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Different approaches to Olive Pomace valorisation

2024Conference object Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorCordeiro, Ana
dc.contributor.authorLamas, Sandra
dc.contributor.authorRodrigues, Ana
dc.contributor.authorCadavez, Vasco
dc.contributor.authorSilvério, Sara
dc.contributor.authorPeres, António M.
dc.contributor.authorRodrigues, Lígia R.
dc.contributor.authorAmorim, Cláudia
dc.date.accessioned2025-11-05T12:18:03Z
dc.date.available2025-11-05T12:18:03Z
dc.date.issued2024
dc.description.abstractOlive pomace (OP) is a substantial by-product, rich in lignocellulosic materials and water, obtained following the extraction of olive oil. It comprises the following components: olive skins, pulp, seeds, and stones. As global olive oil production continues to rise, the management and utilisation of OP have become increasingly important from both an economic and an environmental perspective [1]. In this study, the OP was chemically characterized and its potential as a source of value-added compounds was evaluated. For this purpose, several extraction studies were preformed, namely lipid extraction using petroleum ether, phenolic compound extraction with ethanol, and free sugar extraction with water using a Soxhlet system (Figure 1). These extractions allowed to recover 11.1 ± 0.3 % (w/w) of lipids, different types of phenolic compounds and oligosaccharides. Phenolic compounds are widely recognized for their health-promoting properties (e.g. antioxidant, anti-inflammatory, cancer prevention or antimicrobial activity) and have been the subject of extensive research. Oligosaccharides (OS) are short chains of monosaccharide units linked by glycosidic bonds. The ingestion of these compounds has been demonstrated to confer a multitude of salutary effects, predominantly due to their function as prebiotics and their capacity to regulate gut health and influence overall metabolic processes. Enzymatic hydrolysis was also performed using commercial xylanase from Trichoderma reesei, under optimal conditions (pH 4.5, 40°C, 150 rpm) to evaluate the potential of OP to produce xylo-based oligosaccharides [2]. The hydrolysis process was monitored through Thin Layer Chromatography (TLC), High-Performance Liquid Chromatography (HPLC) using different columns, and the Dinitrosalicylic acid (DNS) method (Figure 2). The results indicated the production of xylo-based oligosaccharides, validating the proposed bioprocess as a viable method for XOS production from OP. This approach not only provides value-added to OP but also aligns with sustainable waste management practices.eng
dc.description.sponsorshipCA, AC and SL acknowledges her junior researcher contract (CEECIND/00293/2020) and their PhD scholarship (UI/BD/153689/2022), (202210070.BD), respectively, from the Portuguese Foundation of Science and Technology (FCT). This study was supported by FCT under the scope of the strategic funding of CIMO (UIDB/00690/2020 and UIDP/00690/2020), CEB (UIDB/04469/2020) and Associate Laboratory SusTEC (LA/P/0007/2020). The financial support of project RETFOP (CMP149) is also acknowledged.
dc.identifier.citationCordeiro, Ana; Lamas, Sandra; Rodrigues, Ana; Cadavez, Vasco; Silvério, Sara; Peres, António M.; Rodrigues, Lígia R.; Amorim, Cláudia (2024). Different approaches to Olive Pomace valorisation. In XVII Encontro Nacional de Química dos Alimentos. Lisboa. ISBN 978-989-8124-45-6
dc.identifier.isbn978-989-8124-45-6
dc.identifier.urihttp://hdl.handle.net/10198/34959
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSociedade Portuguesa de Química
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationOliveAged: The influence of olive tree age on fruit-associated endophytes, bioactivity and quality of olive oil of cv. Verdeal Transmontana
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectOlive Pomace
dc.titleDifferent approaches to Olive Pomace valorisationeng
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleOliveAged: The influence of olive tree age on fruit-associated endophytes, bioactivity and quality of olive oil of cv. Verdeal Transmontana
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2022.10070.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.conferenceDate2024
oaire.citation.conferencePlaceLisboa
oaire.citation.endPage57
oaire.citation.startPage57
oaire.citation.titleXVII Encontro Nacional de Química dos Alimentos
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameLamas
person.familyNameCadavez
person.familyNamePeres
person.givenNameSandra
person.givenNameVasco
person.givenNameAntónio M.
person.identifierR-000-HDG
person.identifier107333
person.identifier.ciencia-id311F-FE90-417F
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person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-4334-1636
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridA-3958-2010
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57225883755
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
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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
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