naa a22 4500 51072681X CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0802-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0802-0 Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity [Elektronische Daten] [Elsa Uribe, Roberto Lemus-Mondaca, Antonio Vega-Gálvez, Lorena López, Karina Pereira, Jéssica López, Kong Ah-Hen, Karina Di Scala] Olive cake, a by-product of the olive oil industry, was characterised through a drying process, where the influence of air drying temperature on physicochemical properties and antioxidant activity was investigated. A comparison of fresh and dehydrated olive cake showed that drying led mainly to denaturation of crude protein. Crude fibre content showed a slight increase during drying and may have undergone some alterations in its structure due to Maillard reactions. Fatty acid analysis revealed that olive cake was especially rich in oleic acid and fatty acid composition did not significantly change during drying. Ash content also showed a slight variation but may be considered as practically unchanged. Potassium and sodium were respectively the most and the least abundant minerals found in olive cake. Total phenolic content showed a direct relationship to DPPH radical scavenging activity. Overall antioxidant activity, highest in fresh olive cake, was affected by air drying temperatures being more evident at 90°C. Vitamin E showed an increasing trend at all drying temperatures. According to this investigation, convective dehydration can lead not only to a dried olive cake that can be used as a material for many processing industries (e.g. food and cosmetic) but also can contribute to minimize the environmental impacts of this agro-industrial waste. Springer Science+Business Media, LLC, 2012 Olive cake nationallicence Convective dehydration nationallicence Phenolic compounds nationallicence DPPH nationallicence Antioxidant activity nationallicence Vitamin E nationallicence Uribe Elsa Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut Lemus-Mondaca Roberto Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut Vega-Gálvez Antonio Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut López Lorena Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut Pereira Karina Department of Food Science, Nutrition and Dietetic, University of Concepcion, Concepción, Chile aut López Jéssica Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut Ah-Hen Kong Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. J. Sarrazín s/n, Valdivia, Isla Teja, Chile aut Di Scala Karina Food Engineering Research Group, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Av. Juan B. Justo 4302, Mar del Plata, Argentina aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1207-1217 1935-5130 6:5<1207 2013 6 11947 https://doi.org/10.1007/s11947-012-0802-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0802-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Uribe Elsa Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut NATIONALLICENCE 700 1- Lemus-Mondaca Roberto Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut NATIONALLICENCE 700 1- Vega-Gálvez Antonio Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut NATIONALLICENCE 700 1- López Lorena Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut NATIONALLICENCE 700 1- Pereira Karina Department of Food Science, Nutrition and Dietetic, University of Concepcion, Concepción, Chile aut NATIONALLICENCE 700 1- López Jéssica Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599, La Serena, Chile aut NATIONALLICENCE 700 1- Ah-Hen Kong Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. J. Sarrazín s/n, Valdivia, Isla Teja, Chile aut NATIONALLICENCE 700 1- Di Scala Karina Food Engineering Research Group, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Av. Juan B. Justo 4302, Mar del Plata, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1207-1217 1935-5130 6:5<1207 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer