Valorization of olive pomace: phenolic prospecting and biological potential

Abstract The study aimed to extract the phenolic compounds present in the two-phase olive pomace, to characterize biological potential. Two extracts were prepared, one using a 40% methanol solution, at 70 ºC and 180 minutes of stirring (E1), and the other one using an 80% methanol solution, at 70 ºC and 180 minutes of stirring (E2). Individual phenolic compounds were quantified by LC-ESI-qTOF-MS. The evaluation of the antioxidant activity was performed by spectrophotometry against hydroxyl radical, nitric oxide and DPPH (2,2-difenil-1-picril-hidrazil). The antihyperglycemic effect was evaluated against the enzymes α-amylase and α-glycosidase. The antitumoral activity was evaluated by tests of MTT (Tetrazolium salt) and Sulforodamine B. The antimicrobial tests performed were done by disk diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The major phenolic compound present in both extracts was tyrosol. Both extracts showed antioxidant activity, antihyperglycemic effect and antitumor action. These extracts exerted moderate and weak antimicrobial activity.