Changes in Soil Macronutrients after a  Long-Term Application of Olive  Mill Wastewater

Chaâri, Leïla; Elloumi, Nada; Mseddi, Salma; Gargouri, Kamel; Rouina, Béchir Ben; Mechichi, Taher; Kallel, Monem

doi:10.4236/jacen.2015.41001

Cited by 35 publications

(14 citation statements)

References 35 publications

(64 reference statements)

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“…EU () allows to use ethyl acetate as extraction solvent with a final content not exceeding 50 mg/kg. OMWW sample showed a pH value close to 5 (data not shown) that is a common characteristic in OMWW, as reported in literature (Chaari et al, ). Before the extraction, the OMWW sample was acidified at pH 2 in order to prevent oxidative reactions which can occur at higher pH values.…”

Section: Resultssupporting

confidence: 85%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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Agro food industry generates significant amounts of by‐products, as olive oil mill waste waters (OMWW), which could be valorize for their extraordinary content of bioactive compounds. The aim of this work was to evaluate the antioxidant stability of a hydrophilic model system with the possibility to create a functional beverage. The study was divided into different steps: extraction of phenolic compounds (PCs) from olive oil waste waters, formulation of enriched water fortified with phenolic extract (PE) (50 and 100 mg tyrosol/L), and evaluation of its physicochemical and antioxidant parameters during storage. Ultra‐high performance liquid chromatography was used for the evaluation of single phenols present in the extract, and the highest content was observed for tyrosol (12.9 g/L). The results of this study showed that antioxidant capacity measured by diphenyl‐1‐picrylhydrazyl and ABTS assays is relatively stable during the storage in the samples enriched with lower concentration of PE (50 mg tyrosol/L). Practical applications The olive oil industry generates huge quantities of waste, with shown significant amounts of by‐products that are discarded and can be a serious environmental problem. This food by‐products are an extraordinary source of bioactive compounds, which can be recovered in order to produce valuable metabolites via chemical and biotechnological processes. The study demonstrated that the OMWW have a high concentration of PC and antioxidant activity. These antioxidant compounds can be used in the food industry for the production of beverages and/or enriched foods.

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Section: Resultssupporting

confidence: 85%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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“…Hydrolysable compounds and lipids are easily degradable organic compounds, while hemicellulose, cellulose, and lignin are more resistant organic substrates that may be partially degraded and slowly transformed. Humic acid is a polymerized compound that is produced from degraded organic matter (Chaari et al, 2015).…”

Section: Organic Matter Analysismentioning

confidence: 99%

Bacterial communities and their association with the bio-drying of sewage sludge

et al. 2016

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a b s t r a c tBio-drying is a technology that aims to remove water from a material using the microbial heat originating from organic matter degradation. However, the evolution of bacterial communities that are associated with the drying process has not been researched systematically. This study was performed to investigate the variations of bacterial communities and the relationships among bacterial communities, water evaporation, water generation, and organic matter degradation during the bio-drying of sewage sludge. High-throughput pyrosequencing was used to analyze the bacterial communities, while water evaporation and water generation were determined based on an in situ water vapor monitoring device. The values of water evaporation, water generation, and volatile solids degradation were 412.9 g kg À1 sewage sludge bio-drying material (SSBM), 65.0 g kg À1 SSBM, and 70.2 g kg À1 SSBM, respectively.Rarefaction curves and diversity indices showed that bacterial diversity plummeted after the temperature of the bio-drying pile dramatically increased on d 2, which coincided with a remarkable increase of water evaporation on d 2. Bacterial diversity increased when the pile cooled. During the thermophilic phase, in which Acinetobacter and Bacillus were the dominant genera, the rates of water evaporation, water generation, and VS degradation peaked. These results implied that the elevated temperature reshaped the bacterial communities, which played a key role in water evaporation, and the high temperature also contributed to the effective elimination of pathogens.

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“…They simultaneously impart an odor problem to the areas where such waste is stored and cause pollutant infiltration to groundwater and insect proliferation (Jarboui et al, 2010;Michael et al, 2014). Moreover, the direct spreading of raw OMW on agricultural lands has been thoroughly investigated during the last decades (Morisot, 1979;Rozzi and Malpeli, 1996;Marques, 2001;Di Bene et al, 2013;Barbera et al, 2014;Chaari et al, 2015;Belaqziz et al, 2016;Keren et al, 2017;Aharonov-Nadborny et al, 2018) and it has been proved that it represents an alternative inexpensive technique compared to filtration-percolation (Achak et al, 2009b) and coagulation-flocculation (Achak et al, 2008). Many researchers have studied the result of the OMW application on soil and crops (Mekki et al, 2006;Di Bene et al, 2013;Belaqziz et al, 2016) and they found that it exerts beneficial and negative effects.…”

Section: Important Strategies For Omw Treatmentmentioning

confidence: 99%

Chemical Coagulation/Flocculation Processes for Removal of Phenolic Compounds from Olive Mill Wastewater: A Comprehensive Review

Achak¹,

Elayadi²,

Boumya³

2019

American Journal of Applied Sciences

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Olive oil extraction processes generate three phases: Olive oil, solid residue (pomace) and aqueous liquor Olive Mill Wastewater (OMW). OMW causes serious environmental deteriorations such as coloring of natural waters, alteration of soil quality, phytotoxicity and odor nuisance. The direct discharge of this effluent into the soil bring various negative effects on the environment, due to its high load of organic matter and phenolic compounds. Coagulation, flocculation and their combination processes are among the most applied processes for wastewater treatment. The application of coagulation technique using mineral and inorganic polymeric coagulants and acid cracking is not always effective to reduce COD and phenolic compounds from OMW except lime. Although direct flocculation is a low treatment cost, use less chemical and produce less sludge, the efficiency of COD and phenolic compounds removal remain very low. Coagulationflocculation process is developed in order to enhance the removal efficiency of organic matter from OMW by optimizing the operating conditions. However, many studies showed that the combination of various cationic organic coagulant and flocculant agents did not show any significant decrease of COD and phenolic compounds except for lime combination. In the present review, recent research studies dealing with the application of coagulation/flocculation for removal of phenolic compounds and COD from OMW are presented and compared. Furthermore, the main factors that influence the selection between coagulation, direct flocculation and coagulation-flocculation are presented and the principal removal mechanisms are discussed.

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Changes in Soil Macronutrients after a Long-Term Application of Olive Mill Wastewater

Cited by 35 publications

References 35 publications

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Bacterial communities and their association with the bio-drying of sewage sludge

Chemical Coagulation/Flocculation Processes for Removal of Phenolic Compounds from Olive Mill Wastewater: A Comprehensive Review

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