NDLI: High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

Content Provider	Springer Nature Link
Author	Roselló Soto, Elena Barba, Francisco J. Parniakov, Oleksii Galanakis, Charis M. Lebovka, Nikolai Grimi, Nabil Vorobiev, Eugène
Copyright Year	2014
Abstract	The study was aimed at improvement of recovery of intracellular valuable compounds from olive kernels (Olea europaea). High voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound (US) were applied as pretreatments before extraction. The influence of HVED energy input (0–109 kJ/kg), pH (2.5–12), and ethanol (0–50 %) on the efficiency of the extraction was studied. The extracts obtained immediately after pretreatments were analyzed for total phenolic compounds, antioxidant activity, proteins, and pigments. HVED treatment was demonstrated to be more effective than ultrasound and pulsed electric field in terms of energy input and effective treatment time to extract phenolic compounds and proteins. Moreover, the application of HVED increased significantly the aqueous and hydro-ethanolic extractions of total phenolic content (TPC), and proteins of the recovered extracts when energy input was augmented. pH and ethanol percentage had also a significant influence in TPC, protein, and antioxidant recovery. The interesting observation is that pH 2.5 resulted in the optimum conditions to recover TPC and antioxidant capacity. However, the higher protein content was found when pH 12 was used. Multiple response optimization showed that TPC, content of proteins, and antioxidant capacity (Trolox equivalent antioxidant capacity (TEAC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) values) of the sample were further maximized after HVED pretreatment at energy input 66 kJ/kg at pH 2.5 followed by extraction in 49 % ethanol. TPC, content of proteins, TEAC, and DPPH values under such conditions of extraction were 626.6 mg GAE/L, 0.225 mg/mL, 9.80 mM TE, and 7.61 mM TE, respectively.
Starting Page	885
Ending Page	894
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	8
Issue Number	4
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2014-12-17
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Olive kernel Extraction High voltage electrical discharges Pulsed electric fields Ultrasound Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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