All Issues
Microwave-assisted extraction of hydroxytyrosol from alperujo and its impact on the stability of mayonnaise
Author : Ghayth Rigane *a,b and Ridha Ben Salem a
DOWNLOAD (319)
ABSTRACT
Extraction is one of the crucial steps for research and development of plant secondary metabolites. Microwave power and extraction time were selected as extraction parameters of hydroxytyrosol from alperujo. To achieve this goal, the optimization of physical parameters was carried out by analyzing the obtained extracts using GC-MS apparatus. Optimum conditions of microwave-assisted extraction based on maximum levels of responses were medium microwave power with 15 min of alperujo treatment. Maximum levels of hydroxytyrosol were obtained under these conditions (~1.9 g of hydroxytyrosol/kg of alperujo). Furthermore, we have studied the stability of mayonnaise after addition of hydroxytyrosol extract ranging between 65 and195 micrograms by following the changes on free acidity, peroxide value, conjugated dienes as well as content of polyphenols and squalene. This study was conducted for 4 weeks and the mayonnaise samples were stored protected from light at room temperature. These results showed that 195 g of hydroxytyrosol rich extract may be of great benefit to improve the stability of the mayonnaise against oxidation.
KEYWORD
Alperujo, microwave treatment, GC-MS, hydroxytyrosol