Ultrasound-assisted enzyme catalyzed hydrolysis of olive waste and recovery of antioxidant phenolic compounds

Olive waste (OW) has been widely paid attention as sources of high-added value compounds, such as phenolic which can be obtained by the several methods. And phenolic extract as a food additive can not only improve the sensory quality of food, but also can enhance antioxidant capacity in fatty food matrices. Moreover, the use of this extract has better economic benefits than synthetic additives usually used in food industry. In this study, a novel green, simple and efficient technology was employed to extract the phenolic compounds, which was suitable for large-scale industrial use. The results indicated that ultrasound-assisted enzyme hydrolysis (UAEH) has significant potential in the extraction process of phenolics from OW exhibiting higher phenolic yield in shorter extraction times.