Antioxidant activity and biological evaluation of olive pomace extract

Abstract

The antiradical power of the methanol extracts of olive pomace (Taggiasca cultivar) achieved by high-pressure–high-temperature reactor were investigated using ABTS•⁺ and DPPH• assays. The highest antioxidant activity was quantified at 90 min of contact time and 180°C of extraction temperature (64.19 ± 0.16 µg_TE L⁻¹ and 15.80 ± 0.62 µg_DPPH µL_extract ⁻¹). The extract with high-antioxidant power resulted to be effective to counteract key aspects of cellular oxidation sensitive mechanisms and inflammation associated to vascular diseases. A linear correlation (p < 0.05) between total polyphenol contents and antioxidant capacity was given by the ABTS•⁺ method (R ² = 0.9184) and DPPH assay (R ²= 0.7062).

Keywords:

• olive pomace
• antioxidant activity
• biological evaluation
• polyphenols