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Mini ReviewOpen Access

Opportunities for the Bioeconomy of Olive Oil Byproducts

Volume 2 - Issue 1

J Berbel1* and A Posadillo2

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    • 1University of Cordoba, Weare, Spain
    • 2Seneca Green Catalyst, SL. Córdoba, Spain

    *Corresponding author: J Berbel, University of Cordoba, Weare, Spain; Email: berbel@uco.es

Received: December 23, 2017;   Published: January 04, 2018

DOI: 10.26717/BJSTR.2018.02.000630

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Abstract

Olive oil byproducts are a low cost source for improving fatty by reducing the content of medium chain saturated fatty acids (FA), which have a hypercholesterolemia effect, and increase the fatty acids considered beneficial, such as polyunsaturated FA. This can be done simultaneously reducing the cost of animal feed. This strategy will additionally increase the value of olive oil byproducts that are currently either an environmental problem, or have a low value use (energy or fertilizer). Additionally, research should be done in the analysis of dairy processed products (cheese, yogurts, etc.) in order to test the quality not only from the cardiovascular point of view but also from flavor and other market qualities.

Keywords: Olive oil byproducts; Bioeconomy; Milk fat

Abbreviations: FA: Fatty Acids, OL: Olive Leaves; OC: Olive Cake; OS: Olive Stones; OCA: Olive Cake Ash; CSFA: Calcium Soaps of Olive Oil Fatty Acids; OP: Olive Pomace

Abstract| Introduction| Conclusions and Proposal For Further Research| References|