Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

Frontiers in Nutrition
Maria TufarielloGiovanni Mita

Abstract

Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8-12% residual olive oil. We characterized the main bioactive compounds in POC from black olives (cv. Leccino and Cellina di Nardò) and also verified the biotechnological aptitude of selected yeast and lactic acid bacteria from different sources, in transforming POC into a new fermented product. The strategy of sequential inoculum of Saccharomyces cerevisiae and Leuconostoc mesenteroides was successful in driving the fermentation process. In fermented POC total levels of phenols were slightly reduced when compared with a non-fermented sample nevertheless the content of the antioxidant hydroxytyrosol showed increased results. The total levels of triterpenic acids, carotenoids, and tocochromanols results were almost unchanged among the samples. Sensory notes were significantly improved after fermentation due to the increase of superior alcohols, esters, and acids. The results reported indicate a possible valorisation of this by-product for the preparation ...Continue Reading

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Citations

Sep 11, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Miriana DuranteGiovanni Mita
Dec 20, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Barbara LanzaGitana Maria Aceto
Jul 25, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cinzia BenincasaEnzo Perri

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