Optimization of bioactive compounds extraction from olive pomace by microwave hydro diffusion and gravity

Abstract

ABSTRACT: There are few studies on the extraction of bioactive compounds from olive pomace by the microwave method of hydro diffusion and gravity (MHG). Therefore, this study extracted bioactive compounds from pomace by MHG using a central rotational compound (DCCR). The statistical model showed a significant difference for the variable potency (W) in the extractions of phenolic compounds, showing linear behavior. Simple linear regression analysis suggested the use of 100W of power for the extraction of phenolic compounds in olive pomace. There were no significant differences in flavonoid extractions and antioxidant capacity of the extracts, at different potencies (W) and times (min), in the olive pomace extracts.

Keywords

• olives
• by-product
• potency
• time
• antioxidants