Total and sustainable valorisation of olive pomace using a fractionation approach

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Tânia B.
Data de Publicação: 2020
Outros Autores: Oliveira, Ana L., Costa, Cristina, Nunes, João, Vicente, António A., Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/31829
Resumo: Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. The stones fraction exhibited substantial high heating values (18.65–18.94 megajoule (MJ/kg). All these results support the added value of the olive pomace fractions combining the biofuel potential from the stones fraction and the functional food ingredients’ potential both from liquid and pulp fractions. The present methodology seems to be a feasible whole valorisation approach to achieve the circularity in the olive oil sector, prioritising obtaining high over low added-value products.
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spelling Total and sustainable valorisation of olive pomace using a fractionation approachOlive pomaceValorisationFractionationFood ingredientsSolid biofuelHydroxytyrosolOlive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. The stones fraction exhibited substantial high heating values (18.65–18.94 megajoule (MJ/kg). All these results support the added value of the olive pomace fractions combining the biofuel potential from the stones fraction and the functional food ingredients’ potential both from liquid and pulp fractions. The present methodology seems to be a feasible whole valorisation approach to achieve the circularity in the olive oil sector, prioritising obtaining high over low added-value products.MDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaRibeiro, Tânia B.Oliveira, Ana L.Costa, CristinaNunes, JoãoVicente, António A.Pintado, Manuela2021-02-01T18:33:11Z2020-10-012020-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/31829engRibeiro, T. B., Oliveira, A. L., Costa, C., Nunes, J., Vicente, A. A., & Pintado, M. (2020). Total and sustainable valorisation of olive pomace using a fractionation approach. Applied Sciences, 10(19), 678510.3390/app101967852076-341785092640547WOS:000586698300001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:37:22Zoai:repositorio.ucp.pt:10400.14/31829Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:25:41.990966Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Total and sustainable valorisation of olive pomace using a fractionation approach
title Total and sustainable valorisation of olive pomace using a fractionation approach
spellingShingle Total and sustainable valorisation of olive pomace using a fractionation approach
Ribeiro, Tânia B.
Olive pomace
Valorisation
Fractionation
Food ingredients
Solid biofuel
Hydroxytyrosol
title_short Total and sustainable valorisation of olive pomace using a fractionation approach
title_full Total and sustainable valorisation of olive pomace using a fractionation approach
title_fullStr Total and sustainable valorisation of olive pomace using a fractionation approach
title_full_unstemmed Total and sustainable valorisation of olive pomace using a fractionation approach
title_sort Total and sustainable valorisation of olive pomace using a fractionation approach
author Ribeiro, Tânia B.
author_facet Ribeiro, Tânia B.
Oliveira, Ana L.
Costa, Cristina
Nunes, João
Vicente, António A.
Pintado, Manuela
author_role author
author2 Oliveira, Ana L.
Costa, Cristina
Nunes, João
Vicente, António A.
Pintado, Manuela
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Ribeiro, Tânia B.
Oliveira, Ana L.
Costa, Cristina
Nunes, João
Vicente, António A.
Pintado, Manuela
dc.subject.por.fl_str_mv Olive pomace
Valorisation
Fractionation
Food ingredients
Solid biofuel
Hydroxytyrosol
topic Olive pomace
Valorisation
Fractionation
Food ingredients
Solid biofuel
Hydroxytyrosol
description Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. The stones fraction exhibited substantial high heating values (18.65–18.94 megajoule (MJ/kg). All these results support the added value of the olive pomace fractions combining the biofuel potential from the stones fraction and the functional food ingredients’ potential both from liquid and pulp fractions. The present methodology seems to be a feasible whole valorisation approach to achieve the circularity in the olive oil sector, prioritising obtaining high over low added-value products.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-01
2020-10-01T00:00:00Z
2021-02-01T18:33:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/31829
url http://hdl.handle.net/10400.14/31829
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ribeiro, T. B., Oliveira, A. L., Costa, C., Nunes, J., Vicente, A. A., & Pintado, M. (2020). Total and sustainable valorisation of olive pomace using a fractionation approach. Applied Sciences, 10(19), 6785
10.3390/app10196785
2076-3417
85092640547
WOS:000586698300001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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