Celano R, Piccinelli AL, Pagano I, Roscigno G, Campone L, De Falco E, Russo M, Rastrelli L
Food Research International, 2017
ABSTRACT:
Distillation wastewaters (DWWs) are generated during the essential oil steam distillation from aromatic herbs. Despite of growing interest on novel source of natural antioxidant compounds as food additives, studies on DWWs are scarse. Herein, the potential of DWWs produced by the distillation of packaged fresh basil, rosemary and sage wastes was evaluated by chemical and antioxidant characterization. HPLC-DAD-HRMS profiling revealed that DWWs contain water-soluble phenolic compounds, mainly caffeic acid derivatives and flavonoid glycosides, with rosmarinic acid (RA) as predominant components (29-135mg/100mL). DWWs demonstrated high levels of total phenolic compounds (TPC, 152-443mg GAE/100mL) and strong antioxidant capacities, in ORAC, DPPH and ABTS assays (1101-4720, 635-4244 and 571-3145μmol TE/100mL, respectively). Highly significant correlations of TEAC values with TPC and RA contents revealed that phenolic compounds and high RA content were responsible of DWWs antioxidant properties.Thus, DWWs are proposed as a new promising source of natural food additives and/or functional ingredients for cosmetic, nutraceutical and food applications.
CITATION:
Celano R, Piccinelli AL, Pagano I et al. Food Res Int. Oil distillation wastewaters from aromatic herbs as new natural source of antioxidant compounds. Food Res Int. 2017 Sep;99(Pt 1):298-307. doi: 10.1016/j.foodres.2017.05.036. Epub 2017 May 30.
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