Recupero di antiossidanti naturali dai sottoprodotti di trasformazione dell’industria agroalimentare: noccioli di oliva (Olea europaea L.) gusci e perisperma di nocciole (Corylus avellana L.)
Author(s)
Baccelloni, Simone
Date Issued
December 16, 2008
Type
Doctoral Thesis
Abstract
This doctorate study concerns the possibility of using the by-products of hazelnut processing (shell and perisperm) and olive destoning (endocarp and seed) as raw materials for obtaining new natural phenolic antioxidants. The first phase of the study concerned the optimisation of cold extraction in different solvents, by evaluating: extraction yields, total phenols and tannins of the extracts, antiradical and antiperoxyl activity (DPPH and AAPH test); UV spectra. Among the by-products tested, the hazelnut skin residue supplied the highest extraction yield plus raw extracts with the richest phenolic content provided with the strongest antioxidant activity (similar or superior to BHA, BHT, Trolox and α-Tocopherol). Research activity continued by concentrating on the extracts obtained through maceration with 80% ethanol from hazelnut skin residue, discreet in order to effect a careful study of their characteristics and pratical potential. FeII chelating and FeIII reducing activities were determined, as well as the in vivo antioxidant activity by tests carried out on rats. Stability of the hazelnut skin phenolic extract during storage at different temperatures (-18°C, 4°C, and room temperature) were also effected.
Additional information
Dottorato di ricerca in Biotecnologie degli alimenti
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