UTILIZATION of OLIVE STONE as VALUABLE SOURCE of BIOACTIVE MOLECULES

Sibel Bölek

doi:10.17780/ksujes.749091

TR EN

BİYOAKTİF MOLEKÜLLERİN DEĞERLİ BİR KAYNAĞI OLARAK ZEYTİN ÇEKİRDEĞİNİN KULLANIMI

Öz

Gıda endüstrisinde atık kullanımı, tüm dünyada en çok önem verilen konulardan biridir. Gıdaların atık maddelerinden daha ileri endüstriyel prosesler için faydalanılabilir. Zeytin çekirdekleri, zeytin endüstrisinde üretilen atıkların çoğunu oluşturmaktadır ve zeytin çekirdeklerinin tüketimi veya daha ileri kullanım için değerlendirilme olanakları üzerinde durulmamaktadır. Bu çalışmada, zeytin meyvelerinin atık ürünleri olan zeytin çekirdeklerinin kullanım olanakları araştırılmıştır. Bu amaçla zeytin çekirdeği yoğurda farklı oranlarda katılarak yoğurdun protein, lif, kül ve yağ, toplam fenol ve antioksidan özlliklerindeki değişim incelenmiştir. Zeytin tozu çekirdeği yoğurtların lif ve toplam fenolik madde içeriklerinde istatistiksel olarak önemli bir artış sağlamıştır (p<0.05). Sonuçta, zeytin çekirdeklerinin gıda endüstrisi için çekici ve sağlıklı bir bileşen olabileceği sonucuna ulaşılmıştır.

Anahtar Kelimeler

UTILIZATION of OLIVE STONE as VALUABLE SOURCE of BIOACTIVE MOLECULES

Abstract

Waste utilization in food industries is one of the most substantial issues all over the world. Waste materials of foods can be utilized for further industrial process. The stones of olives comprise the majority of the waste produced in the olive fruit industry and they are not evaluated for consumption or further use. In this study, the utilization possibilities of olive stones which are waste products of olive fruits were investigated. For this aim, the changes in protein, fiber, ash, fat, total phenolic and antioxidant properties of yogurt was investigated by adding olive seed to the yogurt in different proportions. Olive stone powder increased the fiber and total phenolic contents of yoghurt samples (p <0.05). Therefore, it was concluded that the stones of olives could be used as a healthy ingredient for food industry.

Keywords

References

AOAC. (2005). Official methods of analysis (18th ed.) Arlington, VA: Association of Official Analytical Chemists.
Beltrán, G., Bucheli, M. E., Aguilera, M. P., Belaj, A., & Jimenez, A. (2016). Squalene in virgin olive oil: screening of variability in olive cultivars. European Journal of Lipid Science and Technology, 118(8), 1250-1253.
Besbes, S., Attia, H., Deroanne, C., Makni, S., & Blecker, C. (2008). Partial replacement of meat by pea fiber and wheat fiber: effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality, 31(4), 480-489.
Bulotta, S., Celano, M., Lepore, S. M., Montalcini, T., Pujia, A., & Russo, D. (2014). Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases. Journal of translational medicine, 12(1), 219.
Cicerale, S., Conlan, X. A., Sinclair, A. J., & Keast, R. S. (2008). Chemistry and health of olive oil phenolics. Critical reviews in food science and nutrition, 49(3), 218-236.
Covas, M. I., Konstantinidou, V., & Fitó, M. (2009). Olive oil and cardiovascular health. Journal of cardiovascular pharmacology, 54(6), 477-482.
Das, K., Choudhary, R., & Thompson-Witrick, K. A. (2019). Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. LWT, 108, 69-80.
Devasagayam, T. P. A., Tilak, J. C., Boloor, K. K., Sane, K. S., Ghaskadbi, S. S., & Lele, R. D. (2004). Free radicals and antioxidants in human health: current status and future prospects. Japi, 52(794804), 4.

Esposto, S., Taticchi, A., Di Maio, I., Urbani, S., Veneziani, G., Selvaggini, R., Sordini B., & Servili, M. (2015). Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food chemistry, 176, 184-192. FAO. 2014. Definitional framework of food losses and waste. Rome, Italy: FAO.
Fu, J. T., Chang, Y. H., & Shiau, S. Y. (2015). Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. LWT-Food Science and Technology, 61(1), 56-62.
Gawlik-Dziki, U., Świeca, M., Dziki, D., Baraniak, B., Tomiło, J., & Czyż, J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry, 138(2-3), 1621-1628.
Gutfinger, T. (1981). Polyphenols in olive oils. Journal of the American Oil Chemists' Society, 58(11), 966-968. Jiang, J., & Xiong, Y. L. (2016). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat science, 120, 107-117.
Kachouri, F., Ksontini, H., Kraiem, M., Setti, K., Mechmeche, M., & Hamdi, M. (2015). Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds. Journal of food science and technology, 52(12), 7924-7933.
Marlett, J. A., McBurney, M. I., & Slavin, J. L. (2002). Position of the American Dietetic Association: health implications of dietary fiber. Journal of the American Dietetic Association, 102(7), 993-1000.
Nunes, M. A., Pimentel, F. B., Costa, A. S., Alves, R. C., & Oliveira, M. B. P. (2016). Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints. Innovative Food Science & Emerging Technologies, 35, 139-148.
Oliveras-López, M. J., Berná, G., Jurado-Ruiz, E., de la Serrana, H. L. G., & Martín, F. (2014). Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults. Journal of Functional Foods, 10, 475-484.
Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Würtele, G., Spiegelhalder, B., & Bartsch, H. (2000). Olive-oil consumption and health: the possible role of antioxidants. The lancet oncology, 1(2), 107-112.
Parveen, H., Bajpai, A., Bhatia, S., & Singh, S. (2017). Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder. The Indian Journal of Nutrition and Dietetics, 54(4), 403.
Post, R. E., Mainous, A. G., King, D. E., & Simpson, K. N. (2012). Dietary fiber for the treatment of type 2 diabetes mellitus: a meta-analysis. The Journal of the American Board of Family Medicine, 25(1), 16-23.
Rodríguez, G., Lama, A., Rodríguez, R., Jiménez, A., Guillén, R., & Fernández-Bolaños, J. (2008). Olive stone an attractive source of bioactive and valuable compounds. Bioresource technology, 99(13), 5261-5269.
Russ, W., & Meyer-Pittroff, R. (2004). Utilizing waste products from the food production and processing industries. Critical reviews in food science and nutrition, 44(1), 57-62.
Schley, P. D., & Field, C. J. (2002). The immune-enhancing effects of dietary fibres and prebiotics. British Journal of Nutrition, 87(S2), S221-S230.
Sendra, E., Kuri, V., Fernández-López, J., Sayas-Barbera, E., Navarro, C., & Perez-Alvarez, J. A. (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Science and Technology, 43(4), 708-714.
Setyaningsih, W., Saputro, I. E., Palma, M., & Barroso, C. G. (2016). Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE). In AIP Conference Proceedings (Vol. 1755, No. 1, p. 080009). AIP Publishing LLC.
Soni, M. G., Burdock, G. A., Christian, M. S., Bitler, C. M., & Crea, R. (2006). Safety assessment of aqueous olive pulp extract as an antioxidant or antimicrobial agent in foods. Food and chemical toxicology, 44(7), 903-915.
Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food chemistry, 104(2), 686-692.
Świeca, M., Sęczyk, Ł., Gawlik-Dziki, U., & Dziki, D. (2014). Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality. Food chemistry, 162, 54-62.
Topkaya, C., & Isik, F. (2019). Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. Journal of Food Processing and Preservation, 43(6), e13868.
Xiang, C., Xu, Z., Liu, J., Li, T., Yang, Z., & Ding, C. (2017). Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan. LWT-Food Science and Technology, 78, 226-234.
Vilariño, M. V., Franco, C., & Quarrington, C. (2017). Food loss and waste reduction as an integral part of a circular economy. Frontiers in environmental science, 5, 21.
Yanık, D. K. (2017). Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace. LWT, 77, 45-51.
Zheng, Z., & Shetty, K. (1998). Solid-state production of beneficial fungi on apple processing wastes using glucosamine as the indicator of growth. Journal of agricultural and food chemistry, 46(2), 783-787.

Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Sibel Bölek ^*
Türkiye

Publication Date

September 1, 2020

Submission Date

June 7, 2020

Acceptance Date

August 26, 2020

Published in Issue

Year 2020 Volume: 23 Number: 3

DOI

https://doi.org/10.17780/ksujes.749091

IZ

https://izlik.org/JA49GF48NJ

Cite

RIS / Bibtex

APA

Bölek, S. (2020). UTILIZATION of OLIVE STONE as VALUABLE SOURCE of BIOACTIVE MOLECULES. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 23(3), 170-175. https://doi.org/10.17780/ksujes.749091

Cited By

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

Food Science & Nutrition

https://doi.org/10.1002/fsn3.3832

Olive stone as a sustainable agricultural by-product: Valorization pathways and prospects in food and feed Industries

The North African Journal of Food and Nutrition Research

https://doi.org/10.51745/najfnr.9.SI.S1-S17

Optimization of olive stone powder tea production: infusion conditions, bioactive compounds, and sensory evaluation using response surface method

Journal of Food Measurement and Characterization

https://doi.org/10.1007/s11694-025-03252-3