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Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

Author:
Roselló-Soto, Elena, Barba, Francisco J., Lorenzo, Jose M., Munekata, Paulo E.S., Gómez, Belén, Moltó, Juan Carlos
Source:
Food chemistry 2019 v.274 pp. 865-871
ISSN:
0308-8146
Subject:
antioxidant activity, antioxidants, byproducts, carbon dioxide, lipid peroxidation, oils, phenolic compounds, principal component analysis, supercritical fluid extraction, tandem mass spectrometry
Abstract:
In this study, the effect of different supercritical CO2 (SC-CO2) pressures (10–40 MPa) on phenolic compounds extraction in oils obtained from “horchata” by-products was evaluated, and the results were compared to those obtained after conventional oil extraction (CE). Moreover, the relationship between the individual phenolic compounds and the total antioxidant capacity as well as oil oxidative quality parameters was compared. The phenolic profile and contents were largely influenced by extracting conditions. The main phenolic compound obtained by SC-CO2 was the isohydroxymatairesinol, particularly at 30 and 40 MPa, while 3-vinylphenol was the predominant compound in oils extracted by CE procedure. Increasing SC-CO2 extraction pressures enhanced the extraction of phenolic compounds, along with improving the antioxidant capacity and oxidative quality of extracted oil. The principal component analysis indicated that the main phenolic compounds associated with TEAC values were those extracted by SC-CO2, which were inversely correlated to oxidative indexes.
Agid:
6144916