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Antioxidant activity and biological evaluation of olive pomace extract.

Identifieur interne : 000833 ( Main/Exploration ); précédent : 000832; suivant : 000834

Antioxidant activity and biological evaluation of olive pomace extract.

Auteurs : Bahar Aliakbarian [Italie] ; Daniela Palmieri ; Alessandro Alberto Casazza ; Domenico Palombo ; Patrizia Perego

Source :

RBID : pubmed:22332814

Descripteurs français

English descriptors

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 µg(TE) L(-1) and 15.80 ± 0.62 µg(DPPH) µL(extract) (-1)). 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 (R (2) = 0.9184) and DPPH assay (R (2 )= 0.7062).

DOI: 10.1080/14786419.2012.660692
PubMed: 22332814


Affiliations:


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Le document en format XML

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