COMPARISON OF CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF THREE OLIVE-WASTE CAKES

ELSA URIBE; ALEX PASTEN; LEMUS MONDACA, ROBERTO; ANTONIO VEGA-GÁLVEZ; ISSIS QUISPE-FUENTES; JAIME ORTIZ; DI SCALA, KARINA

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015 p. 189 - 198

0145-8884

The objectives of this study were to determine the physicochemical composition, phenolic, tocopherol, flavonoid, flavanol, dietary fiber and β-carotene contents, as well as the antioxidant activity of three olive-waste cakes from varieties Picual, Frantoio and Arbequina. Frantoio presented the highest dietary fiber content and Arbequina showed the highest β-carotene content. Results indicated that total phenolic content followed the sequence (Frantoio > Picual > Arbequina). Picual presented the highest free phenolic and flavonoid contents (3499.11 mg gallic acid equivalent/100 g dry weight (DW) and 1331.45 mg CTE/100 g DW, respectively) showing the highest antioxidant capacity. The identified free phenolic compounds of the three varieties were gallic acid, 3-hydroxytyrosol, rutin hydrate, tyrosol and p-coumaric acids. The α-tocopherol was the predominant for the three varieties.