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Phenolic profile and antioxidant activities of olive mill wastewater.
Food Chem. 2012 May 01; 132(1):406-12.FC

Abstract

Olive trees play an important role in the Moroccan agro-economy, providing both employment and export revenue. However, the olive oil industry generates large amounts of wastes and wastewaters. The disposal of these polluting by-products is a significant environmental problem that needs an adequate solution. On one hand, the phytotoxic and antimicrobial effects of olive mill wastewaters are mainly due to their phenolic content. The hydrophilic character of the polyphenols results in the major proportion of natural phenols being separated into the water phase during the olive processing. On other hand, the health benefits arising from a diet containing olive oil have been attributed to its richness in phenolic compounds that act as natural antioxidants and are thought to contribute to the prevention of heart diseases and cancers. Olive mill wastewater (OMW) samples have been analysed in terms of their phenolic constituents and antioxidant activities. The total phenolic content, flavonoids, flavanols, and proanthocyanidins were determined. The antioxidant and radical scavenging activity of phenolic extracts and microfiltred samples was evaluated using different tests (iron(II) chelating activity, total antioxidant capacity, DPPH assays and lipid peroxidation test). The obtained results reveal the considerable antioxidant capacity of the OMW, that can be considered as an inexpensive potential source of high added value powerful natural antioxidants comparable to some synthetic antioxidants commonly used in the food industry.

Authors+Show Affiliations

Food Science Laboratory, Department of Biology, Faculty of Sciences-Semalia, Cadi Ayyad University, P.O. Box 2390, 40090 Marrakech, Morocco.Food Science Laboratory, Department of Biology, Faculty of Sciences-Semalia, Cadi Ayyad University, P.O. Box 2390, 40090 Marrakech, Morocco.Food Science Laboratory, Department of Biology, Faculty of Sciences-Semalia, Cadi Ayyad University, P.O. Box 2390, 40090 Marrakech, Morocco. Electronic address: a.hafidi@ucam.ac.ma.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26434308

Citation

El-Abbassi, Abdelilah, et al. "Phenolic Profile and Antioxidant Activities of Olive Mill Wastewater." Food Chemistry, vol. 132, no. 1, 2012, pp. 406-12.
El-Abbassi A, Kiai H, Hafidi A. Phenolic profile and antioxidant activities of olive mill wastewater. Food Chem. 2012;132(1):406-12.
El-Abbassi, A., Kiai, H., & Hafidi, A. (2012). Phenolic profile and antioxidant activities of olive mill wastewater. Food Chemistry, 132(1), 406-12. https://doi.org/10.1016/j.foodchem.2011.11.013
El-Abbassi A, Kiai H, Hafidi A. Phenolic Profile and Antioxidant Activities of Olive Mill Wastewater. Food Chem. 2012 May 1;132(1):406-12. PubMed PMID: 26434308.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic profile and antioxidant activities of olive mill wastewater. AU - El-Abbassi,Abdelilah, AU - Kiai,Hajar, AU - Hafidi,Abdellatif, Y1 - 2011/11/10/ PY - 2011/07/03/received PY - 2011/09/25/revised PY - 2011/11/02/accepted PY - 2015/10/6/entrez PY - 2012/5/1/pubmed PY - 2016/5/26/medline KW - Antioxidant activity KW - Iron(II) chelating activity KW - Lipid peroxidation KW - Olive mill wastewaters KW - Phenolic compounds KW - Radical scavenging SP - 406 EP - 12 JF - Food chemistry JO - Food Chem VL - 132 IS - 1 N2 - Olive trees play an important role in the Moroccan agro-economy, providing both employment and export revenue. However, the olive oil industry generates large amounts of wastes and wastewaters. The disposal of these polluting by-products is a significant environmental problem that needs an adequate solution. On one hand, the phytotoxic and antimicrobial effects of olive mill wastewaters are mainly due to their phenolic content. The hydrophilic character of the polyphenols results in the major proportion of natural phenols being separated into the water phase during the olive processing. On other hand, the health benefits arising from a diet containing olive oil have been attributed to its richness in phenolic compounds that act as natural antioxidants and are thought to contribute to the prevention of heart diseases and cancers. Olive mill wastewater (OMW) samples have been analysed in terms of their phenolic constituents and antioxidant activities. The total phenolic content, flavonoids, flavanols, and proanthocyanidins were determined. The antioxidant and radical scavenging activity of phenolic extracts and microfiltred samples was evaluated using different tests (iron(II) chelating activity, total antioxidant capacity, DPPH assays and lipid peroxidation test). The obtained results reveal the considerable antioxidant capacity of the OMW, that can be considered as an inexpensive potential source of high added value powerful natural antioxidants comparable to some synthetic antioxidants commonly used in the food industry. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26434308/Phenolic_profile_and_antioxidant_activities_of_olive_mill_wastewater_ DB - PRIME DP - Unbound Medicine ER -