Innovative method for recovery and valorization of hydroxytyrosol from olive mill wastewaters

The nutritional properties of olive oil can be attributed to its oleic acid and phenolic compounds content, acting as natural oxidants to prevent human diseases. In particular, hydroxytyrosol has an anti-inflammatory action similar to omega 3 fatty acids from fish oil. The olive oil production was c...

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Bibliographic Details
Published in:Water science and technology 2016-07, Vol.74 (1), p.73-86
Main Authors: Bonetti, A, Venturini, S, Ena, A, Faraloni, C
Format: Article
Language:English
Subjects:
Antioxidants
Biochemistry
Chemical oxygen demand
Chemistry
Chemistry Techniques, Analytical - methods
Conveying
Diet
Drying oils
Extraction procedures
Fatty acids
Fish
Fish oils
Food industries wastewaters
Fruits
Human diseases
Inflammation
Methods
Nutrition research
Oil production
Oils & fats
Olea
Olea - chemistry
Oleaceae
Oleic acid
Olive oil
Olives
Omega-3 fatty acids
Oxidants
Oxidizing agents
Phenols
Phenylethyl Alcohol - analogs & derivatives
Phenylethyl Alcohol - chemistry
Phenylethyl Alcohol - isolation & purification
Polyphenols
Polyphenols - chemistry
Polyphenols - isolation & purification
Procedures
Rheumatoid arthritis
Studies
Waste Products - analysis
Waste Water - chemistry
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Summary:The nutritional properties of olive oil can be attributed to its oleic acid and phenolic compounds content, acting as natural oxidants to prevent human diseases. In particular, hydroxytyrosol has an anti-inflammatory action similar to omega 3 fatty acids from fish oil. The olive oil production was conducted by two extraction procedures: first, a two-phase extraction giving extra-virgin olive oil and humid pomace, second, a three-phase working process of humid pomace, obtaining another minimum quantity of extra-virgin olive oil, 'dry' pomace devoid of polyphenols, and mill wastewaters rich in anti-oxidant compounds. The aim of this processing was to employ water to extract the highest concentration of polyphenols from humid pomace and convey them in oil mill wastewaters for extraction. Processed olives were 37,200 kg, pomace deprived of polyphenols was equal to 20,400 kg and processing was performed with 500 kg of olives per hour. This method offers advantages of using cheap equipment and technical simplicity.
ISSN:0273-1223
1996-9732
DOI:10.2166/wst.2016.181