Effects of Drying on Some Properties of Olive Pomace
Bildiriler > Özet Bildiri · 2023
Yazarlar: Seher KUMCUOĞLU, Ebru ORMANLI, Şebnem TAVMAN
5th International Conference on Natural and Applied Science and Engineering,, Türkiye, Nevşehir, Ulusal, Sözlü Sunum, Özet Bildiri, 2023-2023, ss 96-96
Özet
<p>The solid by-product of olive oil production, olive pomace, is rich in functional compounds which has benefits for human health (Nunes et al., 2018; Difonzo et al., 2020). Although it contains a lot of these valuable components, which are very important for the food sector, olive pomace is generally used as animal feed, in energy production, etc. (Koukouch et al., 2017). According to the International Olive Council data, Turkey ranked 3rd in the world's total olive production in the 2019-2020 period and realized approximately 14.2% of the global olive production and approximately 7.2% of the global olive oil production. Pomace consists of the pulp of the olive fruit and the pulp of the olive seed, and approximately 60-70 kg of dry pomace is obtained from 100 kg of oily pomace (Çelik et al., 2008). Olive oil production wastes cause harmful effects on water and soil due to their toxic properties that cause coloring and odor by increasing the oxygen demand when released into the environment. Thus, the evaluation of pomace is of great importance in terms of economic and environmental factors. Olive pomace is generally used as dried. For this purpose, within the scope of this study, some properties of fresh and dried pomace were determined and the effect of the drying process on bioactive components was investigated. The freeze-drying (-56 °C) and hot air drying (40 and 70 °C, at 1 m/s air velocity) processes were used to drying of olive pomace until the moisture content was approximately 5%. A laboratory-type freeze-dryer (Martin Christ Alpha 1–2 LD plus, Germany) and tray dryer (Eksis Makine, Isparta, Turkey) were used for drying. The effects of the drying process on Some physical and bioactive properties of fresh and dried olive pomace were investigated. Moisture and oil contents, color values, and total phenolic, antioxidant, and flavonoid contents were determined. It was found that the drying process did not have a significant effect on the oil content of the pomace, it caused a decrease in the total phenolic, antioxidant, and flavonoid content, and drying techniques affected L, a*, and b* values. Freeze drying was determined to preserve bioactive properties more than hot air drying. Thanks to these features, pomace has the potential to be an alternative source for the production of high-value-added products that can be used in the food industry. In addition, with the evaluation of olive pomace, environmental concerns created by olive oil wastes will be reduced and economic contributions will be provided.</p>