Glasnik Zaštite Bilja, Vol. 42 No. 5, 2019.
Izvorni znanstveni članak
https://doi.org/10.31727/gzb.42.5.2
Cold and hot hexane extraction of oil from olive pulp and seeds of Leccino cultivar
Majetić Germek Valerija
orcid.org/0000-0002-4933-3952
; Medicinski fakultet, Sveučilište u Rijeci, Hrvatska
Barbara Vuković
; Medicinski fakultet, Sveučilište u Rijeci, Hrvatska
Bojana Vuković
; Medicinski fakultet, Sveučilište u Rijeci, Hrvatska
Olivera Koprivnjak
orcid.org/0000-0002-6403-7043
; Medicinski fakultet, Sveučilište u Rijeci, Hrvatska
Sažetak
In this work, the effectiveness of cold and hot (Soxhlet) extraction of oil from the dry matter of lyophilized olive pastes (without pit and with pit) and seeds of olive fruits of Leccino cultivar, was investigated. The effect of extraction on the content of total phenols and ortho-diphenols in the obtained oils was also investigated. Total phenols content and antioxidant capacity (IC50) were determined in olive pastes and seeds. Cold and hot extraction proved to be equally effective in extracting oil from lyophilized olive pastes, while hot extraction was more efficient in extracting oil from seeds. Olive pastes without pits had the highest total phenols content (12.9 mg g-1 of dry mass) of the three investigated plant materials. Therefore, the oils obtained from them, particularly those obtained by Soxhlet extraction, contained the highest total phenols content (396.7 mg kg-1) and ortho-diphenols (206.3 mg kg-1). Compared to olive pastes, the seeds had a statistically significantly lower total phenols content and a multiple lower antioxidant capacity. The results confirmed that pits removal reduces the negative influence of peroxidases from seeds on the phenol compounds in the olive paste and in the oil, also suggesting that hot extraction increases the solubility of phenols from plant material in the oil.
Ključne riječi
oil extraction; oil content; phenolic compounds; antioxidant capacity; Leccino
Hrčak ID:
227207
URI
Datum izdavanja:
31.10.2019.
Posjeta: 1.368 *