Solid olive residues: insight into their phenolic composition |
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| Authors: | Mulinacci Nadia Innocenti Marzia La Marca Giancarlo Mercalli Enrico Giaccherini Catia Romani Annalisa Erica Saracini Vincieri Franco F |
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| Institution: | Dipartimento di Scienze Farmaceutiche, Università di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy. nadia.mulinacci@unifi.it |
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| Abstract: | Solid olive residues (SOR) are byproducts of the olive-milling process, but they have an increasing importance in the pharmaceutical industry due to their rich content of biophenols. Such compounds are studied widely for their antioxidant and antimicrobial activities, but there is a lack of information about their quantitative recovery. This research highlighted the key role played both by the selection of the cultivar and by the degree of olive fruit ripening on the phenolic content on the SOR. The extraction methods were selected to reach the best quantitative results mainly using a safe food solvent. In light of the results the Soxhlet extraction with ethanol could be proposed as preferential for a higher recovery of verbascoside and its analogues. |
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