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VOL. 6, ISSUE 2 (2021)
Assessment of proximate analysis, phytochemical and antioxidant activity of olive cake (Olea europaea l.)
Authors
Namrata Jain, Vimla Dunkwal, Mamta Singh
Abstract
Olive cake (Olea europaea L.) is a soild by product of olive oil extraction which have been used for feed application to poultry, fish and swine as well as biomass generators. In the present study, Proximate analysis, qualitative phytochemical screening, antioxidant activities and flavonoid content of olive oil cakes were evaluated. The chemical composition showed that olive cake is rich in crude fiber and carbohydrates and contains moderate amounts of crude protein, fat, ash and energy value. Total Phenolic content of the fruit was determined according to the standard analytical methods recommended by API 2008. Qualitative phytochemical testing of the studied oil cake showed the presence of carbohydrate, glycoside, protein, tannin, phenolic compounds, flavonoids, steroid, terpenoids. However the sample of the given oil cake lacked Alkaloids, starch and saponins. Olive oil cake samples also contain little amounts of antioxidants.
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Pages:60-64
How to cite this article:
Namrata Jain, Vimla Dunkwal, Mamta Singh " Assessment of proximate analysis, phytochemical and antioxidant activity of olive cake (<em>Olea europaea </em>l.) ". International Journal of Food Science and Nutrition, Vol 6, Issue 2, 2021, Pages 60-64
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