Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds

Olive (Olea europaea L.) oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. In this work, the effects of temperature on drying kinetics and quality indexes of the olive-waste cake during con...

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Autores principales:	Uribe,Elsa, Lemus-Mondaca,Roberto, Pasten,Alexis, Astudillo,Sebastian, Vega-Gálvez,Antonio, Puente-Díaz,Luis, Di Scala,Karina
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2014
Materias:	Antioxidant capacity drying process fatty acids Olea europea olive waste phenolic compounds
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000300007
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spelling	oai:scielo:S0718-583920140003000072018-10-01Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compoundsUribe,ElsaLemus-Mondaca,RobertoPasten,AlexisAstudillo,SebastianVega-Gálvez,AntonioPuente-Díaz,LuisDi Scala,Karina Antioxidant capacity drying process fatty acids Olea europea olive waste phenolic compounds Olive (Olea europaea L.) oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. In this work, the effects of temperature on drying kinetics and quality indexes of the olive-waste cake during convective dehydration (40-90 °C) were investigated. Results on effective moisture diffusivity, physicochemical parameters, fatty acid profile, total phenolic, flavonoid, and flavanol contents as well as antioxidant capacity are also reported. Most of the fatty acids increased their content with respect to control sample with a temperature increase, i.e. oleic and linoleic acids increased 48% and 43% at 70 and 40 °C, respectively. Total flavanol content increased with temperature (48-62 mg catechin equivalents [CTE] 100 g-1 DM) except for 80 °C. Total phenolic and total flavonoid contents were highly correlated to antioxidant capacity (0.923 < r < 0.992), except for 70 and 80 °C, the rest of the samples maintained their initial antioxidant capacity by ORAC analysis. Thus, these parameters show that dried olive-waste cake has a high bioactive compounds with potential use as additives for the food or other industries.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.74 n.3 20142014-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000300007en10.4067/S0718-58392014000300007
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant capacity drying process fatty acids Olea europea olive waste phenolic compounds
spellingShingle	Antioxidant capacity drying process fatty acids Olea europea olive waste phenolic compounds Uribe,Elsa Lemus-Mondaca,Roberto Pasten,Alexis Astudillo,Sebastian Vega-Gálvez,Antonio Puente-Díaz,Luis Di Scala,Karina Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
description	Olive (Olea europaea L.) oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. In this work, the effects of temperature on drying kinetics and quality indexes of the olive-waste cake during convective dehydration (40-90 °C) were investigated. Results on effective moisture diffusivity, physicochemical parameters, fatty acid profile, total phenolic, flavonoid, and flavanol contents as well as antioxidant capacity are also reported. Most of the fatty acids increased their content with respect to control sample with a temperature increase, i.e. oleic and linoleic acids increased 48% and 43% at 70 and 40 °C, respectively. Total flavanol content increased with temperature (48-62 mg catechin equivalents [CTE] 100 g-1 DM) except for 80 °C. Total phenolic and total flavonoid contents were highly correlated to antioxidant capacity (0.923 < r < 0.992), except for 70 and 80 °C, the rest of the samples maintained their initial antioxidant capacity by ORAC analysis. Thus, these parameters show that dried olive-waste cake has a high bioactive compounds with potential use as additives for the food or other industries.
author	Uribe,Elsa Lemus-Mondaca,Roberto Pasten,Alexis Astudillo,Sebastian Vega-Gálvez,Antonio Puente-Díaz,Luis Di Scala,Karina
author_facet	Uribe,Elsa Lemus-Mondaca,Roberto Pasten,Alexis Astudillo,Sebastian Vega-Gálvez,Antonio Puente-Díaz,Luis Di Scala,Karina
author_sort	Uribe,Elsa
title	Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
title_short	Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
title_full	Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
title_fullStr	Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
title_full_unstemmed	Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
title_sort	dehydrated olive-waste cake as a source of high value-added bioproduct: drying kinetics, physicochemical properties, and bioactive compounds
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000300007
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Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds

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