Total and sustainable valorisation of olive pomace using a fractionation approach
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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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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 |
dc.format.none.fl_str_mv |
application/pdf |
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) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131972574904320 |