Nutritional profile and nutraceutical potential of the olive seed

JUAN DE DIOS ALCHÉ; BODOIRA ROMINA; BARRIONUEVO DAMIÁN; ADORACIÓN ZAFRA; JIMENES LOPEZ; DAMIÁN MAESTRI

Murcia

Simposio; IX Symposium Internacional sobre Tecnologías Alternativas. IX Food Technology International Symposium; 2019

Fondo Europeo de Desarrollo Regional

The activity of table olive industries andthe increasing interest to obtain olive oil from de-stoned fruits generateincreasing amounts of olive stones. The present study has characterized themain components of nutritional interest as well as several bioactive substancespresent in olive seed. Proximate analysis shows a high content of dietaryfiber, as well as lipids and proteins in a lower proportion. Oil compositionshows high proportion of oleic and linoleic acids, moderate concentrations oftocopherols, squalene and several sterols and non-steroidal triterpenoids. Theprotein fraction is mainly formed by seed storage proteins of the 11S type,Similar to globulins, containing all essential amino acids. Seed also presentsignificant amount of minerals (Ca, Mg, Zn, Mn and Cu). Most abundant phenoliccompounds include secoiridoids like oleuropein, related substances, nϋzhenide and derivatives. Based on the general nutritional profileand the presence of nutraceutical ingredients, the olive seed have a potentialvalue for the production of oil, flour or supplements for human/animalconsumption.