Environmental life cycle assessment of olive pomace utilization in Turkey

Duman, Aylin Kaynak; Özgen, Gaye Öngen; Üçtuğ, Fehmi Görkem

doi:10.1016/j.spc.2020.02.008

Cited by 35 publications

(19 citation statements)

References 44 publications

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“…Turkey approximately generates 650.000 tons per year of olive pomace from its olive oil production, whereas global production is around 2 million tons per year [115,116]. Solid olive pomace is reported to possess a good potential for use as fuel, with high organic content, a heating value (≈22 MJ/kg) close to that of lignite [117], low sulfur content (approximately 1.5%), and high energy density per unit volume.…”

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

“…The fuel pellets made of oil pomace can also be used in industrial boilers and domestic boilers following the removal of any residue oil via hexane extraction [118]. A report prepared lately suggests that Turkey has a 50-MW potential of olive-pomace-based biofuel [115,119]. However, it can be evaluated for other purposes as well, such as in the cosmetics industry [120], functional foods [121], biodiesel production [122], adsorbent production [123], the extraction of phenolic compounds [124], the production of fodder additives upon the removal of olive seeds [125], and composting [115,126].…”

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

“…The OMW is rich in polyphenols, organic matter, salt, and low molecular weight organic acids [128,130,131]. The olive pomace or olive cake and OMW has serious impacts on the environment due to odor, impenetrable film (causing negative impact for oxygen transfer), discoloring of natural waters, and toxicity as being a great threat for aquatic life [115,132]. If plant roots are in a long contact with OMW, the phytotoxic substances in OMW affect the structure of the root membrane and modify its functions (including metabolic efficiency and stability) [128].…”

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

“…They have stressed that sludges from industrial wastewater treatment plants in the region could be used efficiently to biodegrade these effluents after simple dilution, while producing biogas [153]. Several investigations have been undertaken in Turkey on olive oil waste utilization, mostly regarding olive pomace-for practical purposes-with the utilization as fuel being the most common purpose [115,154,155].…”

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

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An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

et al. 2021

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Global climate change, especially global warming, is affecting olive production efficiency as well as its product quality. The size and water content of fruit varies depending on the olive fruit yield along with the region, climate, and geographical position as well as agricultural applications. Anthropogenic activities also affect its ecology to a great extent. The plant prefers areas with mild winters and short rainy seasons but is facing long and dry summers, sunny habitats, well drained dry, poor, loamy, clayey-loamy, slightly calcareous, pebbly and nutrient-rich soils, with a pH around 6–8. It is resistant to drought but suffers much from harsh winters and air pollutants, which affect its production. Although the olive plant tolerates temperatures between −7 °C to 40 °C, the optimum temperature demanded for growth, development, and fruit yield is 15–25 °C. The annual precipitation demand lies between 700–850 mm. An important part of the composition of its fruit consists of water and oil or the “liquid gold”. Main ingredients are additionally fat-soluble vitamins, minerals, organic sugars, and phenolics. Phenolic substances are responsible for many beneficial health effects as well as the taste and aroma of olive fruit. Oleuropein stands out due to its inhibition of oxidation of low density lipoproteins and its hypoglycemic and cholesterolemic effects. It is also a component that protects the olive tree against various parasites and diseases, one of the reasons why olive is recorded as the “immortal tree”. Olive trees are cultivated in different regions of Turkey. A series of changes occur in morphological, physiological, and biochemical features to overcome different types of stress. In this review, information about the botanical aspects, eco-physiology, and pharmaceutical features of the oil, fruit, and leaves has been evaluated.

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Section: Olive Waste Management In Turkeymentioning

confidence: 99%

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

Section: Olive Waste Management In Turkeymentioning

confidence: 99%

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An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

et al. 2021

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“…17 Over the past five years, olive oil production in Turkey has increased by 20% and reached the second highest level in 2019 production with annual production of approximately 200,000 tons. 18 A large amount of olive pomace are produced from olive oil extraction by the olive oil sector. Depending on the manufacturing process, olive pomace contains 45-70% of moisture.…”

mentioning

confidence: 99%

Kinetic and analytical studies on pyrolysis of olive oil industry wastes

Tac

2020

International Journal of Chemistry and Technology

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The pyrolysis of olive pomace was carried out at two different heating rates at 500°C in the absence and presence of catalysts (commercial fluid catalytic cracking (FCC), aluminosilicate zeolite (ZSM-5) and red mud) using pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS). The products obtained from biomass components in different temperature ranges by sequential pyrolysis of olive pomace were investigated. In addition, the apparent activation energy of olive pomace was calculated by thermogravimetric analysis method and determined as 105.6 kJ mole-1 by Kissinger-Akahira-Sunose (KAS) method and 110.2 kJ mole-1 by Flynn-Wall-Ozawa (FWO) method. According to Py-GC/MS results, the main components in bio-oil consists of phenolic compounds. In sequential pyrolysis, while the highest organic acid was obtained at low temperatures, phenolic compounds were formed at high temperatures. While bio-oil obtained by fast pyrolysis has higher organic acid content than that of biooil obtained by slow pyrolysis, slow pyrolysis bio-oil contains more furan and aliphatic ketone, aldehyde and ester. Catalytic studies revealed that catalysts were more effective in the slow pyrolysis process, which allows prolonged catalyst-pyrolysis vapor contact.

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Prioritization of Circular Olive Oil Production in Tunisia based on Multi‐Criteria Decision‐Making within a Sustainable Life Cycle Framework

2024

Optimization in the Agri‐Food Supply Chain

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Environmental life cycle assessment of olive pomace utilization in Turkey

Cited by 35 publications

References 44 publications

An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

Kinetic and analytical studies on pyrolysis of olive oil industry wastes

Prioritization of Circular Olive Oil Production in Tunisia based on Multi‐Criteria Decision‐Making within a Sustainable Life Cycle Framework

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