Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter
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- 作者：Jesú ; s Lozano-Sá ; nchez ; Alessandra Bendini ; Giuseppe Di Lecce ; Enrico Valli ; Tullia Gallina Toschi and Antonio Segura-Carretero
- 刊名：European Journal of Lipid Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：119
- 期：1
- 全文大小：280K
- ISSN：1438-9312
文摘
In this research, the potential use of a spreadable olive by-product, so called “pâté,” generated during a modern two-phase centrifugal processing technique as a natural source of bioactive compounds has been evaluated using advanced separation techniques. For this purpose, the qualitative and quantitative characterization of the lipophilic and hydrophilic fractions were performed to establish the fatty acid composition and phenolic profile of the new spreadable olive by-product. A typical olive oil fatty acid profile and very high oxidative stability was found for lipid fraction, whereas hydrophilic fraction was characterized by the presence of hydroxytyrosol, ß-hydroxyverbascoside, oleoside derivative, luteolin, among other. This kind of compounds are well-known for their beneficial effects in the human health. These results suggest that the spreadable olive by-product could be used as functional ingredients, in the production of nutraceuticals or for feed industry.