Food plays a central role in health, especially through consumption of plant-derived foods.\nFunctional foods, supplements, and nutraceuticals are increasingly entering the market to respond to\nconsumer demand for healthy products. They are foods, supplements, and ingredients which oer\nhealth benefits beyond the standard nutritional value. Some benefits are associated with phenolic\ncompounds and phytochemicals with antioxidant properties. An olive pâté (OP) was added with\nantioxidants derived from olive mill wastewater (OMWW) to obtain a functional product rich in\nphenolic compounds. The olive pâté is produced from the ground olive pericarp, which shows an\nexcellent natural antioxidant content. The OMWW is a waste product from oil processing, which is\nalso rich in phenolic compounds. The result was a product rich in trans-resveratrol, OH tyrosol,\nand tyrosol in concentrations such as satisfying the European communityâ??s claims regarding the\npossible antioxidant action on plasma lipids with excellent shelf-life stability. The total phenolic\ncontent was assayed by a colorimetric method, the antioxidant activity by the ABTS [(2,20-azino-bis\n(3-ethylbenzothiazoline-6-sulfonic acid)] test, the phenolic profile by Q Exactive Orbitrap LC-MS/MS.\nThe shelf-life stability was confirmed by yeast, molds, and total microbial count, pH, and water\nactivity determinations, and the best pasteurization parameters were determined. The palatability\nwas judged as excellent.
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