Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices

The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples.

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Biogas Potential of the Side Streams Obtained in a Novel Phenolic Extraction System from Olive Mill Solid Waste

Molecules ◽

10.3390/molecules25225438 ◽

2020 ◽

Vol 25 (22) ◽

pp. 5438

Author(s):

África Fernández-Prior ◽

Ángeles Trujillo-Reyes ◽

Antonio Serrano ◽

Guillermo Rodríguez-Gutiérrez ◽

Claudio Reinhard ◽

...

Keyword(s):

Anaerobic Digestion ◽

Phenolic Compounds ◽

Olive Oil ◽

Solid Waste ◽

Suspended Solids ◽

Extraction Process ◽

Methane Yield ◽

Yield Coefficient ◽

Olive Mill Solid Waste ◽

Olive Mill

The olive oil production is an important industrial sector in many Mediterranean areas, but it is currently struggled by the necessity of a proper valorisation of the olive mill solid waste or alperujo. The alperujo is the main by-product generated during the two-phase olive oil extraction, accounting for up to 80% of the initial olive mass. The alperujo is a source of valuable compounds, such as the pomace olive oil or highly interesting phenolic compounds. In the present research, a novel biorefinery approach has been used for phenolic compounds recovery. However, the extraction of these valuables compounds generates different exhausted phases with high organic matter content that are required to be managed. This study consists of the evaluation of the anaerobic biodegradability of the different fractions obtained in a novel biorefinery approach for the integral valorisation of alperujo. The results show that the different phases obtained during the biorefinery of the alperujo can be effectively subjected to anaerobic digestion and no inhibition processes were detected. The highest methane yield coefficients were obtained for the phases obtained after a two-months storages, i.e., suspended solids and liquid phase free of suspended solids, which generated 366 ± 7 mL CH4/g VS and 358 ± 6 mL CH4/g VS, respectively. The phenol extraction process reduced the methane yield coefficient around 25% due to the retention of biodegradable compounds during the extraction process. Regardless of this drop, the anaerobic digestion is a suitable technology for the stabilization of the different generated residual phases, whereas the high market price of the extracted phenols can largely compensate the slight decrease in the methane generation.

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Olive Mill and Olive Pomace Evaporation Pond’s By-Products: Toxic Level Determination and Role of Indigenous Microbiota in Toxicity Alleviation

Applied Sciences ◽

10.3390/app11115131 ◽

2021 ◽

Vol 11 (11) ◽

pp. 5131

Author(s):

Houda Ben Slama ◽

Ali Chenari Bouket ◽

Faizah N. Alenezi ◽

Ameur Khardani ◽

Lenka Luptakova ◽

...

Keyword(s):

Olive Oil ◽

Oil Extraction ◽

Soil Toxicity ◽

Mediterranean Countries ◽

Three Phase ◽

Indigenous Microbiota ◽

Recalcitrant Waste ◽

By Products ◽

Olive Mill

Diverse vegetable oils are extracted from oleagenic trees and plants all over the world. In particular, olive oil represents a strategic socio-economic branch in the Mediterranean countries. These countries use either two or three-phase olive oil extraction systems. In this work, we focus on the by-products from three-phase olive oil extraction, which are the liquid olive mill wastewater (OMW) and the solid olive mill pomace (OMP) rejected in evaporative ponds. The disposal of this recalcitrant waste poses environmental problems such as the death of different species of insects and animals. In-depth ICP-OES analysis of the heavy metal composition of OMW and OMP revealed the presence of many metals ranging from non-toxic to highly toxic. The LC-HRMS characterization of these by-products indicated the presence of several secondary metabolites harmful to humans or to the environment. Thus, we aimed to identify OMW and OMP indigenous microbiota through metagenomics. The bacterial population was dominated by the Acetobacter (49.7%), Gluconobacter (17.3%), Gortzia (13.7%) and Nardonalla (5.3%) genera. The most abundant fungal genera were Nakazawaea, Saccharomyces, Lachancea and Candida. These microbial genera are responsible for OMW, OMP and soil toxicity alleviation.

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Olive mill wastewater biological treatment by fungi biomass

Water Science & Technology ◽

10.2166/wst.2007.311 ◽

2007 ◽

Vol 55 (10) ◽

pp. 89-97 ◽

Cited By ~ 5

Author(s):

S. Caffaz ◽

C. Caretti ◽

M. Morelli ◽

C. Lubello ◽

E. Azzari

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Biological Treatment ◽

Batch Reactor ◽

Food Industries ◽

Olive Mill Wastewaters ◽

Biomass Activity ◽

The One ◽

By Products ◽

Olive Mill

Olive oil extraction is one of the most important traditional food industries in the Mediterranean region, especially in Italy. In addition to olive oil, this industry produces by-products, in particular olive mill wastewaters (OMWs) and olive husks, which represent a serious environmental problem. OMWs can be rarely treated in a municipal WWTP, using conventional wastewater treatments. A novel biological process has to be considered in order to treat OMWs. Literature data show that yeasts and different kinds of fungi are able to reduce both the organic and the phenolic content of the OMW. The present work is aimed at investigating the growth of a biomass rich in fungi in a batch reactor filled with OMW and its capacity to degrade the organic and phenolic load. The aerobic OMW degradation obtained using this biomass reached a COD and TP removal efficiency of 86 and 70%, respectively. Respirometric tests have been carried out in order to measure the biomass activity on different substrates: OMW and phenolic compounds (gallic and p-coumaric acids). The polyphenolic biodegradation efficiency of fungi biomass was higher than the one of a non-acclimated activated sludge biomass. Fungi biomass was able to completely degrade pure phenolic compounds.

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Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Foods ◽

10.3390/foods7100161 ◽

2018 ◽

Vol 7 (10) ◽

pp. 161 ◽

Cited By ~ 5

Author(s):

Elena Roselló-Soto ◽

Francisco Barba ◽

Predrag Putnik ◽

Danijela Bursać Kovačević ◽

Jose Lorenzo ◽

...

Keyword(s):

Antioxidant Capacity ◽

Raw Materials ◽

Extraction Process ◽

Total Flavonoids ◽

Cyperus Esculentus ◽

Total Polyphenols ◽

Solvent Type ◽

Biological Compounds ◽

Total Antioxidant ◽

By Products

During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds.

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By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Journal of Food Quality ◽

10.1155/2020/6382942 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10

Author(s):

Hind Mikdame ◽

Ezzahra Kharmach ◽

Nour Elhouda Mtarfi ◽

Karima Alaoui ◽

Mohamed Ben Abbou ◽

...

Keyword(s):

Ascorbic Acid ◽

Olive Oil ◽

Natural Antioxidants ◽

Extraction Process ◽

Storage Conditions ◽

Microbiological Analysis ◽

Environmental Threat ◽

Olive Mill Waste Water ◽

Olive Waste ◽

By Products

Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid. Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months. The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis. The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives). The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid.

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The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review

International Journal of Food Science & Technology ◽

10.1111/ijfs.15177 ◽

2021 ◽

Author(s):

Dora Klisović ◽

Anja Novoselić ◽

Anet Režek Jambrak ◽

Karolina Brkić Bubola

Keyword(s):

Olive Oil ◽

Oil Production ◽

By Products ◽

Olive Mill

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Extraction of Oleic Acid from Moroccan Olive Mill Wastewater

BioMed Research International ◽

10.1155/2016/1397852 ◽

2016 ◽

Vol 2016 ◽

pp. 1-9 ◽

Cited By ~ 14

Author(s):

Reda Elkacmi ◽

Noureddine Kamil ◽

Mounir Bennajah ◽

Said Kitane

Keyword(s):

Oleic Acid ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Extraction Process ◽

Poor Quality ◽

Olive Mill Wastewater ◽

Human Consumption ◽

Oily Residue ◽

Vegetation Water ◽

Olive Mill

The production of olive oil in Morocco has recently grown considerably for its economic and nutritional importance favored by the country’s climate. After the extraction of olive oil by pressing or centrifuging, the obtained liquid contains oil and vegetation water which is subsequently separated by decanting or centrifugation. Despite its treatment throughout the extraction process, this olive mill wastewater, OMW, still contains a very important oily residue, always regarded as a rejection. The separated oil from OMW can not be intended for food because of its high acidity of 3.397% which exceeds the international standard for human consumption defined by the standard of the Codex Alimentarius, proving its poor quality. This work gives value addition to what would normally be regarded as waste by the extraction of oleic acid as a high value product, using the technique of inclusion with urea for the elimination of saturated and unsaturated fatty acids through four successive crystallizations at 4°C and 20°C to have a final phase with oleic acid purity of 95.49%, as a biodegradable soap and a high quality glycerin will be produced by the reaction of saponification and transesterification.

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Toward Balancing the Pros and Cons of Spreading Olive Mill Wastewater in Irrigated Olive Orchards

Processes ◽

10.3390/pr9050780 ◽

2021 ◽

Vol 9 (5) ◽

pp. 780

Author(s):

Markus Peter Kurtz ◽

Arnon Dag ◽

Isaac Zipori ◽

Yael Laor ◽

Christian Buchmann ◽

...

Keyword(s):

Olive Oil ◽

Water Drop ◽

Extraction Process ◽

Biological Properties ◽

Olive Mill Wastewater ◽

Soil Biology ◽

Soil Arthropods ◽

Negative Consequences ◽

Positive Effects ◽

Olive Mill

The controlled application of olive mill wastewater (OMW) as a by-product of the olive oil extraction process is widespread in olive oil-producing countries. Therefore, a sustainable approach necessarily targets the positive effects of soil resilience between successive annual applications to exclude possible accumulations of negative consequences. To investigate this, we applied 50, 100, 100 with tillage and 150 m3 OMW ha−1 y−1 for five consecutive seasons to an olive orchard in a semi-arid region and monitored various soil physicochemical and biological properties. OMW increased soil water content with concentration of total phenols, cations, and anions as well as various biological and soil organic matter indices. Soil hydrophobicity, as measured by water drop penetration time (WDPT), was found to be predominantly in the uppermost layer (0–3 and 3–10 cm). OMW positively affected soil biology, increased the activity and abundance of soil arthropods, and served as a food source for bacteria and fungi. Subsequent shallow tillage reduced the extent of OMW-induced changes and could provide a simple means of OMW dilution and effect minimization. Despite potentially higher leaching risks, an OMW dose of 50–100 m3 ha−1 applied every two years followed by tillage could be a cost-effective and feasible strategy for OMW recycling.

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Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes

Processes ◽

10.3390/pr9060953 ◽

2021 ◽

Vol 9 (6) ◽

pp. 953

Author(s):

Fereshteh Safarzadeh Markhali

Keyword(s):

Olive Oil ◽

Environmental Sustainability ◽

Oil Extraction ◽

Oil Products ◽

Oil Processing ◽

Nutrition Security ◽

Food And Nutrition ◽

Processing Factors ◽

By Products ◽

Olive Mill

The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.

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