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

Autores
Uribe, E.; Pasten, A.; Lemus Mondaca, R.; Vega Gálvez, A.; Quispe Fuentes, I.; Ortiz, J.; Di Scala, Karina Cecilia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The 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 (3499.11mg gallic acid equivalent/100g dry weight (DW) and 1331.45mg CTE/100g 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. Practical Aplications: Olive oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. Therefore, the information here reported may stimulate engineers to re-evaluate these wastes, with the possibility to recover significant amounts of bioactive compounds with high antioxidant capacity and dietary fiber in order to produce food additives in the scenario of functional foods.
Fil: Uribe, E.. Universidad de la Serena; Chile
Fil: Pasten, A.. Universidad de la Serena; Chile
Fil: Lemus Mondaca, R.. Universidad de la Serena; Chile
Fil: Vega Gálvez, A.. Universidad de la Serena; Chile
Fil: Quispe Fuentes, I.. Universidad de la Serena; Chile
Fil: Ortiz, J.. 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; Argentina
Materia
Chemical Composition
Bioactive Compounds
Antioxidant Activity
Olive Waste Cakes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37258
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37258
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste CakesUribe, E.Pasten, A.Lemus Mondaca, R.Vega Gálvez, A.Quispe Fuentes, I.Ortiz, J.Di Scala, Karina CeciliaChemical CompositionBioactive CompoundsAntioxidant ActivityOlive Waste Cakeshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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 (3499.11mg gallic acid equivalent/100g dry weight (DW) and 1331.45mg CTE/100g 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. Practical Aplications: Olive oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. Therefore, the information here reported may stimulate engineers to re-evaluate these wastes, with the possibility to recover significant amounts of bioactive compounds with high antioxidant capacity and dietary fiber in order to produce food additives in the scenario of functional foods.Fil: Uribe, E.. Universidad de la Serena; ChileFil: Pasten, A.. Universidad de la Serena; ChileFil: Lemus Mondaca, R.. Universidad de la Serena; ChileFil: Vega Gálvez, A.. Universidad de la Serena; ChileFil: Quispe Fuentes, I.. Universidad de la Serena; ChileFil: Ortiz, J.. 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; ArgentinaWiley Blackwell Publishing, Inc2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37258Uribe, E.; Pasten, A.; Lemus Mondaca, R.; Vega Gálvez, A.; Quispe Fuentes, I.; et al.; Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes; Wiley Blackwell Publishing, Inc; Journal Of Food Biochemistry; 39; 2; 4-2015; 189-1980145-8884CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfbc.12120info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfbc.12120/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:38:36Zoai:ri.conicet.gov.ar:11336/37258instacron: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:34982025-10-15 14:38:36.607CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
title Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
spellingShingle Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
Uribe, E.
Chemical Composition
Bioactive Compounds
Antioxidant Activity
Olive Waste Cakes
title_short Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
title_full Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
title_fullStr Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
title_full_unstemmed Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
title_sort Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes
dc.creator.none.fl_str_mv Uribe, E.
Pasten, A.
Lemus Mondaca, R.
Vega Gálvez, A.
Quispe Fuentes, I.
Ortiz, J.
Di Scala, Karina Cecilia
author Uribe, E.
author_facet Uribe, E.
Pasten, A.
Lemus Mondaca, R.
Vega Gálvez, A.
Quispe Fuentes, I.
Ortiz, J.
Di Scala, Karina Cecilia
author_role author
author2 Pasten, A.
Lemus Mondaca, R.
Vega Gálvez, A.
Quispe Fuentes, I.
Ortiz, J.
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Chemical Composition
Bioactive Compounds
Antioxidant Activity
Olive Waste Cakes
topic Chemical Composition
Bioactive Compounds
Antioxidant Activity
Olive Waste Cakes
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The 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 (3499.11mg gallic acid equivalent/100g dry weight (DW) and 1331.45mg CTE/100g 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. Practical Aplications: Olive oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. Therefore, the information here reported may stimulate engineers to re-evaluate these wastes, with the possibility to recover significant amounts of bioactive compounds with high antioxidant capacity and dietary fiber in order to produce food additives in the scenario of functional foods.
Fil: Uribe, E.. Universidad de la Serena; Chile
Fil: Pasten, A.. Universidad de la Serena; Chile
Fil: Lemus Mondaca, R.. Universidad de la Serena; Chile
Fil: Vega Gálvez, A.. Universidad de la Serena; Chile
Fil: Quispe Fuentes, I.. Universidad de la Serena; Chile
Fil: Ortiz, J.. 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; Argentina
description The 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 (3499.11mg gallic acid equivalent/100g dry weight (DW) and 1331.45mg CTE/100g 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. Practical Aplications: Olive oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. Therefore, the information here reported may stimulate engineers to re-evaluate these wastes, with the possibility to recover significant amounts of bioactive compounds with high antioxidant capacity and dietary fiber in order to produce food additives in the scenario of functional foods.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
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
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37258
Uribe, E.; Pasten, A.; Lemus Mondaca, R.; Vega Gálvez, A.; Quispe Fuentes, I.; et al.; Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes; Wiley Blackwell Publishing, Inc; Journal Of Food Biochemistry; 39; 2; 4-2015; 189-198
0145-8884
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37258
identifier_str_mv Uribe, E.; Pasten, A.; Lemus Mondaca, R.; Vega Gálvez, A.; Quispe Fuentes, I.; et al.; Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes; Wiley Blackwell Publishing, Inc; Journal Of Food Biochemistry; 39; 2; 4-2015; 189-198
0145-8884
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfbc.12120
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfbc.12120/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082865637359616
score 13.22299

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