authors.lastname: Castro-Puyana
authors.affiliation: Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain. j.mendiola@csic.es.
authors.forename: Jose A
authors.initials: JA
authors.lastname: Mendiola
authors.affiliation: Research and Development of Functional Food Centre, Health Science Technological Park, Avda. del Conocimiento, Ed. BioRegión, Armilla, Granada 18007, Spain. ansegura@ugr.es.
authors.forename: Antonio
authors.initials: A
authors.lastname: Segura-Carretero
authors.affiliation: Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain. a.cifuentes@csic.es.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Cifuentes
authors.affiliation: Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain. elena.ibanez@csic.es.
authors.forename: Elena
authors.initials: E
authors.lastname: Ibáñez
mesh_terms: D002851:Chromatography, High Pressure Liquid; D000431:Ethanol / Q000737:chemistry; D059625:Liquid-Liquid Extraction; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry*; D011312:Pressure; D012997:Solvents / Q000737:chemistry; D021241:Spectrometry, Mass, Electrospray Ionization; D014867:Water / Q000737:chemistry
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D012997:Solvents; D014867:Water; D000431:Ethanol