Olive oil "waste" can enrich food and oil

The latest research shows that the waste products from olive oil rich in antioxidants can be extracted as functional ingredients in other oils or foods The study, published in the Journal of food chemistry, shows that antioxidant rich solutions can be extracted from olive oil waste and used to enrich antioxidant levels in foods and oils Researchers from the Institute of biotechnology education in Athens, Greece, have shown that polyphenols extracted from olive oil plant waste can replace synthetic artificial antioxidants, thus increasing the stability of food The treatment of olive oil plant waste by natural antioxidants is one of the serious environmental pollution problems in Mediterranean countries, because many of its components are not easy to degrade But the waste from olive oil plants can be a good source of natural antioxidants Olive oil plants use new technology to separate crude olive oil by recycling vegetation water from processed olives This technology greatly reduces the volume of waste and treatment problems, and produces products 10-100 times more antioxidant than olive oil itself The latest research of the extract investigated the antioxidant level of olive oil plant waste, and tested the effect of different solvent extraction technology on the antioxidant level Hydroxytyrosol is the main classification compound found in the extract, and flavonoids such as digitalis flavone, hesperidin, catechol, anthocyanin and various phenolic acids can also be confirmed Methanol and ethanol were found to have higher levels of clear radicals than other solvents When sunflower oil is added to test its potential as a functional antioxidant, the combination of ethanol extracted olive oil plant waste and ascorbyl palmitate plant can get the maximum guarantee The results show that ethanol is the best solvent to extract phenolic compounds from waste The best solvent extraction conditions were reported The ratio of solvent to sample was 5:1 V / W and pH = 2 The study of low-cost concentrates shows that olive oil waste is a kind of "low-cost, sustainable utilization, rich source of phenolic compounds" It can be used as a functional component This new process can add antioxidants to the oil with low level of antioxidants, and can improve the stability of antioxidants in food - prevent the loss of flavor in foods rich in omega-3 Phenolic extracts from olive oil plant waste can replace artificial antioxidants, improve food stability, prevent lipid oxidation, and prevent oxidative damage of the active system by scavenging free radicals, the researchers pointed out