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Auswahl der wissenschaftlichen Literatur zum Thema „Liquid olive by-Products“
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Zeitschriftenartikel zum Thema "Liquid olive by-Products"
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Abbattista, Ramona, Giovanni Ventura, Cosima Damiana Calvano, Tommaso R. I. Cataldi und Ilario Losito. „Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques“. Foods 10, Nr. 6 (29.05.2021): 1236. http://dx.doi.org/10.3390/foods10061236.
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In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
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Dauber, Cecilia, Emma Parente, María Pía Zucca, Adriana Gámbaro und Ignacio Vieitez. „Olea europea and By-Products: Extraction Methods and Cosmetic Applications“. Cosmetics 10, Nr. 4 (03.08.2023): 112. http://dx.doi.org/10.3390/cosmetics10040112.
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Currently, in addition to the use of olive oil in cosmetics, the use of olive-derived bioactives and their incorporation into cosmetics is a growing trend. The olive oil industry produces vast quantities of by-products, such as olive mill wastewater, olive pomace and leaves from which new ingredients may be obtained for cosmetic use. In this way, by-products are revalorized, which contributes to the implementation of a sustainable economy or upcycling. This review intends to provide a detailed overview of the different extraction techniques reported in order to obtain the bioactive compounds of cosmetic value that can be found in olive by-products: fatty acids, tocopherols, polyphenols, phytosterols and squalene. Different extraction techniques are presented, including some traditional techniques (solid–liquid extraction) and more novel or “greener” ones: ultrasound, microwave, supercritical extraction, pressurized fluids and deep eutectic solvents. Additionally, different applications of olive by-products in skin care products are explored: emollient, antioxidant, anti-age, anti-inflammatory, antiviral, antifungal and antibacterial, and the perspective of consumers is also considered since they increasingly demand products formulated with natural ingredients.
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López-Salas, Lucía, Javier Díaz-Moreno, Marco Ciulu, Isabel Borrás-Linares, Rosa Quirantes-Piné und Jesús Lozano-Sánchez. „Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process“. Foods 13, Nr. 10 (16.05.2024): 1555. http://dx.doi.org/10.3390/foods13101555.
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Olive oil is a food of great importance in the Mediterranean diet and culture. However, during its production, the olive oil industry generates a large amount of waste by-products that can be an important source of bioactive compounds, such as phenolic compounds and terpenes, revalorizing them in the context of the circular economy. Therefore, it is of great interest to study the distribution and abundance of these bioactive compounds in the different by-products. This research is a screening focused on phytochemical analysis, with particular emphasis on the identification and quantification of the phenolic and terpenic fractions. Both the main products of the olive industry (olives, olive paste and produced oil) and the by-products generated throughout the oil production process (leaf, “alpeorujo”, liquid and solid residues generated during decanting commonly named “borras” and washing water) were analyzed. For this purpose, different optimized extraction procedures were performed for each matrix, followed by high-performance liquid chromatography coupled with electrospray time-of-flight mass spectrometry (HPLC-ESI-TOF/MS) analysis. Although no phenolic alcohols were quantified in the leaf and the presence of secoiridoids was low, this by-product was notable for its flavonoid (720 ± 20 µg/g) and terpene (5000 ± 300 µg/g) contents. “Alpeorujo” presented a complete profile of compounds of interest, being abundant in phenolic alcohols (900 ± 100 µg/g), secoiridoids (4500 ± 500 µg/g) and terpenes (1200 ± 100 µg/g), among others. On the other hand, while the solid residue of the borras was the most abundant in phenolic alcohols (3700 ± 200 µg/g) and secoiridoids (680 ± 20 µg/g), the liquid fraction of this waste was notable for its content of elenolic acid derivatives (1700 ± 100 µg/mL) and phenolic alcohols (3000 ± 300 µg/mL). Furthermore, to our knowledge, this is the first time that the terpene content of this by-product has been monitored, demonstrating that it is an important source of these compounds, especially maslinic acid (120 ± 20 µg/g). Finally, the phytochemical content in wash water was lower than expected, and only elenolic acid derivatives were detected (6 ± 1 µg/mL). The results highlighted the potential of the olive by-products as possible alternative sources of a wide variety of olive bioactive compounds for their revalorization into value-added products.
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Foti, Paola, Flora V. Romeo, Nunziatina Russo, Alessandra Pino, Amanda Vaccalluzzo, Cinzia Caggia und Cinzia L. Randazzo. „Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries“. Applied Sciences 11, Nr. 16 (16.08.2021): 7511. http://dx.doi.org/10.3390/app11167511.
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Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
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Fernández-Prior, África, Juan Cubero Cardoso, Alejandra Bermúdez-Oria, Ángeles Trujillo Reyes, Juan Fernández-Bolaños und Guillermo Rodríguez-Gutiérrez. „Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products“. Antioxidants 12, Nr. 6 (27.05.2023): 1162. http://dx.doi.org/10.3390/antiox12061162.
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The olive oil sector is continuously evolving in order to improve the quality of olive oil and its by-products. In fact, the trend is to use increasingly greener olives to improve quality by decreasing the extraction yield, thus obtaining a higher content of antioxidant phenolics. The application of a cold-pressing system to the olive before the extraction of oil was tested with three varieties: picual at three different stages of maturity and arbequina and hojiblanca at early stages of maturity. The Abencor system was used for the extraction of virgin olive oil and its by-products. For the quantification of phenols and total sugars for all phases, organic solvent extractions and colorimetric measurements and high-performance liquid chromatography (HPLC) with a UV detector were used. The results show that the new treatment significantly improved the amount of oil extracted by between 1 and 2% and even increased its concentration of total phenols by up to 33%. Regarding the by-products, the concentrations of the main phenols, such as hydroxytyrosol, increased by almost 50%, as did the glycoside. The treatment also facilitated the separation of phases in by-products and improved the phenolic profile, although not in terms of total phenols, but individual phenols with higher antioxidant activity were obtained.
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Galitsopoulou, Avgoustina, Chrisa Salepi und Foteini Karagianni. „Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties“. Functional Foods in Health and Disease 12, Nr. 11 (07.11.2022): 615. http://dx.doi.org/10.31989/ffhd.v12i10.1011.
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Background: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.Methods: A new methodology of processing the olive pit by-product to successfully resume the edible part of the pit interior, has been developed (as showed below): In the final form of the processed olive pit, a detailed identification and determination of specific phenolic compounds with pharmacological interest was developed with a high-performance liquid chromatography- photodiode array detector (HPLC-DAD). Antioxidant activity was also evaluated with DPPH free radical scavenging assay. Other health-related nutritional parameters were also investigated, with an emphasis on fatty acid profile analysis, dietary fiber and protein concentration. Microbiological quality of the final products were also investigated. Results: Results showed that in the processed form of the olive pits, total bioactive phenolic content was found in significant levels, reaching an 8-25-fold higher concentration than the usual phenolic content of extra virgin olive oil. The quantitative determination showed that the principal biophenol determined was hydroxytyrosol, followed by tyrosol. DPPH analysis presented a high antioxidant activity, whilst the product presented considerable contents of monosaturated fatty acids, especially oleic acid, plant proteins and dietary fibers. Microbiological quality of the product was efficient in all samples tested. Conclusions: After suitable processing, the by-products of the olive pits can be considered as a valuable source of bioactive phenolic compounds with strong antioxidant activity, as well as a good source of monosaturated fatty acids, oleic acid, plant proteins and dietary fibers. Overall, the olive pits could be reconsidered as a functional food or matrix with a promising potential for pharmaceutical, nutritional and cosmetic applications.Keywords: olives; pits; phenols; antioxidants; monosaturated fatty acids; oleic acid; functional foods; by-products
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PANAGOU, E. Z., C. C. TASSOU und P. N. SKANDAMIS. „Physicochemical, Microbiological, and Organoleptic Profiles of Greek Table Olives from Retail Outlets“. Journal of Food Protection 69, Nr. 7 (01.07.2006): 1732–38. http://dx.doi.org/10.4315/0362-028x-69.7.1732.
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The physicochemical, microbiological, and organoleptic profile of different commercial table olive products from retail outlets was studied. Average pH values were 4.00, 3.96, and 4.31 for Spanish-style green, naturally black, and dry-salted olives, respectively, while salt content was 6.21, 7.34, and 8.00% for the same commercial products. Mean values for titratable acidity were 0.53 and 0.63% (wt/vol) for green and naturally black olives. In general, mean values for pH, titratable acidity, and salt content were in accordance with the requirements established by the International Olive Oil Council (IOOC) for the trade of table olives, although considerable variation was observed within individual olive samples. Salt content of dry-salted olives did not meet the minimum limit of 10% established by the IOOC. The dominant microbiota consisted of lactic acid bacteria and yeasts. Their population was less than 109 CFU ml−1, as stipulated by the IOOC standard for fermented olives held in bulk in a covering liquid. These microorganisms come from the natural microbiota found in spontaneous fermentations and impose no risk to human health. No enterobacteria, pseudomonads, Bacillus cereus, or Clostridium perfringens were detected in any of the samples given the physicochemical characteristics found. The organoleptic profile varied greatly according to processing style and commercial preparation. Green olives had more uniform sensory characteristics than naturally black and dry-salted olives. The most important attributes that influenced the judgment of the panelists were salt content and crispness of the olives.
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Tapia-Quirós, Paulina, María Fernanda Montenegro-Landívar, Mònica Reig, Xanel Vecino, José Luis Cortina, Javier Saurina und Mercè Granados. „Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases“. Foods 11, Nr. 3 (26.01.2022): 362. http://dx.doi.org/10.3390/foods11030362.
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The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
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Dini, Irene, Giulia Graziani, Francesca Luisa Fedele, Andrea Sicari, Francesco Vinale, Luigi Castaldo und Alberto Ritieni. „Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products“. Antioxidants 9, Nr. 4 (27.03.2020): 284. http://dx.doi.org/10.3390/antiox9040284.
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Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.
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Benaddi, Rabia, Abdelillah Bouriqi, Faissal Aziz, Khalifa El harfi und Naaila Ouazzani. „Treatment of Olive Mill Waste Water by Adsorption on Hydroxyapatite-Sodium Alginate Composite“. International Journal of Environmental Science and Development 13, Nr. 6 (2022): 251–56. http://dx.doi.org/10.18178/ijesd.2022.13.6.1401.
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The olive sector and in particular that of the extraction of olive oil requires large quantities of water, therefore obtaining olive oil generates two by-products, one liquid (OMWW) and the other solid (pomace). The OMWW are the aqueous phase resulting from the crushing of olives, causing worrying environmental problems in particular that it contains large quantities of organic compounds especially phenols compounds which cause many environmental problems such as water pollution. Therefore, the treatment of OMWW is very necessary. The purpose of this work was the investigation of the efficiency of hydroxyapatite-Sodium alginate composite for the adsorption of phenolic compounds, which are contained in OMMW. It showed promising results in reducing the phenol compounds and organic matter by 60% and 64% respectively and the reduction of Hydroxytyrosol and Tyrosol by 100% and 38% respectively, which are the most predominant polyphenols in OMWW. For second cycle of adsorption-desorption, the adsorbent lost slightly its adsorption capacity, reduction rate of phenol compounds and organic matter pass from 64% and 60% to 45% and 50% respectively.
Dissertationen zum Thema "Liquid olive by-Products"
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Hachicha, Rihab. „Analyses métabolique, protéomique et transcriptomique de Chlorella sp. en culture mixotrophique : application à la valorisation des margines“. Electronic Thesis or Diss., Université Clermont Auvergne (2021-...), 2024. http://www.theses.fr/2024UCFA0182.
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L'industrie de l'huile d'olive génère chaque année environ 30 million m³ de margines, posant des problèmes environnementaux en raison de leur forte teneur en matière organique, en solides en suspension, ainsi que de leur couleur foncée et de leur odeur désagréable. Ce travail se concentre sur l'optimisation de ces margines par des traitements physicochimiques et enzymatiques, suivis de l'analyse des réponses métaboliques des microalgues. Des traitements primaires tels que la coagulation-floculation et l'adsorption ont été explorés, avec un système hybride utilisant du charbon actif et du chitosane montrant la meilleure efficacité pour réduire les polluants. Un prétraitement enzymatique des margines diluées à 30 % avec des laccases fongiques a significativement réduit la concentration en phénols et la coloration, rendant les margines adaptées à la culture mixotrophe de Chlorella et Tetraselmis. Bien que la croissance et la production de pigments des microalgues soient inférieures en conditions mixotrophes par rapport à l'autotrophie, Chlorella a montré une synthèse accrue de protéines. Cela souligne le potentiel des margines prétraitées pour produire une biomasse à haute valeur ajoutée à faible coût. Une étude comparative des profils protéomiques et transcriptomiques de Chlorella a révélé une surexpression des protéines du cycle cellulaire en milieu mixotrophe, suggérant une augmentation de la division cellulaire. Bien que les processus photosynthétiques soient réduits, la production de chlorophylle est maintenue grâce à l'enzyme DPOR. La surexpression de l'acétyl-CoA carboxylase et du transporteur d'ammonium indique une réorientation vers la production de lipides et une assimilation accrue de l'azote, favorisant la croissance et la détoxification des marginesThe olive oil industry generates approximately 30 million m³of olive mill wastewater each year, posing environmental problems due to their high organic matter content, suspended solids, dark color, and unpleasant odor. This work focuses on optimizing these wastewaters through physicochemical and enzymatic treatments, followed by an analysis of the metabolic responses of microalgae. Primary treatments such as coagulation-flocculation and adsorption were explored, with a hybrid system using activated charcoal and chitosan showing the best effectiveness in reducing pollutants. An enzymatic pretreatment of the wastewaters diluted to 30% with fungal laccases significantly reduced the concentration of phenols and coloration, making the wastewaters suitable for the mixotrophic cultivation of Chlorella and Tetraselmis. Although the growth and pigment production of the microalgae were lower under mixotrophic conditions compared to autotrophy, Chlorella showed an increased protein synthesis. This highlights the potential of pretreated wastewaters to produce high-value biomass at low cost. A comparative study of the proteomic and transcriptomic profiles of Chlorella revealed a overexpression of cell cycle proteins in mixotrophic conditions, suggesting an increase in cell division. Although photosynthetic processes were reduced, chlorophyll production was maintained thanks to the enzyme DPOR. The overexpression of cytosolic acetyl-CoA carboxylase and ammonium transporter indicates a reorientation towards lipid production and increased nitrogen assimilation, thus promoting growth and detoxification of the wastewaters
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Vitagliano, Massimo. „Development of a new process to treat the solid and liquid by-products of olive oil industry to recovery biophenols and to reduce the environmental charge of the wastes“. Tesi di dottorato, 2014. http://www.fedoa.unina.it/9988/1/vitagliano_massimo_25.pdf.
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The aim of this work consists in verifying technical and practical feasibility of a two treatment approaches to olive industry by-products : olive mill wastewaters (OMW), and Olive leaves in order to recovery purified polyphenols and reduce at the same time the environmental impact related to the disposal of these matrices.
Membrane filtration techniques as: microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO), are adopted as main technological approach, in a sequential manner.
The treatment process of raw matrices solid ones (olive leaves) and liquid ones (OMW) are conducted in two different ways:
• OMW Chemical and Enzymatic pre-treatment followed by sequential tangential filtration (MF, UF, NF, OI)
• Olive Leaves water extraction followed by sequential tangential filtration. (MF, OI)
Both processes allows to recovery liquid polyphenol enriched fractions and ultrapure water. Process fractions most interesting for commercial exploitation were characterized and analyzed.
Buchteile zum Thema "Liquid olive by-Products"
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Joshi, Gajendra, und Surabhi Chaudhuri. „Biopesticides from Agricultural and Forest Biomass“. In Agricultural and Forest Biomass Waste for Biorefineries, 316–56. Royal Society of Chemistry, 2025. https://doi.org/10.1039/9781837676071-00316.
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Agro-industrial residues are the processed materials of the agroforestry industry, which may act as its potential bioresource for the production of pesticidal compounds. Over the last few years, there has been an increased interest in the bioconversion of various types of waste biomass obtained through thermochemical technologies such as pyrolysis. The rate of pyrolysis (slow or fast) depends upon the process, which results in solid, liquid, and gaseous products. Distillation of aromatic plants produces essential oils and by-products such as hydrosols or hydrolates. There is a generation of a vast amount of solid residues and/or wastewater by the production of olive oils that may show a tremendous effect on terrestrial and aquatic habitats due to excessive phytotoxicity. The development of microbial-origin biopesticides has drawn huge attention for environmental sustainability and resource recycling due to their eco-friendly properties over chemically synthesized pesticides and fertilizers, which cause severe environmental contamination and food safety concerns. For biopesticide production, various solid substrates such as barley grain, corncobs, rice bran, rice grain, rice straw, and sugarcane bagasse have been used in solid-state fermentation and submerged fermentation processes. The focal point of this chapter is the biopesticidal capability of some of the selected processing residues and products from biomass pyrolysis.
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Miller, Julie. „Jersey Maid and Damn Yankee“. In Cry of Murder on Broadway, 18–42. Cornell University Press, 2020. http://dx.doi.org/10.7591/cornell/9781501751486.003.0003.
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This chapter focuses on Amelia Norman, who was born around 1818 in a troubled household near the village of Sparta in Sussex County in New Jersey's mountainous northwest. It mentions two of Amelia's brothers, Oliver and Charles Norman, who within days of her attack on Henry Ballard, were raising hell at home in New Jersey. It also talks about how Norman and Charles robbed their neighbors of a few bee skeps, poultry animals, and several gallons of whiskey. The chapter cites how Oliver developed a full-fledged criminal career, engaging in assault, housebreaking, jailbreaking, attempted rape, and theft of more liquor and farm products. It elaborates how Amelia and her siblings could have been affected by the wave of religious fervor and the new ideas about education that pulsed through their village during their childhood.
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Taber, Douglass F. „Flow Methods for Organic Synthesis“. In Organic Synthesis. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199965724.003.0017.
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Carrying out organic synthesis with a flow reactor can offer significant advantages over the more conventional batch processing. Andreas Kirschning of Leibniz Universität Hannover concisely summarized (Chem. Commun. 2011, 47, 4583) the issues surrounding both micro and meso flow methods. Walter Leitner of RWTH Aachen focused (Chem. Commun. 2011, 47, 3691) on near- and supercritical fluids as solvents, and Steven V. Ley of the University of Cambridge discussed in-line IR monitoring for the accurate dispensing of reagents in a flow apparatus (Chem. Sci. 2011, 2, 765) and cryogenic operations (Org. Lett. 2011, 13, 3312). Nicholas E. Leadbeater of the University of Connecticut addressed (Tetrahedron Lett. 2011, 52, 263) the handling of solid reaction products, and Thomas Wirth of Cardiff University (Angew. Chem. Int. Ed. 2011, 50, 357) and Martyn Poiakoff of the University of Nottingham (Angew. Chem. Int. Ed. 2011, 50, 3788) outlined software-based reaction optimization. A recent monograph (reviewed in J. Am. Chem. Soc. 2011, 133, 9948) by Charlotte Wiles of Chemtrix BV and Paul Watts of the University of Hull provides a detailed overview of many of these issues. Simple thermal reactions are easily carried out under flow conditions, with optimized temperature and dwell times. Peter H. Seeberger of Max Planck Potsdam carried out (Chem. Commun. 2011, 47, 2688) the Hemetsberger-Knittel cyclization of 1 to the indole 2, and Lukas J. Goossen of TU Kaiserslautern and Toby Underwood of Pfizer/Sandwich effected ( Chem. Commun. 2011, 47, 3628) the decarboxylative coupling of 3 with 4 to give 5. A flow apparatus can also be used for gas-liquid reactions. C. Oliver Kappe of Karl-Franzen University Graz effected (Org. Lett. 2011, 13, 984) ozonolysis of 6, using the Dussault protocol, and Dong-Pyo Kim of Chungnam National University generated (Angew. Chem. Int. Ed. 2011, 50, 5952) diazomethane in situ to homologate 8 to 9. Mixing can be a serious issue under flow conditions. Sarah J. Dolman of Merck Process observed (J. Org. Chem. 2011, 76, 993) that kinetic deprotonation and formylation of 10 gave 11, but that formylation after aging led to increasing quantities of 12. Using magnetically driven agitation in a tube mixer, she was able to make 11 the dominant product from the flow procedure.
Konferenzberichte zum Thema "Liquid olive by-Products"
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Di Mario, J., A. M. Gambelli, D. Del Buono, D. Puglia und G. Gigliotti. „OPTIMIZING BIOGAS PRODUCTION FROM OLIVE OIL MILL RESIDUES: A COMPARATIVE EVALUATION OF TREATMENT TECHNIQUES FOR SUSTAINABLE RESOURCE RECOVERY“. In 24th SGEM International Multidisciplinary Scientific GeoConference 2024, 117–24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/4.2/s17.17.
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The olive oil sector is one of the most widespread agricultural and agro-industrial activities in the Mediterranean region, and it also produces a significant amount of waste biomass. This research aimed to find energy valorisation for the olive oil by-products through biogas/biomethane production from olive pomace (OP) and olive mill wastewater (OW). To this end, these biomasses underwent preliminary treatments: the OP was processed using an ionic liquid (IL) consisting of triethylamine and sulfuric acid [Et3N][HSO4], which removed hemicellulose and lignin, thus allowing recovering of the insoluble OP, mainly composed of cellulose. On the other hand, OW was treated through freeze-drying. After that, the pulp from olive pomace (POP) and freeze-dried OW (FDOW) were subjected to anaerobic digestion in lab-scale reactors. The biogas output from these materials was compared to the biogas yield shown by the untreated biomasses (OW and OP). FDOW anaerobic digestion resulted in the highest amount of biogas production, likely due to surface and structural modifications caused by the freeze-drying treatment, which presumably enhanced microbial activity. In contrast, the IL treatment of POP significantly lowered the biogas production, which ended after two days of digestion, resulting in a minimal yield. Future research will focus on co-digesting POP and FDOW with a nitrogen-rich biomass, such as Brewery's Spent Grain, to potentially increase biogas output and better understand the cause of the low yield.
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Ozcan, Mehmet Musa, und Viktar Lemiasheuski. „ENVIRONMENTAL RISKS AND EVALUATION OF BY-PRODUCTS OF OLIVE OIL PRODUCTION“. In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-1-198-201.
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Olive production has been carried out in Turkey for many years. Olive is an important product in Turkey in terms of both production amount and economic value. Olives and olive oil obtained from olives have been important nutrients for humans for centuries. In olive production, which has a very important place in the country’s economy, in addition to main products such as olive oil and table olives and olive oil, solid and liquid by-products such as “Pirina” and “Blackwater” are formed in olive oil factories. Against pomace, which can be evaluated economically, black water is left indiscriminately to the environment. Most of the wastes that occur on average as 200 billion tons each year are either left to nature as garbage or used as fuel, animal feed or fertilizer with a little processing. Environmental pollution that appears with increasing industrialization and population, and the economic consumption used to eliminate pollution cause wastes to become a biomass problem. Olive black water contains sugars, organic acids, polyalcohols, pectins, colloids, tannins and lipids. Valuable products can be produced by biotechnological conversion from solid and liquid wastes from the olive oil industry.
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Valli, Enrico, Ilaria Grigoletto, Patricia Garcia Salas, Alessandra Bendini, Federica Pasini, Sebastian Sánchez Villasclaras, Roberto García Ruiz und Tullia Gallina Toschi. „Study of the Phenolic Fraction for the Valorization of Olive Pomace as a Functional Ingredient“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vnbg6136.
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Olive oil production is an agro-industrial activity that generates annually about 30 million tons of waste at worldwide level with a potential environmental impact in the Mediterranean area. In olive mill pomace, one of the major by-products, remain large amounts of phenolic compounds, that are widely recognised for their beneficial properties for human health. The aim of this work is to study a possible valorisation strategy for recovering this functional high-added value fraction of olive mill pomace. The herein-tested extraction procedures were applied on two different types of olive by-products, collected from an Italian oil mill. Solid-liquid extraction protocols by using different solvents with low toxicity for the environment and lab operators were tested. In particular, the used solvent mixtures were methanol/water and ethanol/water, in different ratios and volumes. In brief, the mixture composed by the olive mill pomace and the extraction solvents was homogenised, then introduced in an ultrasonic bath to enhance the extraction of the compounds of interest, and finally centrifugated. The supernatant was analysed by HPLC coupled with UV and MS detectors to study the phenolic profile. An aliquot of the obtained polar fraction was hydrolysed to determine the total content of hydroxytyrosol and tyrosol derived, above all, from secoiridoids. The results support that the obtained phenolic extracts, when properly stored, can be used as functional ingredients in the food industry, as well as in other sectors. The project SUSTAINOLIVE “NOVEL APPROACHES TO PROMOTE THE SUSTAINABILITY OF OLIVE GROVES IN THE MEDITERRANEAN” is part of the PRIMA programme supported by the EU under grant agreement No 1811. The information expressed in this abstract reflects the authors’ views; the PRIMA Foundation is not liable for the information contained herein and is not responsible for any use that may be made of the information it contains.
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McGrath, Thomas, Adrian Covaci, Els Van Hoeck, Franck Limonier, Giulia Poma, Jasper Bombeke, Kevin Vanneste, Laure Joly, Mirjana Andjelkovic und Raf Winand. „Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) approaches for analysis of chlorinated paraffins in edible fats and oils“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wycg9726.
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Chlorinated paraffins (CPs) are high production volume chemicals composed of complex mixtures of thousands of compounds that have been applied widely as flame retardants and plasticizers. CPs have demonstrated toxic and bioaccumulative properties, while evidence suggests dietary intake to constitute a major pathway for human exposure. This study reports on the optimization and validation of an analytical method for the quantification of short- and medium-chained CPs (SCCPs and MCCPs, respectively) using gas chromatography-mass spectrometry (GC-MS) in fats and oils, and the development of liquid chromatography-high resolution mass spectrometry (LC-HRMS) methods for investigation of long chain CP (LCCP) occurrence. Extraction was performed by ultrasonication in n-hexane and dichloromethane followed by sulphuric acid and acidified silica cleanup and fractionation on neutral silica to remove potentially interfering organohalogen contaminants. Quantification of GC-MS results using a chlorine-content calibration procedure was assessed via repeated analysis (n=3) of olive oil fortified with SCCP and MCCP technical mixtures at two concentration levels and spiked lard samples from a recent European Union Reference Laboratory (EURL) interlaboratory study. The average accuracy ranged from 76 to 126% in the olive oil samples and from 57 to 150% in fortified lard, meeting the EURLs acceptability criteria for all tests, while the precision was < 15%. The applicability of the method was demonstrated by analysis of 26 fats and oil samples purchased in Belgium. SCCPs were detected in 31% of samples, ranging < LOQ to 19 ng/g, and MCCPs were present in 85%, ranging < LOQ to 190 ng/g. Each of four samples selected for homologue profiling by LC-HRMS were also found to contain LCCPs. This research demonstrates reliable methods for CP analysis in fats and oils and highlights the potential for contamination of these products by CPs. Fats and oils appear to be substantial contributors to overall human exposure to CPs.
Berichte der Organisationen zum Thema "Liquid olive by-Products"
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Chutimaworapan, Suchada, Chaiyo Chaichantippayuth und Areerat Laopaksa. Formulation of pharmaceutical products of Garcinia mangostana Linn. extracts. Chulalongkorn University, 2006. https://doi.org/10.58837/chula.res.2006.32.
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Part I: The purpose of the investigation was to develop the extraction process that was simple, practical and giving high yield. The maceration of dried powder of Garcinia mangostana fruit husk with ethyl acetate gave yellow crystalline powder of mangostin. The yield was calculated as 7.47%. The identification of the Garcinia mangostanahusk extract was carried out by thin-layer chromatography (TLC) and differential scanning calorimetry. The TLC of mangostin was done by using the alumina sheet and ethyl acetate: hexane (3:1) as mobile phase. The Rf value as compared with standard mangostin was 0.60. The DSC thermogram showed the board melting range of the crude extract at 165.04-166.80 °C. The quantitative analyses of mangostin were developed using the high performance liquid chromatography (HPLC) and ultraviolet (UV) spectrophotometry. The HPLC system using methanol: water (87:13) as mobile phase, clotrimazole as internal standard and using UV detector at 243 nm. The UV spectrophotometric method was carried out using the UV spectrophotometer at 243 nm. The validation of both systems gave high specificity, linearity, accuracy and precision. The solubility study of mangostin showed the low water insolubility. The water solubility was improving with increasing ethanol content. The in vitro microbiological activity of mangostin to Staphylococcus aureus ATCC 25923 and Streptococcus mutans ATCC KPSK2 was studied. The minimum inhibitory concentrations of the extract were 3 µg/ml and 1.5 µg/ml, respectively. The minimum bactericidal concentrations of the extract was 4 µg/ml and 3 µg/ml, respectively.Part II: The purpose of this study was to develop fast dissolving oral strips containing Garcinia mangostana husk extract. The films consisted of low viscosity hydrophilic polymers such as hydroxypropyl methylcellulose and hydroxypropylcellulose, acesulfame potassium as sweetener, and menthol and eucalyptus oil as flavoring agents. The physical and mechanical properties and dissolution time of film bases were compared with commercial product strips A. From the dissolution time data, it was found that the film prepared from mixed polymer between HPMC 3 cps and HPC LV at ratios 2:1, 3:1, 4:1 and 5:1 were not significantly different from commercial product strips A (p>0.05). The films containing extract were light yellow and had porous surface based on observation from scanning electron microscopy. The dissolution profiles of all formulations showed the rapid release more than 80 percent of mangostin from films within 3-7 minutes and the fastest release was from formulation of HPMC 3 cps and HPC LV at ratio 5:1. Differential scanning calorimetry results exhibited that the Garcinia mangostana extract and additives were not in crystalline form in the films. The fast dissolving oral strips containing Garcinia mangostana husk extract showed in vitro antimicrobial activity against oro-dental bacteria, namely, Staphylococcus aureus aTCC 25923 and Streptococcus mutans ATCC KPSK2. Unter strese conditions at 40 degree Celcius and 75 percent relative humidity, the strips showed a good stability.The purpose of the study was to develop monoglyceride-based drug delivery systems containing Garcinia Mangostana extract. The system is based on the ability of mixtures of monoglyceride (dlyceryl monooleate) and triglycerides to form liquid crystals upon contact with water. The drug delivery systems can be administered by syringe and transformed into high-viscous liquid crystalline phases at the injection site. Ternary phase diagrams were constructed from various triglycerides: sesame oil, soybean oil and olive oil. In this study, monoglyceride-based drug delivery systems were prepared in the ratio of triglycerides: monoglyceride: water as 8: 62: 30 and 12: 58: 30. These systems could sustain release of Garcinia Mangostana husk extract over a period of 48 hr and followed squared root of time kinetics during the initial 24 hr of the release phase, indicating that the rate of release was diffusion-controlled. The system containing sesame oil showed the highest drug release. The increasing triglyceride content did not affect the release profiles. Differential scanning calorimetry results demonstrated that Garcinia Mangostana husk extract could be incorporated into drug delivery systems without causing phase transition. In the in vitro test, monoglyceride-based drug delivery systems containing Garcinia mangostana husk extract did not show the antimicrobial activity probably due to the high lipophilicity of the extract therefore it did not diffuse into the medium. Additionally, the drug delivery systems containing Garcinia mangostana husk extract showed good stability under the stress condition.
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Bryant, C. A., S. A. Wilks und C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.
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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactivation of virus on products sold at various temperatures was identified as a key uncertainty, because if inactivation does occur more rapidly in some situations, then a lower risk may be more appropriate. This project was commissioned to measure the rate of inactivation of virus on the surface of various types of food and food packaging, reducing that uncertainty. The results will be used to consider whether the assumption currently made in the risk assessment remains appropriate for food kept at a range of temperatures, or whether a lower risk is more appropriate for some. We conducted a laboratory-based study, artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We measured how the amount of infectious virus present on those surfaces declined over time, at a range of temperatures and relative humidity levels, reflecting typical storage conditions. We tested broccoli, peppers, apple, raspberry, cheddar cheese, sliced ham, olives, brine from the olives, white and brown bread crusts, croissants and pain au chocolat. The foods tested were selected as they are commonly sold loose on supermarket shelves or uncovered at deli counters or market stalls, they may be difficult to wash, and they are often consumed without any further processing i.e. cooking. The food packaging materials tested were polyethylene terephthalate (PET1) trays and bottles; aluminium cans and composite drinks cartons. These were selected as they are the most commonly used food packaging materials or consumption of the product may involve direct mouth contact with the packaging. Results showed that virus survival varied depending on the foods and food packaging examined. In several cases, infectious virus was detected for several hours and in some cases for several days, under some conditions tested. For a highly infectious agent such as SARS-CoV-2, which is thought to be transmissible by touching contaminated surfaces and then the face, this confirmation is significant. For most foods tested there was a significant drop in levels of virus contamination over the first 24 hours. However, for cheddar cheese and sliced ham, stored in refrigerated conditions and a range of relative humidity, the virus levels remained high up to a week later, when the testing period was stopped. Both cheddar cheese and sliced ham have high moisture, protein and saturated fat content, possibly offering protection to the virus. When apples and olives were tested, the virus was inactivated to the limit of detection very quickly, within an hour, when the first time point was measured. We suggest that chemicals, such as flavonoids, present in the skin of apples and olives inactivate the virus. The rate of viral decrease was rapid, within a few hours, for croissants and pain au chocolat. These pastries are both coated with a liquid egg wash, which may have an inhibitory effect on the virus. Food packaging materials tested had variable virus survival. For all food packaging, there was a significant drop in levels of virus contamination over the first 24 hours, in all relative humidity conditions and at both 6°C and 21°C; these included PET1 bottles and trays, aluminium cans and composite drinks cartons.