Olive mill wastewater microconstituents composition according to olive variety and extraction process
| Autor: | Agnès Cornu, Benoît Graulet, Moufida Aggoun, Josiane Portelli, Rabah Arhab, Malika Barkat |
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| Přispěvatelé: | Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaire (INATAA), Université Larbi-Ben-Mhidi [Oum-El-Bouaghi] (OEB), Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, French-Algerian Program for Higher Education in France (PROFAS), INRA laboratory, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| Rok vydání: | 2016 |
| Předmět: |
phenolic compounds
Wastewater 010501 environmental sciences 01 natural sciences Antioxidants Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Phenols Oleuropein Olea Organic matter 0105 earth and related environmental sciences chemistry.chemical_classification Chromatography biology olive wastewater Extraction (chemistry) carotenoids 04 agricultural and veterinary sciences General Medicine Pulp and paper industry biology.organism_classification 040401 food science 6. Clean water olive variety Tyrosol chemistry Composition (visual arts) olive milling [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition tocopherols Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2016, 209, pp.72-80. ⟨10.1016/j.foodchem.2016.04.034⟩ |
| ISSN: | 0308-8146 |
| Popis: | International audience; Olive oil production yields a considerable amount of wastewater, a powerful pollutant that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic compounds and other natural antioxidants. The aim of this work was to explore the variability in olive mill wastewater composition from Algerian olive oil mills considering extraction processes (traditional discontinuous press vs 3-phases centrifugal system) and olive varieties (Azerraj, Sigoise, Chemlal). Whereas pH, dry or organic matter content didn’t vary, there was a significant difference in ash content according to extraction process and olive variety. Carotenoid content was 2.2-fold higher with 3-phases than with press systems whereas tocopherol content was not significantly different. Among the phenolic compounds quantified, tyrosol was usually the most abundant whereas oleuropein concentrations were highly variable. Differences in phenolic compound concentrations were more pronounced between olive varieties than between processes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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