Olive Oil Production Research Articles

Management Functions in an Organization PROMAG, Lda-Portus Hibericus

PROMAG has, as its main objective, the production and export of olive oil and various products of Portuguese origin, hence our choice. We wanted to understand and explore how this whole process works, from the raw material to the final product. And then, where management is applied and how all the concepts discussed in the classroom work in practice. In the course of our analysis, we approach different points in the functioning of a company, starting with its birth and what motivated it; we talk a little about its social objective and the story behind the brand, how it all really started and developed. More at a technical level, we addressed the organizational structure – how responsibilities are divided, the leaders we have present; the planning phase and after that planning, the control that has to be applied to all the products that the brand produces and exports. In the final phase of the process, we will talk about how the company is marketed, how the final product is presented to the public and which products are available for sale. In order to be able to carry out a very complete work, we contacted the manager and partner of the company, Rui Pereira, who provided us with all our values ​​and answers to what the work asked of us.

Blockchain Application for Traceability and Olive Oil Production in Brazil

Goal: analyze the use of blockchain as a solution to improve the traceability of olive oil production in Brazil.
 
 Theoretical Reference: The technology blockchain has the potential to store data immutably, eliminating the need for third-party verification. In the food industry, this technology can reduce food losses, control temperature during transport and increase the transparency of food-related processes.
 
 Method: The first part is a bibliographical study that aims to identify the main applications of the technology blockchain in food traceability, with a specific focus on olive oil production, composing the mapping of the production chain.
 
 Results: These results are expected to provide a solid basis for understanding the use of the blockchain in the traceability of olive oil production of olive.
 
 Considerations: In the meantime, it is intended to demonstrate the effectiveness and potential benefits of the traceability system, mainly due to the existence of widespread fraud in the olive oil sector in Brazil, suggesting that the use of blockchain technology may be a promising approach to deal with this problem and protect consumers' interests.

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update.

Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.

Nature-based solutions using organic amendments for biorestoration of alkaline spoil material

There are several tunnelling projects underway in Europe and worldwide to facilitate connections between distant areas or ones with geographical constraints (e.g. mountains). As a result, the tunnel industry has been producing huge amounts of excavated material (spoil material: SM), which can be re-used for different purposes (including green areas). Adding lime can be a practical procedure at a construction site for the stabilization of SM and makes it possible to manage it better at its final destination site. This work reports a nature-based solution (NBS) for decreasing the highly basic pH (12.53 ± 0.01) of the SM after adding lime, using three different organic fertilizers which are by-products of local olive oil (pomace), compost and digestate production. For this purpose, microcosm experiments were performed with SM amended with compost, pomace or digestate. Half of the microcosms were also seeded with Medicago sativa to evaluate its growth in terms of biomass. The changes in pH and in the structure and functional potential of the microbial community were evaluated in the amended SM at the start and end (4 months) of the experiment. Aerial and root plant biomass and concentrations of leaf chlorophyll and total phenolic compounds were also measured. The microbial biodiversity was evaluated using amplicon sequencing (16S rRNA gene) and a predictive functional analysis was performed by processing sequencing data with the PICRUSt2 tool.Adding the amendments to SM significantly decreased the pH values by 4 units and introduced organic carbon, nitrogen, and active microbial populations. Although pomace promoted the lowest pH decrease (7.98 ± 0.18) and the highest microbial abundance and activity, it did not favour the highest plant growth. Adding compost and digestate to SM can be considered the best NBS for decreasing pH and supporting plant development. M. sativa did not have any direct effect on lowering pH, demonstrating in this study the key role of microorganisms in responding efficiently to this environmental stress and mitigating it. In accordance with these results, predicted bacterial genes coding for membrane proteins (nuo, mrp) and for indoleacetic acid metabolism (ami, nthA, ipdC) involved in pH regulation were identified among the microbial populations.

The Olive Grove Landscape as a Tourist Resource in Andalucía: Oleotourism

Andalucía, located in the southern region of Spain, is the world’s largest producer of olive oil. It is home to over 70 million olive trees, which shape the distinctive landscape of the olive groves typical of the Mediterranean Basin. This research focuses on analyzing the olive grove landscape and the rich culture associated with the olive tree as a tourist activity known as oleotourism. This form of tourism would attract an increased number of tourists and generate funds for the preservation of the olive tree heritage if UNESCO declared it a World Heritage Site, similar to other cultural landscapes. Furthermore, it would help diversify the region’s tourism industry, which has traditionally focused on sun and beach tourism. This study is a continuation of previous research initiated by the authors in 2017. It is observed that the profile of oleotourists before and after the COVID-19 pandemic has not varied significantly, although there has been an increase in the number of people engaging in this type of tourism, as evidenced by the results obtained with the SARIMA model. The SARIMA model is used for forecasting and analyzing time series data. These findings indicate that investing in this tourism activity would be profitable for local residents, making it a sustainable form of tourism that is compatible with the environment and the local community.

Olive mill wastewater and hydroxytyrosol inhibits atherogenesis in apolipoprotein E-deficient mice.

The Mediterranean diet, which is characterized by high consumption of olive oil, prevents cardiovascular disease. Meanwhile, olive mill wastewater (OMWW), which is obtained as a byproduct during olive oil production, contains various promising bioactive components such as water-soluble polyphenols. Hydroxytyrosol (HT), the major polyphenol in OMWW, has anti-oxidative and anti-inflammatory properties; however, the atheroprotective effects of OMWW and HT remain to be fully understood. Here, we investigated the effect of OMWW and HT on atherogenesis. Male 8-week-old apolipoprotein E-deficient mice were fed a western-type diet supplemented with OMWW (0.30%w/w) or HT (0.02%w/w) for 20weeks. The control group was fed a non-supplemented diet. OMWW and HT attenuated the development of atherosclerosis in the aortic arch as determined by Sudan IV staining (P < 0.01, respectively) without alteration of body weight, plasma lipid levels, and blood pressure. OMWW and HT also decreased the production of oxidative stress (P < 0.01, respectively) and the expression of NADPH oxidase subunits (e.g., NOX2 and p22phox) and inflammatory molecules (e.g. IL-1β and MCP-1) in the aorta. The results of in vitro experiments demonstrated that HT inhibited the expression of these molecules that were stimulated with LPS in RAW264.7 cells, murine macrophage-like cells. OMWW and HT similarly attenuated atherogenesis. HT is a major component of water-soluble polyphenols in OMWW, and it inhibited inflammatory activation of macrophages. Therefore, our results suggest that the atheroprotective effects of OMWW are at least partially attributable to the anti-inflammatory effects of HT.

Evaluation of the Effect of Incorporating Olive Mill Wastewater on Nutrients, Quality, and Bacterial Flora in Fermented Total Mixed Ration

Olive mill wastewater (OMW), a major by-product of the olive oil production industry, is rich in polyphenolic compounds that impart health benefits to several animals. Here, we evaluated the effects of OMW addition on the nutrients, quality, and bacterial composition of fermented total mixed ration (TMR). Different amounts of OMW (0%, 5%, 10%, and 20% in fresh matter) as a substitute for water were mixed with the formulated TMR and fermented for 4 weeks. At the initial stages of fermentation, OMW significantly altered the dry matter, pH, and lactic acid content; however, it had minor effects on most macronutrients, quality parameters, and bacterial flora in the final TMR product. OMW (10%) supplementation improved the polyphenolic compound content in the fermented TMR. However, OMW (10% and 20%) increased lipid levels beyond the recommended level of 3% in cow diets. OMW supplementation did not affect the microbial composition of TMR, except for an increased abundance of Weissella. These findings suggest that supplementation of 5–10% OMW improves the quality parameters of TMR without affecting the nutrient composition of fermented TMR. OMW can be used in cow feed; however, further studies involving feeding trials are needed to validate the effects of OMW on cows.

Identifying the circularization opportunities for organic wastes generated in a Mediterranean region

AbstractUnderstanding the extent and characteristics of biomass resources is important for managing it effectively within the bioeconomy and leveraging biomass towards the highest value uses or those which are most appropriate. To this end, a large regional study was conducted to characterize the main physicochemical characteristics of common biomasses and identify potential limitations to use or opportunities for. Valencia is fourth most populous autonomous region of Spain, having a large importance for the European vegetable and citrus product markets, among others. Across 164 municipalities, 625 samples were characterized for contents of organic matter, total nitrogen, total phosphorus, pH, electrical conductivity, and polyphenol contents, and 224 samples were characterized for metal and metalloid contents. The different biomass types included in the study were expert-classified into a total of 54 biomass subcategories. Overall, nutrient contents were the parameter most associated with waste type, while electrical conductivity had the highest variability within groups. Considering all the samples, nutrient contents were sufficient to reach established minimums for marking as an EU-labelled fertilizing product in 479/625 cases, and pertinent limits on heavy metal contents were exceeded in 20/224 cases. The highest polyphenol contents were found in the pomegranate and citric wastes, which were substantially higher than in the organic wastes from olive oil and wine production. Machine learning techniques (k-means and hierarchical clustering analysis) applied to the datasets showed that biomasses were best classified into two groups based on pH, electrical conductivity, organic matter, and N, P, and Na contents, and three groups based on metal and metalloid contents. The summary data are presented in appendices for regional and European nutrient budgeting and modelling use. Based on the analyzed properties, the most appropriate uses can be identified, whether for transformation in biological processes, energy generation, recovery of critical elements, or extraction of high value compounds.

Sustainability of High-Density Olive Orchards: Hints for Irrigation Management and Agroecological Approaches

The production of olive oil in Portugal and other countries of the Mediterranean region has greatly increased in recent years. Intensification efforts have focused on the growth of the planted area, but also on the increase of the orchards density and the implementation of irrigation systems. Concerns about possible negative impacts of modern olive orchard production have arisen in the last years, questioning the trade-offs between the production benefits and the environmental costs. Therefore, it is of great importance to review the research progress made regarding agronomic options that preserve ecosystem services in high-density irrigated olive orchards. In this literature review, a keywords-based search of academic databases was performed using, as primary keywords, irrigated olive orchards, high density/intensive/hedgerow olive orchards/groves, irrigation strategies, and soil management. Aside from 42 general databases, disseminated research, and concept-framing publications, 112 specific studies were retrieved. The olive orchards were classified as either traditional (TD) (50–200 trees ha−1), medium-density (MD) (201–400 trees ha−1), high-density (HD) (401–1500 trees ha−1), or super-high-density (SHD) orchards (1501–2500 trees ha−1). For olive crops, the ETc ranged from 0.65 to 0.70, and could fall as low as 0.45 in the summer without a significant decrease in oil productivity. Several studies have reported that intermediate irrigation levels linked with the adoption of deficit irrigation strategies, like regulated deficit irrigation (RDI) or partial rootzone drying (PRD), can be effective options. With irrigation, it is possible to implement agroecosystems with cover crops, non-tillage, and recycling of pruning residues. These practices reduce the soil erosion and nutrient leaching and improve the soil organic carbon by 2 to 3 t C ha−1 year−1. In this situation, in general, the biodiversity of plants and animals also increases. We expect that this work will provide a reference for research works and resource planning focused on the improvement of the productive and environmental performance of dense irrigated olive orchards, thereby contributing to the overall enhancement of the sustainability of these expanding agroecosystems.

Technology and Subaltern Knowledge at the Catalan Olive Oil Museum.

The Catalan Olive Oil Museum (Museu de l'Oli de Catalunya) deals with the production of olive oil in one of Spain's major oil clusters. Its rich approach to museography has successfully avoided the "book on the wall" or information-dense labeling in other museums. And its direct connection with the local oil cooperative and the Center for Oil Culture has been positive in building a solid narrative for the museum. The excessive emphasis on the "treasures" inside an oil cruet, however, introduces important limitations when looking from a history of food technologies viewpoint. The article considers the exhibition's potential by concentrating on categories like subaltern knowledge, food quality, industrial districts, circulation, and experts.

Safety evaluation of a food enzyme containing endo-polygalacturonase and pectin lyase activities from the non-genetically modified Aspergillus tubingensis strain NZYM-PE.

The food enzyme with the declared activities endo-polygalacturonase ((1-4)-α-D-galacturonan glycanohydrolase; EC 3.2.1.15) and pectin lyase ((1-4)-6-O-methyl-α-D-galacturonan lyase; EC 4.2.2.10) is produced with the non-genetically modified Aspergillus tubingensis strain NZYM-PE by Novozymes A/S. It is intended to be used in four food manufacturing processes: fruit and vegetable processing for juice production, fruit and vegetable processing for products other than juices, refined olive oil production and wine and wine vinegar production. Since residual amounts of total organic solids (TOS) are removed during production, dietary exposure was not calculated for refined olive oil production. For the remaining three food processes, it was estimated to be up to 0.132 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level (NOAEL) of 1,430 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure above 10,833. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and 13 matches were found, including one food allergen (papaya). The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, in particular for individuals sensitised to papaya, but that the risk will not exceed that of consumption of papaya. In addition, oral allergy reactions cannot be excluded in pollen-sensitised individuals. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

Potential Use of Olive Mill Wastewater Spreading in Olive Orchards for Improving Soil Fertility and Olive Oil Quality Under Semi-Arid Environment

ABSTRACT In Tunisia, olive growing and olive oil production represent a key element of the agricultural and economic sectors. Furthermore, olive producing areas are mostly located in semi-arid and arid regions with low water availability. On the other hand, olive oil industry generates high liquid effluent volumes (olive mill wastewater (OMW)) that represent a major environmental concern, and therefore must be appropriately managed. Accordingly, spreading OMW on agricultural lands in water scare areas may help to sustain dry lands productivity. In this study, we investigated the long-term effects of OMW spreading to an olive orchard in a semi-arid region. Physicochemical and biological properties of soil as well as olive oil quality were monitored. OMW was applied, after the end of the olive milling season, at annual dose of 50 m3 ha−1 y−1 every 2 years. The findings revealed that the OMW application increased soil water content. Moreover, OMW positively affected soil fertility, and increased, soil organic matter and biological activity. The overall results of this study indicate that OMW spreading at doses of 50 m3 ha−1 y−1 in a semi-arid region improves soil physicochemical properties and does not have a negative impact on olive oil quality. Additionally, direct spreading of OMW, if applied every 2 years, could be a sustainable practice in olive orchards under semi-arid environments.

Effect of Dietary Ensiled Olive Cake Supplementation on Performance and Meat Quality of Apulo-Calabrese Pigs

The aim of this study was to evaluate the inclusion of different amounts of ensiled olive cake, a major pollutant from olive oil production, in the fattening diets of 30 Apulo-Calabrese pigs as a strategy to partially substitute the traditional cereal-based diet and improve animal performance and meat fatty acid composition. The animals, during a fattening period of 120 days, were fed with three dietary treatments containing increasing levels of ensiled olive cake: 0% (C), 20% (OC20) and 40% (OC40) on dry matter. No effect of the dietary treatment was found on the animal performance and proximate meat analysis results. The inclusion of ensiled olive cake in the diet led to differences in the fatty acid (FA) profile of intramuscular fat, with a higher proportion of monounsaturated fatty acid (MUFA; p &lt; 0.001) and oleic acid (C8:1n-9, p &lt; 0.001) and a lower concentration of polyunsaturated (PUFA, p &lt; 0.001) and linoleic acid (C18:2n-6, p &lt; 0.001). In conclusion, the supplementation of ensiled olive cake at up to 40% in the diets of fattening pigs could represent a useful strategy in Mediterranean areas to naturally improve the nutritional value of meat and valorise a by-product of the olive industry, reducing its environmental impact and promoting the exploitation of this local feed resource according to the principles of the circular economy.

Zeytinyağında Bir Dünya Markası Yaratmak Mümkün mü? Milas Zeytinyağı Örneği

Geographical Indication (GI) is a sign used to distinguish a product from its similar products and shows that the product has a certain geographical origin and has the quality or reputation arising from this origin. With this “product differentiation” features of the GI, it may lead products to be sold at higher prices compared to standard products. Milas olive oil is Turkey’s first and only olive oil registered as a GI in the European Union (EU) thus has the potential to be recognized worldwide and be sold at higher prices. The current study compares and contrasts the organizational structure of production and marketing strategy of Milas olive oil with Tuscany olive oil from Italy and Sierra de Segura olive oil from Spain, both of which have registered GI in the EU. The organizational structures of production of these two world-famous olive oils were examined and a price comparison was made among GI registered olive oils. The findings show that the importance of GI in Turkey and in Milas is not yet fully perceived and the necessary importance is not given to organizational structure of production of olive oil. In order to obtain the potential economic benefits from Milas olive oil through well-established organizational structure, a roadmap is presented based on both the selected country examples and on the conditions specific to Turkey.

Enhancing Nature-Based Solutions: Efficient Removal of Hydroxytyrosol in Olive Mill Wastewater Treatment for Value Creation

This study aimed to investigate the potential use of the microalgae Chlorella sorokiniana and Scenedesmus quadricauda for the bioremediation of olive mill wastewater (OMW), which is a major environmental issue and a waste product of olive oil production. The study investigated the effects of different dilutions (10% and 50%) of OMW on the growth of the microalgae and their ability to remove the phenolic component hydroxytyrosol (OH-Tyr) and enhance their antioxidant properties. The results indicated that, although the growth on OMW was not enhanced, both microalgae strains were able to remove OH-Tyr from OMW, with Chlorella sorokiniana showing higher removal efficiency than Scenedesmus quadricauda. Moreover, the antioxidant activity of the microalgal extracts increased after 96 h of exposure to OMW. These findings suggest that microalgae-based treatment of OMW could be a promising approach for the bioremediation of this waste product and the production of value-added products. Overall, the use of microalgae for the treatment of OMW could provide a sustainable solution for the management of this waste product while generating potential economic benefits for olive producers.

Effects of regulated, precision and continuous deficit irrigation on the growth and productivity of a young super high-density olive orchard

Water is the main limiting factor for olive cultivation in rainfed conditions. In irrigated orchards, water availability is scarce mainly during drought periods. Thus, increasing irrigation efficiency is a key issue to improve water management, especially in semiarid conditions. The objective of this study was to assess different irrigation strategies on tree growth and production components during three years in a young super high-density olive orchard (Arbequina cv.) located in northeast Spain. Four deficit irrigation strategies were compared to a control strategy based on replenishing crop evapotranspiration. The four strategies were as follows: Continuous Deficit Irrigation (CDI), two Regulated Deficit Irrigation strategies (Moderate, MRDI, and Severe, SRDI), and a precision Irrigation strategy based on daily trunk growth (Precision). In the Precision strategy, olive oil production increased by 7% and the vegetative variables did not show significant reductions, resulting in an average yearly water savings of 31% compared to the control strategy. The Regulated Deficit Irrigation strategies also produced promising results based on the high average yearly water-saving rates of 19% and 29%. However, the SRDI strategy exhibited significant reductions in tree height, lateral branches growth, olive yield, and oil yield compared to the control. On the other hand, the MRDI strategy did not differ significantly in oil yield, tree height, and lateral branches growth compared to the control or Precision strategies. Similarly, the CDI strategy resulted in significantly lower tree height, lateral branches growth, and production compared to the control. Although the observed reduced growth in both SRDI and CDI strategies presents an interesting opportunity for managing excessive vigor in super high-density olive orchards, it is important to consider that this approach may compromise production in successive seasons.

Water Accounting for Food Security: Virtual Water and Water Productivity in the Case of Tunisian Olive Oil Value Chain

To achieve food security goals, water accounting seems to be one of the most powerful tools to deal with water scarcity management. Thus, indicators, such as virtual water and water productivity, can be considered complementary rather than competing indicators to assess water demand efficiency use. Water computation is, therefore, a crucial tool to understand the overall tendency of water consumption and to assist the decision makers in their decisional process about water efficiency use in different phases of production. In this perspective, this paper aims to evaluate water use throughout the value chain of the olive oil sector, which is the first strategic agro-industrial sector in Tunisia. This evaluation will be undertaken while taking into account various crucial issues concerning the main two production phases in terms of the importance of water consumption (agriculture and processing phase). In the agriculture phase, the rainfed and irrigated modes will be compared, and in the processing phase, three different processing systems will be evaluated. Thirty surveys with farmers and nine surveys with olive oil mill owners were undertaken in the arid region of Sfax: one of the most important olive oil producers in Tunisia. The results show the importance of the theoretical framework adopted in clarifying the state of water consumption in a strategic sector, such as the Tunisian olive oil sector. In addition, the different calculated indicators highlight the importance of the application of a whole technical package and a controlled and efficient use of water to improve the economic profitability and the necessity to revise the irrigated olive growing extensions’ policies under arid conditions. In addition, in the processing phase, the continuous-two phase system is emphasized as the most relevant system in terms of water efficiency use. This system is proposed to be encouraged by policy makers in future olive mill installations.

Life Cycle Assessment of Olive Oil Production in Turkey, a Territory with an Intensive Production Project

The global warming fight should focus on agriculture, especially on olive crops, due to their potential role in combating it. One of the leading olive oil-producing countries is Turkey; therefore, evaluating and quantifying the environmental impacts of its olive oil production is essential. This is the first analysis of Turkey that encompasses both the farming and the industrial phases through a cradle-to-gate life cycle assessment (LCA). As a representative value chain, it was considered an intensive system, according to the representativeness of rainfed and irrigated areas, with two-phase and three-phase olive oil extraction in Turkey. In the climate change category, analysis results gave a value of 3.04 kg of CO2 equivalent for 1 kg of unpackaged virgin olive oil. The phase that contributes the most in all impact categories is the farming phase (2.53 kg of CO2 equivalent), whereas the most impactful activities are fertilization and irrigation (69.5% of impact in this stage). The results have been compared to others obtained by different value chains, revealing an intermediate position in environmental impact. It can be concluded that better agricultural practices should be implemented, including the optimization of energy and water systems, in order to minimize the negative environmental effect of olive oil production.

Modelling the Rheology of Olive Paste for Oil Extraction Plant Automation: Effects of the Crushing Process on the Rheology of Olive Pastes.

In extra virgin olive oil production, it is essential to obtain a well-prepared olive paste which allows not only the extraction of the oil drops from the olives, but also the achievement of a high-quality oil while maintaining high yields. This work addresses the problem of determining the effect of three crushing machines on the viscosity of the olive paste: a hammer crusher, a disk crusher and a de-stoner were tested. The tests were repeated on both the paste leaving each machine and the paste to which water was added; this was done with the main aim of considering the different dilutions of the paste while entering the decanter. A power law and the Zhang and Evans model were used to analyse the rheological behaviour of the paste. The experimental results allow validation of the two models with a high (more than 0.9) coefficient of determination between experimental and numerical data. The results also show that the pastes obtained with the two classic crushing methods (hammers and disks) are almost identical, with a packing factor of about 17.9% and 18.6%, respectively. Conversely, the paste obtained with the de-stoner entails higher viscosity values and a smaller solid packing factor, of about 2.8%. At 30% dilution with water, the volume of the solid concentration dropped to about 11.6% for the hammer and disc crushers, while for the de-stoner it only reached 1.8%. This behaviour is also reflected in the evaluation of yields, which were 6% lower with the de-stoner. No significant differences regarding the legal parameters of oil quality were found using the three different crushing systems. Finally, this paper establishes some fundamental pillars in the research for an optimal model for identifying the rheological behaviour of the paste as a function of the crusher used. Indeed, since there is an increasing need for automation in the oil extraction process, these models can be of great help in optimizing this process.

Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach.

Olive pomace is a by-product of olive oil production that is toxic to the environment. The purpose of this study was to evaluate the methods of olive pomace valorization through the implementation of novel technology, the so-called microwave-assisted extraction process. To determine the total polyphenol content (TPC) and antioxidant activity (AA), polyphenol extraction using MAE was performed. Response surface methodology was used to determine the best extraction conditions, whereby the effects of three factors, solid ratio (g/50 mL), time (s), and power (W), were measured. The ferric reducing antioxidant power (FRAP) method was used to assess AA, whereas the spectrophotometric Folin-Ciocalteu (FC) method was used to determine TPC. The highest TPC of 15.30 mg of gallic acid equivalents per gram of dried weight (mg GAE/gdw) was generated after 105 s at 450 W, with a solid concentration of 1 g/50 mL, while the maximum AA was 10 mg of ascorbic acid equivalents per gram of dried weight (mg AAE/gdw). Numerical optimization revealed that 800 W, 180 s, and 1 g/50 mL were the best conditions for obtaining maximum TPC and AA.