Characterization of olive mill wastewater and gamma irradiation effects on some parameters of its composition

Arabi, Malika; Elias, Abdelhamid; Kamel, Ziane; younes, Yasmine Ait; Mansouri, Belkacem; Toumert, I.

doi:10.1007/s10967-018-5966-2

Cited by 9 publications

(2 citation statements)

References 44 publications

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“…Therefore, OMW lacked heavy metal content that were within the standard limits recommended by WHO [22] and the presidency of meteorology and environment in KSA [23]. These findings are consistent with those reported by several authors studying OMW treatment in the same region [4,32,33] or in other parts of the world [5,34,35].…”

Section: Discussionsupporting

confidence: 89%

Antifungal Activity of Fresh and Stored Olive Mill Wastewater (OMW) and Its Ethyl Acetate Extract against Plant Pathogens Fungi

Jarboui¹,

Azab²,

Moustafa³

et al. 2023

Preprint

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Olive mill wastewater (OMW) has serious environmental problems considering its high organic matter, especially its phenolic compounds. The OMW application in crop protection is an alternative environmentally eco-friendly method reducing the chemicals pesticides impact on human health and environment. The present work aimed to study the antifungal activity of fresh and stored OMW and its ethyl acetate extract against phytopathogenic fungi: Syncephalastrum racemosum (S. racemosum), Paramyrothecium roridum (P. roridum), Fusarium oxysporum (F. oxysporum) and Verticilium dahlia (V. dahlia). The OMW was stored at 25 and 45 °C for 3 months. Fresh and stored OMW were used non-sterile, sterile and centrifuged. Phenolic and flavonoid compounds were extracted and identified by HPLC analysis. High inhibition of studied fungi was shown by fresh OMW and its derivative compounds, while OMW storage, sterilization, and centrifugation increased mycelium growth of studied fungi, especially S. racemosum that showed a relative resistance against stored OMW effect and its ethyl acetate extract. Under storage conditions, some phenolic and flavonoid compounds disappeared (resorcinol and vanillic acid), while the concentration of other compounds increased (gallic acid, chlorogenic acid and quercetin). This work highlighted the ability to use fresh OMW as a bio-agent to protect plants from fungi diseases.

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Section: Discussionsupporting

confidence: 89%

Antifungal Activity of Fresh and Stored Olive Mill Wastewater (OMW) and Its Ethyl Acetate Extract against Plant Pathogens Fungi

Jarboui¹,

Azab²,

Moustafa³

et al. 2023

Preprint

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“…The carotenoids content obtained from 100 g of fresh material was around 16 mg, within the range of the results reported by Rebecca et al (2014). OMW was found rich in phenols (1.26 g/L caffeic) in agreement with the observations of several authors (Belaqziz et al, 2016;El Yamani et al, 2017, 2019bArabi et al, 2018).…”

Section: Fresh Voo Characteristics and Amounts Of Natural Extractssupporting

confidence: 91%

Activity of two natural additives in improving the stability of virgin olive oil quality during storage

Yamani¹,

Sakar²,

Boussakouran³

et al. 2020

OCL

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The activity of natural additives against the deterioration of virgin olive oil (VOO) in relation to storage time and conditions was examined. Thus, carotenoids and phenols previously extracted from carrot and olive mill wastewater, respectively, were added at 200 and 400 ppm to VOO and stored in clear and amber glass bottles at room temperatures during 120 days. The results showed that enriched VOO was largely influenced by the storage time, which resulted in a significant accumulation of hydrolysis and oxidation products. Storage conditions also affected considerably the enriched VOO. Dark glass bottles offered better protection against oxidative deterioration. The impact of both extracts on the oxidation status of examined VOO was significant and concentration-dependent. The natural additives markedly delayed the formation of hydroperoxides and conjugated dienes and trienes. Results from principal component analysis (PCA) showed that most of the variation was captured by the PC1 (89% of the total variance) which grouped samples in four categories according to storage times, each being divided into two clusters linked to storage conditions. Findings from this study revealed that natural additives could minimize VOO deterioration caused by storage time and conditions (light).

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Sequencing batch reactor efficiency to reduce pollutant in olive oil mill wastewater mixed with urban wastewater

Rifi

Fels

Driouich

et al. 2022

Int. J. Environ. Sci. Technol.

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Characterization of olive mill wastewater and gamma irradiation effects on some parameters of its composition

Cited by 9 publications

References 44 publications

Antifungal Activity of Fresh and Stored Olive Mill Wastewater (OMW) and Its Ethyl Acetate Extract against Plant Pathogens Fungi

Antifungal Activity of Fresh and Stored Olive Mill Wastewater (OMW) and Its Ethyl Acetate Extract against Plant Pathogens Fungi

Activity of two natural additives in improving the stability of virgin olive oil quality during storage

Sequencing batch reactor efficiency to reduce pollutant in olive oil mill wastewater mixed with urban wastewater

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