Research Article
By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter
Table 1
Physicochemical characterisation of olive waste.
| Parameters | OMWW | Pomace |
| pH | 4.50 ± 0.01 | 4.12 ± 0.01 | EC (mS·cm−1) | 7.00 ± 0.02 | 5.50 ± 0.01 | Density | 1.05 | 0.32 ± 0.02 | OM (%) | 74.75 ± 5.46 | 95.18 ± 0.42 | OC (%) | 43.36 ± 3.16 | 53.2 | FAT (%) | 7.67% | 72.3% | NTK (mg/L) | 0.003 ± 0.0004 | 0.95 |
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