The antiradical power of the methanol extracts of olive pomace (Taggiasca cultivar) achieved by high pressure-high temperature reactor were investigated using ABTS•+ and DPPH• assays. The highest antioxidant activity was quantified at 90 min of contact time and 180 °C of extraction temperature (64.19±0.16 μgTE/L and 15.80±0.62 μgDPPH/μLextract). The extract with high antioxidant power resulted to be effective to counteract key aspects of cellular oxidation sensitive mechanisms and inflammation associated to vascular diseases. A linear correlation (p<0.05) between total polyphenol contents and antioxidant capacity was given by the ABTS•+ method (R2 = 0.9184) and DPPH assay (R2 =0.7062).
Antioxidant activity and biological evaluation of olive pomace extract
ALIAKBARIAN, BAHAR;PALMIERI, DANIELA;CASAZZA, ALESSANDRO ALBERTO;PALOMBO, DOMENICO;PEREGO, PATRIZIA
2012-01-01
Abstract
The antiradical power of the methanol extracts of olive pomace (Taggiasca cultivar) achieved by high pressure-high temperature reactor were investigated using ABTS•+ and DPPH• assays. The highest antioxidant activity was quantified at 90 min of contact time and 180 °C of extraction temperature (64.19±0.16 μgTE/L and 15.80±0.62 μgDPPH/μLextract). The extract with high antioxidant power resulted to be effective to counteract key aspects of cellular oxidation sensitive mechanisms and inflammation associated to vascular diseases. A linear correlation (p<0.05) between total polyphenol contents and antioxidant capacity was given by the ABTS•+ method (R2 = 0.9184) and DPPH assay (R2 =0.7062).
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