Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products
Author Information
Author(s): Paié-Ribeiro Jessica, Baptista Filipa, Gomes Maria José, Teixeira Alfredo, Pinheiro Victor, Outor-Monteiro Divanildo, Barros Ana Novo
Primary Institution: University of Trás-os-Montes e Alto Douro (UTAD)
Hypothesis
This study aimed to investigate the chemical composition and antioxidant capacity of different olive cake extracts.
Conclusion
Exhausted olive cake samples exhibited higher concentrations of total phenols and antioxidant capacities compared to other samples.
Supporting Evidence
- EOC 2 exhibited the highest concentrations of total phenols, ortho-diphenols, and flavonoids.
- Significant variations in phenolic composition were observed among the different olive cake samples.
- Antioxidant capacity was highest in exhausted olive cake samples as measured by FRAP, DPPH, and ABTS assays.
Takeaway
This study looked at different types of olive cake and found that some have a lot of healthy compounds that can help keep food fresh and reduce waste.
Methodology
The study characterized six olive cake samples, assessing total phenols, ortho-diphenols, flavonoids, antioxidant capacity, and tannin content using various assays.
Limitations
The study did not explore the long-term stability of the identified compounds in different storage conditions.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website