By-product Of Olive Oil Industry Research Articles

Short-Term Effect of Different Inputs of Organic Amendments from Olive Oil Industry By-Products on Soil Organic Carbon and Physical Properties

Maintaining adequate levels of soil organic matter in Mediterranean agro-ecosystems is a pressing need due to the increasing evidence of climate change. The use of by-products of the olive oil industry as organic amendments could contribute to this goal. We report the results of a 2-year research carried out in southern Italy on a clay loam soil for evaluating the effects of different olive oil industry by-products on soil organic carbon and other related soil characteristics. The treatments were: (i) Olive mill wastewater (OMW), (ii) compost from olive pomace (CP1), (iii) compost from olive pomace in double quantity (CP2), and (iv) organo-mineral fertilizer (OMF). Soil samples, collected at a depth of 0–20 cm, were analyzed for total organic carbon (TOC), its extractable (TEC) and humic fractions (HC), and aggregate stability (Ist). In addition, soil macroporosity, water retention, and penetration resistance (PR) were evaluated. CP1 induced the largest increase in soil TOC, TEC, and HC content, and a significant improvement in Ist; the addition of a large quantity of organic carbon (CP2) did not determine a proportional increase in soil organic matter content. The aggregate stability of the CP2 was the lowest; nevertheless, the characterization of macroporosity indicated an improvement of soil structure functionality. With respect to control (OMF), OMW had a significant decrease in Ist and an increase in PR of the uppermost soil layer.

Preparation of bacterial cellulose using enzymatic hydrolysate of olive pomace as carbon source

Bacterial cellulose has superior physical and chemical properties, biocompatibility, and purity. However, the high production cost obstructs the common use of this polymer. This study investigated the efficiency of olive pomace, an important by-product of olive oil industry in Turkey, as a carbon source for Novacetimonas hansenii. Olive pomace pretreatment with 1% H3PO4 was followed by enzymatic hydrolysis. The maximal reducing sugar concentration upon enzymatic process was 9.3 g/L with 1 enzyme: 6 substrate (dry matter) ratio. After incubation in the growth media prepared with the obtained reducing sugar as carbon source, the highest bacterial cellulose production was 0.68 g/L. Structural analysis indicated that bacterial cellulose from the enzymatic media and the conventional Hestrin-Schramm medium possess similar characteristics. The present work provides a favourable method to reduce the cost of bacterial cellulose production.

Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

Agro-industrial by-products (AIBPs) that are not intended for human consumption can be used as alternatives to conventional feedstuffs in animal nutrition to produce animal products without competing for land or triggering the food-feed competition, thus leading to environmental, social, and economic sustainability. These by-products are also known to contain several bioactive compounds and have a potential to become nutraceuticals that can promote the health and well-being of poultry. The potentials of some AIBPs (e.g., fruit juice industry leftovers, oilseed industrial by-products, distillers’ grain by-products, vinification by-products, olive oil industry by-products, pomegranate by-products, tomato processing by-products) and their derivative products as functional feeds for poultry, but also potential limitations of utilizing AIBPs in poultry nutrition are elaborated in the present review. The possible mechanisms through which AIBPs may improve the health status and productivity of poultry are also discussed. We suggest that nutrient variability across countries should be stabilized and potential hazards such as mycotoxins and pesticides should be eliminated, and the potential hazards present in AIBPs (e.g., mycotoxins) should be better controlled through appropriate legislation and proper application of control measures. Modern processing methods, new types/classifications, and proper developmental strategies foster the utilization of AIBPs in animal nutrition. This review focuses on the AIBPs as feeds, not only for their nutritional value but also for their contribution to sustainable practices.

SUPPLY CHAINS FOR VALORIZATION OF OLIVE GROVE RESIDUES AND OLIVE OIL INDUSTRY BY-PRODUCTS: A REVIEW ON RESEARCH AND LITERATURE ON OLIVE BASED BIOECONOMY

The residual biomass produced in the olive sector is the result of the large quantity of olive groves and olive oil manufacturers that generate byproducts with a potentially high energy content. Until now, the disposal and management of pruning residues and olive oil by-products has generally represented disposal problems which lead to environmental problems rather than opportunities for additional revenue. In this context, this study aimed to define a roadmap for studies in Turkey to untap the potential of olive grove residues and olive oil industry by-products and residues, (i.e., olive tree prunings, olive leaves, olive pomace) that could be used to produce high-added value products in an integrated biorefinery or in a bioenergy power plant. This paper presents a review on recent research on the valorization of olive by-products in line with the circular economy principles and the bioeconomy strategy and presents the literature which applies to design and management of olive biomass supply chains. Main objective is to provide a conceptual framework for developing and deploying an effective bioeconomy utilizing olive prunings and olive oil industry byproducts conducting a preliminary review of the olive oil chain residues in Europe and Turkey comparatively, assessment of technical potentials, biomass supply costs and allocation of biomass collection sites and energy production facilities with different supply chain scenarios. Biomass resource assessment, biomass feedstock supply chain design and management, and logistics optimization require multidisciplinary and interdisciplinary approaches. They need to be carried out properly in order to execute efficient projects in energy generation from biomass and/or extracting bio-commodities in biorefineries. Turkish researchers have adequate research on valorization methods for olive based biomass resources, but their studies are limited on general biomass supply chain design and particularly no research has been conducted for olive biomass resources. Taking all the aforementioned into account, the author proposes to conduct further studies on a biomass energy project including design of a supply chain network for energy valorization of olive grove residues and olive oil industry by-products in line with the common practice and being inspired by the leading countries like Spain and Italy, which will both contribute to circular business concept development and renewable energy capacity increase.

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Olive (Olea europaea L.) leaves are an abundant byproduct in the olive oil industry characterized by high quantities of phenols. The content of these molecules in olive leaves may vary according to several factors, including cultivar, olive tree alternate bearing cycle, and seasonal variations. In the present study, leaves belonging to five Italian cultivars (‘Biancolilla’, ‘Nocellara Etnea’, ‘Nocellara Messinese’, ‘Nocellara Siracusana’, ‘Zaituna’), cultivated in the same area, were collected from January to August and individually subjected to an appropriate extraction assay. Each extract was analyzed by means of HPLC/DAD/ESI-MS to determine its phytochemical profile and assess inter cultivar and seasonal variations. Moreover, total phenolics, ORAC, and DPPH assays were performed, in order to evaluate the Total Polyphenol Content and antioxidant potential. Seventeen different metabolites belonging to the subclasses of simple phenols, secoiridoids, hydroxycinnamic acids, and flavonoids were identified, quantified, and used as markers to monitor profile variations. The data obtained have shown that secoiridoids, particularly oleuropein, can be regarded as key molecules to discriminate among different cultivars and to assess variability in olive leaves during the flower and fruit development stage. All of the samples evidenced a remarkable antioxidant activity in terms of Radical Scavenging Activity, and as expected, some differences were observed among cultivars and depending on the harvest period through ORAC assay.

The effect of olive pomace and seaweed extract on the growth of pepper seedling

In recent years, environmental pollution problems have increased due to organic wastes. The use of organic wastes as fertilizer plays an important role in reducing environmental pollution and improving the physical, chemical and biological properties of the soil. This study was carried out to determine the effect of unprocessed olive pomace (OP) which is a by-product of olive oil industry and seaweed (SW) on the growth of pepper seedlings. In the study, 4 different pomace ratios (5% OP + 95% peat, 10% OP + 90% peat, 15% OP + 85% peat and 20% OP + 80% peat V:V) and 4 different SW extract doses ( 0% 0.5%, 1% and 2% ) were used. In the study, parameters such as plant height, stem diameter, leaf area, plant fresh and dry weights, and chlorophyll index were investigated. According to the results of the study, OP applications significantly decreased the stem diameter, leaf area, leaf number, leaf dry weight, stem dry weight, root dry weight, chlorophyll content, stem-root ratio and total plant dry weight, while root length increased. On the other hand, SW applications had no an important effect on plant growth but partially imporoved in the zero OP application.

Integrated bioprocess for structured lipids, emulsifiers and biodiesel production using crude acidic olive pomace oils

Olive pomace oil (OPO), a by-product of olive oil industry, is directly consumed after refining. The novelty of this study consists of the direct use of crude high acidic OPO (3.4–20% acidity) to produce added-value compounds, using sn-1,3-regioselective lipases: (i) low-calorie dietetic structured lipids (SL) containing caprylic (C8:0) or capric (C10:0) acids by acidolysis or interesterification with their ethyl esters, (ii) fatty acid methyl esters (FAME) for biodiesel, and (iii) sn-2 monoacylglycerols (emulsifiers), as by-product of FAME production by methanolysis. Immobilized Rhizomucor miehei lipase showed similar activity in acidolysis and interesterification for SL production (yields: 47.8–53.4%, 7 h, 50℃) and was not affected by OPO acidity. Batch operational stability decreased with OPO acidity, but it was at least three-fold in interesterification that in acidolysis. Complete conversion of OPO into FAME and sn-2 monoacylglycerols was observed after 3 h-transesterification (glycerol stepwise addition) and lipase deactivation was negligeable after 11 cycles.

Investigations of Olive Oil Industry By-Products Extracts with Potential Skin Benefits in Topical Formulations.

The by-products of olive oil industry are a major ecological issue due to their phenolic content, highly toxic organic load, and low pH. However, they can be recovered and reused, since their components have antioxidant, anti-inflammatory, and photoprotector properties. In this work, oil-in-water creams containing three different olive oil industry by-products extracts were produced without the use of organic solvents. First, the extracts were thoroughly characterized in vitro for cytotoxicity, inhibition of skin enzymes, and antioxidant and photoprotection capacities. Safety studies were then performed, including ocular and skin irritation tests, ecotoxicity evaluation, and in vivo Human Repeat Insult Patch Test. The results obtained in this initial characterization supported the incorporation of the extracts in the cream formulations. After preparation, the creams were characterized for their organoleptic, physicochemical, droplet size and rheological properties, and microbial contamination. The results showed that all formulations were semi-solid creams, with stable pH, compatible with the skin, without microbial contamination, and with the expected droplet size range. The rheological analysis showed shear-thinning behavior with yield stress, with the viscosity decreasing with increasing shear rate. The oscillatory results suggest that the creams have a strong network structure, being easily rubbed into the skin. Finally, compatibility, acceptability and antioxidant efficacy were evaluated in vivo, in human volunteers. No adverse reactions were observed after application of the formulations on skin and the cream with the highest concentrations of phenolic compounds showed the highest antioxidant efficiency. In conclusion, the results suggest that olive oil industry by-products extracts have valuable properties that favor their re-use in the cosmetic industry. The example presented here showed their successful incorporation into creams and their impact in these formulations’ appearance, pH, and rheological performance, as well as their in vivo compatibility with skin and antioxidant efficiency.

Yogurt enriched with a natural extract rich in PAF inhibitors and polyphenols. Study design and rationale of a randomized, double blinded, placebo-controlled, parallel intervention study

Platelet Activating Factor (PAF) is a pro-inflammatory mediator of atherogenesis. Food enriched with PAF inhibitors may have potential cardioprotective properties. For this purpose, we created a yogurt enriched with PAF inhibitors derived from byproducts of olive oil industry, which was consumed by volunteers in order to investigate whether its consumption can affect favorable cardiovascular risk factors. Ninety two (n=92) apparently healthy volunteers (35-65 years) were randomized into three groups based on age, sex and BMI. Volunteers in the Group A consumed a maximum of one plain yogurt every 2 weeks, volunteers in the Group B consumed a non-enriched yogurt daily and volunteers in the Group C ate an enriched yogurt daily. The intervention lasted eight weeks. Biological samples (blood, urine and faeces) were collected at the beginning, in the meantime and at the end of intervention. The article aims to present the rationale, the detailed methodology and the baseline characteristics of the three intervention groups.

Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell

Over the past years, researchers and food manufacturers have become increasingly interested in olive polyphenols due to the recognition of their biological properties and probable role in the prevention of various diseases such as inflammatory bowel disease. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food. In this study, the aqueous extract of olive pomace was characterized and used to supplement human intestinal cell in culture (Caco-2). The effect on the cell metabolome and the anti-inflammatory potential were then evaluated. Modification in the metabolome induced by supplementation clearly evidenced a metabolic shift toward a “glucose saving/accumulation” strategy that could have a role in maintaining anorexigenic hormone secretion and could explain the reported appetite-suppressing effect of the administration of polyphenol-rich food. In both basal and inflamed condition, supplementation significantly reduced the secretion of the main pro-inflammatory cytokine, IL-8. Thus, our data confirm the therapeutic potential of polyphenols, and specifically of olive pomace in intestinal bowel diseases. Although intervention studies are needed to confirm the clinical significance of our findings, the herein reported results pave the road for exploitation of olive pomace in the formulation of new, value-added foods. In addition, the application of a foodomics approach allowed observing a not hypothesized modulation of glucose metabolism.

Utilization and Characterizations of Olive Oil Industry By-Products

Utilization and Characterizations of Olive Oil Industry By-Products

Assessing eco-innovations in green chemistry: Life Cycle Assessment (LCA) of a cosmetic product with a bio-based ingredient

Enhancing and promoting eco-innovation solutions in cosmetic industry requires robust methods for assessing the environmental impacts and reducing burden shifting amongst life cycle stages and typology of impacts. This study aims at comparing the environmental profile of eco-innovation options for a cosmetic product by means of Life Cycle Assessment (LCA) methodology. We present a case study in which synthetic ingredients are replaced by others derived from natural compounds, following green chemistry principles. A C16–18 triglycerides mixture (INCI name “palmitic/stearic triglycerides”) derived from olive oil industry by-products is used both as single ingredient (Innovation I) and as part of a preformulated one (Innovation II), replacing the starting formulation (Benchmark) caprylic/capric triglyceride. Options are compared through LCA applying International Life Cycle Data impact assessment focusing the analysis to water and energy consumption, sources of raw materials and previous manufacturing stages thereof. In order to test the robustness of the results, we performed a set of sensitivity analyses: i) changing assumptions about transports and irrigation of olive trees; ii) comparing results of the application of two life cycle impact assessment methods (CML and IMPACT 2002). The results show that the impacts derived from the selection of ingredients are more significant than those due to water and energy consumption. Applying different methods, results show significant differences, especially in toxicity-related impact categories. Overall, an alleged “eco-friendly” ingredient (such as a natural by-product derived one) could result in a less preferable environmental profile if assessed in a life cycle perspective. This supports the need of adopting life cycle based methods to ensure that green chemistry options respond to the need of reducing environmental in all life cycle stages.

Utilization and Characterizations of Olive Oil Industry By-Products

Utilization and Characterizations of Olive Oil Industry By-Products

Olive-pomace harbors bacteria with the potential for hydrocarbon-biodegradation, nitrogen-fixation and mercury-resistance: Promising material for waste-oil-bioremediation

Olive-pomace, a waste by-product of olive oil industry, took up >40% of its weight crude oil. Meanwhile, this material harbored a rich and diverse hydrocarbonoclastic bacterial population in the magnitude of 106 to 107 cells g−1. Using this material for bioaugmentation of batch cultures in crude oil-containing mineral medium, resulted in the consumption of 12.9, 21.5, 28.3, and 43% oil after 2, 4, 6 and 8 months, respectively. Similar oil-consumption values, namely 11.0, 29.3, 34.7 and 43.9%, respectively, were recorded when a NaNO3-free medium was used instead of the complete medium. Hydrocarbonoclastic bacteria involved in those bioremediation processes, as characterized by their 16S rRNA-gene sequences, belonged to the genera Agrococcus, Pseudomonas, Cellulosimicrobium, Streptococcus, Sinorhizobium, Olivibacter, Ochrobactrum, Rhizobium, Pleomorphomonas, Azoarcus, Starkeya and others. Many of the bacterial species belonging to those genera were diazotrophic; they proved to contain the nifH-genes in their genomes. Still other bacterial species could tolerate the heavy metal mercury. The dynamic changes of the proportions of various species during 8 months of incubation were recorded. The culture-independent, phylogenetic analysis of the bacterioflora gave lists different from those recorded by the culture-dependent method. Nevertheless, those lists comprised among others, several genera known for their hydrocarbonoclastic potential, e.g. Pseudomonas, Mycobacterium, Sphingobium, and Citrobacter. It was concluded that olive-pomace could be applied in oil-remediation, not only as a physical sorbent, but also for bioaugmentation purposes as a biological source of hydrocarbonoclastic bacteria.

Isolation of a hydroxytyrosol lactone conjugate from olive mill waste water with antioxidant activity

Olive mill waste water (OMWW) is the major byproduct of olive oil industry with destructive impact to the environment, ranging from aesthetic devalorization of countryside to severe genetic toxicity to eukaryotic organisms. Nevertheless, OMWW is a valuable source of high added value products such as hydroxytyrosol (1) and lactones deriving from the secoiridoid core of olive constituents (2) [1]. Under the context of revealing the elusive non-phenolic substances present in OMWW, we proceeded with the investigation and qualitative characterization of an enriched extract of OMWW, which resulted in the isolation and structural characterization of seven secoiridoid lactones, through fast centrifugal partition chromatography (FCPC) separation. Structural elucidation of the isolated compounds was performed with the aid of 1D and 2D NMR and mass spectroscopy. Among the isolates, lactone 3 is a new derivative characterized by the ester linkage of hydroxytyrosol with lactone 2. Although the lactone content of OMWW has been investigated in the past, it is the first time that a lactone derivative bearing a hydroxytyrosol moiety is found. Additionally, the antioxidant capacity of compounds 1, 2 and 3 was studied at a cellular level using human skin fibroblasts in the well known DCFH-DA assay where 3 showed an activity similar to equimolar concentrations of Trolox.

Hydraulic Performance of Olive Stone Filtration Systems

In urban drainage filtration systems pass stormwater through a filter media, with the beneficial effects of reducing peak runoff rates and volumes, and retaining pollutants prior to discharge to groundwater or receiving surface waters. The use of filtration systems is advantageous in urban areas limited by space constraints, since such measures do not require high surface area availability. Recent literature has demonstrated that olive stones, which are by-products of olive-oil industry, may be re-used as filtration media for removing targeted stormwater pollutant such as heavy metals, organic matter and hydrocarbons. Although large research literature has investigated the chemical composition of olives and olive stones, only few studies have analyzed the hydraulic behavior of the olive stone. The aim of this article is to show the potential use of the olive stone as filtration system for stormwater, by investigating the hydraulic behavior of such filter media. In this study the hydraulic discharging rate of olive stones is explored for varying widths. This set of results will represent a valuable guideline for engineers in the design of olive stone filtration systems.

Kinetic and thermodynamic parameters of iron adsorption onto olive stones

Olive stones biomass, by-product of olive oil industry, has been addressed in the present study as adsorbent for iron. Experimental results have shown that the pretreatments performed have not favored the iron adsorption capacity, demonstrating that direct reuse (as manufactured) or a simple washing with cold and hot water is sufficient. Results obtained indicate that the adsorption process is fast and spontaneous within the first 10–20min. The experimental data supports both pseudo-first and pseudo-second order models. Kinetic parameters and equilibrium adsorption capacity were found to be increased upon stirring rates above 75rpm. Also temperature effect was studied. Adsorption capacity values, qe, raise as temperature increases from 278 to 343K, pin-pointing for an endothermic adsorption process. The adsorption isotherms were obtained from 5 different temperatures in the ranges of 278–343K and 5–100mgdm−3 iron (III) concentrations. These adsorption data were fitted with Langmuir isotherm. In addition, the mean values of thermodynamic parameters of activation energy (Ea=8.04kJmol−1), standard free energy (ΔG0=−19.51kJmol−1), standard enthalpy (ΔH0=8.86kJmol−1) and standard entropy (ΔS0=91.4Jmol−1K−1) of the adsorption mechanism were determined. What is more, the present process is environmentally friendly and may be able to reduce the iron load from different effluents, also providing an affordable technology for small and medium-scale industry.

EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS

The objective of this study was to evaluate the polyphenol contents as affected by ripening of Kronaki, Chemlali, Frantoio and Mission olive varieties grown in the New Valley Governorate, Egypt. Besides, the effect of ripe Kronaki olive's total polyphenols addition on sunflower oil stabilityas natural antioxidants was evaluated. Total polyphenols content of virgin, crude pomace olive oils and vegetation water significantly increased from unripe to the ripe stage in all varieties. Kronaki fruits recorded the highest total polyphenols content followed by Frantoio, Mission and Chemlali in both two ripening stages. Total polyphenol contents were 315 and 335 ppm for virgin oil, 68 and 75 ppm for crude pomace oil and 230 and 250 ppm for vegetation water of Kronaki fruits at unripe and ripe stage, respectively. Polyphenol compounds of the studied virgin olive oils at ripe stage were determined by HPLC. p -coumaric acid was the predominant polyphenols compound represented 13.40, 11.53, 9.50 and 7.70 % followed by o-coumaric acid which recorded 5.98, 6.54, 8.78 and 7.37 % of total polyphenols in Kronaki, Mission, Frantoio and Chemlali, respectively. Moreover, gallic, catechin, p -hydroxybenzoic, salicylic, quercetin, cinnamic acids and phenol present as minor compounds in all studied olive oils. The stability of sunflower oil was increased with increasing the level of olive's polyphenols extract addition. Polyphenols extract addition at 0.15% exhibited remarkable antioxidant activity of sunflower oil and its stability reached to about two-folds compared with the control. Besides, the polyphenols extract from vegetation water was more effective on sunflower oil stability compared with that of virgin or crude pomace oil extracts. That encourages using the vegetation water (a by-product of olive oil industry) polyphenols extract as natural antioxidant source.

Studies on drying kinetics of olive foot cake

The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.

Energy applications of olive-oil industry by-products: — I. The exhaust foot cake

Energy applications of olive-oil industry by-products: — I. The exhaust foot cake