Valorization of Moroccan olive stones by using it in particleboard panels

M Elbir,G Miguel,J Artaud,M Mbarki,P Vanloot,H Hanine,N Grimi,A Amhoud,E.M Rakib,A Moubarik

doi:10.4067/s0718-221x2012005000008

Abstract

e main objective of this work was tond new applications to valorize olive stones (endocarp and seed). In order to improve knowledge on olive stones, the phenolic compounds concentration of three varieties of Moroccan olive trees: Moroccan Picholine, Menara and Haouzian were studied. Olive stones of three varieties were characterized by Fourier Transform Mid Infrared Spectroscopy (FT-MIR). Total phenolic compounds are quantied aer solid-liquid extraction by an assay of Folin-Ciocalteu. Moroccan Picholine stones (11.32 mg GAE/g DM) have a higher content of total phenolic compounds than Haouzia stones (4.55 mg GAE/g DM) and Menara stones (3.56 mg GAE/g DM). � ermogravimetric analysis indicates that up to 195°C; there is no degradation of the stones. � e biocide performance on agar-agar was tested with decay fungi. Biodegradation studies show that the most interesting results are obtained with Moroccan Picholine stones. � e presence of Moroccan Picholine in a particleboard panels improves the total resistance of the particleboard panels against both Coriolus versicolor and Coniophora puteana rot fungi.

Highlights

Oleaceae is a family comprising 600 species in 25 genera
Many of the genera are economically important such as the olive (Olea europaea) which is cultivated for its fruit and oil (Wallander and Albert 2000). e olive tree is among the oldest woody crops and is widespread throughout the Mediterranean region and plays an important role in its rural economy, local heritage, and environment protection. e largest producing countries are located in the Mediterranean and Middle East regions providing 98% of the total cultivated surface area, and 99% of the total olive fruit production (Niaounakis and Halvadakis 2006, Besnard et al 2011)
Olive fruits are rich in phenolic compounds that represent 1 to 14% weight of dry pulp. e phenolic composition in the various parts of the fruit is complex depending on the variety, collection season, growing conditions, and time of ripening (Solinas et al 1975, Vlahov 1992, Esti et al 1998, Romani et al 1999)

Summary

INTRODUCTION

Oleaceae is a family comprising 600 species in 25 genera. Many of the genera are economically important such as the olive (Olea europaea) which is cultivated for its fruit and oil (Wallander and Albert 2000). e olive tree is among the oldest woody crops and is widespread throughout the Mediterranean region and plays an important role in its rural economy, local heritage, and environment protection. e largest producing countries are located in the Mediterranean and Middle East regions providing 98% of the total cultivated surface area, and 99% of the total olive fruit production (Niaounakis and Halvadakis 2006, Besnard et al 2011). Many of the genera are economically important such as the olive (Olea europaea) which is cultivated for its fruit and oil (Wallander and Albert 2000). Olea europaea dried fruit has pharmacological properties, such as anti-bacterial, anti-viral, antiin ammatory activities and detoxi cation (Ding 1999). Such properties have been attributed to the presence of many compounds including phenols. E olive stones and seeds are an important by-product generated in the olive oil extraction. This material is used as combustible to produce electric energy or heat. E main objectives of this work are the extraction of phenolic compounds, the characterization (chemical, thermal and biological) and the valorization of Moroccan olive stones in particleboard panels

EXPERIMENTAL METHODS

RESULTS AND DISCUSSION

Extraction methods

CONCLUSION