Total recovery of the waste of two-phase olive oil processing:: Isolation of added-value compounds

被引：61

作者：

Fernández-Bolaños, J ^{[1
]}

Rodríguez, G ^{[1
]}

Gómez, E ^{[1
]}

Guillén, R ^{[1
]}

Jiménez, A ^{[1
]}

Heredia, A ^{[1
]}

Rodríguez, R ^{[1
]}

机构：

[1] CSIC, Food Biotechnol Dept, Seville, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 19期

关键词：

liquid-solid two-phase olive waste (alperujo); hydrothermal treatment; fermentable sugars; mannitol; nondigestible oligosaccharides;

D O I：

10.1021/jf030821y

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A process for the value addition of solid waste from two-phase olive oil extraction or "alperujo" that includes a hydrothermal treatment has been suggested. In this treatment an autohydrolysis process occurs and the solid olive byproduct is partially solubilized. From this water-soluble fraction can be obtained besides the antioxidant hydroxytyrosol several other compounds of high added value. In this paper three different samples of alperujo were characterized and subjected to a hydrothermal treatment with and without acid catalyst. The main soluble compounds after the hydrolysis were represented by monosaccharides xylose, arabinose, and glucose; oligosaccharides, mannitol and products of sugar destruction. Oligosaccharides were separated by size exclusion chromatography. It was possible to get highly purified mannitol by applying a simple purification method.

引用

页码：5849 / 5855

页数：7

共 22 条

[1] FUNCTIONAL REPLACEMENTS FOR SUGARS IN FOODS [J].