[Torta de oliva deshidratada como una fuente de bioproducto de alto valor agregado: Cinetica de secado, propiedades fisico-quimicas, y compuestos bioactivos]

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Autor:Uribe, Elsa; Lemus M, Roberto; Pasten, Alexis; Astudillo, Sebastian

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 with 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) excepting at 80 °C. Total phenolic and total flavonoid contents were highly correlated to antioxidant capacity (0.923 < r < 0.992), except at 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 has a high bioactive compound content with a potential use as additives for the food or other industries

Enlace:
https://biblioteca.inia.cl/handle/123456789/38404

Citar esta publicación:
Uribe, Elsa, Lemus M, Roberto, Pasten, Alexis y Astudillo, Sebastian ((Jul- Sept 2014)) [Torta de oliva deshidratada como una fuente de bioproducto de alto valor agregado: Cinetica de secado, propiedades fisico-quimicas, y compuestos bioactivos] [en línea].Chilean Journal of Agricultural Research Disponible en: https://biblioteca.inia.cl/handle/123456789/38404 (Consultado: ).
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