Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
- Autores
- Uribe, Elsa; Lemus Mondaca, Roberto; Pasten, Alex; Astudillo, Sebastian; Vega Gálvez, Antonio; Puente Díaz, Luis; Di Scala, Karina Cecilia
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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
Fil: Uribe, Elsa. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile
Fil: Pasten, Alex. Universidad de la Serena; Chile
Fil: Astudillo, Sebastian. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Puente Díaz, Luis. Universidad de Chile; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Inv En Ingeniería En Alimentos; Argentina - Materia
-
Antioxidant capacity
drying process
fatty acids
Olea europea
olive waste
phenolic compounds - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/34604
Ver los metadatos del registro completo
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Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compoundsUribe, ElsaLemus Mondaca, RobertoPasten, AlexAstudillo, SebastianVega Gálvez, AntonioPuente Díaz, LuisDi Scala, Karina CeciliaAntioxidant capacitydrying processfatty acidsOlea europeaolive wastephenolic compoundshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Olive (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 industriesFil: Uribe, Elsa. Universidad de la Serena; ChileFil: Lemus Mondaca, Roberto. Universidad de la Serena; ChileFil: Pasten, Alex. Universidad de la Serena; ChileFil: Astudillo, Sebastian. Universidad de la Serena; ChileFil: Vega Gálvez, Antonio. Universidad de la Serena; ChileFil: Puente Díaz, Luis. Universidad de Chile; ChileFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Inv En Ingeniería En Alimentos; ArgentinaInstituto de Investigaciones Agropecuarias2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34604Uribe, Elsa; Lemus Mondaca, Roberto; Pasten, Alex; Astudillo, Sebastian; Vega Gálvez, Antonio; et al.; Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds; Instituto de Investigaciones Agropecuarias; Chilean Journal Of Agricultural Research; 74; 3; 6-2014; 293-3010718-5820CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4067/S0718-58392014000300007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:00:25Zoai:ri.conicet.gov.ar:11336/34604instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:00:25.705CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds |
| title |
Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds |
| spellingShingle |
Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds Uribe, Elsa Antioxidant capacity drying process fatty acids Olea europea olive waste phenolic 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 |
| dc.creator.none.fl_str_mv |
Uribe, Elsa Lemus Mondaca, Roberto Pasten, Alex Astudillo, Sebastian Vega Gálvez, Antonio Puente Díaz, Luis Di Scala, Karina Cecilia |
| author |
Uribe, Elsa |
| author_facet |
Uribe, Elsa Lemus Mondaca, Roberto Pasten, Alex Astudillo, Sebastian Vega Gálvez, Antonio Puente Díaz, Luis Di Scala, Karina Cecilia |
| author_role |
author |
| author2 |
Lemus Mondaca, Roberto Pasten, Alex Astudillo, Sebastian Vega Gálvez, Antonio Puente Díaz, Luis Di Scala, Karina Cecilia |
| author2_role |
author author author author author author |
| dc.subject.none.fl_str_mv |
Antioxidant capacity drying process fatty acids Olea europea olive waste phenolic compounds |
| topic |
Antioxidant capacity drying process fatty acids Olea europea olive waste phenolic compounds |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| dc.description.none.fl_txt_mv |
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 Fil: Uribe, Elsa. Universidad de la Serena; Chile Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile Fil: Pasten, Alex. Universidad de la Serena; Chile Fil: Astudillo, Sebastian. Universidad de la Serena; Chile Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile Fil: Puente Díaz, Luis. Universidad de Chile; Chile Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Inv En Ingeniería En Alimentos; Argentina |
| 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 |
| publishDate |
2014 |
| dc.date.none.fl_str_mv |
2014-06 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/34604 Uribe, Elsa; Lemus Mondaca, Roberto; Pasten, Alex; Astudillo, Sebastian; Vega Gálvez, Antonio; et al.; Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds; Instituto de Investigaciones Agropecuarias; Chilean Journal Of Agricultural Research; 74; 3; 6-2014; 293-301 0718-5820 CONICET Digital CONICET |
| url |
http://hdl.handle.net/11336/34604 |
| identifier_str_mv |
Uribe, Elsa; Lemus Mondaca, Roberto; Pasten, Alex; Astudillo, Sebastian; Vega Gálvez, Antonio; et al.; Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds; Instituto de Investigaciones Agropecuarias; Chilean Journal Of Agricultural Research; 74; 3; 6-2014; 293-301 0718-5820 CONICET Digital CONICET |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
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info:eu-repo/semantics/altIdentifier/doi/10.4067/S0718-58392014000300007 |
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info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
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openAccess |
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https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
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application/pdf application/pdf |
| dc.publisher.none.fl_str_mv |
Instituto de Investigaciones Agropecuarias |
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Instituto de Investigaciones Agropecuarias |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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