Page 44 - InnoRenew CoE International Conference 2021, Healthy and Sustainable Renovation with Renewable Materials
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traction of phenolic compounds to determine its concentration in olive mill
wastewater
Kelly Peeters 1,2, Ana Miklavčič Višnjevec ,1,2,3 Esakkiammal S. Essakimuthu 1, Črtomir Tavzes 1,2,
Matthew J. Schwarzkopf 1,2
1. InnoRenew CoE, Livade 6, 6310 Izola, Slovenia, kelly.peeters@innorenew.eu, sudha.esakkimuthu@innorenew.eu,
crtomir.tavzes@innorenew.eu, matthew.schwarzkopf@innorenew.eu
2. University of Primorska, Andrej Marušič Institute, Muzejski trg 2, 6000 Koper, Slovenia
3. University of Primorska, Faculty of Mathematics, Natural Sciences and Information Technologies, Glagoljaška 8, 6000 Koper,
Slovenia; University of Primorska; ana.miklavcic@famnit.upr.si
Olive oil is the principal fat source of the traditional Mediterranean diet and due to its high content of
polyphenols, has been credited with numerous human health benefits. The traditional olive pressing
and the three phases continuous systems produce three streams: olive oil, olive pomace, and olive mill
wastewater (OMWW). OMWW is known to be one of the most polluting effluents produced by the agro-
food industries (Azaizeh, 2012). It exhibits high toxicity towards plants, bacteria, and aquatic organisms
due to its composition of organic substances and phenolic compounds (Kalogerakis, 2013).
Our research aims to use this rich source of natural antioxidant phenolic compounds, present in OMWW,
as basic ingredients in other industries (e.g. food supplements, food additives, beauty products). Before
finding a method to separate the phenolic compounds from the OMWW, it is important to know the
phenolic profile inside the OMWW because the phenolic content can vary greatly based on the genetic
and environmental factors of the olives. Analysis of biophenols in OMWW generally parallels that for
phenols from other sources, and a variety of procedures have been reported. Most rely on maximizing
the recovery of one compound, hydroxytyrosol, and thus the complexity of the phenolic compounds may
be underrepresented.
Several extraction techniques (ethyl acetate liquid-liquid extraction, filtration, liophilization with methanol
extraction, use of enzymes, ultrasonification, acidification) were compared and evaluated on the
recovery of forty-five different phenolic compounds. Phenolic compounds were characterized using a
high-pressure liquid chromatography system with a diode array detector interfaced with a qTOF mass
spectrometer (HPLC-DAD-ESI-QTOF). It was found that the ethyl acetate extraction technique, which is
most commonly used, performed poorly in comparison with a technique using liophilization followed by
methanol extraction.
Keywords: extraction techniques, HPLC-DAD-ESI-QTOF, olive mill wastewater, phenolic compounds
Acknowledgement
Authors acknowledge the European Commission for funding the InnoRenew project (grant agreement
#739574) under the H2020 Widespread-2-Teaming program and the Republic of Slovenia (investment
funding from the Republic of Slovenia and the European Regional Development Fund) as well as Proenrich
(Grant #792050) under Horizon 2020, Bio-based Industries PPP.
References
Azaizeh, H., Halahlih, F., Najami, N., Brunner, D., Faulstich, M., Tafesh, A., 2012. Antioxidant activity of phenolic fractions
in olive mill wastewater. Food Chem 134, 2226–2234. https://doi.org/10.1016/j.foodchem.2012.04.035
Kalogerakis N., Politi M., Foteinis S., Chatzisymeon E., and Mantzavinos D., 2013. Recovery of antioxidants from olive
mill waste waters: a viable solution that promotes their overall sustainable management. J Environ Manage, 128,
749–758. https://doi.org/10.1016/j.jenvman.2013.06.027
INNORENEW COE INTERNATIONAL CONFERENCE 2021
44
wastewater
Kelly Peeters 1,2, Ana Miklavčič Višnjevec ,1,2,3 Esakkiammal S. Essakimuthu 1, Črtomir Tavzes 1,2,
Matthew J. Schwarzkopf 1,2
1. InnoRenew CoE, Livade 6, 6310 Izola, Slovenia, kelly.peeters@innorenew.eu, sudha.esakkimuthu@innorenew.eu,
crtomir.tavzes@innorenew.eu, matthew.schwarzkopf@innorenew.eu
2. University of Primorska, Andrej Marušič Institute, Muzejski trg 2, 6000 Koper, Slovenia
3. University of Primorska, Faculty of Mathematics, Natural Sciences and Information Technologies, Glagoljaška 8, 6000 Koper,
Slovenia; University of Primorska; ana.miklavcic@famnit.upr.si
Olive oil is the principal fat source of the traditional Mediterranean diet and due to its high content of
polyphenols, has been credited with numerous human health benefits. The traditional olive pressing
and the three phases continuous systems produce three streams: olive oil, olive pomace, and olive mill
wastewater (OMWW). OMWW is known to be one of the most polluting effluents produced by the agro-
food industries (Azaizeh, 2012). It exhibits high toxicity towards plants, bacteria, and aquatic organisms
due to its composition of organic substances and phenolic compounds (Kalogerakis, 2013).
Our research aims to use this rich source of natural antioxidant phenolic compounds, present in OMWW,
as basic ingredients in other industries (e.g. food supplements, food additives, beauty products). Before
finding a method to separate the phenolic compounds from the OMWW, it is important to know the
phenolic profile inside the OMWW because the phenolic content can vary greatly based on the genetic
and environmental factors of the olives. Analysis of biophenols in OMWW generally parallels that for
phenols from other sources, and a variety of procedures have been reported. Most rely on maximizing
the recovery of one compound, hydroxytyrosol, and thus the complexity of the phenolic compounds may
be underrepresented.
Several extraction techniques (ethyl acetate liquid-liquid extraction, filtration, liophilization with methanol
extraction, use of enzymes, ultrasonification, acidification) were compared and evaluated on the
recovery of forty-five different phenolic compounds. Phenolic compounds were characterized using a
high-pressure liquid chromatography system with a diode array detector interfaced with a qTOF mass
spectrometer (HPLC-DAD-ESI-QTOF). It was found that the ethyl acetate extraction technique, which is
most commonly used, performed poorly in comparison with a technique using liophilization followed by
methanol extraction.
Keywords: extraction techniques, HPLC-DAD-ESI-QTOF, olive mill wastewater, phenolic compounds
Acknowledgement
Authors acknowledge the European Commission for funding the InnoRenew project (grant agreement
#739574) under the H2020 Widespread-2-Teaming program and the Republic of Slovenia (investment
funding from the Republic of Slovenia and the European Regional Development Fund) as well as Proenrich
(Grant #792050) under Horizon 2020, Bio-based Industries PPP.
References
Azaizeh, H., Halahlih, F., Najami, N., Brunner, D., Faulstich, M., Tafesh, A., 2012. Antioxidant activity of phenolic fractions
in olive mill wastewater. Food Chem 134, 2226–2234. https://doi.org/10.1016/j.foodchem.2012.04.035
Kalogerakis N., Politi M., Foteinis S., Chatzisymeon E., and Mantzavinos D., 2013. Recovery of antioxidants from olive
mill waste waters: a viable solution that promotes their overall sustainable management. J Environ Manage, 128,
749–758. https://doi.org/10.1016/j.jenvman.2013.06.027
INNORENEW COE INTERNATIONAL CONFERENCE 2021
44
