Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies.

This study investigated drum-drying's ability to produce dried food-grade olive pomace as a potential food ingredient that is more nutritionally dense than its freeze-dried and hot-air dried counterparts. The pits and skin were removed from fresh olive pomace, and the remaining pulp was dried to <5% moisture through freeze-drying, hot-air drying, and drum-drying at two rotational speeds. The drying treatments had no significant (P <= 0.05) effect on the olive pomace's fat or dietary fiber contents but did increase the L-*, a(*), and b(*) color parameter values. Although all the drying treatments significantly (P <= 0.05) decreased the fresh olive pomace's antioxidant capacity, drum-drying preserved the olive pomace's antioxidant capacity significantly (P <= 0.05) better than freeze-drying and hot-air drying. The drum-dried samples had concentrations of caffeic acid and verbascoside that were significantly (P <= 0.05) higher than the other dried pomace samples and were not significantly (P <= 0.05) different from the fresh pomace. The drum-dried olive pomace contained concentrations of hydroxytyrosol, tyrosol, vanillic acid, luteolin-7-glucoside, and rutin that were not significantly (P <= 0.05) different from the dried sample with the highest concentration of each respective phenolic compound. No oleuropein was found in the fresh or dried olive pomace. The results of this study show that drum-drying is an energy efficient method for converting olive pomace into a stable food-grade supplement that preserves its high phenolic, antioxidant, and dietary fiber contents to potentially benefit human health when incorporated into food or supplement products.