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Authors
Abstract(s)
O presente trabalho tem como objetivo a obtenção de extratos ricos em compostos bioativos de valor acrescentado, a partir de bagaços de azeitona, subproduto usualmente não explorado e causador de poluição, utilizando processos não poluentes, segundo os princípios da economia circular.
Utilizaram-se dois bagaços de azeitona monovarietais (Galega e Cobrançosa) e um bagaço industrial proveniente de azeitonas de cultivares desconhecidos.
A extração dos compostos bioativos presentes nos bagaços de azeitona foi executada com auxílio da tecnologia de ultrassons e por solventes permitidos na indústria alimentar. As condições foram otimizadas de modo a maximizar as bioatividades dos extratos etanólicos e aquosos quanto à sua atividade antioxidante, antimicrobiana e anti-inflamatória.
Os resultados revelaram que as condições de extração que forneceram os melhores resultados em termos teor de capacidade antioxidante incluíram tratamentos de ultrassons (15min), extração com solvente etanol (100%) e mistura de solventes (água/etanol 50:50), um tempo de extração de 30 minutos e uma faixa de temperatura de 30-40 °C.
As amostras com maior capacidade antioxidante foram as amostras provenientes do bagaço de azeitona da cultivar Cobrançosa, com valores de DPPH entre 63,86 - 84,75 de %IC50 e 80,24 - 97,09 [trolox] mg/g amostra de FRAP, seguidos pelos extratos obtidos da cultivar Galega, e os extratos obtidos usando os bagaços industriais apresentaram os valores mais baixos.
Todos os extratos possuem propriedades anti-inflamatórias elevadas e os extratos obtidos com etanol apresentaram capacidade antimicrobiana contra bactérias E. coli, S. aureus, Salmonella typhimurium e Pseudomonas aeruginosa.
O extrato obtido do bagaço de azeitona da cultivar Cobrançosa com etanol (C-ETOH) apresentou os melhores resultados de Concentração Bactericida Mínima (0,625 g bagaço/100 mL) para as diferentes bactérias analisadas, seguido pelo extrato obtido do bagaço de azeitona da cultivar Galega (G-ETOH), e o extrato obtido do bagaço industrial UCASUL (U-ETOH) apresentou a menor Concentração Bactericida Mínima (2,5 g bagaço/100 mL).
The present work aims to obtain added value extracts rich in bioactive compounds, from olive pomace, a by-product usually not exploited and causing pollution, using non-polluting processes, according to the principles of circular economy. Two monocultivar olive pomaces (Galega and Cobrançosa) and an industrial pomace from olives of unknown cultivars were used. The extraction of bioactive compounds present in olive pomace was carried out using ultrasound technology and solvents allowed in the food industry. The conditions were optimized in order to maximize the bioactivities of the ethanolic and aqueous extracts in terms of their antioxidant, antimicrobial and anti-inflammatory activities. The results showed that the extraction conditions that provided the best results in terms of antioxidant capacity included ultrasound treatment (15min), extraction with ethanol solvent (100%) or with a solvent mixture (water/ethanol 50:50), an extraction time of 30 min and a temperature range of 30-40 °C. The samples with the highest antioxidant capacity were those from the olive pomace of the Cobrançosa cultivar, with DPPH values between 63.86-84.75 of %IC50 and 80.24-97.09 [trolox] mg/g sample of FRAP, followed by the extracts obtained from the Galega cultivar, and the extracts obtained using industrial bagasse showed the lowest values. All extracts have high anti-inflammatory properties and the extracts obtained with ethanol showed antimicrobial capacity against E. coli, S. aureus, Salmonella typhimurium and Pseudomonas aeruginosa bacteria. The extract obtained from olive pomace of the Cobrançosa cultivar with ethanol (C-ETOH) showed the best results of Minimum Bactericidal Concentration (0.625 g pomace/100 mL) for the different bacteria analyzed, followed by the extract obtained from the olive pomace of the Galega cultivar (G-ETOH), while the extract obtained from UCASUL industrial pomace (U-ETOH) showed the lowest Minimum Bactericidal Concentration (1,25 g pomace/100 mL).
The present work aims to obtain added value extracts rich in bioactive compounds, from olive pomace, a by-product usually not exploited and causing pollution, using non-polluting processes, according to the principles of circular economy. Two monocultivar olive pomaces (Galega and Cobrançosa) and an industrial pomace from olives of unknown cultivars were used. The extraction of bioactive compounds present in olive pomace was carried out using ultrasound technology and solvents allowed in the food industry. The conditions were optimized in order to maximize the bioactivities of the ethanolic and aqueous extracts in terms of their antioxidant, antimicrobial and anti-inflammatory activities. The results showed that the extraction conditions that provided the best results in terms of antioxidant capacity included ultrasound treatment (15min), extraction with ethanol solvent (100%) or with a solvent mixture (water/ethanol 50:50), an extraction time of 30 min and a temperature range of 30-40 °C. The samples with the highest antioxidant capacity were those from the olive pomace of the Cobrançosa cultivar, with DPPH values between 63.86-84.75 of %IC50 and 80.24-97.09 [trolox] mg/g sample of FRAP, followed by the extracts obtained from the Galega cultivar, and the extracts obtained using industrial bagasse showed the lowest values. All extracts have high anti-inflammatory properties and the extracts obtained with ethanol showed antimicrobial capacity against E. coli, S. aureus, Salmonella typhimurium and Pseudomonas aeruginosa bacteria. The extract obtained from olive pomace of the Cobrançosa cultivar with ethanol (C-ETOH) showed the best results of Minimum Bactericidal Concentration (0.625 g pomace/100 mL) for the different bacteria analyzed, followed by the extract obtained from the olive pomace of the Galega cultivar (G-ETOH), while the extract obtained from UCASUL industrial pomace (U-ETOH) showed the lowest Minimum Bactericidal Concentration (1,25 g pomace/100 mL).
Description
Mestrado em Engenharia Alimentar. Universidade de Lisboa, Instituto Superior de Agronomia
Keywords
bagaço de azeitona compostos bioativos antioxidante antimicrobiana anti-inflamatória olive pomace bioactive compounds antioxidant antimicrobial anti-inflammatory
Pedagogical Context
Citation
Diogo, J.G. Obtenção de extratos de bagaço de azeitona e avaliação da sua bioatividade. Lisboa: ISA-Universidade de Lisboa, 2023. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa