Effective assay for olive vinegar production from olive oil mill wastewaters
| Autor: | Antonella De Leonardis, Massimo Iorizzo, Emanuele Marconi, Francesco Lopez, Vincenzo Macciola, Silvia Jane Lombardi |
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| Rok vydání: | 2018 |
| Předmět: |
Olive oil mill wastewaters
Industrial Waste Wastewater Analytical Chemistry Acetic acid chemistry.chemical_compound 0404 agricultural biotechnology Starter Nutraceutical Phenols Olea Olive vinegar Hydroxytyrosol Food science Acetic fermentation Sugar Olive Oil Acetic Acid Wine 04 agricultural and veterinary sciences General Medicine Sterilization (microbiology) 040401 food science chemistry Food Science |
| Zdroj: | Food Chemistry. 240:437-440 |
| ISSN: | 0308-8146 |
| Popis: | In this work, an effective and simple approach for vinegar production from olive oil press-mill wastewaters (OMW) is presented. Effects of sterilization and yeast presence on the acetic acid production were investigated. Sugar addition and inoculum of selected yeast starter have been crucial for a satisfactory acidification. In the obtained olive vinegar, the pH and total acidity were 2.92 and 5.6%, respectively. A considerable high level of ash (2%) and total phenols (3600mg/L as GAE) characterized olive vinegar, in comparison with samples of apple, wine and balsamic commercial vinegars. Moreover, a high presence of hydroxytyrosol (1019mg/L) was obtained. This abundant presence of antioxidants makes olive vinegar a promising nutraceutical and environmentally-friendly product, based upon a waste material such as OMW. |
| Databáze: | OpenAIRE |
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