ArticleMolecules (Basel, Switzerland)2018
Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 48 citations in OpenAlex.
- Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics.Italian journal of food safety · 2026Article
- Sustainable Valorization of Olive Oil By-Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications.Journal of food science · 2025Review
- Autonomous Defense Based on Biogenic Nanoparticle Formation in Daunomycin-ProducingMicroorganisms · 2025Article
- Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization.Antioxidants (Basel, Switzerland) · 2024Article
- Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films.International journal of molecular sciences · 2024Article
- Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.Foods (Basel, Switzerland) · 2024Article
- HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach.Foods (Basel, Switzerland) · 2024Article
- Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells.International journal of molecular sciences · 2023Article
- Utilization of Olive Pomace in Green Synthesis of Selenium Nanoparticles: Physico-Chemical Characterization, Bioaccessibility and Biocompatibility.International journal of molecular sciences · 2022Article
- Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients.Antioxidants (Basel, Switzerland) · 2022Article
- Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases.Foods (Basel, Switzerland) · 2022Review
- Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process.Molecules (Basel, Switzerland) · 2021Article
- Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation.Molecules (Basel, Switzerland) · 2021Article
- Qualitative and Quantitative Analysis of Phenolic Compounds in Spray-Dried Olive Mill Wastewater.Frontiers in nutrition · 2021Article
- Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects.Molecules (Basel, Switzerland) · 2020Article
- Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants.Foods (Basel, Switzerland) · 2020Article
- Cellular Antioxidant Activity of Olive Pomace Extracts: Impact of Gastrointestinal Digestion and Cyclodextrin Encapsulation.Molecules (Basel, Switzerland) · 2020Article
- Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols' Bioaccessibility and Intestinal Permeability.Nutrients · 2020Article
- Chemical characterization and antioxidant properties of products and by-products fromFood science & nutrition · 2019Article
- Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications.Frontiers in nutrition · 2019Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Waste remaining after the production of olive oil (olive pomace) is known to contain significant amounts of phenolic compounds that exert different types of biological activities, primarily acting as antioxidants. In this work, a sustainable approach that combines ultrasound-assisted extraction with food-grade solvents and encapsulation with different types of cyclodextrins was used to prepare olive pomace-based polyphenol rich extracts that were tested as antioxidants in various chemical, food, and biological model systems. Encapsulation with cyclodextrins had a significant positive impact on the chemical composition of obtained extracts and it positively affected their antioxidant activity. Observed effects can be explained by an increased content of polyphenols in the formulations, specific physical properties of encapsulated compounds improving their antioxidant activity in complex food/physiological environment, and enhanced interaction with natural substrates. Depending on the applied model, the tested samples showed significant antioxidant protection in the concentration range 0.1⁻3%. Among the investigated cyclodextrins, hydroxypropyl-β-cyclodextrin and randomly methylated-β-cyclodextrin encapsulated extracts showed particularly good antioxidant activity and were especially potent in oil-in-water emulsion systems (1242 mg/g and 1422 mg/g of Trolox equivalents, respectively), showing significantly higher antioxidant activity than Trolox (reference antioxidant). In other models, they provided antioxidant protection comparable to commonly used synthetic antioxidants at concentration levels of 2⁻3%.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.