Integrated olive mill waste (OMW) processing toward complete by‐product recovery of functional components

Goula, Athanasia M.; Gerasopoulos, Dimitrios

doi:10.1002/9781119135340.ch9

Cited by 6 publications

(3 citation statements)

References 139 publications

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“…However, the two most frequently utilized methods for recovering phenolic chemicals are solvent extraction and membrane separation. Despite the high cost of using significant amounts of organic solvents, solvent extraction is the most extensively utilized method for recovering phenolic compounds from OMWW [22,23]. Several authors, including Kalogerakis et al [24], employed ethyl acetate.…”

Section: Recovery Of Omww Phenolic Compoundsmentioning

confidence: 99%

The Potential use of Phenolic Compounds Recovered from Olive Mill Wastewater in Food Model Systems

Maazoun

Aounallah²,

Hammami³

et al. 2022

EJNFS

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In terms of economic growth, health benefits, and culture, the olive oil industry is a critical sector for many countries. However, olive mill wastewater (OMWW) is one of the most polluting by-products of the manufacture of virgin olive oil. Several studies have reported that OMWW is a valuable resource of usable compounds for recovery and valorization. Because of its high content of phenolic compounds, it may serve a significant function in food because of the phenolics' strong antioxidant value. The current paper provides a survey of OMWW's phenolic recovery methods, focusing on their application as active constituents in food products. In addition, this contribution provides an overview of key research describing the potentialities of OMWW phenolics in food model systems. The Scopus, Web of Science, and Science Direct databases were chosen as our paper references. Based on the available studies, traditional techniques like solvent extraction, membranes, and, more recently, innovative technologies that promise minimum impact on these phytochemicals’ compounds are used to recover phenolics from OMWW. Various food products, such as vegetable oils, bakery products, milk beverages, and meat products, can be fortified. All of these applications are based on phenolics' antibacterial and antioxidant properties to minimize food matrix alteration and contamination.

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Section: Recovery Of Omww Phenolic Compoundsmentioning

confidence: 99%

The Potential use of Phenolic Compounds Recovered from Olive Mill Wastewater in Food Model Systems

Maazoun

Aounallah²,

Hammami³

et al. 2022

EJNFS

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“…Resultado de los análisis de ácidos grasos de los extractos hexánicos de los orujos (OR, ORN) y pasta (P). brócoli y pimiento, entre otros (Araújo et al, 2015;Goula y Gerasopoulos, 2017). La actividad antioxidante de los extractos fenólicos se puede apreciar en la Figura 3.…”

Section: Compuestos Fenólicosunclassified

“…La producción olivarera se concentra en la cuenca del Mediterráneo y cerca del 75 % de esta proviene de países de la Unión Europea, siendo España e Italia los que aportan la mitad en el mercado mundial. Sin embargo, la obtención de aceite de oliva y otros productos del olivo se realiza con creciente éxito en diversos lugares del mundo (Aparicio y Morales, 1998;Ballesteros et al, 2001;Goula y Gerasopoulos, 2017). Por ejemplo, México cuenta con una región que comprende los estados de Baja California y Sonora, apropiados para el cultivo del olivo y su producción muestra una tendencia de constante crecimiento en épocas recientes.…”

Section: Introductionunclassified

Caracterización de los residuos sólidos de la extracción del aceite de oliva de Caborca, Sonora, México

et al. 2019

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El cultivo de olivo sustenta una poderosa industria cuyos principales productos son aceite y aceituna de mesa. El proceso de extracción del aceite de oliva deja un subproducto sólido conocido como orujo. Este residuo es una pasta húmeda compuesta principalmente por pulpa de aceitunas y sus semillas, que puede ser considerado un desecho con alto potencial contaminante. Por otra parte, el orujo puede ser utilizado como materia prima para la obtención de compuestos bioactivos. En este sentido, se caracterizó químicamente el desecho sólido de la extracción de aceite de olivo de la región de Caborca, Sonora. De resultados del análisis proximal se encontró que el orujo está constituido principalmente de grasas (17-19 %) y carbohidratos (13.8 %). El contenido de fenoles totales del orujo varió entre 44.7 a 46.4 mg EAC/g. El perfil de ácidos grasos del orujo resulto similar al observado en pasta de olivo usada como referencia. En general, el orujo mantiene los componentes de la pasta de olivo de donde proviene, por lo que puede ser utilizado como materia prima para la obtención de compuestos bioactivos y otras sustancias de interés comercial

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Treatment of olive mill wastewater by adsorption of phenolic compounds

Solomakou

Goula

2021

Rev Environ Sci Biotechnol

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Integrated olive mill waste (OMW) processing toward complete by‐product recovery of functional components

Cited by 6 publications

References 139 publications

The Potential use of Phenolic Compounds Recovered from Olive Mill Wastewater in Food Model Systems

The Potential use of Phenolic Compounds Recovered from Olive Mill Wastewater in Food Model Systems

Caracterización de los residuos sólidos de la extracción del aceite de oliva de Caborca, Sonora, México

Treatment of olive mill wastewater by adsorption of phenolic compounds

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