ArticleAntioxidants (Basel, Switzerland)2021
Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 13 citations in OpenAlex.
- Phenolic Fingerprints of Spanish Olive Mill Wastewaters (Alpechin): A Step Toward Regional Valorization Through Antioxidant Recovery.Antioxidants (Basel, Switzerland) · 2025Article
- Geographical Origin Authentication of Leaves and Drupes fromMolecules (Basel, Switzerland) · 2025Article
- Advances in Natural Antioxidants for Food Improvement.Antioxidants (Basel, Switzerland) · 2022Article
- Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties.Antioxidants (Basel, Switzerland) · 2022Article
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11 authors at 5 institutions in 3 countries.
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Abstract
The table olive industry is producing a huge amount of wastewater, which is a post-processing cost and an environmental concern. The present study aims to valorize this processing by-product to obtain a value-added product, thereby enhancing resource efficiency and contributing to achieving sustainable development goals (SDGs). In this sense, a chemical reaction-based platform was developed to obtain valuable components, such as levulinic acid (LA) and 5-hydromethylfurfural (HMF). The products were then analyzed using NMR identification of the antioxidant phenolic fraction and microwave single-phase reaction of the sugary fraction. According to the results, the highest concentration of phenolic compounds does not correspond to the sample directly obtained from NaOH treatment (S1), indicating that water washing steps (S2-S5) are fundamental to recover phenolic substances. Moreover, glucose was presented in the sugary fraction that can be transformed into levulinic acid by a single-phase reaction under microwave irradiation. The information provided in this manuscript suggests that the wastewater from the olive processing industry can be valorized to obtain valuable products.
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