Grasas y Aceites, Vol 46, No 2 (1995)

Composition of dietary fibre in olive cake. Amino acids associated with insoluble, soluble and total dietary fibre


https://doi.org/10.3989/gya.1995.v46.i2.910

C. Valiente
Dpto. Química Agrícola, Geología y Geoquímica. Facultad de Ciencias. Universidad Autónoma de Madrid, Spain

E. Arrigoni
Department of Food Science, Swiss Federal Institute of Food Technology, Switzerland

J. R. Corrales
Dpto. Química Agrícola, Geología y Geoquímica. Facultad de Ciencias. Universidad Autónoma de Madrid, Spain

R. M. Esteban
Dpto. Química Agrícola, Geología y Geoquímica. Facultad de Ciencias. Universidad Autónoma de Madrid, Spain

R. Amadò
Department of Food Science, Swiss Federal Institute of Food Technology, Switzerland

Abstract


Soluble sugars and dietary fibre were determined and the main components of the insoluble, soluble and total dietary fibre were analyzed. Aminoacids in both olive cake and fibre fractions were also studied. The results showed that olive cake fractions were also studied. The results showed that olive cake consists mainly of an alcohol insoluble residue that accounts for 77% of the dry matter (Klason lignin 37%, non-cellulosic polysaccharides 24%, cellulose 19% and protein 10%). Free sugars constitute 10% of the dry matter. Nearly 80% of all the amino acids in olive cake is associated with the insoluble dietary fibre fraction of these hydroxyproline and lysine are completely undigestible and methionine is the most available.

Keywords


Aminoacid; Dietary fibre; Olive foot cake

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