@article{fdi:010042264,
  title = {{F}ungal enzymes as a powerful tool to release simple phenolic compounds from olive oil by-product},
  author = {{B}ouzid, {O}. and {N}avarro, {D}. and {R}oche, {M}. and {A}sther, {M}. and {H}aon, {M}. and {D}elattre, {M}. and {L}orquin, {J}ean and {L}abat, {M}arc and {L}esage {M}eessen, {L}.},
  editor = {},
  language = {{ENG}},
  abstract = {{A}n enzymic treatment of olive oil by-product using culture broths of {A}spergillus niger enriched in cinnamoyl esterases was tested with its potential to release free simple phenolic compounds, and especially hydroxytyrosol. {A}fter characterizing enzymes able to hydrolyse ester bonds between phenolic compounds and polysaccharides, the culture broth of {A}. niger {BRFM}442 was selected in view of the specificity of its enzymes for orthodiphenolic compounds. {I}t was tested on a phenolic extract of olive oil by-product, obtained by ethanolic extraction. {L}arge amounts of free hydroxytyrosol were released and to a less extent p-tyrosol, caffeic acid, p-coumaric acid and ferulic acid. {A} two-step chromatographic treatment on {HP}-20 resin and {S}ephadex {LH}-20 allowed the recovery of an aqueous fraction of hydroxytyrosol (1.4 g/kg dry olive oil by-product) at 85% purity. {T}he antioxidant activity of hydroxytyrosol was higher than that of antioxidants such as ascorbic acid and {BHT}. {I}ts good solubility in oily and aqueous media makes natural hydroxytyrosol, recovered with chemical-free methods, useful for application in multi-component foods. (c) 2004 {E}lsevier {L}td. {A}ll rights reserved.},
  keywords = {olive oil by product ; simple phenolic compounds ; hydroxytyrosol ; cinnamoyl esterase ; {A}spergillus niger ; antioxidant},
  booktitle = {},
  journal = {{P}rocess {B}iochemistry},
  volume = {40},
  numero = {5},
  pages = {1855--1862},
  ISSN = {0032-9592},
  year = {2005},
  DOI = {10.1016/j.procbio.2004.06.054},
  URL = {https://www.documentation.ird.fr/hor/fdi:010042264},
}