Olive pomace phenolics extraction: Conventional vs emergent methodologies

Nunes, Marcus Antonius da Costa; Alves, Rita C.; Costa, Anabela S.G.; Oliveira, M.B.P.P.; Puga, Hélder

doi:10.1201/9781315206172-62

Cited by 2 publications

(1 citation statement)

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“…Apart from the primary product, oil, the olive industry generates substantial quantities of solid by-products known as pomace and a liquid by-product called olive oil mill wastewater (OMW) (Gueboudji and Kadi, 2023). The annual global production of OMW exceeds 30 million m3 (Trigui et al, 2022;Nunes et al, 2018). However, the large volumes and nutrient-rich content of OMW pose environmental risks if not adequately managed.…”

Section: Introductionmentioning

confidence: 99%

Impact of Storage Duration on Polyphenolic Composition, Biological Activities, and Biodegradation of Olive Mill Wastewater

Gueboudji,

Kadi,

Nagaz

et al. 2024

Preprint

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This study investigated the impact of storage duration on olive mill wastewater (OMW) quality and biological properties. Among two various olive varieties, Abani exhibited the highest phenolic compound concentration after 12 months of storage. Liquid chromatography-mass spectrometry (LC-MS) analysis identified 28 OMW constituents, with kampherol as the major one, and rosmarinic acid detected for the first time. Results showed significant differences in antioxidant and anti-inflammatory activities among samples. The inhibition of protein denaturation (IPD) test yielded the best value after 1 month for Abani OMW, while membrane-stabilizing potential (MSP) test values were highest after 12 months for the same variety. Anticoagulant activity, measured by activating partial thromboplastin time (APTT) and prothrombin time (PT), significantly varied with storage time, with the most favorable values found in Zlitni OMW immediately after olive oil extraction. These findings illuminate OMW changes over time, bearing significance for OMW management and potential applications.

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Section: Introductionmentioning

confidence: 99%