Olive mill wastes: Biochemical characterizations and valorization strategies

Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

“…Several factors converge to determine the amount of total phenolic compounds in OMWW, including the olive cultivar, soil composition, ripeness of the fruit, climate and agronomic conditions, storage conditions prior to extraction, and the processing techniques. These factors affect the phenol profile in olive fruit, so too will they affect the profile in olive residues (Dermeche et al, 2013;Allouche et al, 2004;Obied et al, 2005).…”

“…In the region 1400-1000 cm −1 the OMWW extracts show smaller intensity of the peak at 1400 cm −1 corresponding to COO− vibrations but in the entire region 1300-1000 cm −1 they show much stronger intensity including the peak at 1260 cm −1 corresponding to C-O vibrations (Hoque, 1999). The detected functions presumably suggest the presence of the main constituents of olive mill wastewaters: fatty organic acids and phenolic compounds (Dermeche et al, 2013). Each value is expressed as mean ± standard deviation (n = 3).…”

“…Different letters mean significant differences (P < 0.05) (Student test). (Dermeche et al, 2013;Obied et al, 2005;Suarez et al, 2009;Obied et al, 2007) a The Results are expressed as percentage of total phenols in OMMW extracts. b Mass charge value.…”

“…Apart from water (83-92%), the main components of OMWW are phenolic compounds, sugars and organic acids. OMWW contains also valuable resources such as mineral nutrients, especially potassium, which could potentially be reused as a fertilizer (Aranda et al, 2007;Dermeche et al, 2013). Thus, the scientific community is still in search of effective processes for reducing these contaminants (Mantzavinos & Kalogerakis, 2005).…”

“…Thus, the scientific community is still in search of effective processes for reducing these contaminants (Mantzavinos & Kalogerakis, 2005). In this way, several techniques have been used to recover phenolic compounds from olive by-products, including enzymatic preparation, solvent extraction, membrane separation, centrifugation, and chromatographic procedures (Dermeche et al, 2013). Solvent extraction is the most commonly employed technique to extract phenolic compounds, and ethyl acetate is the most effective solvent for the treatment of OMWW under acidic conditions (Allouche et al, 2004).…”