Abstract
Olive dietary fibre, Gordal and Manzanilla varieties, has been isolated by chemical (acid and neutral detergent fibre of Van Soest) and enzymatic (soluble and insoluble fibre of Asp) methods. NDF and ADF values were lower than IF. All of the fractions were hydrolysed and the resultant neutral sugars quantified. Glucose was the main component in NDF, ADF and IF, and arabinose was the major one in SF. The content of protein was significantly different between fractions but not between varieties, and the content of cellulose was significantly different between fractions and varieties. The determination of hemicelluloses by the Van Soest method showed a very low precision (cv. > 40%); determined by acid hydrolysis there were significant differences between fractions and varieties.
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