Extracción de compuestos bioactivos del aperujo
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2024-09-10
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[ES] En este estudio, el alperujo se sometió a una extracción asistida por microondas para obtener compuestos fenólicos y maximizar la extracción de hidroxitirosol. Mediante un diseño experimental Box‐Behnken, se evaluó la temperatura (100‐200oC), el tiempo (3‐12 min) y la concentración de ácido sulfúrico (0‐1%, p/v) y su efecto en el contenido de compuestos fenólicos totales (TPC) e hidroxitirosol y el consumo energético de la extracción. Las condiciones optimizadas fueron 200oC, 7,5 min y 0,42% (p/v) de ácido sulfúrico y se aplicaron en diferentes lotes de alperujo a lo largo de una campaña de producción de aceite de oliva. Los valores de TPC e hidroxitirosol variaron entre 1,82 y 3,89 g/100 g alperujo y 0,34 y 0,58 g/100 g alperujo, respectivamente. Tras esta extracción, también se extrajeron ácidos triterpénicos (1,20 g/100 g alperujo extraído) con etanol para evaluar su posible integración en un proceso secuencial de valorización.
[EN] In this study, alperujo was subjected to microwave‐assisted extraction to obtain phenolic compounds and maximize the extraction of hydroxytyrosol. Using a Box‐Behnken experimental design, temperature (100‐ 200oC), time (3‐12 min), and sulfuric acid concentration (0‐1%, w/v) and their effect on the content of total phenolics compounds (TPC) and hydroxytyrosol and the energy consumption of the extraction. The optimized conditions were 200oC, 7.5 min, and 0.42% (w/v) sulfuric acid, and were applied in different batches of alperujo throughout an olive oil production season. The values of TPC and hydroxytyrosol varied between 1.82 and 3.89 g/100 g alperujo and 0.34 and 0.58 g/100 g alperujo, respectively. After this extraction, triterpenic acids (1.20 g/100g extracted alperujo) were also extracted with ethanol to evaluate their possible integration in a sequential valorization process.
[EN] In this study, alperujo was subjected to microwave‐assisted extraction to obtain phenolic compounds and maximize the extraction of hydroxytyrosol. Using a Box‐Behnken experimental design, temperature (100‐ 200oC), time (3‐12 min), and sulfuric acid concentration (0‐1%, w/v) and their effect on the content of total phenolics compounds (TPC) and hydroxytyrosol and the energy consumption of the extraction. The optimized conditions were 200oC, 7.5 min, and 0.42% (w/v) sulfuric acid, and were applied in different batches of alperujo throughout an olive oil production season. The values of TPC and hydroxytyrosol varied between 1.82 and 3.89 g/100 g alperujo and 0.34 and 0.58 g/100 g alperujo, respectively. After this extraction, triterpenic acids (1.20 g/100g extracted alperujo) were also extracted with ethanol to evaluate their possible integration in a sequential valorization process.