TY - JOUR
T1 - Quality Characterization of Waste Olive Cake During Hot Air Drying
T2 - Nutritional Aspects and Antioxidant Activity
AU - Uribe, Elsa
AU - Lemus-Mondaca, Roberto
AU - Vega-Gálvez, Antonio
AU - López, Lorena A.
AU - Pereira, Karina
AU - López, Jéssica
AU - Ah-Hen, Kong
AU - Di Scala, Karina
N1 - Funding Information:
Acknowledgements The authors gratefully acknowledge the financial support provided by the Research Department of Universidad de La Serena (DIULS), La Serena, Chile, for the publication of this research. In addition, we want to thank Project FONDECYT 1120101.
PY - 2013/5
Y1 - 2013/5
N2 - Olive cake, a by-product of the olive oil industry, was characterised through a drying process, where the influence of air drying temperature on physicochemical properties and antioxidant activity was investigated. A comparison of fresh and dehydrated olive cake showed that drying led mainly to denaturation of crude protein. Crude fibre content showed a slight increase during drying and may have undergone some alterations in its structure due to Maillard reactions. Fatty acid analysis revealed that olive cake was especially rich in oleic acid and fatty acid composition did not significantly change during drying. Ash content also showed a slight variation but may be considered as practically unchanged. Potassium and sodium were respectively the most and the least abundant minerals found in olive cake. Total phenolic content showed a direct relationship to DPPH radical scavenging activity. Overall antioxidant activity, highest in fresh olive cake, was affected by air drying temperatures being more evident at 90 °C. Vitamin E showed an increasing trend at all drying temperatures. According to this investigation, convective dehydration can lead not only to a dried olive cake that can be used as a material for many processing industries (e. g. food and cosmetic) but also can contribute to minimize the environmental impacts of this agro-industrial waste.
AB - Olive cake, a by-product of the olive oil industry, was characterised through a drying process, where the influence of air drying temperature on physicochemical properties and antioxidant activity was investigated. A comparison of fresh and dehydrated olive cake showed that drying led mainly to denaturation of crude protein. Crude fibre content showed a slight increase during drying and may have undergone some alterations in its structure due to Maillard reactions. Fatty acid analysis revealed that olive cake was especially rich in oleic acid and fatty acid composition did not significantly change during drying. Ash content also showed a slight variation but may be considered as practically unchanged. Potassium and sodium were respectively the most and the least abundant minerals found in olive cake. Total phenolic content showed a direct relationship to DPPH radical scavenging activity. Overall antioxidant activity, highest in fresh olive cake, was affected by air drying temperatures being more evident at 90 °C. Vitamin E showed an increasing trend at all drying temperatures. According to this investigation, convective dehydration can lead not only to a dried olive cake that can be used as a material for many processing industries (e. g. food and cosmetic) but also can contribute to minimize the environmental impacts of this agro-industrial waste.
KW - Antioxidant activity
KW - Convective dehydration
KW - DPPH
KW - Olive cake
KW - Phenolic compounds
KW - Vitamin E
UR - http://www.scopus.com/inward/record.url?scp=84876439677&partnerID=8YFLogxK
U2 - 10.1007/s11947-012-0802-0
DO - 10.1007/s11947-012-0802-0
M3 - Article
AN - SCOPUS:84876439677
SN - 1935-5130
VL - 6
SP - 1207
EP - 1217
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 5
ER -