Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater

Antonella De Leonardis, Vincenzo Macciola, Giuseppe Lembo, Alessandra Aretini, Ahindra Nag

Research output: Contribution to journalArticle

Abstract

Free phenolic compounds was extracted by ethyl acetate from olive oil mill wastewater. Extraction yield was 50 mg of total phenol on 100 g of wastewaters. Phenolic compounds recovered, determined by HPLC, were hydroxytyrosol (as major compound) and tyrosol, caffeic acid and ferulic acid (as minor compounds). For determination of antioxidant effects by Rancimat, phenolic extract, dissolved in distilled water, was added in different lard samples in quantity ranged between 50 and 350 mg kg-1. Antioxidant effectiveness was measured also at low temperature. It was confirmed that natural antioxidants extracted from olive mill wastewater are highly effective for oxidative stabilization of lard. Cytotoxicity assay showed that wastewaters phenolic extract did not inhibit cell growth at the doses of 100-200 ppm. Thus, lard with olive phenols is a possible "novel food" for health benefit and contributes a significant utilization of olive waste water.

Original languageEnglish
Pages (from-to)998-1004
Number of pages7
JournalFood Chemistry
Volume100
Issue number3
DOIs
Publication statusPublished - 2007

Keywords

  • Antioxidant
  • Cytotoxicity
  • Lard
  • Olive-mill wastewater
  • Phenolic compounds

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater'. Together they form a unique fingerprint.

  • Cite this