title: Effect of steam treatment of alperujo on the composition, enzymatic saccharification, and in vitro digestibility of alperujo.
abstract: The solid waste from two-phase olive oil extraction or "alperujo" was submitted to steam treatment at high pressure or temperature, 200 degrees C for 5 min, in the presence and absence of mild acid catalyst. This treatment made easier the separation of the solid and liquid fractions. Besides the recovery of certain valuable components from the liquid fraction (the antioxidant hydroxytyrosol, low molecular weight oligosaccharides, glucose, mannitol, etc.), the major components of the solid residue could be also exploited. In this study, changes in composition of alperujo due to steam treatment were determined. The process reduced appreciably the hemicellulose concentrations (75-88%), removed a substantial portion of Klason lignin and protein (50%), and led to an extensive solubilization of alperujo (55-67%). Cellulose was very resistant to autohydrolysis and acid-catalyzed hydrolysis, so the solid residue was enriched in fat (13-18 g/100 g of dry steam-treated alperujo) and cellulose (15-25 g/100 g of dry and defatted steam-treated alperujo). The steam-treated material can be efficiently saccharified with commercial cellulase. The best hydrolysis yields were attained, up to 80%, when the treated material was post-treated with NaOH. The possibility of using this steam-treated alperujo in animal feeding was evaluated by an in vitro digestibility test, using the pepsin-cellulase method. The treatment affected positively the nutritional characteristics of alperujo with an increase in its in vitro (dry and organic matter) digestibility (8-10% higher than untreated material). In vitro digestibility and cellulose accessibility to enzymatic hydrolysis were improved by the alkali post-treatment.
authors.affiliation: Food Biotechnology Departament, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, Apartado 1078, 41012 Sevilla, Spain.
authors.forename: Guillermo
authors.initials: G
authors.lastname: Rodríguez
authors.forename: Rocío
authors.initials: R
authors.lastname: Rodríguez
authors.forename: Ana
authors.initials: A
authors.lastname: Jiménez
authors.forename: Rafael
authors.initials: R
authors.lastname: Guillén
authors.forename: Juan
authors.initials: J
authors.lastname: Fernandez-Bolaños
mesh_terms: D002480:Cellulase / Q000378:metabolism*; D002482:Cellulose / Q000032:analysis / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D000069463:Olive Oil; D010434:Pepsin A / Q000378:metabolism; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D013227:Steam
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D013227:Steam; C005975:3,4-dihydroxyphenylethanol; D002482:Cellulose; D002480:Cellulase; D010434:Pepsin A; D010626:Phenylethyl Alcohol