ArticleFoods (Basel, Switzerland)2022
Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 41 citations in OpenAlex.
- A comprehensive review ofRSC advances · 2026Review
- Comparative Analysis of Oligosaccharide and Phenolic Profiles in White and Red Grape Pomace from California.Molecules (Basel, Switzerland) · 2026Article
- Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics.Italian journal of food safety · 2026Article
- Chemical Characterization and Protective Effects of a Subcritical Water Extract from Olive Pomace Against Dyslipidemia and Hepatic Steatosis in High-Fat/High-Sugar Diet-Fed Mice.Molecules (Basel, Switzerland) · 2026Article
- From Waste to Resource: Chemical Characterization of Olive Oil Industry By-Products for Sustainable Applications.Molecules (Basel, Switzerland) · 2025Article
- Network pharmacology of olive stem extract, UPLC-HR-QTOF-MS profiling and antiviral activities aligned with UN sustainable development goals.Scientific reports · 2025Article
- A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior.Foods (Basel, Switzerland) · 2025Article
- Antiproliferative and Cytotoxic Potential of Semi-purified Extract of Snake Plant (Acta medica Philippina · 2025Article
- Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms.Current research in food science · 2025Article
- Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization.Antioxidants (Basel, Switzerland) · 2024Article
- Comprehensive Review ofBiomolecules · 2024Review
- Antioxidant, Anti-Diabetic, and Anti-Inflammation Activity ofInternational journal of molecular sciences · 2024Article
- HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach.Foods (Basel, Switzerland) · 2024Article
- The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue.Molecules (Basel, Switzerland) · 2023Article
- Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications.Molecules (Basel, Switzerland) · 2023Review
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization.Foods (Basel, Switzerland) · 2022Article
- A Coding Basis and Three-in-One Integrated Data Visualization Method 'Ana' for the Rapid Analysis of Multidimensional Omics Dataset.Life (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36-43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.
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Registered trials
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