Valorisation of olive pomace from Veneto region: Oven-dried material for food, nutraceutical, and cosmetic application of the OLIVARE project

Abstract

In this paper the oven drying process was applied on olive pomace to obtain material useful for food and cosmetic applications. Two-phase olive oil mill, WOP (Wet Olive Pomace) and three-phase olive oil mill, SOP (Solid Olive Pomace) obtained in Veneto region were considered. Materials were dried in a thermostatic oven in three different conditions, 50 ° for 48 h, 75 °C for 24 h and 100 °C for 12 h. Dried pomaces were analysed for their content in fibres, sugars, fatty acids, total protein and minerals showing their nutritional value. Furthermore, determination of polyphenols, secoiridoids, triterpene acids, tocopherols were obtained. The dried samples presented 17–21% of lipids, being oleic acid the 50% of total. Protein content ranged from 5–10% while total dietary fiber ranged from 45–66%. Antioxidant and enzyme inhibition assays were performed. Dried olive pomaces presented similar activities compared to OL on the ability to inhibit enzymes. WOP exhibited stronger antioxidant abilities than SOP, but still less efficient than OL. Significant inhibitory activities on tyrosinase suggest potential usefulness in cosmetic applications. In conclusion our data shown that the dried olive pomace thanks to their composition and properties can be developed with further studies for feed, food, nutraceutical and cosmetic applications.