What is it about?

This study compared the antioxidant and antimicrobial activities of phenolic fractions extracted from the US California Arbequina olive pomace with different phenolic profiles using preparative chromatography columns of C18 gel by rinsing gradient methanol-water mobile phase.

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Why is it important?

Olive pomace (OP) is the major byproduct that accounts for up to 80–95 g/100g of semisolid mass from the olive oil industry. Nevertheless, currently there is limited information about olive pomace phenolics separation by the use of either analytical or preparative scale C18 chromatography. The characteristics of C18 chromatographic fractions have yet to be comprehensively investigated. We found that the in vitro antioxidant and antimicrobial activities of polar fractions were higher than that of methanolic fractions.


To the best of our knowledge, this is the first report on the phenolics profile, antioxidant, and antimicrobial activities of preparative C18 fractions of olive pomace from California which provides practical knowledge and references data for the valorization and industrial food applications of the olive oil byproducts.

Dr. Hefei Zhao
University of California Davis

Read the Original

This page is a summary of: Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities, LWT, April 2023, Elsevier,
DOI: 10.1016/j.lwt.2023.114677.
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