Inside an olive seed, you'll primarily find components that are potential sources of dietary fiber, lipids, and proteins, along with some secondary metabolites. Specifically, the seed comprises approximately 45% dietary fiber, 35% lipids (fats), and 15% proteins. The main phenolic compounds present as secondary metabolites are hydroxytyrosol and tyrosol.
In more detail, an olive seed is the pit (or stone) inside the olive fruit, and it's composed of:
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Dietary Fiber: A substantial portion (around 45%) contributing to the overall fiber content.
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Lipids (Fats): A significant component (about 35%), which could potentially be extracted.
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Proteins: Present in a smaller amount (approximately 15%).
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Phenolic Compounds: Primarily hydroxytyrosol and tyrosol, which are antioxidants. These compounds have health benefits.
In summary, an olive seed isn't just an inert stone; it contains valuable nutrients and bioactive compounds.
