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

C. Valiente; E. Arrigoni; J. R. Corrales; R. M. Esteban; R. Amadò

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

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

Authors

C. Valiente Dpto. Química Agrícola, Geología y Geoquímica. Facultad de Ciencias. Universidad Autónoma de Madrid
E. Arrigoni Department of Food Science, Swiss Federal Institute of Food Technology
J. R. Corrales Dpto. Química Agrícola, Geología y Geoquímica. Facultad de Ciencias. Universidad Autónoma de Madrid
R. M. Esteban Dpto. Química Agrícola, Geología y Geoquímica. Facultad de Ciencias. Universidad Autónoma de Madrid
R. Amadò Department of Food Science, Swiss Federal Institute of Food Technology

DOI:

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

Keywords:

Aminoacid, Dietary fibre, Olive foot cake

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.

Downloads

Download data is not yet available.

Downloads

Published

1995-04-30

How to Cite

Valiente C, Arrigoni E, Corrales JR, Esteban RM, Amadò R. Composition of dietary fibre in olive cake. Amino acids associated with insoluble, soluble and total dietary fibre. Grasas aceites [Internet]. 1995Apr.30 [cited 2025May1];46(2):98-102. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/910

Download Citation

Issue

Vol. 46 No. 2 (1995)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.