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From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients

2024Journal article Open access
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dc.contributor.authorPaié-Ribeiro, Jessica
dc.contributor.authorBaptista, Filipa
dc.contributor.authorTeixeira, José
dc.contributor.authorGuedes, Cristina
dc.contributor.authorGomes, Maria J.
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorBarros, Ana Novo
dc.contributor.authorPinheiro, Victor
dc.contributor.authorOutor-Monteiro, Divanildo
dc.date.accessioned2024-07-31T14:42:50Z
dc.date.available2024-07-31T14:42:50Z
dc.date.issued2024
dc.description.abstractThe olive oil industry, recognised for its beneficial products for health and food culture, generates a significant amount of by-products that, if not appropriately managed, can pose considerable environmental challenges. This study examined six olive cakes (OC) from the Trás-os-Montes and Alto Douro regions, collected on different dates and mills: two obtained by pressing (COC), two by centrifugation (TPOC), including one partially pitted and one dehydrated, and two exhausted (EOC), which were subjected to conventional chemical analyses, namely dry matter (DM), organic matter (OM), crude fat (CF), crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) profiling fatty acid (FA) and phosphorus and phytic acid content. The dehydrated TPOC had only 8% moisture content (due to drying), followed by EOC with 10% and COC (65–79%). The CF content was high in COC 1 (14.5% in DM), residual in EOC (1.5%) and intermediate in TPOC (9–10%). CP ranged from 5.3 to 7.3%. Notably, NDF levels were high (>65% in 5 samples; pitted TPOC 57.4%) and very lignified (ADL > 23%). Different FA profiles were observed: COC had the highest monounsaturated (76.36 g/100 g), while EOC had the highest saturated (16.56 g/100 g) and polyunsaturated (14.14 g/100 g). Phosphorus and phytic acid content (g/100 g) of EOC 2, TPOC pitted, TPOC dehydrated, COC 1 and COC 2 showed similar values to each other (mean of 0.12 ± 0.02 and 0.44 ± 0.0, respectively), with EOC 1 having the lowest levels (0.07 ± 0.01 and 0.26 ± 0.04, respectively). These results highlight the potential of OCs, especially dry TPOC, which offers transport, conservation and utilisation benefits.pt_PT
dc.description.sponsorshipThis work is supported by National Funds by FCT\u2014Portuguese Foundation for Science and Technology, under the project UIDB/04033/2020 (https://doi.org/10.54499/UIDB/04033/2020, https://doi.org/10.54499/LA/P/0126/2020 and the projects UIDB/00772/2020 (https://doi.org/10.54499/UIDB/00772/2020) funded by the Portuguese Foundation for Science and Technology (FCT), and FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPaié-Ribeiro, Jessica; Baptista, Filipa; Teixeira, José; Guedes, Cristina; Gomes, Maria J.; Teixeira, Alfredo; Barros, Ana Novo; Pinheiro, Victor; Outor-Monteiro, Divanildo (2024). From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients. Applied Sciences. ISSN 2076-3417. 14:13, p. 1-14pt_PT
dc.identifier.doi10.3390/app14135586pt_PT
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10198/30139
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationCentre for the Research and Technology of Agro-Environmental and Biological Sciences
dc.relationInstitute for innovation, capacity building and sustainability of agri-food production
dc.relationVeterinary and Animal Science Research Centre
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCircular economypt_PT
dc.subjectExhausted olive cakept_PT
dc.subjectNutritional profilept_PT
dc.subjectPhytic acidpt_PT
dc.subjectWaste managementpt_PT
dc.titleFrom Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for the Research and Technology of Agro-Environmental and Biological Sciences
oaire.awardTitleInstitute for innovation, capacity building and sustainability of agri-food production
oaire.awardTitleVeterinary and Animal Science Research Centre
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04033%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0126%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00772%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage14pt_PT
oaire.citation.issue13pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume14pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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