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Application of Cyclodextrins to the Extraction of Antioxidant Compounds from Olive Oil

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Abstract

Olive oil contains powerful antioxidant compounds which impart stability, contribute to various properties of it, and are valuable from the nutritional point of view. Their extraction with as mild conditions as possible led to its investigation using cyclodextrins as a tool. The inclusion ability of α-, β-, and γ-CD was estimated, and it has been demonstrated that the small cavity of α-CD as well as the wide one of γ-CD could enclose less effectively the antioxidant compounds of olive oil than the intermediate in shape cavity of β-CD. The highest yields of antioxidant compounds were achieved when olive oil was mixed with a 2%aqueous solution of β-CD and the resulting precipitate was treated with ethyl alcohol.

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Authors and Affiliations

  1. Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855, Athens, Greece

    E. Efmorfopoulou & P. Rodis

Authors
  1. E. Efmorfopoulou
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  2. P. Rodis
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Published in Khimiya Prirodnykh Soedinenii, No. 1, pp. 18–21, January–February, 2005.

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Efmorfopoulou, E., Rodis, P. Application of Cyclodextrins to the Extraction of Antioxidant Compounds from Olive Oil. Chem Nat Compd 41, 22–26 (2005). https://doi.org/10.1007/s10600-005-0065-3

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  • DOI: https://doi.org/10.1007/s10600-005-0065-3

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