In food industry, Olive Oil Mill Wastewater (OOMWW) is considered a by-product because of the presence of biostatic compounds with a high polluting rate, in particular phenols. Moreover, during olive oil processing, a large amount of this by-product constitutes an ecological and economical problem for the producers. To reevaluate this by-product, the reuse of this wastewater to obtain useful compounds appears to be very important. In order to purify the wastewater, the development of operations that modify its organic content seems necessary for obtaining of eventual fertilizing agents and/or to recover substances with a high added value such as phenolic compounds, which are currently recognized scientifically as molecules with a high antioxidant activity. A chromatographic analysis of these compounds was conducted to characterize different concentrations of wastewater and the reducing power of the extracts was measured. The thermal treatment of olive oil mill wastewater in a rotary evaporator and in an oven involved an increase in radical scavenging efficiency. These results could be correlated with the possibility of recovering and reusing this type of waste for its antioxidant properties.

Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments

GIUFFRE' A. M.
;
SICARI V.;PISCOPO A.;
2012-01-01

Abstract

In food industry, Olive Oil Mill Wastewater (OOMWW) is considered a by-product because of the presence of biostatic compounds with a high polluting rate, in particular phenols. Moreover, during olive oil processing, a large amount of this by-product constitutes an ecological and economical problem for the producers. To reevaluate this by-product, the reuse of this wastewater to obtain useful compounds appears to be very important. In order to purify the wastewater, the development of operations that modify its organic content seems necessary for obtaining of eventual fertilizing agents and/or to recover substances with a high added value such as phenolic compounds, which are currently recognized scientifically as molecules with a high antioxidant activity. A chromatographic analysis of these compounds was conducted to characterize different concentrations of wastewater and the reducing power of the extracts was measured. The thermal treatment of olive oil mill wastewater in a rotary evaporator and in an oven involved an increase in radical scavenging efficiency. These results could be correlated with the possibility of recovering and reusing this type of waste for its antioxidant properties.
2012
Antioxidant capacity
DPPH• radical
Olive oil mill waste water
Polyphenols
File in questo prodotto:
File Dimensione Formato  
Giuffrè_2012_Grasas Aceites_Antioxidant_editor.pdf

accesso aperto

Descrizione: versione dell'editore- OPEN ACCESS
Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 1.27 MB
Formato Adobe PDF
1.27 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/1843
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 14
  • ???jsp.display-item.citation.isi??? 9
social impact