Version 1
: Received: 18 March 2017 / Approved: 20 March 2017 / Online: 20 March 2017 (08:40:46 CET)
How to cite:
Wedyan, M.; Abu Hanieh, B.; Harahsheh, A.A. Chemical Characterization of Olive Pomace in the Northern Region of Jordan. Preprints2017, 2017030150. https://doi.org/10.20944/preprints201703.0150.v1
Wedyan, M.; Abu Hanieh, B.; Harahsheh, A.A. Chemical Characterization of Olive Pomace in the Northern Region of Jordan. Preprints 2017, 2017030150. https://doi.org/10.20944/preprints201703.0150.v1
Wedyan, M.; Abu Hanieh, B.; Harahsheh, A.A. Chemical Characterization of Olive Pomace in the Northern Region of Jordan. Preprints2017, 2017030150. https://doi.org/10.20944/preprints201703.0150.v1
APA Style
Wedyan, M., Abu Hanieh, B., & Harahsheh, A.A. (2017). Chemical Characterization of Olive Pomace in the Northern Region of Jordan. Preprints. https://doi.org/10.20944/preprints201703.0150.v1
Chicago/Turabian Style
Wedyan, M., Bilal Abu Hanieh and Ahmed Al Harahsheh. 2017 "Chemical Characterization of Olive Pomace in the Northern Region of Jordan" Preprints. https://doi.org/10.20944/preprints201703.0150.v1
Abstract
In this study, the olive pomace was considered because of its importance in the environment. So, this study carried out to estimate the total nitrogen content and the fatty acids profile of olive pomace. The olive pomace samples were collected from Irbid, Jarash, Ajloun and Mafraq during the harvesting season 2014 to study the biochemical characteristics of fatty acid composition and the total nitrogen (TN) content. The total nitrogen content was determined by standard Kjeldahl method and the fatty acid profile was detected by gas chromatography (GC). The results show that the total nitrogen content ranged from (0.39 ± 0.0) to (0.62 ± 0.02) with statistically significant difference suggesting that the composition of matrices and their percentage may be responsible for composition of amendments. The calculated total protein percentage ranged between (2.43 ± 0.00) to (3.87 ± 0.17). Also, 13 different fatty acids were quantitatively profiled and quantitated. Oleic acid (C 18:1) was found to be the highest percentage of all other fatty acids and ranged between (59.03%) and (63.81%), moreover the C 18:1/C 18:2 (oil quality) was calculated and C.V% showed variation meaning that nutritional implication could affect the oxidative stability of oils. In conclusion, OP by-product could give a sustainable and alternative-cheap source for fertilizers, pharmaceutical industries, cosmetics and other industries.
Keywords
olive pomace oil; fatty acid profile; total nitrogen content; total protein; olive pomace; biochemical characterization
Subject
Biology and Life Sciences, Biology and Biotechnology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
