Abstract
In the olive fruits there is a large amount of bioactive compounds and substances of high interest. Many of them are known by owing health beneficial properties that contribute to protective effect of the virgin olive oil. During olive oil processing, most of them remain in the olive oil wastes. Although, olive-mill wastewater (OMWW) or “alpechin”, olive oil cake (OOC), and the new by-product, known as “alperujo” in Spain and generated by the two-phase extraction process, represent a major disposal and potentially severe pollution problem for the industry, they are also promising source of substances of high value. This review summarises the last knowledge on the utilisation of residual products, with more than 90 references including articles and patents, which are promising with regard to future application. All these investigations have been classified into two options, the recovery of valuable natural constituents and the bioconversion into useful products.
Highlights
During the last years the interest in the recovery, recycling and upgrading of residues from plant food processing has increased drastically (Laufenberg et al, 2003)
Consumption of olive oil and table olives has shown to be associated with a variety of health benefits, including a lower incidence of heart disease and certain types of cancer (Tuck and Hayball, 2002; Aruoma, 2003; Pérez-Jiménez, et al, 2005)
In Spain, over 90 % of olive oil mills operate with this system, which means that annual production of this by-product is approximately 2.5-6 million of tons depending of the season (Aragon et al, 2000)
Summary
In the olive fruits there is a large amount of bioactive compounds and substances of high interest. Olive-mill wastewater (OMWW) or “alpechin”, olive oil cake (OOC), and the new by-product, known as “alperujo” in Spain and generated by the two-phase extraction process, represent a major disposal and potentially severe pollution problem for the industry, they are promising source of substances of high value. This review summarises the last knowledge on the utilisation of residual products, with more than 90 references including articles and patents, which are promising with regard to future application. All these investigations have been classified into two options, the recovery of valuable natural constituents and the bioconversion into useful products. KEY-WORDS: “Alperujo” - Bioactive compounds - Olive mill wastewater - Olive oil cake - Recovery of valuable substances
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