Análisis del proceso de extracción de antioxidantes del hueso de oliva

Abstract

Olive tree cultivation is spreading worldwide due to the beneficial effects of olive oil consumption. Olive oil production process and table olive industries are the major sources of olive stones. Currently, this by-product is used in direct combustion to produce energy as electricity or heat. However, there are other possibilities for taking full advantage of this renewable source, and its recovery would represent an economic improvement for farmers. The olive stone not only contains primarily lignocellulosic, but also it has revealed the presence of phenolic compounds with antifungal and antibacterial properties. For this reason, in this work the extraction of antioxidant compounds is proposed as a process with supercritical fluids for olive stone. These bioactive molecules can be used in the food industry, cosmetics, functional foods, and nutraceuticals additives. During the analysis of percent inhibition of DPPH method, an antioxidant capacity of 5.63 mg trolox equivalent (TE) per g dry matter was found.