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Influence of Drying on the Recoverable High-Value Products from Olive (cv. Arbequina) Waste Cake

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Abstract

Olive oil production in Chile has increased 900% in the last 10 years, resulting in a concomitant increase in waste products that need to be managed. In this study, drying assays were conducted in a convective hot-air dryer on Arbequina olive waste cakes between 40 and 90 °C and a constant airflow of 2 m/s. Proximate composition, dietary fiber, minerals, fatty acids, tocopherols, phytochemicals as well as antioxidant activity as DPPH, FRAP and ORAC values were determined. These six drying temperatures were found to have variable effects on general composition of the residues. Fatty acids were found in high concentration at low temperatures where oleic acid was the most abundant and α-tocopherol was the most prevalent form of vitamin E. The phytochemical content (total phenolics, flavonoids and flavanols) represented an average of 20.7% of the waste cake. Fresh cake showed the highest polyphenols and flavonoids content whereas flavanols content was higher at all drying temperatures. 3-Hydroxytyrosol was the most abundant phenolic compound, and found in higher abundance in samples dried at 90 °C. The antioxidant capacity measured by FRAP and DPPH assays decreased with drying or remained unchanged when measured by ORAC assay. Given the nutritional and commercial potential of waste cakes, a drying technology for the preservation of bioactive compounds from waste products is discussed.

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Authors and Affiliations

  1. Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán, 1305, La Serena, Chile

    Alexis Pasten, Elsa Uribe, Karina Stucken, Angela Rodríguez & Antonio Vega-Gálvez

  2. Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Universidad de La Serena, Av. Raúl Bitrán, 1305, La Serena, Chile

    Elsa Uribe & Karina Stucken

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  1. Alexis Pasten
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Correspondence to Alexis Pasten.

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Pasten, A., Uribe, E., Stucken, K. et al. Influence of Drying on the Recoverable High-Value Products from Olive (cv. Arbequina) Waste Cake. Waste Biomass Valor 10, 1627–1638 (2019). https://doi.org/10.1007/s12649-017-0187-4

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