Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars.
Biomass exploitation
Biorefinery
Lignocellulose
Olive leaves
Raw materials
Sugars
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Nov 2020
01 Nov 2020
Historique:
received:
06
11
2019
revised:
29
04
2020
accepted:
24
05
2020
pubmed:
9
6
2020
medline:
12
9
2020
entrez:
9
6
2020
Statut:
ppublish
Résumé
Olive leaves are an under valorized residue of olive tree pruning and olive fruit harvesting and that are usually removed by either burning or grinding and scattering them on fields. However, as plant material easily available, they may be used as raw material in biorefineries, or for the industrial manufacture of many diverse products, given their lignocellulosic composition. Like other lignocellulosic biomasses, the composition of olive leaves depends on cultivar and to know it is essential for an adequate use. Therefore, this work tackles a characterization analysis of the lignocellulosic fraction of some olive leaf cultivars, both commercial and wild. In general, the cultivars studied did not show large differences in their quantitative composition, except for the content of ethanolic extractives and cellulose of the commercial and wild cultivars. In addition, the high lignin content (around 15%) is remarkable.
Identifiants
pubmed: 32512392
pii: S0308-8146(20)31015-3
doi: 10.1016/j.foodchem.2020.127153
pii:
doi:
Substances chimiques
Plant Extracts
0
Sugars
0
lignocellulose
11132-73-3
Lignin
9005-53-2
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127153Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.