Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts
An investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out. Four olive wood samples from different geographical origin, and harvest...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/719593 |
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| author | Mercedes Pérez-Bonilla Sofía Salido Adolfo Sánchez Teris A. van Beek Joaquín Altarejos |
| author_facet | Mercedes Pérez-Bonilla Sofía Salido Adolfo Sánchez Teris A. van Beek Joaquín Altarejos |
| author_sort | Mercedes Pérez-Bonilla |
| collection | DOAJ |
| description | An investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out. Four olive wood samples from different geographical origin, and harvesting time have been used for comparison purposes. Among the fifty olive wood extracts obtained in this study, the most active ones were those prepared with ethyl acetate, either through direct extraction or by successive liquid-liquid partitioning procedures, the main components being the secoiridoids oleuropein and ligustroside. An acid hydrolysis pretreatment of olive wood samples before extractions did not improve the results. In the course of this study, two compounds were isolated from the ethanolic extracts of olive wood collected during the olives’ harvesting season and identified as (7′′R)-7′′-ethoxyoleuropein (1) and (7′′S)-7′′-ethoxyoleuropein (2). |
| format | Article |
| id | doaj-art-c6e9a5c9b63043b4bec2b6dc90d7632d |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-c6e9a5c9b63043b4bec2b6dc90d7632d2025-02-03T07:25:32ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/719593719593Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood ExtractsMercedes Pérez-Bonilla0Sofía Salido1Adolfo Sánchez2Teris A. van Beek3Joaquín Altarejos4Departamento de Química Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, SpainDepartamento de Química Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, SpainDepartamento de Química Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, SpainLaboratory of Organic Chemistry, Natural Products Chemistry Group, Wageningen University, Dreijenplein 8, 6703 HB Wageningen, The NetherlandsDepartamento de Química Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, SpainAn investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out. Four olive wood samples from different geographical origin, and harvesting time have been used for comparison purposes. Among the fifty olive wood extracts obtained in this study, the most active ones were those prepared with ethyl acetate, either through direct extraction or by successive liquid-liquid partitioning procedures, the main components being the secoiridoids oleuropein and ligustroside. An acid hydrolysis pretreatment of olive wood samples before extractions did not improve the results. In the course of this study, two compounds were isolated from the ethanolic extracts of olive wood collected during the olives’ harvesting season and identified as (7′′R)-7′′-ethoxyoleuropein (1) and (7′′S)-7′′-ethoxyoleuropein (2).http://dx.doi.org/10.1155/2013/719593 |
| spellingShingle | Mercedes Pérez-Bonilla Sofía Salido Adolfo Sánchez Teris A. van Beek Joaquín Altarejos Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts International Journal of Food Science |
| title | Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts |
| title_full | Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts |
| title_fullStr | Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts |
| title_full_unstemmed | Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts |
| title_short | Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts |
| title_sort | effect of extraction conditions on the antioxidant activity of olive wood extracts |
| url | http://dx.doi.org/10.1155/2013/719593 |
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