View More View Less
  • 1 University of Molise Department of Agricultural, Food, Environmental and Microbiological Science and Technologies (DiSTAAM) via De Sanctis 86100 Campobasso Italy
  • | 2 Indian Institute of Technology, Kharagapur Natural Product Laboratories, Chemistry Department 721 302 West Bengal India
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

In this laboratory research, we produced and compared different phenol extracts from olive-oil mill wastewaters. The extracts and sample preparation was as follows: 1 CW-Acetone (wastewater, previously centrifuged and treated with acetone to precipitate colloid substances); 2 CW-Ac-HCl-EtAc (this extract was recovered by ethyl acetate from the 1 CW-Acetone prior to being hydrolysed by 1N HCL at 80 °C for 1 h); 3.2 CW-20% MetOH and 4.2 CW-80% MetOH (fractions separated by solid-liquid extraction (SPE) with methanol:water mixtures at 20% and 80% (v/v), respectively).Determined in each sample were: (i) total phenols and ortho -di-phenol conducive to spectrophotometric methods; (ii) phenol composition by HPLC analysis and finally, (iii) antioxidant activity on a lard sample, using rancimat test under 120 °C temperature and 20 l h −1 air flow. The extract 1 CW-Acetone, composed essentially of local wastewater phenols, was less effective than the other extracts. Best antioxidant extract was 3.2 CW-20% MetOH that prolonged the lard’s oxidative stability 3.5 and 7.0 times at doses of 100 and 200 mg kg −1 , respectively. Antioxidant effectiveness of the various extracts were found to be directly correlating with percentage of free hydroxytyrosol. Finally, antioxidant properties of olive-oil mill wastewater extract samples was found to be the result of their phenol composition rather than their phenol content.

  • Agalias, A. , Magiatis, P. , Skaòtsounis, A.L. , Mikros, E. , Tsarbopoulos, A. , Gikas, E. , Spanos, I. & Manios, T. (2007): A new process for the management of olive oil mill waste water and recovery of natural antioxidants. J. agric. Fd Chem. , 55 , 2671–2676.

    Manios T. , 'A new process for the management of olive oil mill waste water and recovery of natural antioxidants ' (2007 ) 55 J. agric. Fd Chem. : 2671 -2676.

    • Search Google Scholar
  • Bianchi, A. & Pozzi, N. (1994): 3,4-Dihydroxyphenylglycol, a major C6-C2 phenolic in Olea europaea fruits. Phytochemistry , 35 , 1335–1337.

    Pozzi N. , '3,4-Dihydroxyphenylglycol, a major C6-C2 phenolic in Olea europaea fruits ' (1994 ) 35 Phytochemistry : 1335 -1337.

    • Search Google Scholar
  • Bisignano, G. , Tomaino, A. , Lo Cascio, R. , Crisafi, G. , Uccella, N. & Saija, A. (1999): On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J. Pharmacy Pharmacol , 51 , 971–974.

    Saija A. , 'On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol ' (1999 ) 51 J. Pharmacy Pharmacol : 971 -974.

    • Search Google Scholar
  • Capasso, R. , Evidente, A. , Avolio, S. & Solla, F. (1999): A highly convenient synthesis of hydroxytyrosol and its recovery from agricultural waste waters. J. agric. Fd Chem. , 47 , 1745–1748.

    Solla F. , 'A highly convenient synthesis of hydroxytyrosol and its recovery from agricultural waste waters ' (1999 ) 47 J. agric. Fd Chem. : 1745 -1748.

    • Search Google Scholar
  • Chimi, H. , Rahmani, M. , Cillard, J. & Cillard, P. (1990): Autooxidation des huiles d’olive: rôle des composés phénoliques. Rev. Fr. Corps Gras , 37 , 363–367.

    Cillard P. , 'Autooxidation des huiles d’olive: rôle des composés phénoliques ' (1990 ) 37 Rev. Fr. Corps Gras : 363 -367.

    • Search Google Scholar
  • De Leonardis, A. , Macciola, V. , Lembo, G. , Aretini, A. & Nag, A. (2007a): Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater. Fd Chem. , 100 , 998–1004.

    Nag A. , 'Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater ' (2007 ) 100 Fd Chem. : 998 -1004.

    • Search Google Scholar
  • De Leonardis, A. , Aretini, A. , Alfano, G. , Macciola, V. & Ranalli, G. (2007b): Isolation of a hydroxytyrosol-rich extract from olive leaves ( Olea europaea L.) and evaluation of its antioxidant properties and bioactivity. Eur. Fd Res. Technol. (press on line: DOI 10.1007/s00217-007-0574-3).

  • De Marco, E. , Savarese, M. , Paduano, A. & Sacchi, R. (2007): Characterization and fraction of phenolic compounds extracted from olive oil mill wastewaters. Fd Chem. , 104 , 858–867.

    Sacchi R. , 'Characterization and fraction of phenolic compounds extracted from olive oil mill wastewaters ' (2007 ) 104 Fd Chem. : 858 -867.

    • Search Google Scholar
  • Fernández-Bolaňos, J. , Rodríguez, G. , Rodríguez, R. , Heredia, A. , Guillén, R. & Jiménez, A. (2002): Production in large quantities of highly purified hydroxytyrosol from liquid solid waste of two-phase olive oil processing or “Alperujio”. J. agric. Fd Chem. , 50 , 6804–6811.

    Jiménez A. , 'Production in large quantities of highly purified hydroxytyrosol from liquid solid waste of two-phase olive oil processing or “Alperujio” ' (2002 ) 50 J. agric. Fd Chem. : 6804 -6811.

    • Search Google Scholar
  • Fki, I. , Allouche, N. & Sayadi, S. (2005): The use of polyphenolic extract, purified hydroxytyrosol and 3,4-dihydroxyphenyl acetic acid from olive mill wastewaters for the stabilization of refined oils: a potential alternative to synthetic antioxidants. Fd Chem. , 93 , 197–204.

    Sayadi S. , 'The use of polyphenolic extract, purified hydroxytyrosol and 3,4-dihydroxyphenyl acetic acid from olive mill wastewaters for the stabilization of refined oils: a potential alternative to synthetic antioxidants ' (2005 ) 93 Fd Chem. : 197 -204.

    • Search Google Scholar
  • Folin, O. & Ciocalteau, V. (1927): On tyrosine and tryptophan determination in protein. J. biol. Chem. , 73 , 627–650.

    Ciocalteau V. , 'On tyrosine and tryptophan determination in protein ' (1927 ) 73 J. biol. Chem. : 627 -650.

    • Search Google Scholar
  • Frega, N. , Mozzon, M. , Servidio, G. & Lercker, G. (1995): Studio della resistenza all’ossidazione forzata degli oli extra vergini mediante Rancimat test. (A study by using Rancimat test on controlled oxidation of extra-virgin olive oil.) Riv. Ital. Sostanze Grasse , 72 , 493–496.

    Lercker G. , 'Studio della resistenza all’ossidazione forzata degli oli extra vergini mediante Rancimat test ' (1995 ) 72 Riv. Ital. Sostanze Grasse : 493 -496.

    • Search Google Scholar
  • Gariboldi, P. , Jommi, G. & Verrotta, L. (1986): Secoiridoids from Olea europeae . Phytochemistry , 25 , 865–869.

    Verrotta L. , 'Secoiridoids from Olea europeae ' (1986 ) 25 Phytochemistry : 865 -869.

  • Japon-Lujan, R. & De Castro, M.D.L. (2007): Static-dynamic superheated liquid extraction of hydroxytyrosol and other biophenols from alperujo (a semisolid residue of the olive oil industry). J. agric. Fd Chem. , 55 , 3629–3643.

    Castro M.D.L. , 'Static-dynamic superheated liquid extraction of hydroxytyrosol and other biophenols from alperujo (a semisolid residue of the olive oil industry) ' (2007 ) 55 J. agric. Fd Chem. : 3629 -3643.

    • Search Google Scholar
  • Macciola, V. & De Leonardis, A. (2006): Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine di oliva e suoi sottoprodotti. (Nature and antioxidant properties of phenolic extracts from an extra-virgin olive oil ( Olea europaea L.) and related by-products.) Ingredienti Alim. , 5 (6), 7–14.

    Leonardis A. , 'Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine di oliva e suoi sottoprodotti ' (2006 ) 5 Ingredienti Alim. : 7 -14.

    • Search Google Scholar
  • Medina, I. , Tombo, I. , Satue-Gracia, M.T. , German, J.B. & Frankel, E.N. (2002): Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in Liposomes and oil-in-water emulsions. J. agric. Fd Chem. , 50 , 596–601.

    Frankel E.N. , 'Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in Liposomes and oil-in-water emulsions ' (2002 ) 50 J. agric. Fd Chem. : 596 -601.

    • Search Google Scholar
  • Niaounakis, M. & Halvadakis, C.P. (2004): Olive-mill waste management literature review and patent survey . Typothito-George Dardanos, Atene, Greek, pp. 2–30.

    Halvadakis C.P. , '', in Olive-mill waste management literature review and patent survey , (2004 ) -.

  • Paronetto, L. (1979): Polifenoli e tecniche enologiche . (Polyphenols and enologic techniques.) Edagricole, Bologna. Italy, pp. 125–130.

    Paronetto L. , '', in Polifenoli e tecniche enologiche , (1979 ) -.

  • Rodis, P.S. , Karathanos, V.T. & Mantzavinou, A. (2002): Partitioning of olive oil antioxidants between oil and water phases. J. agric. Fd Chem. , 50 , 596–601.

    Mantzavinou A. , 'Partitioning of olive oil antioxidants between oil and water phases ' (2002 ) 50 J. agric. Fd Chem. : 596 -601.

    • Search Google Scholar
  • Servili, M. , Baldioli, M. , Selvaggini, R. , Miniati, E. , Maccioni, A. & Montedoro, G. (1999): HPLC evaluation of phenols in olive fruit, virgin olive oil, vegetation waters and pomace, and 1D-and 2D-NMR characterization. J. Am. Oil Chem. Soc. , 76 , 873–882.

    Montedoro G. , 'HPLC evaluation of phenols in olive fruit, virgin olive oil, vegetation waters and pomace, and 1D-and 2D-NMR characterization ' (1999 ) 76 J. Am. Oil Chem. Soc. : 873 -882.

    • Search Google Scholar
  • Soler-Rivas, C. , Espín, J.C. & Wichers, H.J. (2000): Oleuropein and related compounds. J. Sci. Fd Agric. , 80 , 1013–1023.

    Wichers H.J. , 'Oleuropein and related compounds ' (2000 ) 80 J. Sci. Fd Agric. : 1013 -1023.

  • Tuck, K.L. & Hayball, P.J. (2002): Major phenolic compounds in olive oil: metabolism and health effects. J. Nutr. Biochem. , 13 , 636–644.

    Hayball P.J. , 'Major phenolic compounds in olive oil: metabolism and health effects ' (2002 ) 13 J. Nutr. Biochem. : 636 -644.

    • Search Google Scholar
  • Vásquez, R. , MAESTRO DURÁN , R. & Graciani, C. (1974): Componentes fenólicos de la aceituna. Polifenoles del alpechin. (Phenol components of olive oil mill waste water.) Grasas y aceites , 25 , 341–345.

    Graciani C. , 'Componentes fenólicos de la aceituna. Polifenoles del alpechin ' (1974 ) 25 Grasas y aceites : 341 -345.

    • Search Google Scholar
  • Visioli, F. & Galli, C. (1998): The effect of minor constituents of olive oil on cardiovascular disease: new finding. Nutr. Rev. , 56 , 142–147.

    Galli C. , 'The effect of minor constituents of olive oil on cardiovascular disease: new finding ' (1998 ) 56 Nutr. Rev. : 142 -147.

    • Search Google Scholar
  • Visioli, F. , Romani, A. , Mulinacci, N. , Zarini, S. , Conte, D. & Vincieri, F. (1999): Antioxidant and other biological activities in olive oil mill waste water. J. agric. Fd Chem. , 47 , 3397–3401.

    Vincieri F. , 'Antioxidant and other biological activities in olive oil mill waste water ' (1999 ) 47 J. agric. Fd Chem. : 3397 -3401.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 3 0 0
Mar 2021 0 0 0
Apr 2021 0 0 0
May 2021 5 0 0
Jun 2021 2 0 0
Jul 2021 3 0 0
Aug 2021 0 0 0