Seçmeler, ÖzgeÜstündağ, Özlem GüçlüFernandez-Bolanos, JuanRodriguez-Gutierrez, Guillermo2021-05-152021-05-1520180308-81461873-7072https://doi.org/10.1016/j.foodchem.2018.05.088https://hdl.handle.net/20.500.12939/821Secmeler, Ozge/0000-0002-5348-2782; Fernandez-Bolanos, Juan/0000-0003-0931-2695; Guclu Ustundag, Ozlem/0000-0002-0610-4893Hydrothermal pretreatments including steam explosion and subcritical water (SCW) facilitate hydrolyses of plant cell wall materials and supply environmentally friendly extraction solvents to recover value added compounds. In this study, effect of steam and SCW and temperature (160, 180 and 200 degrees C, 5 min) on yield and beta-sitosterol content of pomace oil and phenolics were compared for value added utilization of olive pomace. Compared to acid hydrolysis, hydrothermal pretreatments yielded similar oil recovery. 54-76% of the bound oil and 18-32% of the bound beta-sitosterol of the pomace were recovered by hydrothermal pretreatments. Steam pretreatment was more effective than SCW pretreatment at lower temperatures, however SCW showed increasing trend on oil yield related to steam pretreatment. As further research on process development, use of sequential temperature might be investigated, starting with steam explosion (<180 degrees C), followed by SCW pretreatment (>200 degrees C) to obtain multiple, aqueous and meal, fractions for total valorization of olive pomace.eninfo:eu-repo/semantics/closedAccessSubcritical WaterSteam ExplosionOlive PomaceBeta-SitosterolPhenolic CompoundsArticle10.1016/j.foodchem.2018.05.08826529830729884386WOS:000434462000039Q1