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. 2023 May 26;12(11):2157.
doi: 10.3390/foods12112157.

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration

Daniela Rigo Guerra  1 , Lidia Betina Hendges Pletsch  1 , Suelen Priscila Santos  1 , Silvino Sasso Robalo  1 , Stéphanie Reis Ribeiro  1 , Tatiana Emanuelli  1 , Daniel Assumpção Bertuol  2 , Alexandre José Cichoski  1 , Roger Wagner  1 , Milene Teixeira Barcia  1 , Cristiano Augusto Ballus  1
Affiliations

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration

Daniela Rigo Guerra et al. Foods. .

Abstract

Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote the aromatization of olive pomace oil with rosemary and basil using ultrasound-assisted maceration (UAM) to increase its bioactive potential. For each spice, the ultrasound operating conditions (amplitude, temperature, and extraction time) were optimized through central composite designs. Free fatty acids, peroxide value, volatile compounds, specific extinction coefficients, fatty acids, total phenolic compounds, antioxidant capacity, polar compounds, and oxidative stability were determined. After obtaining the optimal maceration conditions assisted by ultrasound, pomace oils flavored with rosemary and basil were compared to pure olive pomace oil. Quality parameters and fatty acids showed no significant difference after UAM. Rosemary aromatization by UAM resulted in a 19.2-fold increase in total phenolic compounds and a 6-fold increase in antioxidant capacity, in addition to providing the most significant increase in oxidative stability. Given this, aromatization by ultrasound-assisted maceration is an efficient method to increase, in a short time, the bioactive potential of olive pomace oil.

Keywords: by-products; flavored oils; green technologies; olive pomace oil; response surface methodology; ultrasound.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Range of volatile compounds observed in the experiments of the central composite design. (A) Volatile compounds identified in the experiments for rosemary; (B) Volatile compounds identified in the experiments for basil.
Figure 2
Figure 2
Quality parameters (free fatty acids, peroxide value, and specific extinction coefficients) comparison for olive pomace oil (OPO) and olive pomace oil aromatized with rosemary (OPO + Rosemary) and basil (OPO + Basil) after UAM. Means followed by the same letter showed no significant difference (p < 0.05) by the Tukey test.
Figure 3
Figure 3
Total phenolic compounds, antioxidant capacity (ORAC), polar compounds, and oxidative stability (induction and stability times) comparison for olive pomace oil (OPO) and olive pomace oil aromatized with rosemary (OPO + Rosemary) and basil (OPO + Basil) after UAM. Means followed by the same letter showed no significant difference (p < 0.05) by the Tukey test.
Figure 4
Figure 4
Scanning electron microscopy images: (a) rosemary before UAM (500×); (b) rosemary after UAM (500×); (c) basil before UAM (500×); and (d) basil after UAM (500×). Inside the ellipse in (a), an intact peltate glandular trichome in the rosemary surface; inside the ellipses in (b), there are disrupted peltate glandular trichomes in the rosemary surface after UAM. The red arrows in (d) denote a rugous and shattered surface in basil after UAM, when compared with the region pointed by the arrow in (c).
See this image and copyright information in PMC

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