Kinetics of Polyphenol Losses and Antioxidant Activity of Extracts from Olive Cake During Evaporation

Figures & data

Table 1 Total solid and total polyphenols of olive cake and extract of olive cake

	Olive cake	Extract of olive cake
Total solid (g/100 g olive cake)	53.18	0.075
Total polyphenols (g/100 g olive cake)	1.06	0.025

Figure 1 The change of volume during evaporation of olive cake extract at different temperatures.

Figure 2 Total polyphenol content of olive cake extracts during evaporation at different temperatures.

Figure 3 DPPH radical scavenging activity and polyphenol content of concentrates of olive cake extract evaporated at (a) 50°C, (b) 75°C, and (c) 100°C.

Table 2 Zero order rate constants (k) for losses of polyphenol in olive cake extract evaporated at different temperatures

T (°C)	k (mol L^−1 min^−1)
50	2.96E-06
75	3.1E-06
100	8.17E-06
k = (C 0 − Ct )/t.

Figure 4 Experimental and theoretical polyphenol content of olive cake extract evaporated at (a) 100°C and (b) 75°C temperatures.