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Olive mill pomace as a source of phenolic compounds: microwave-enzyme-assisted extraction optimized and compared conventional solvent extraction and bioactive evaluation in vitro

Grant number: 17/13059-4
Support Opportunities:Scholarships abroad - Research
Effective date (Start): January 08, 2018
Effective date (End): June 22, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Gabriela Alves Macedo
Grantee:Gabriela Alves Macedo
Host Investigator: Juliana Maria Leite Nobrega de Moura Bell
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: University of California, Davis (UC Davis), United States  

Abstract

The increasing interest of the industry by phenolic compounds has justification in the knowledge of the beneficial effects to the health related to the consumption of these compounds. Obtaining extracts rich in bioactive phenolic compounds from agroindustrial coproducts can be a way to add value to waste, and to develop sustainable processes in the food production chain. The use of environmentally friendly technologies to obtain bioactive compounds such as enzyme and microwave assisted extraction is the proposal of this Project. The proposal is develop a clean process to recovery of phenolics bioactive compounds from the California olive oil industry coproducts . This industry seeks to expand based on sustainability and productivity and the recovery of bioactive compounds from the production residues can generate products of high added value for the food and cosmetic industry. The optimization of the extraction process variables will be performed based on the phenolic composition of the extracts as well as on the maximization of antioxidant and antimicrobial activity of the extracts obtained. The application of these technologies is possible in several types of agroindustrial residues and complements the projects that I have been developing in Brazil obtaining phenolic extracts of residues from the orange, soy and grape industries.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MACEDO, GABRIELA A.; SANTANA, ADINA L.; CRAWFORD, LAUREN M.; WANG, SELINA C.; DIAS, FERNANDA F. G.; BELL, JULIANA M. L. N. DE MOURA. Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 138, . (17/13059-4)

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