Relevant bibliographies by topics / Olive mill by-products

Academic literature on the topic 'Olive mill by-products'

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Published: 10 March 2023

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Journal articles on the topic "Olive mill by-products"

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Abbattista, Ramona, Giovanni Ventura, Cosima Damiana Calvano, Tommaso R. I. Cataldi, and Ilario Losito. "Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques." Foods 10, no. 6 (May 29, 2021): 1236. http://dx.doi.org/10.3390/foods10061236.

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In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
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Safarzadeh Markhali, Fereshteh. "Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes." Processes 9, no. 6 (May 27, 2021): 953. http://dx.doi.org/10.3390/pr9060953.

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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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Leite, Paulina, Isabel Belo, and José Manuel Salgado. "Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment." Foods 11, no. 22 (November 18, 2022): 3715. http://dx.doi.org/10.3390/foods11223715.

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Nowadays, agro-industrial by-products are of increasing interest as a source of antioxidant compounds. Thus, alternative green techniques to extract antioxidant compounds have been pursued. The use of enzymes to release bioactive compounds through antioxidant activity reduces the environmental impact caused by traditional extraction systems using organic solvents. A crude enzymatic extract containing carbohydrolases was produced by solid-state fermentation (SSF) of an olive pomace and brewery spent-grain combination. The crude extract was evaluated at different temperatures and pH values and its thermostability was studied. Results showed that β-glucosidase and cellulase were more stable than xylanase, particularly cellulase, which kept 91% of its activity for 72 h at 45 °C. The extract was also applied in enzymatic treatments (ET) to liberate antioxidant compounds from winery, olive mill and brewery by-products under optimal conditions for enzymatic activities. The highest antioxidant activity was found in extracts obtained after enzymatic treatment of exhausted olive pomace (EOP). Enzymatic crude extract produced by SSF was successfully applied in the extraction of antioxidant compounds from winery, olive mill and brewery by-products. Thus, integrating SSF and enzymatic technologies is a valuable approach to implement circular economy practices in the agro-food industry.
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Foti, Paola, Flora V. Romeo, Nunziatina Russo, Alessandra Pino, Amanda Vaccalluzzo, Cinzia Caggia, and Cinzia L. Randazzo. "Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries." Applied Sciences 11, no. 16 (August 16, 2021): 7511. http://dx.doi.org/10.3390/app11167511.

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Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
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Tapia-Quirós, Paulina, María Fernanda Montenegro-Landívar, Mònica Reig, Xanel Vecino, José Luis Cortina, Javier Saurina, and Mercè Granados. "Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases." Foods 11, no. 3 (January 26, 2022): 362. http://dx.doi.org/10.3390/foods11030362.

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The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
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Reboredo-Rodríguez, Patricia, Carmen González-Barreiro, Elena Martínez-Carballo, Noelia Cambeiro-Pérez, Raquel Rial-Otero, María Figueiredo-González, and Beatriz Cancho-Grande. "Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products." Molecules 26, no. 21 (November 3, 2021): 6667. http://dx.doi.org/10.3390/molecules26216667.

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The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
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Benaddi, Rabia, Abdelillah Bouriqi, Faissal Aziz, Khalifa El harfi, and Naaila Ouazzani. "Treatment of Olive Mill Waste Water by Adsorption on Hydroxyapatite-Sodium Alginate Composite." International Journal of Environmental Science and Development 13, no. 6 (2022): 251–56. http://dx.doi.org/10.18178/ijesd.2022.13.6.1401.

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The olive sector and in particular that of the extraction of olive oil requires large quantities of water, therefore obtaining olive oil generates two by-products, one liquid (OMWW) and the other solid (pomace). The OMWW are the aqueous phase resulting from the crushing of olives, causing worrying environmental problems in particular that it contains large quantities of organic compounds especially phenols compounds which cause many environmental problems such as water pollution. Therefore, the treatment of OMWW is very necessary. The purpose of this work was the investigation of the efficiency of hydroxyapatite-Sodium alginate composite for the adsorption of phenolic compounds, which are contained in OMMW. It showed promising results in reducing the phenol compounds and organic matter by 60% and 64% respectively and the reduction of Hydroxytyrosol and Tyrosol by 100% and 38% respectively, which are the most predominant polyphenols in OMWW. For second cycle of adsorption-desorption, the adsorbent lost slightly its adsorption capacity, reduction rate of phenol compounds and organic matter pass from 64% and 60% to 45% and 50% respectively.
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Guida, M. Y., and A. Hannioui. "A review on thermochemical treatment of biomass: Pyrolysis of olive mill wastes in comparison with other types of biomass." Progress in Agricultural Engineering Sciences 12, no. 1 (December 2016): 1–23. http://dx.doi.org/10.1556/446.12.2016.1.

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Each year, a great quantity of olive oil is produced by the unit mill of trituration. This activity generates two by-products named olive mill wastewater and olive mill solid waste representing major potential waste and environmental problem. However, there is growing interest in pyrolysis as a technology to treat wastes to produce valuable oil, char and gas products. The major important aim of waste pyrolysis is to produce liquid fuel or bio-oil, which is easy to store, transport and can be an alternative to energy source. The key influence on the product yield is the type of biomass feedstock and operating parameters (especially temperature and heating rate). It is important to investigate the effect of variables on response yield and impulse about their optimization. This study reviews operating variable from existing literature on olive mill wastes (OMSW and OMWW) in comparison with various types of biomass. The major operating variables include type of feedstock, final temperature of pyrolysis, heating rate and particle size. The scale of this paper is to analyse the influence of operating parameters on production of pyrolysis bio-oil, char and gaseous products.
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Filippi, C., S. Bedini, R. Levi-Minzi, R. Cardelli, and A. Saviozzi. "Cocomposting of Olive Oil Mill By-Products: Chemical and Microbiological Evaluations." Compost Science & Utilization 10, no. 1 (January 2002): 63–71. http://dx.doi.org/10.1080/1065657x.2002.10702064.

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Liébanes, María D., José M. Aragón, María C. Palancar, Gema Arévalo, and David Jiménez. "Fluidized Bed Drying of 2-Phase Olive Oil Mill By-Products." Drying Technology 24, no. 12 (December 2006): 1609–18. http://dx.doi.org/10.1080/07373930601031059.

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Dissertations / Theses on the topic "Olive mill by-products"

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Filipe, Diogo Moreira. "Optimization of solid-state fermentation of winery and olive mill by-products to produce enzymatic and phenolic value-added products - its application to aquafeed." Master's thesis, 2019. https://hdl.handle.net/10216/124187.

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Filipe, Diogo Moreira. "Optimization of solid-state fermentation of winery and olive mill by-products to produce enzymatic and phenolic value-added products - its application to aquafeed." Dissertação, 2019. https://hdl.handle.net/10216/124187.

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Cecchi, Lorenzo. "Extra virgin olive oil, olive milling by-products and “virgin grape seed oil”: chemical characterization, biological activity and sensorial studies for their nutraceutical valorization." Doctoral thesis, 2019. http://hdl.handle.net/2158/1150123.

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This thesis was focused on the nutraceutical valorization of extra virgin olive oil, “virgin” grape seed oil and olive milling by-products. This objective was pursued by a multidisciplinary approach involving chemical characterization and studies of biological activity and sensorial characteristic of the products. In particular, the following specific objectives have been pursued: 1. to study the impact of several factors on olive oil quality and to develop suitable analytical methods to check this quality 2. to characterize composition and biological activities of phenolic fractions from “virgin” grape-seed oils 3. to develop suitable strategies for using by-products from virgin olive oil production for human consumption. Regarding the first objective, a new methodological approach for evaluate the percentage of phenolic compounds transferred from olive fruits to olive oil during milling was developed and applied. Our results showed that up to 0.40% of phenols are transferred by the two-phase system and up to 0.19% with the three-phase system. These data are up to 25 times lower than those previously reported in the literature. At the same time, we studied the effect of olive paste moisture on content and profile of phenolic compounds in extractable oil at lab scale, by diluting freeze-dried olive pastes at a moisture range of 0-60%. Results showed that the % of extracted phenols reaches a maximum at a certain moisture content, that is lower than 40%, so that processing procedures able to control the olive fruit moisture may led to technological innovations. In a further part of the thesis, we described, for the first time, the presence of new lignans, isobaric to the well known pinoresinol and 1-acetoxypinoresinol, in olive oil. Studying partially and fully-refined oils, it emerged that these isobaric lignans are formed during the bleaching step of the refining process, so that we were able to propose the detection of these molecules as markers of undeclared refining procedures in commercial virgin and extra virgin olive oils. Again, in order to check the quality of virgin olive oil, we developed and validated a new analytical method for the quantification of volatile organic compounds of virgin olive oil, with the aim to support the panel test in olive oil classification. This method, based on HS-SPME-GC-MS, uses up to 11 internal standard for area normalization and allows quantifying 70 VOCs in wide ranges of calibration. 4 In the second part, we investigated the phenolic composition of 17 monocultivar commercial cold-pressed grape seed oils, by HPLC-DAD-MS-TOF. Total phenolic content ranged between 1-15 mg/kg, and pinoresinol, ethyl caffeate and ethyl gallate were detected for the first time in this type of oil. Our studies also highlighted a good correlation between total phenolic content and inhibitory power of PTP-1B, an enzyme overexpressed in type-two diabetes, with pinoresinol, p-coumaric acid and quercetin that making the great contribution. Thid work contributed to clarify this matter because contradictory results were reported in the literature. Finally, in the third part, we proposed different possible use of olive milling by-products, mainly for human nutrition. A first study was aimed to evaluate the quality and the stability of retentates obtained from olive mill wastewaters treated with a membrane filtration system. Results showed a reproducibility of the process over years, a high stability of hydroxytyrosol in the liquid retentates at 18-24°C over 24 months of storage and that retentates of reverse osmosis have the highest phenolic content. These retentates could be good sources of natural antioxidants and potassium and are suitable to formulate new food ingredient or food products. At the same time, we characterized pâté, a new type of olive pomace, potentially suitable for human consumption. In the first part of the work, we determined the phenolic profile of pâté in fresh, dried and stored samples, and evaluated the antiaging effect in a cell senescence model. Results showed antiaging effects in vitro, comparable to those of pure hydroxytyrosol and that 1 g of paté provides a daily intake of total phenols comparable to that derived from 200 g of a typical virgin olive oil, demonstrating the potential value of this natural ingredient for human nutrition. However, before an ingredient could be successfully marketed, foods including this ingredient in their recipes must be perceived as pleasant by the consumer. For this reason, in the last part of my thesis, we tested the consumer acceptance of pasta, bread and granola bar fortified with suitable % of pâté, characterizing their sensory profile and evaluating the acceptance of naïve consumers. This part, performed at the University of California, Davis, allowed us highlighting that consumers accepted these products, confirming pâté as potential nutraceutical ingredient for improving the daily intake of phenolic compounds from Olea europaea L., also giving additional economic value to the olive oil production chain
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Book chapters on the topic "Olive mill by-products"

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Peri, Claudio, and Primo Proietti. "Olive mill waste and by-products." In The Extra-Virgin Olive Oil Handbook, 283–302. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch22.

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Hassen, Wafa, Bilel Hassen, Rim Werhani, Yassine Hidri, Naceur Jedidi, and Abdennaceur Hassen. "Processes of Valorization and Management of Olive By-Products: The Pomace and Olive Mill Wastewater." In Wastewater from Olive Oil Production, 1–25. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-23449-1_1.

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Reina, Rocío, Mercedes García-Sánchez, Christiane Liers, Inmaculada García-Romera, and Elisabet Aranda. "An Overview of Fungal Applications in the Valorization of Lignocellulosic Agricultural By-Products: The Case of Two-Phase Olive Mill Wastes." In Fungal Biology, 213–38. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-77386-5_8.

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Toscano, Pietro, and Francesco Montemurro. "Olive Mill By-Products Management." In Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy. InTech, 2012. http://dx.doi.org/10.5772/52039.

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Sayın Börekçi, Bilge. "Evaluating Wastes as Low-Cost Substrates for Use in Microbial Citric Acid Production." In Green Chemistry for the Development of Eco-Friendly Products, 43–76. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-9851-1.ch003.

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With the increasing population, developing technology, and industry, the importance given to waste control/effective assessment studies continue with increasing momentum. The use of wastes in the production of biotechnological products is preferred due to its advantages in reducing environmental pollution, preventing nutrient and biomass losses, recycling, and decreasing costs. Citric acid (CA) is an intermediate product formed by the oxidation of carbohydrates to carbon dioxide in the Krebs cycle. This organic acid is used in many industrial areas such as pharmaceuticals and cosmetics. It is also an important organic acid in the food industry and is used as an acidifier, a stabilizer, an antioxidant, a flavor enhancer, and a preservative. Today, CA production is produced by microorganisms through fermentation. In addition, some wastes, such as molasses, glycerol, whey, olive mill wastewater, and various fruit wastes can be evaluated for use in the production of CA. This study reviewed the microbial production of CA using various wastes and some factors affecting the production.
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Upadhyay, Aditya, and Neha Chaudhary. "Computer Vision Approach for Detecting Adulteration of Ghee with Foreign Fats – A Survey." In Recent Trends in Intensive Computing. IOS Press, 2021. http://dx.doi.org/10.3233/apc210216.

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Ghee is pure clarified fat derived from milk, yogurt and fresh cream. It is most commonly used milk fat product in India. The consumption and production of ghee is consistently increasing by 10% in our country in every year. In comparison to other milk fat product, ghee is expensive and short in demand because of its pleasant taste or high nutrition value. Due to its high cost and demand in market, there are high possibilities to adulterate it with cheap fats like vegetable oil/animal body fats. The adulteration detection of ghee is becoming a serious issue to chemists. Several analytical and instrumental methods are available for the detecting adulteration in ghee based on chemical principles. On the basis of study, it was observed that analytical methods are not suitable to detect the adulteration level of <15%. In recent time, digital image analysis is introduced in the field of adulteration detection in food products. A very few studies found in the area of milk fat adulteration detection with foreign fats using image analysis. Various studies found related to detection of adulteration in Oils (like Extra virgin olive oil, sesame oil etc.) with cheap oil using the various color models (like CIELAB, RGB, HSV, CMYK) and machine learning algorithms.
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Conference papers on the topic "Olive mill by-products"

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Valli, Enrico, Ilaria Grigoletto, Patricia Garcia Salas, Alessandra Bendini, Federica Pasini, Sebastian Sánchez Villasclaras, Roberto García Ruiz, and Tullia Gallina Toschi. "Study of the Phenolic Fraction for the Valorization of Olive Pomace as a Functional Ingredient." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vnbg6136.

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Olive oil production is an agro-industrial activity that generates annually about 30 million tons of waste at worldwide level with a potential environmental impact in the Mediterranean area. In olive mill pomace, one of the major by-products, remain large amounts of phenolic compounds, that are widely recognised for their beneficial properties for human health. The aim of this work is to study a possible valorisation strategy for recovering this functional high-added value fraction of olive mill pomace. The herein-tested extraction procedures were applied on two different types of olive by-products, collected from an Italian oil mill. Solid-liquid extraction protocols by using different solvents with low toxicity for the environment and lab operators were tested. In particular, the used solvent mixtures were methanol/water and ethanol/water, in different ratios and volumes. In brief, the mixture composed by the olive mill pomace and the extraction solvents was homogenised, then introduced in an ultrasonic bath to enhance the extraction of the compounds of interest, and finally centrifugated. The supernatant was analysed by HPLC coupled with UV and MS detectors to study the phenolic profile. An aliquot of the obtained polar fraction was hydrolysed to determine the total content of hydroxytyrosol and tyrosol derived, above all, from secoiridoids. The results support that the obtained phenolic extracts, when properly stored, can be used as functional ingredients in the food industry, as well as in other sectors. The project SUSTAINOLIVE “NOVEL APPROACHES TO PROMOTE THE SUSTAINABILITY OF OLIVE GROVES IN THE MEDITERRANEAN” is part of the PRIMA programme supported by the EU under grant agreement No 1811. The information expressed in this abstract reflects the authors’ views; the PRIMA Foundation is not liable for the information contained herein and is not responsible for any use that may be made of the information it contains.
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