文献类型：会议论文

英文题名：Ultrasound-assisted enzyme catalyzed hydrolysis of olive waste and recovery of antioxidant phenolic compounds

作者：Wang, Zhihong[1,2,3] Wang, Chengzhang[1,2,3] Zhang, Changwei[1,2,3,4] Li, Wenjun[1,2,3]

通信作者：Wang, CZ[1]

机构：[1]CAF, Inst Chem Ind Forest Prod, Nanjing 210042, Jiangsu, Peoples R China;[2]SFA, Key & Open Lab Forest Chem Engn, Nanjing 210042, Jiangsu, Peoples R China;[3]Key Lab Biomass Energy & Mat, Nanjing 210042, Jiangsu, Peoples R China;[4]CAF, Inst New Technol Forestry, Beijing 100091, Peoples R China

会议论文集：18th World Congress of Food Science and Technology (IUFoST)

会议日期：AUG 21-25, 2016

会议地点：Inst Food Sci & Technol Ireland, Dublin, IRELAND

主办单位：Inst Food Sci & Technol Ireland

语种：英文

外文关键词：Olive waste; Ultrasound-assisted enzyme hydrolysis; Response surface methodology; Phenolic; Kinetic; Antioxidant activity

年份：2017

摘要：The ultrasound-assisted enzyme hydrolysis (UAEH) procedure for extraction of phenolics from olive waste (OW) was established. The optimized conditions obtained with response surface methodology (RSM) were pH 5.75, treatment 40 min and temperature 55 degrees C, the yield obtained reached to 4.0%. The extraction kinetics model was fitted well to the In (C-t/C-0) = kt, and the rate constants (k) increased with the increased in the extraction temperature. Moreover, the values of k were higher and the activation energy was lower than ultrasound treatment alone. The thermodynamic parameters indicated the extraction process was easier under the UAEH. Compared with the petroleum ether and n-butyl alcohol, ethyl acetate extract fraction had high phenolic content (64.4 mg/g), especially hydroxytyrosol and tyrosol (172 mg/g and 14.1 mg/g), and exhibited excellent antioxidant activities in DPPH., ABTS(+) . and FRAP assay. These finding revealed that OW could be used for a enrich source of natural phenolic compounds for development of food industry. Industrial relevance: Olive waste (OW) has been widely paid attention as sources of high-added value compounds, such as phenolic which can be obtained by the several methods. And phenolic extract as a food additive can not only improve the sensory quality of food, but also can enhance antioxidant capacity in fatty food matrices. Moreover, the use of this extract has better economic benefits than synthetic additives usually used in food industry. In this study, a novel green, simple and efficient technology was employed to extract the phenolic compounds, which was suitable for large-scale industrial use. The results indicated that ultrasound-assisted enzyme hydrolysis (UAEH) has significant potential in the extraction process of phenolics from OW exhibiting higher phenolic yield in shorter extraction times. (C) 2017 Published by Elsevier Ltd.