IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Nutritional profile and nutraceutical potential of the olive seed
Autor/es:
ROMINA BODOIRA; JOSÉ JIMÉNEZ-LÓPEZ; JUAN ALCHÉ; ADORACIÓN ZAFRA; DAMIÁN BARRIONUEVO; DAMIÁN MAESTRI
Lugar:
Murcia
Reunión:
Simposio; IX Symposium Internacional sobre Tecnologías Alimentarias; 2019
Institución organizadora:
Centro Tecnológico Nacional de la Conserve y la Alimentación
Resumen:
The activity of table olive industries and the increasing interest to obtain olive oils from de-stone fruits generate increasing amounts of olive seeds. The present study has characterized the main components of nutritional interest as well as several bo-active substances present in the olive seeds. Proximate analysis shows high content of dietary fibre as well as lipids and proteins in a lower proportion. Oil composition shows a high proportion of oleic and linoleico acids, moderate concentrations of tocopherols and squalene, and several sterols and non-steroidal triterpenoids. The protein fraction is mainly formed by seed storage proteins of the 11S type, similar to globulins, containing all essential amino acids. Seeds also present significant amounts of minerals (Ca, Mg, Zn, Mn, Cu). Most abundant phenolic compounds include secoiridoides like oleuropein and related substances, nüzhenide derivatives. Based on the general nutritional profile and nutraceutical ingredients, olive seeds have potential value for the production of oil, flours or supplements for human/animal consumption.