Chemical Studies on Olive Pomace and Seeds as A By-Product from Olive Oil Extraction

G.Abdel Meguid, Ghada; Abouel–Yazeed, A. M.; M. Abu-Tor, El–Sayed; A.A. Nassar, Mohamed; T. Aboufarrag, Hassan

doi:10.21608/asejaiqjsae.2025.444178

Chemical Studies on Olive Pomace and Seeds as A By-Product from Olive Oil Extraction

Document Type : Original Article

Authors

¹ Food Sciences Department, Faculty of Agriculture (Saba-Basha), Alexandria University.

² Head of Food Sciences Department, Faculty of Agriculture (Saba-Basha), Alexandria University.

³ Food Science and Technology Department, Faculty of Agriculture (EL-Shatby), Alexandria University.

⁴ Plant Production Department, Faculty of Agriculture (Saba-Basha), Alexandria University.

10.21608/asejaiqjsae.2025.444178

Abstract

The extraction of olive oil is an industry with economic and social significance for Mediterranean nations. The extraction process has a large environmental impact due to the production of highly polluted wastewater and/or solid residue; thus, the present studies aim to make a chemical analysis of these by-products (olive pomace and olive seeds) to determine their nutritional properties. Proximate composition, mineral, phenolic and flavonoid content and antioxidant activity were determined. Additionally, dietary fiber, fatty acid composition, phenolic and flavonoid compounds were also carried out. Results showed that both olive pomace and olive seeds are rich sources of ditery fiber and minerals. About 12 phenolic and flavonoid compounds for olive pomace extract were detected, the highest values for phenolic compounds were gallic acid (15.73 μ/g) followed by cinnamic (10.33 μ/g). For flavonoid compounds lutoelin (7.38 μ/g) had the highest value followed by apegenin (5.17 μ/g). 12 phenolic and flavonoid compounds for olive seed extract were detected; the highest values for phenolic compounds were ferulic (15.63 μ/g) followed by syringic (9.10 μ/g). For flavonoid compounds, catechin (14.36 μ/g) had the highest value followed by kaempferol (8.10 μ/g). The total saturated fatty acids of olive pomace were 21.02%; palmitic acid had the highest value followed by stearic and caprylic which had the lowest value. The total saturated fatty acids of olive seeds were 16.5 %; palmitic had the highest value and lauric acid (C:12:0) had the lowest value. This study showed that olive by-products have high nutritional value and can be applied as a good source of functional components in many types of foodstuff.

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