Olive stones as a source of fermentable sugars

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1987 English Publisher:Elsevier BVJournal:Biomass, volume 14, pages 143-148 (issn: 0144-4565,

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Authors: Heredia Moreno, Antonia; Guillén-Bejarano, Rafael; Fernández-Bolaños Guzmán, Juan; Rivas-Moreno, M.;

doi: 10.1016/0144-4565(87)90016-3

handle: 10261/332762

Olive stones as a source of fermentable sugars

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Abstract

The composition of the olive stone and its woody fraction has been investigated for the varieties Gordal, Manzanilla, Hojiblanca and Verdial. The neutral detergent fiber method (NDF) of Van Soest was used to estimate dietary fiber. Cellulose was the main component of the fiber, followed by hemicelluloses and lignin. The NDF was hydrolyzed enzymatically and the sugars identified by gas chromatography. Glucose was the main sugar (46–51% in the stone and 47–63% in the woody fraction), followed by galactose (25%) and xylose (14%). Arabinose and mannose were also detected.

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Spanish National Research Council
Spain

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