Protein extraction from extracted dry olive pomace

Abstract

In the following research report a quantity of extracted dry olive pomace from a white olive variety with their place of origin being Serres after the olives had their olive oil extracted and the residue was crushed, in order to extract as much oil as possible. The solid material was then collected and freeze-dried. The samples were crushed into powder, where the wood shells were extracted, leaving two samples, one of pure extracted dry olive pomace powder and the second of pure wood shells. Using the powder, samples with a concentration of 1:10 solids/solvent g/g, where the solvent was distilled H2O, were created. They were then either left with native pH or had their pH set to 9, centrifuged, had their supernatant samples collected and their precipitant samples centrifuged a second time. The precipitant samples were then collected and stored and the supernatant samples were mixed with the already separated from the previous centrifugation supernatant sample in order to undergo isoelectric precipitation after having their pH dropped to 4.5. They were centrifuged after the pH had stabilised and the precipitant was kept for bulk density, tapped density, water holding capacity and oil holding capacity tests, tests which were conducted on all previously stored precipitant samples. The final and most important analysis was the protein content specification using the DUMATHERM Carbon/Nitrogen analyser, or DUMAS equipment, where 5 out of the 8 precipitant samples and a sample of the extracted dry olive pomace powder were tested in order to find their exact protein content after they had been processed.