Table 2.
Chemical composition of the freeze-dried olive cake (g 100 g−1 d.m.).
| Proximate composition | |
|---|---|
| Moisture | 2.91 ± 0.05 |
| Fats | 22.12 ± 0.76 |
| SFA | 3.11 ± 0.12 |
| PUFA | 2.24 ± 0.01 |
| MUFA | 16.66 ± 0.10 |
| PUFA/SFA | 0.72 |
| O/L | 7.89 |
| Proteins | 7.47 ± 0.16 |
| Ashes | 9.43 ± 0.66 |
| Total dietary fiber | 20.10 ± 0.62 |
| SDF | 4.7 ± 0.08 |
| IDF | 15.4 ± 0.12 |
| Carbohydrates (g 100 g−1 d.m.) | 58.07 |
| Phenolic content and Antioxidant activity | |
| TPC (mg GAE g−1) | 75.76 ± 0.24 |
| DPPH (μmol TE g−1) | 274.21 ± 10.72 |
| ABTS (μmol TE g−1) | 335.20 ± 7.29 |
| Tocopherols (μg g−1) | 401.21 ± 3.12 |
Means value ± standard deviation is reported. SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; O, oleic acid; L, linoleic acid; SDF, soluble dietary fiber; IDF, insoluble dietary fiber; TPC, total phenol content.