Olive Wastes as a High-Potential by-Product: Variability of Their Phenolic Profiles, Antioxidant and Phytotoxic Properti
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ORIGINAL PAPER
Olive Wastes as a High‑Potential by‑Product: Variability of Their Phenolic Profiles, Antioxidant and Phytotoxic Properties Afef Ladhari1 · Armando Zarrelli2 · Mouldi Ghannem3 · Mehdi Ben Mimoun1 Received: 7 April 2020 / Accepted: 21 September 2020 © Springer Nature B.V. 2020
Abstract The global world olive oil industry produces large amounts of wastes and wastewaters. However, the disposal of these polluting by-products is a significant environmental problem owing to their high polyphenolic compounds. In order to learn possible ways of exploiting this waste, we investigated the phytochemical profiles, the phytotoxicity and the antioxidant activities of olive wastes (leaves, mill wastewater (OMWW) and mill solid waste (OMSW)). Leaf extracts exhibited the highest phytotoxic and antioxidant effects, which are mainly due to its phenolic content. The chromatographic profiles depicted eleven phenolic compounds belonging to secoiridoids, phenyl alcohols, phenolic acids, phenylethanoid glycoside, and flavonoids. Hydroxytyrosol and oleuropein were the main components in leaf methanol and OMWW extracts, respectively, exhibiting an amount of 13.05 and 4.39 mg/g DW. These results will help to demonstrate the possibility of utilizing olive wastes, particularly the leaf, as an inexpensive natural product, in food and agricultural applications.
* Afef Ladhari [email protected] Mehdi Ben Mimoun [email protected] 1
Laboratoire GREEN‑TEAM (LR17AGR01), Institut National Agronomique de Tunisie (INAT), Université de Carthage, 43 avenue Charles Nicolle, 1082 Tunis, Tunisia
2
Department of Chemical Sciences, Complesso Universitario di Monte S. Angelo, University Federico II, Via Cintia 4, 80126 Naples, Italy
3
FERTISTAR- BP 42 Cité Chaker Borj Touil-Ariana, Tunis, Tunisia
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Waste and Biomass Valorization
Graphic Abstract
Keywords Olea europaea · Phenolic profile · Leaf · Olive mill wastes · Antioxidant activities · Phytotoxicity
Statement of Novelty
Introduction
Currently, enormous quantities of olive wastes are usually discarded by olive oil industry, leading to serious environmental issues. Regarding this situation, the novelty of this study is guided in the direction of finding out which parts are the most appropriate for recovering high valuable bioactive compounds from the discarded wastes. Therefore, the highest phytotoxic and antioxidant properties of olive wastes extracts were compared and categorized by the discrepancy of their phenolic profiles. Valorisation of their extracts is crucial for sustainability in food industry and agronomic fields where the use of new antioxidants and/or phytotoxic compounds, that could be exploited to develop promising economic systems.
The worldwide olive oil production was predicted by 3 million metrics tons per year [1] with an increase of consumption by 80% over the last years [2]. Therefore, the by-products of oil extraction such as olive mill solid waste (OMSW) and olive mill wastewater (OMWW) was respectively estimate
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