Olive Mill Wastewaters and Olive Leaves : A Part from the Book Chapter : Antioxidant Properties and Protective Effect of Phenolic Extracts of Olive Leaves and Olive Mill Wastewater against Lipid Peroxidation

The two varieties of olive mill wastewaters and olive leaves, Chemlal and Sigoise used in this study were purchased from two different regions of Algeria. Chemlal varieties of olive leaves and olive mill wastewaters were purchased from the region of Tizi Ouzou (Latitude: 36°42’42” North Longitude: 4°02’45” Est). Sig region (35° 32’ 00” north, 0° 11’ 00” west. Altitude, 56 m) producing the Sigoise varieties of olive leaves and olive mill wastewaters. The collected leaves were harvested in December 2023, washed and dried at 50 °C for 48h, grounded to fine powders, sieved through a 500-μm mesh and then stored in light-protected glass bottles for further use.

Twenty ml of olive mill wastewater (OMWW) are centrifuged for 10 min at 3200 g. Two phases are obtained: an aqueous phase and a precipitated pellet. Ten ml of the aqueous part is added to 20 ml of hexane. The solution is mixed using a vortex for 3 min at a speed of 13,500 rpm. After 15 min, the OMWW is collected after complete separation into two phases: hexane (supernatant) and the delipidated OMWW (pellet) ready for liquid-liquid extraction.

Author(s) Details:

Fatiha Abdellah

Laboratory of Research on Local Animal Products at Ibn Khaldoun University, Tiaret, Algeria.


Also See : The Processing of Shrimp has Become One of the Export-Oriented Industries : A Part from The Book : Astaxantin from Shrimp Waste


Recent Global Research Developments in Polyphenols in Olive Oil Wastewaters and Related Samples

Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater:

  • Researchers investigated the use of olive mill wastewater (OMW) as a low-cost source of polyphenolic compounds with high antioxidant properties. They used the cloud point extraction (CPE) method to recover polyphenols from OMW.
  • The total polyphenols recovered after sonication were 504 mg GAE/Kg. Adding these polyphenols to olive oil extended its shelf life without affecting its taste.
  • The study suggests that CPE could improve waste management in the olive oil industry and enhance the nutritional quality of food products [1].

Characterization of Polyphenolic Profile in Olive Mill Wastewater:

  • Another study characterized the polyphenolic profile of olive mill wastewater extracts from two Tuscan olive cultivars, Leccino and Frantoio. These extracts were collected during different stages of extra virgin olive oil (EVOO) production [2].

Antioxidant Activity in Olive Leaves:

  • Researchers assessed the polyphenolic content and antioxidant activity in olive leaves. Olive oil waste, including leaves, can serve as a source of functional food ingredients with potential health benefits [3].

Identification and Quantification of Polyphenols in Olive Oil Waste Waters:

  • Experimental and commercial olive oil waste waters from Mediterranean countries were analyzed for polyphenols using HPLC-DAD and HPLC-MS methods [4].

Health-Promoting Benefits of Olive Mill Wastewater:

  • Olive mill wastewater (OMWW), a by-product of olive oil extraction, is rich in polyphenolic compounds known for their health-promoting effects [5].

References

  1. Athanasiadis V, Voulgaris A, Katsoulis K, Lalas SI, Roussis IG, Gortzi O. Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater. Foods. 2023; 12(3):497. https://doi.org/10.3390/foods12030497
  2. Cuffaro D, Bertolini A, Bertini S, Ricci C, Cascone MG, Danti S, Saba A, Macchia M, Digiacomo M. Olive Mill Wastewater as Source of Polyphenols with Nutraceutical Properties. Nutrients. 2023; 15(17):3746. https://doi.org/10.3390/nu15173746
  3. Ronca CL, Marques SS, Ritieni A, Giménez-Martínez R, Barreiros L, Segundo MA. Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves. Foods. 2024; 13(2):189. https://doi.org/10.3390/foods13020189
  4. Mulinacci, N., Romani, A., Galardi, C., Pinelli, P., Giaccherini, C., & Vincieri, F. F. (2001). Polyphenolic content in olive oil waste waters and related olive samples. Journal of agricultural and food chemistry, 49(8), 3509-3514.
  5. Di Mauro, M.D., Giardina, R.C., Fava, G. et al. Polyphenolic profile and antioxidant activity of olive mill wastewater from two Sicilian olive cultivars: Cerasuola and Nocellara etnea. Eur Food Res Technol 243, 1895–1903 (2017). https://doi.org/10.1007/s00217-017-2893-3

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