Abstract
The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples.
Highlights
Olive oil represents the main ingredient of the traditional Mediterranean diet, thanks to its numerous beneficial effects on human health
All final-produced olive oil samples conformed to the norms fixed by the International Olive Council (IOC) for extra virgin olive oil class except for samples 4d1 and 6d1
The phenolic alcohol hydroxytyrosol hexoside dimer present in paste and by-products gave a base peak at m/z 631 with an MS/MS fragments at m/z 153 and m/z 315 which is in accordance with the results found elsewhere [24]
Summary
Olive oil represents the main ingredient of the traditional Mediterranean diet, thanks to its numerous beneficial effects on human health. The health benefits attributed to this product are mainly due to its richness in antioxidants [1]. Olive oil production represents an essential agro-industrial activity in the economic sector of many. The production of olive oils uses the continuous two-and threephase processing systems because of their higher capacity, shorter processing, and reduced storage time and workforce costs [3]. This sector results in a high production of waste that can reach 30 million
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