Polyphenolic profile and antioxidant activity of olive mill wastewater from two Sicilian olive cultivars: Cerasuola and Nocellara etnea

This work aims to analyze the chemical and biological evaluation of two extracts obtained by olive mill wastewater (OMW), an olive oil processing byproduct. The exploitation of OMW is becoming an important aspect of development of the sustainable olive oil industry. Here we chemically and biologically evaluated one liquid (L) and one solid (S) extract obtained by liquid–liquid extraction followed by acidic hydrolysis (LLAC). Chemical characterization of the two extracts indicated that S has higher phenol content than L. Hydroxytyrosol and tyrosol were the more abundant phenols in both OMW extracts, with hydroxytyrosol significantly higher in S as compared to L. Both extracts failed to induce cell death when challenged with endothelial cells and vascular smooth muscle cells in cell viability experiments. On the contrary, the higher extract dosages employed significantly affected cell metabolic activity, as indicated by the MTT tests. Their ability to counteract H2O2-induced oxidative stress and cell death was assessed to investigate potential antioxidant activities of the extracts. Fluorescence measurements obtained with the reactive oxygen species (ROS) probe H2DCF-DA indicated strong antioxidant activity of the two OMW extracts in both cell models, as indicated by the inhibition of H2O2-induced ROS generation and the counteraction of the oxidative-induced cell death. Our results indicate LLAC-obtained OMW extracts as a safe and useful source of valuable compounds harboring antioxidant activity.

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Synthesis, characterization and evaluation of antioxidant activity of tyrosol derivatives from olive mill wastewater

Chemical Papers ◽

10.1007/s11696-018-0591-7 ◽

2018 ◽

Vol 73 (3) ◽

pp. 663-671

Author(s):

Zeinab Namazifar ◽

Fariba Saadati ◽

Ali Akbar Miranbeigi

Keyword(s):

Antioxidant Activity ◽

Olive Mill Wastewater ◽

Olive Mill

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Enrichment of Phenolic Compounds from Olive Mill Wastewater and In Vitro Evaluation of Their Antimicrobial Activities

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2017/3706915 ◽

2017 ◽

Vol 2017 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Saleh Abu-Lafi ◽

Mahmoud Sami Al-Natsheh ◽

Reem Yaghmoor ◽

Fuad Al-Rimawi

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Olive Oil ◽

Acid Value ◽

Antimicrobial Activities ◽

Olive Mill Wastewater ◽

Total Phenolic ◽

The Stability ◽

Olive Mill

The production of olive oil generates massive quantities of by-product called olive mill wastewater (OMWW). The uncontrolled disposal of OMWW poses serious environmental problems. The OMWW effluent is rich in several polyphenolic compounds. Liquid-liquid extraction of OMWW using ethyl acetate solvent was used to enrich phenolic compounds under investigation. Total phenolic and flavonoid content and antioxidant activity of the extract were determined. HPLC coupled to photodiode array (PDA) detector was used to analyze the main three phenolic compounds of OMWW, namely, hydroxytyrosol, tyrosol, and oleuropein. The antimicrobial activity of the extract was also investigated. Additionally, the OMWW extract was used as natural preservative and antioxidants for olive oil. Results showed that OMWW is very rich in phenolic compounds and has strong antioxidant activity. HPLC analysis showed that the extract contains mainly hydroxytyrosol and tyrosol but no oleuropein. The OMWW extract showed also positive activities as antibacterial (gram positive and gram negative) and antifungal as well as activities against yeast. The addition of OMWW extract to olive oil samples has an effect on the stability of olive oil as reflected by its acid value, peroxide value, K232 and K270, and total phenolic content.

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Antioxidant activity of phenolic fractions in olive mill wastewater

Food Chemistry ◽

10.1016/j.foodchem.2012.04.035 ◽

2012 ◽

Vol 134 (4) ◽

pp. 2226-2234 ◽

Cited By ~ 35

Author(s):

Hassan Azaizeh ◽

Fares Halahlih ◽

Naim Najami ◽

Doris Brunner ◽

Martin Faulstich ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Mill Wastewater ◽

Olive Mill

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Improvement of antioxidant activity of olive mill wastewater phenolic compounds by Lactobacillus plantarum fermentation

Desalination and Water Treatment ◽

10.1080/19443994.2016.1170637 ◽

2016 ◽

Vol 57 (56) ◽

pp. 27125-27137 ◽

Cited By ~ 1

Author(s):

Faten Kachouri ◽

Khaoula Setti ◽

Hamida Ksontini ◽

Manel Mechmeche ◽

Moktar Hamdi

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Lactobacillus Plantarum ◽

Olive Mill Wastewater ◽

Olive Mill

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Towards a high yield recovery of polyphenols from olive mill wastewater on activated carbon coated with milk proteins: Experimental design and antioxidant activity

Food Chemistry ◽

10.1016/j.foodchem.2018.04.091 ◽

2018 ◽

Vol 262 ◽

pp. 102-109 ◽

Cited By ~ 18

Author(s):

Asma Yangui ◽

Manef Abderrabba

Keyword(s):

Antioxidant Activity ◽

Activated Carbon ◽

Experimental Design ◽

Milk Proteins ◽

Olive Mill Wastewater ◽

High Yield ◽

Carbon Coated ◽

Olive Mill

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Degradation of olive mill wastewater by different methods and antioxidant activity of olive mill wastewater extraction

SN Applied Sciences ◽

10.1007/s42452-019-1210-0 ◽

2019 ◽

Vol 1 (10) ◽

Author(s):

Ezgi Evci ◽

Özgür Yılmaz ◽

Esen Yıldız Bekfelavi ◽

Nermin Şimşek Kuş

Keyword(s):

Antioxidant Activity ◽

Olive Mill Wastewater ◽

Olive Mill

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Sonochemical reduction of the antioxidant activity of olive mill wastewater

Environment International ◽

10.1016/j.envint.2004.10.004 ◽

2005 ◽

Vol 31 (2) ◽

pp. 281-287 ◽

Cited By ~ 26

Author(s):

Dora Atanassova ◽

Panagiotis Kefalas ◽

Christos Petrakis ◽

Dionissios Mantzavinos ◽

Nicolas Kalogerakis ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Mill Wastewater ◽

Sonochemical Reduction ◽

Olive Mill

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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

Foods ◽

10.3390/foods10050923 ◽

2021 ◽

Vol 10 (5) ◽

pp. 923

Author(s):

Paola Conte ◽

Simone Pulina ◽

Alessandra Del Caro ◽

Costantino Fadda ◽

Pietro Paolo Urgeghe ◽

...

Keyword(s):

Antioxidant Activity ◽

Shelf Life ◽

Oxidation Stability ◽

Consumer Preference ◽

Olive Mill Wastewater ◽

Biologically Active ◽

Life Extension ◽

Gluten Free ◽

Olive Leaves ◽

Olive Mill

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.

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