Evaluación del potencial antioxidante del alpeorujo de aceituna
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2020-12-10
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[ES] El alpeorujo es un residuo que procede de la extracción del aceite de oliva. Por su composición química, concentración y manejabilidad dispone de un gran potencial para el desarrollo de una futura biorefinería en torno a la industria del aceite. En este trabajo fin de grado se ha estudiado a través de metodología de diseño experimental la extracción acuosa de la fracción fenólica contenida en los extractivos o fracción no estructural. Las variables de operación han sido la temperatura entre 30-90C y la relación de sólidos en el líquido entre 2.5-7.5% en p/v, considerados dos de los factores más influyentes en el proceso de extracción de este tipo de compuestos. La optimización de los modelos obtenidos para las distintas respuestas que se han obtenido, indican que las mejores condiciones para obtener un mayor rendimiento de extracción y capacidad antioxidante de los extractos son a bajas concentraciones y temperaturas elevadas.
[EN] The olive Pomance is a residue that comes from the extraction of olive oil. Due to its chemical composition, concentration and manageability, it has great potential for the development of a future biorefinery around the oil industry. In this TFG, the aqueous extraction of the phenolic fraction contained in the extracts or non-structural fraction has been studied through experimental design methodology. The operating variables have been the temperature between 30-90C and the ratio of solids in the liquid between 2.5-7.5% in w/v, considered two of the most influential factors in the process of extraction of these compounds. The optimization of the models obtained for the different responses that have been obtained indicate that the best conditions for obtaining a greater extraction yield and antioxidant capacity of the extracts are at low concentrations and high temperatures.
[EN] The olive Pomance is a residue that comes from the extraction of olive oil. Due to its chemical composition, concentration and manageability, it has great potential for the development of a future biorefinery around the oil industry. In this TFG, the aqueous extraction of the phenolic fraction contained in the extracts or non-structural fraction has been studied through experimental design methodology. The operating variables have been the temperature between 30-90C and the ratio of solids in the liquid between 2.5-7.5% in w/v, considered two of the most influential factors in the process of extraction of these compounds. The optimization of the models obtained for the different responses that have been obtained indicate that the best conditions for obtaining a greater extraction yield and antioxidant capacity of the extracts are at low concentrations and high temperatures.