Characterization of olive meals
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2020-01-01
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Abstract
The current communication describes results of olive meals characterization. The chemical composition in respect to nutrients (N, P, K, Ca, Mg, C), some microelements and heavy metals (Al, Co, Cu, Fe, Zn, Ni, Cd, Mn, Mo, Pb, Cr, As, Se, and Sr) is studied. FAAS, ISP-MS and ATR-FTIR spectroscopy methods are used. Parameters as moisture and contents of volatile compounds, raw oil, raw fibres, raw proteins, ash residues and insoluble ash are also examined. Adequate conclusions and recommendations in respect to olive meals utilization are advanced on the ground of the results obtained.