What is it about?
Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin.
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Why is it important?
According to the Food and Agriculture Organization (FAO), the United States (mainly in California) produced 151,950 tons of olives in 2019. The total value of the US olive pomace (fruit) extracts could be as high as about $3.6 billion per year. The new data from this study on the chemical compositions of the selected US OP provides important and practical knowledge for the valorization and industrial food applications of the US olive wastes.
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This page is a summary of: Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace, Foods, January 2022, MDPI AG, DOI: 10.3390/foods11020174.
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