| Title | Eco-friendly extraction of antibacterial compounds from enriched olive pomace: a design-of-experiments approach to sustainability |
|---|---|
| ID_Doc | 8905 |
| Authors | Ben Amor, M; Trabelsi, N; Djebali, K; Abdallah, M; Hammami, M; Mejri, A; Hamzaoui, AH; Ramadan, MF; Rtimi, S |
| Title | Eco-friendly extraction of antibacterial compounds from enriched olive pomace: a design-of-experiments approach to sustainability |
| Year | 2024 |
| Published | |
| Abstract | The increasing interest in utilizing olive pomace bioactive molecules to advance functional elements and produce antioxidant and antimicrobial additives underscores the need for eco-friendly extraction and purification methods. This study aims to develop an eco-friendly extraction method to evaluate the effect of extraction parameters on the recovery of bioactive molecules from enriched olive pomace. The effects were identified based on total phenolic and flavonoid contents and antioxidant activity, employing a design of experimental methodology. The positive and the negative simultaneous effects showed that among the tested enrichments, those incorporating Nigella Sativa, dates, and coffee demonstrated superior results in terms of the measured responses. Furthermore, chromatographic analysis unveiled the existence of intriguing compounds such as hydroxytyrosol, tyrosol, and squalene in distinct proportions. Beyond this, our study delved into the structural composition of the enriched pomace through FTIR analysis, providing valuable insights into the functional groups and chemical bonds present. Concurrently, antimicrobial assays demonstrated the potent inhibitory effects of these enriched extracts against various microorganisms, underscoring their potential applications in food preservation and safety. These findings highlight enriched olive pomace as a valuable reservoir of bioactive molecules for food products since they can enhance their anti-oxidative activity and contribute to a sustainable circular economy model for olive oil industries. |
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