Olive mill wastewater microconstituents composition according to olive variety and extraction process

Aggoun, Moufida; Arhab, Rabah; Cornu, Agnès; Portelli, Josiane; Barkat, Malika; Graulet, Benoı̂t

doi:10.1016/j.foodchem.2016.04.034

Cited by 86 publications

(37 citation statements)

References 39 publications

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“…The amount of hydroxytyrosol (1.2 g/L) appeared to be in agreement with the value reported by De Marco et al (2007) and Fki, Allouche, and Sayadi (2005). High concentrations of tyrosol (12.9 g/L) and oleuropein (2.1 g/L) were detected in the extract, according to Aggoun et al (2016). Several studies reported a lower concentration of oleuropein in extract from OMWW (El-Abbassi et al, 2011;…”

Section: Pe Characterizationsupporting

confidence: 86%

“…Moreover, different values were found in literature studies for three‐phase olive wastewaters: De Marco et al () reported a value of 3,481 mg/L of extract, while other authors detected a range of values between 6,110 and 9,820 mg/L of extract for OMWW collected from semi‐modern and modern three‐phase processes (El‐Abbassi, Khayet, & Hafidi, ). In addition, the differences in total phenolic content can be explained by the impact of geographic and climatic conditions (Piscopo, Bruno, Zappia, Ventre, & Poiana, ), period of harvest (Piscopo, Zappia, Bruno, & Poiana, ), and olive variety (Aggoun et al, ; Dermeche, Nadour, Larroche, Moulti‐Mati, & Michaud, ).…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the higher concentration of oleuropein respect to the hydroxytyrosol amount indicates that the oleuropein molecule had more polar interactions with ethyl acetate probably due to its glucoside structure (Romero et al, ). In addition, oleuropein showed a high solubility in OMWW compared to oil phase and it explains its higher concentration in OMWW obtained by three‐phase centrifugal systems (Aggoun et al, ). At the same time, these compounds could be at different concentrations in OMWW, depending on several factors such as cultivar, maturity of the fruit, climatic conditions, storage time, malaxing time, and process of milling (Jiménez, Sánchez‐Ortiz, & Rivas, ).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, oleuropein showed a high solubility in OMWW compared to oil phase and it explains its higher concentration in OMWW obtained by three-phase centrifugal systems (Aggoun et al, 2016). At the same time, these compounds could be at different concentrations in OMWW, depending on several factors such as cultivar, maturity of the fruit, climatic conditions, storage time, malaxing time, and process of milling (Jiménez, Sánchez-Ortiz, & Rivas, 2014).…”

Section: Pe Characterizationmentioning

confidence: 95%

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Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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Agro food industry generates significant amounts of by‐products, as olive oil mill waste waters (OMWW), which could be valorize for their extraordinary content of bioactive compounds. The aim of this work was to evaluate the antioxidant stability of a hydrophilic model system with the possibility to create a functional beverage. The study was divided into different steps: extraction of phenolic compounds (PCs) from olive oil waste waters, formulation of enriched water fortified with phenolic extract (PE) (50 and 100 mg tyrosol/L), and evaluation of its physicochemical and antioxidant parameters during storage. Ultra‐high performance liquid chromatography was used for the evaluation of single phenols present in the extract, and the highest content was observed for tyrosol (12.9 g/L). The results of this study showed that antioxidant capacity measured by diphenyl‐1‐picrylhydrazyl and ABTS assays is relatively stable during the storage in the samples enriched with lower concentration of PE (50 mg tyrosol/L). Practical applications The olive oil industry generates huge quantities of waste, with shown significant amounts of by‐products that are discarded and can be a serious environmental problem. This food by‐products are an extraordinary source of bioactive compounds, which can be recovered in order to produce valuable metabolites via chemical and biotechnological processes. The study demonstrated that the OMWW have a high concentration of PC and antioxidant activity. These antioxidant compounds can be used in the food industry for the production of beverages and/or enriched foods.

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Section: Pe Characterizationsupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Pe Characterizationmentioning

confidence: 95%

See 2 more Smart Citations

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…At pH = 7.0, oleuropein unveils a very low dissociation (0.2%) according to calculated values for its p K a1 = 9.70 ± 0.10, which involves the 3-OH on the aryl group as performed adopting the Hammett-type equation. This allowed utilization of apparent p K a values, thus mimicking the experimental order of deprotonation in the hydroxytyrosol residue of oleuropein in water solution [63,64]. The earlier p K a1 = 9.07 ± 0.02 and p K a2 = 9.98 ± 0.06 showed for catechol were 9.25 and 13.0, respectively [30,65].…”

Section: Computational Mapping Of Oleuropeinmentioning

confidence: 99%

Soft-MS and Computational Mapping of Oleuropein

Gentile

Uccella

Sivakumar

2017

IJMS

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Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and potential health benefits. Specifically, green olive drupes are enriched with oleuropein, a bioactive biophenol secoiridoid. Olive oil contains hydrolytic derivatives such as hydroxytyrosol, oleacein and elenolate from oleuropein as well as tyrosol and oleocanthal from ligstroside. Biophenol secoiridoids are categorized by the presence of elenoic acid or its derivatives in their molecular structure. Medical studies suggest that olive biophenol secoiridoids could prevent cancer, obesity, osteoporosis, and neurodegeneration. Therefore, understanding the biomolecular dynamics of oleuropein can potentially improve olive-based functional foods and nutraceuticals. This review provides a critical assessment of oleuropein biomolecular mechanism and computational mapping that could contribute to nutrigenomics.

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Olive Oil Mill Wastewater Degradation: Storage Effect

Faria

Rocha

2022

Chem Eng & Technol

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Olive oil mill wastewater (OMW) is one of the pollutant sub‐products produced by the olive oil industry. Nowadays, to treat the effluent and decrease its environmental impact, several studies on different methods for degradation have been developed, e.g., wastewater valorization through the steam reforming process. This work aimed to analyze how physicochemical characteristics of OMW are modified under different storage conditions. Different conditions were applied to the effluent in terms of temperature, light, and storage time. Real and synthetic OMW samples were tested during this work. The results showed that the properties of the effluent changed when it was stored at high temperatures due to degradation of organic species during storage.

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Olive mill wastewater microconstituents composition according to olive variety and extraction process

Cited by 86 publications

References 39 publications

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Soft-MS and Computational Mapping of Oleuropein

Olive Oil Mill Wastewater Degradation: Storage Effect

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