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Obtainment and characterization of a potential functional ingredient from olive

AutorPérez-Jiménez, Jara ; Díaz Rubio, M. Elena ; Saura Calixto, Fulgencio D.
Palabras claveOlive waste
Dietary fiber
Bioactive compounds
Fecha de publicación2015
EditorTaylor & Francis
CitaciónInternational Journal of Food Sciences and Nutrition 66: 749- 754 (2015)
ResumenCurrent olive oil production methods generate huge amounts of polluting waste, containing most of the health-related compounds in olive. Here, a new product is obtained from olive after pitting, drying and oil extraction, without generating waste. Its characterization showed the presence, within a single matrix, of more than 90% of the polyphenols present in olive, including hydroyxtyrosols (commonly not transferred to olive oil), dietary fiber, oleic acid and polyalcohols. This product is a potential new functional ingredient, consumption of which may lead to additive and/or synergic activities among its constituents; some of which already have approved health claims. Additionally, the olive oil obtained exhibits profiles of fatty acids and phenolic compounds similar to those of commercial olive oil. The procurement of this potential functional ingredient may represent a new approach to the revalorization of olive that additionally decreases waste.
Identificadoresdoi: 10.3109/09637486.2015.1095863
issn: 1465-3478
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