On January 31, 2020, Rigane, Ghayth; Ben Salem, Ridha published an article.Formula: C8H8O3 The title of the article was Microwave-assisted extraction of hydroxytyrosol from alperujo and its impact on the stability of mayonnaise. And the article contained the following:
Extraction is one of the crucial steps for research and development of plant secondary metabolites. Microwave power and extraction time were selected as extraction parameters of hydroxytyrosol from alperujo. To achieve this goal, the optimization of phys. parameters was carried out by analyzing the obtained extracts using GC-MS apparatus Optimum conditions of microwave-assisted extraction based on maximum levels of responses were medium microwave power with 15 min of alperujo treatment. Maximum levels of hydroxytyrosol were obtained under these conditions (~1.9 g of hydroxytyrosol/kg of alperujo). Furthermore, we have studied the stability of mayonnaise after addition of hydroxytyrosol extract ranging between 65 and195μg by following the changes on free acidity, peroxide value, conjugated dienes as well as content of polyphenols and squalene. This study was conducted for 4 wk and the mayonnaise samples were stored protected from light at room temperature These results showed that 195μg of hydroxytyrosol rich extract may be of great benefit to improve the stability of the mayonnaise against oxidation The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Formula: C8H8O3
The Article related to hydroxytyrosol alperujo mayonnaise microwave assisted extraction, Pharmaceuticals: Formulation and Compounding and other aspects.Formula: C8H8O3
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