Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

Uribe, Elsa; Lemus‐Mondaca, Roberto; Vega‐Gálvez, Antonio; López, Lorena A.; Pereira, Karina de Castro; Jéssica, López; Ah-Hen, Kong; Scala, Karina Di

doi:10.1007/s11947-012-0802-0

Cited by 28 publications

(29 citation statements)

References 50 publications

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“…The importance of these compounds is supported by verifiable evidence as antioxidants at the cell membrane level, protecting the fatty acids of the membranes against damage caused by free radicals (Uribe et al . ).…”

Section: Resultsmentioning

confidence: 97%

Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes

Uribe

Pastén

Lemus‐Mondaca

et al. 2015

Journal of Food Biochemistry

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Artículo de publicación ISIThe objectives of this study were to determine the physicochemical composition, phenolic, tocopherol, flavonoid, flavanol, dietary fiber and β-carotene contents, as well as the antioxidant activity of three olive-waste cakes from varieties Picual, Frantoio and Arbequina. Frantoio presented the highest dietary fiber content and Arbequina showed the highest β-carotene content. Results indicated that total phenolic content followed the sequence (Frantoio > Picual > Arbequina). Picual presented the highest free phenolic and flavonoid contents (3499.11 mg gallic acid equivalent/100 g dry weight (DW) and 1331.45 mg CTE/100 g DW, respectively) showing the highest antioxidant capacity. The identified free phenolic compounds of the three varieties were gallic acid, 3-hydroxytyrosol, rutin hydrate, tyrosol and p-coumaric acids. The α-tocopherol was the predominant for the three varieties.The authors gratefully acknowledge the financial support provided by FONDECYT 1120101 Project and Research Department of Universidad de La Serena (DIULS), La Serena, Chile, for publication of this research

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Section: Resultsmentioning

confidence: 97%

Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes

Uribe

Pastén

Lemus‐Mondaca

et al. 2015

Journal of Food Biochemistry

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“…The experimental drying rate curves of murta berries is shown in Figure and a constant rate period was not observed in the range of vacuum drying temperatures studied and this same trend or behavior has been observed in other studies related to murta as those by Puente‐Diaz et al () and Ah‐Hen et al (). Drying rate decreased continuously with time whereas moisture content fell therefore, the assumption that the whole drying process occurs in the falling‐rate period, where internal molecular diffusion is the predominant mechanism of mass transfer (Uribe et al, ). Owing to reason the diffusional coefficient was estimated by an experimental drying temperature range (Table ).…”

Section: Resultsmentioning

confidence: 99%

Vacuum drying of Chilean murta (Ugni molinaeTurcz) berries: Effect of temperature on kinetic parameters and assessment of energy consumption

López

Vega‐Gálvez

Rodríguez

et al. 2016

Journal of Food Processing and Preservation

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Vacuum drying characteristics of murta (Ugni molinae Turcz) berries were evaluated. Drying experiments at a pressure of 15 kPa and temperatures ranging from 50 to 90 °C in a vacuum oven were carried out. The effect of drying pressure and temperature on the drying rate was also evaluated. A suitable model for describing the vacuum drying process was chosen by fitting eight mathematical expressions commonly used on the experimental data; the effective moisture diffusivity ranged from 1.23 to 5.33 × 10−10 m2/s and the activation energy was calculated to 32.66 kJ/mol. The results showed that the drying process was accelerated when increasing temperature. A goodness test of fit indicated that the Exponential Two‐Term model gave the best fit to experimental results among the eight tested drying models according to the statistical tests applied. Finally, the specific energy consumption decreased with a temperature increase. Practical application Consumption of foods rich in bioactive compounds can provide health benefits by reducing the risk of chronic diseases and enhancing the ability to manage chronic diseases, thus improving life quality. Moreover, some studies have shown that berry fruits are rich in antioxidants, phyto‐nutrients, flavonoid, and polyphenolic compounds. Murta (Ugni molinae Turcz) is rich in phenolic coumpounds as well as many essential nutritional components, such as flavonoids and phenolic acids. Because this Chilean fruit is only harvested from March to May, drying is an adequate technique for its preservation and hence able to maintain the antioxidant properties provided by its polyphenolic components. Conversely, vacuum drying provides an alternative to a conventional atmospheric drying. Consequently, the knowledge of the drying kinetics of murta is required to optimize and control the drying process.

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“…These compounds were found to be the most exhaustively studied due to their presence in all olive by-products and their superior and diverse biological activities, with many promising applications in foods, cosmetics, and medicine. An important by-product of the olive oil industry, the olive cake, was characterized through a drying process, where the influence of air drying temperature on physicochemical properties and antioxidant activity was investigated (Uribe et al, 2012). According to authors' results, convective dehydration could lead not only to a dried olive cake that could be used as a material for many processing industries (e.g.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

864

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

Cited by 28 publications

References 50 publications

Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes

Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes

Vacuum drying of Chilean murta (Ugni molinaeTurcz) berries: Effect of temperature on kinetic parameters and assessment of energy consumption

Current options for the valorization of food manufacturing waste: a review

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