ArticleFoods (Basel, Switzerland)2026
Extraction of Antioxidant Phenolic Extracts from the Two Main Liquid Effluents of the Olive Industry.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The olive industry is experiencing significant growth, which is only held back by the environmental and management issues that its by-products can cause. The two most polluting effluents produced are a new aqueous phase, or 'alpechín ', obtained from alperujo, which is the most important waste generated in the olive oil industry, and brine in the table olive industry. The high organic and phytotoxic loads of both, together with the conductivity of the brines, make their reuse difficult and pose a real technological challenge owing to the environmental problems they cause. This study demonstrates that the application of thermo-malaxation (45-65 °C, 60-90 min) followed by three-phase centrifugation (>3500×
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