Effect of storage time on the biodegradability of olive oil mill wastewater from the cold extraction of olive oil system

Abstract

The olive oil processing industry’s liquid effluents (OMW) have a polluting capacity for the ecosystems. This study aimed to evaluate the physicochemical quality of OMW of two varieties of separated and combined olives cultivated in Khenchela Eastern Algeria, from the cold extraction of the olive oil extraction system. These was to determine their degree of pollution and biodegradability during one year of storage at ambient temperature to recommend the correct treatment for each storage time. Results of the measured parameters pH, EC,TSS percent, H2O percent, lipids, DM, OM, MM, VM, COT percent, NTK percent, C/N, BOD5, COD, BI, TOM, BOD5/COD show that wastewater from olive oil mills has an acid pH, and they are very loaded with organic matter evaluated in terms of COD and BOD5, quite filled with minerals. The storage of olive mill waste can reduce progressively the pollution caused by this waste. Whereas during one year, the reduction rate of COD, BOD5, TOM, BI, is respectively 29.4%, 54.8%, 39.16%, 54.2%, but C/N, BOD5/COD continue to increase as well as pH that continues to decrease during the storage. Accordingly, storing olive mill waste during a year reduces its pollution rate, so it is slowly biodegradable. When disposing of it, an adequate treatment procedure must be required to protect the environment.

Biological activities and phenolic compounds of olive oil mill wastewater from Abani, endemic Algerian variety

“…According to the findings, OMW is distinguished by a high concentration of phenolic components. Furthermore, the results that we obtained were higher than those obtained by 22 , 23 .…”

“…OMW is an acidic effluent with a pH range of 3–5 and a conductivity of 16.79 mS/cm. Generally, it composed of dry matter (6–17%), organic matter (4–16%), chemical oxygen demand (COD) (40–220 g/L) BOD 5 (35–110 g/L) and the presence of several phenol-type molecules (0.5–24 g/L) 22 , 23 . The quality and quantity of OMW are very different and are influenced by different factors, such as type of production process, olives, use of pesticides and fertilizers, the area cultivated, weather conditions and stage of ripening olives 24 .…”

“…Several researchers were identified phenolic compounds by HPLC as 22 that were identified ten peaks by LC–MS. They were as follows: quinic acid (23.940 ppm), Kaempferol (3.635 ppm), cirsiliol (2.352 ppm), p -coumaric acid (1.427 ppm), quercetin (0.470 ppm), apegenin (0.843 ppm), rutin (0.255 ppm), luteolin-7- O -glucoside (0.197 ppm), naringin (0.154 ppm) and quercetrin (quercetin-3- O -rhamnosid) (0.084 ppm).…”

Evaluation Of The Anticoagulant Effect Of Phenolic Extracts Of Two Olive Mill By-products: Olive Mill Wastewater And Olive Mill Pomace

“…Olive oil production is an important economic sector for various nations in the Mediterranean region, including Algeria (Gueboudji et al, 2021b). Due to its organoleptic and healthful characteristics, the use of olive oil has significantly increased in recent years.…”

“…Now, productivity is continually increasing at the expense of the environment. In addition to its principal product, virgin olive oil, it generates two by-products: olive mill pomace (OMP), a solid waste, and vegetable waters or olive mill wastewater (OMW), a liquid waste (Roussas et al, 2009;Gueboudji et al, 2021b). Despite their high concentrations of polyphenols, which are important in the pharmaceutical sector, these by-products have had little commercial value in the previous (De Leonardis et al, 2007;Gueboudji et al, 2021a).…”