A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding.

ABSTRACT: Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL-1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL-1) and quinic acid (4.1 μg mL-1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL-1), displaying, in the aqueous medium, an increase in its scavenger properties by al

SUBMITTER: Spizzirri UG 

PROVIDER: S-EPMC8774902 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature