Abstract
Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid. Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months. The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis. The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives). The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid.
Highlights
In olive-growing countries, the extraction of olive oil generates a large quantity of by-products (pomace and olive mill waste water (OMWW)) which are very rich in bioactive organic compounds [1–3]. ey are generally or often released into the environment, but these by-products are considered toxic. eir toxicity is mainly due to their load of nonbiodegradable organic matter, which makes these byproduct compounds recalcitrant to natural degradation
In order to evaluate the antioxidant effect of the various additives, butters used as a carrier for OMWW, pomace, and ascorbic acid are subjected to thermo-oxidative alteration
The results obtained during our study are comparable with those found in the literature, which we found for OMWW and pomace, respectively, 7 and 5.5 ms·cm− 1. is value gives a general idea of the high salt content present in these effluents, and this is due to the salting practices for the conservation of olives before crushing, in addition to the natural richness of the OMWW in dissolved mineral salts
Summary
In olive-growing countries, the extraction of olive oil generates a large quantity of by-products (pomace and olive mill waste water (OMWW)) which are very rich in bioactive organic compounds [1–3]. ey are generally or often released into the environment, but these by-products are considered toxic. eir toxicity is mainly due to their load of nonbiodegradable organic matter, which makes these byproduct compounds recalcitrant to natural degradation. In olive-growing countries, the extraction of olive oil generates a large quantity of by-products (pomace and olive mill waste water (OMWW)) which are very rich in bioactive organic compounds [1–3]. Eir toxicity is mainly due to their load of nonbiodegradable organic matter, which makes these byproduct compounds recalcitrant to natural degradation. Ey cause pollution of the soil, atmosphere, and water [2, 4, 5] Despite their potential pollution, these by-products are a very rich source of phenolic compounds. Ey are used as additives for the pharmaceutical, cosmetic, and food industries, mainly to stabilize vegetable oils. Natural antioxidants are highly sought after in the food industry, are recognized for their e ectiveness, and as a substitute for synthetic additives [6]. E objective of this work is to highlight the effect of olive oil by-products on the stability of butter. e use of these natural compounds allows us, on the one hand, to adopt an ecodesign approach by eliminating a source of pollution and, on the other hand, to find an alternative source to synthetic antioxidants
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