A review on Processes for olive mill waste water treatment

Abstract

The olive mill waste water (OMWW) are effluents issued from the extraction of olive oil, these effluents are cloudylooking liquids with a reddish-brown color, their pH varies from 4 to 5. They are very rich in polyphenols, which causes many environmental problems, such as water pollution, Currently, on an industrial scale, there is no reliable, efficient, and less expensive technique for OMWW treatment. OMWW are evaporated in watertight basins or discharged into watercourses. Several techniques have been studied to treat these industrial effluents. The objective of this work was to compare these studies to formulate the recommendations that can be adopted for an effective and cheaper treatment of these effluents which constitute a major environmental problem for water resources. Indeed, it can be concluded that it is very difficult to treat OMWW by conventional methods due to its non-biodegradability and high cost of others methods like distillation and oxidation. In the end, it was concluded that for a better OMWW treatment, it is necessary to start firstly by the adsorption of phenolic compounds which are responsible for the nonbiodegradability of OMWW while using cheaper adsorbents namely clays, bio-adsorbents or apatites, then dilute the OMWW with domestic wastewater. The dilution of OMWW by urban wastewater leads to good mineralization of organic matter by enriching the medium with microorganisms, which facilitates the elimination of the organic load and then we use the usual techniques as a plant filter or active sludge for mixture treatment.

Olive mill wastewater as a source of by-products promoting plant defense against microbial pathogens

“…The biochemical composition of OMWs is highly variable and a fine characterization is needed to define their appropriate valorization (Sciubba et al ., 2020, Benaddi et al ., 2023). The phytochemical characterization of VW and the fractions obtained from filtration was carried out employing NMR Spectroscopy.…”

“…The use of Pâté in the food and feed sectors have been recently evaluated (e.g. increasing of food nutritional value and feed fortification) (Foti et al, 2022), while the application of Pâté and its by-products in agriculture has not been sufficiently explored, as well as their effects in protecting plants against pathogens are yet not known (Sciubba et al, 2020, Benaddi et al, 2023.…”

“…The use of Pâté in the food and feed sectors have been recently evaluated (e.g. increasing of food nutritional value and feed fortification) (Foti et al ., 2022), while the application of Pâté and its by-products in agriculture has not been sufficiently explored, as well as their effects in protecting plants against pathogens are yet not known (Sciubba et al ., 2020, Benaddi et al ., 2023). In this work, by tangential-flow membrane filtration (TFMF) the VW, recovered from Pâté, was sequentially fractionated through a combination of microfiltration (MF) and ultrafiltration (UF).…”