Apparent digestibility of dietary fibre and other components in table olives

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1993 English Publisher:WileyJournal:Food / Nahrung, volume 37, pages 226-233 (issn: 0027-769X, eissn: 1521-3803,

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Authors: Heredia, Antonio; Ruiz-Gutiérrez, Valentina; Felizón Becerra, Blanca; Guillén Bejarano, Rafael; Jiménez Araujo, Ana; Fernández-Bolaños, Juan;

doi: 10.1002/food.19930370306

pmid: 8395658

handle: 10261/247047

Apparent digestibility of dietary fibre and other components in table olives

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Abstract

AbstractThe apparent digestibility of the main components of the olive (Olea europaea arolensis) has been studied using young Wistar rats. An appreciable digestibility of fibre was found (of the order of 31% Neutral Detergent Fibre) and a high digestibility of fats (higher than 60%) and sugars (100% of glucose and 76% of fructose). Some 41% of the protein was digested, a relatively low value when compared with other products. If the diet is previously desalted, the digestibility of the components diminishes. There are significant differences in the digestibility of dry matter, fibre, cellulose and lignin, but not in proteins and fat.

Related Organizations

Spanish National Research Council
Spain

Keywords

Dietary Fiber, Male, Dietary Fats, Lignin, Diet, Rats, Feces, Intestinal Absorption, Food Preservation, Fruit, Fermentation, Dietary Carbohydrates, Animals, Dietary Proteins, Rats, Wistar, Cellulose, Plant Proteins

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