Valorization of olive oil solid waste using high pressure-high temperature reactor

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 704-710

  Aliakbarian, Bahar ^a   Casazza, Alessandro A ^a   Perego, Patrizia ^a  

^a UNIVERSITY OF GENOA   (Italy)

Author keywords

High pressure high temperature; HPLC analyses; Olive oil solid wastes; Phenolic extraction

Indexed keywords

AGITATED REACTORS; ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; DIPHENOLS; EXTRACTION TIME; HEATING FUELS; HIGH PRESSURE HIGH TEMPERATURE; HPLC ANALYSIS; METHANOLIC EXTRACTS; MODIFIED ATMOSPHERE; OLEUROPEIN; OLIVE OIL; OLIVE POMACE; PHARMACEUTICAL INDUSTRY; PHENOLIC EXTRACTION; PHENOLICS; POLYPHENOLS; PURIFICATION PROCESS; SOLID RESIDUES; TYROSOL;

ENVIRONMENTAL IMPACT; PHENOLS; SOLID WASTES; VEGETABLE OILS;

ATMOSPHERIC TEMPERATURE;

FLAVONOID; METHANOL; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; TYROSOL;

ARTICLE; ATMOSPHERE; COSMETIC INDUSTRY; ENVIRONMENTAL IMPACT; EXTRACTION; FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; HYPERBARISM; PHARMACEUTICS; PURIFICATION; QUANTITATIVE ANALYSIS; REACTOR; SOLID WASTE; TEMPERATURE;

EID: 79955578071     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.092     Document Type: Article

References (42)

1. Abu-Qudais, M. (1996). Fluidized-bed combustion for energy production from olive cake. Energy, 21, 173-178.
2. Albarran, A., Celis, R., Hermosin, M. C., Lopez-Pineiro, A., & Cornejo, J. (2004). Behavior of simazine in soil amended with the final residue of the olive-oil extraction process. Chemosphere, 54, 717-724. (Pubitemid 38124704)
3. Aliakbarian, B., De Faveri, D., Converti, A., & Perego, P. (2008). Optimization of olive oil extraction by means of enzyme processing aids using response surface methodology. Biochemical Engineering Journal, 42, 34-40.
4. Aliakbarian, B., Dehghani, F., & Perego, P. (2009). The effect of citric acid on the phenolic contents of olive oil. Food Chemistry, 116, 617-623.
5. Alonso-Salces, R. M., Korta, E., Barranco, A., Berrueta, L. A., Gallo, B., & Vicente, F. (2001). Pressurized liquid extraction for the determination of polyphenols in apple. Journal of Chromatography A, 933, 37-43. (Pubitemid 33043739)
6. Alu'datt, M. H., Alli, I., Ereifej, K., Alhamad, M., Al-Tawah, A. R., & Rababa, T. (2010). Optimisation, characterisation and quantification of phenolic compounds in olive cake. Food Chemistry, 123, 117-122.
7. Baçaoui, A., Yaacoubi, A., Dahbi, A., Bennouna, C., Phan Tan Luu, R., Maldonado-Hodar, F. J., et al. (2001). Optimisation of conditions for the preparation of activated carbons from olive-waste cakes. Carbon, 39, 425-432. (Pubitemid 32139020)
8. Bucić-Kojić, A., Planinića, M., Tomasa, S., Bilića, M., & Velića, D. (2007). Study of solid-liquid extraction kinetics of total polyphenols from grape seeds. Journal of Food Engineering, 81, 236-242.
9. Cardoso, S. M., Guyot, S., Marnet, N., Lopes-da-Silva, J. A., Renard, C. M. G. C., & Coimbra, M. A. (2005). Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry. Journal of the Science of Food and Agriculture, 32, 21-32. (Pubitemid 40059607)
10. Cioffi, G., Pesca, M. S., De Caprariis, P., Braca, A., Severino, L., & De Tommasi, N. (2010). Phenolic compounds in olive oil and olive pomace from 1 Cilento (Campania, 2 Italy) and their antioxidant activity. Food Chemistry, 121, 105-111.
11. Clemente, A., Sánchez-Viquore, R., Viquore, J., Bautista, J., & Millán, F. (1997). Chemical composition of extracted dried olive pomaces containing two and three phases. Food Biotechnology, 11, 273-291. (Pubitemid 127729008)
12. Corrales, M., Toepfl, S., Butz, P., Knorr, D., & Tauscher, B. (2008). Extraction of anthocyanins from grape by-products assisted byultrasonic, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technology, 9, 5-91.
13. Garrote, G., Dominguez, H., & Parajo, J. C. (2001). Kinetic modeling of corncob autohydrolysis. Process Biochemistry, 36, 571-578.
14. Gutfinger, T. (1981). Polyphenols in olive oil. Journal of American Oil Chemist's Society, 58, 966-968.
15. Hidalgo, M., Sánchez-Moreno, C., & de Pascual-Teresa, S. (2010). Flavonoid-flavonoid interaction and its effect on their antioxidant activity. Food Chemistry, 121, 691-696.
16. Hrncirik, K., & Fritsche, S. (2004). Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology, 106, 540-549. (Pubitemid 39220994)
17. Japón-Luján, R., Luque-Rodríguez, J. M., & Luque de Castro, M. D. (2006). Dynamic ultrasound-assisted extraction of oleuropein and related biophenols from olive leaves. Journal of Chromatography A, 1108, 76-82.
18. Jemai, H., Bouaziz, M., & Sayadi, S. (2009). Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening. Journal of Agricultural and Food Chemistry, 57, 2961-2968.
19. Ju, Z. Y., & Howard, L. R. (2003). Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. Journal of Agriculture and Food Chemistry, 51, 5207-5213.
20. Khraisha, Y. H., Hamdan, M. A., & Qalalweh, H. S. (1999). Direct combustion of olive cake using fluidized bed combustor. Energy Sources, 21, 319-327.
21. Kumar, P., Chu, C., Krishnaiah, D., & Bono, A. (2006). High hydrostatic pressure extraction of antioxidants from Morinda Citrofila fruit-process parameters optimisation. Journal of Engineering Science and Technology, 1, 41-49.
22. Lapornik, B., Prošek, M., & Golc Wondra, A. (2005). Comparison of extracts prepared from plant by-products using different solvent and extraction time. Journal of Food Engineering, 71, 214-222. (Pubitemid 40753034)
23. Lesage-Meessen, L., Navarro, D., Maunier, S., Sigoillot, J. C., Lorquin, J., Delattre, M., et al. (2001). Simple phenolic content in olive oil residues as a function of extraction systems. Food Chemistry, 75, 501-507. (Pubitemid 33065650)
24. Mellouli, H. J., Hartmann, R., Gabriels, D., & Cornelis, W. M. (1998). The use of olive mill effluents ('margines') as soil conditioner mulch to reduce evaporation losses. Soil & Tillage Research, 49, 85-91. (Pubitemid 128717204)
25. Montané, D., Salvadó, J., Torras, C., & Farriol, X. (2002). High temperature dilute-acid hydrolysis of olive stones for furfural production. Biomass and Bioenergy, 22, 295-304. (Pubitemid 34248764)
26. Mulinacci, N., Innocenti, M., Lamarca, G., Mercalli, E., Giaccherini, C., Romani, A., et al. (2005). Solid olive residues: Insight into their phenolic composition. Journal of Agricultural and Food Chemistry, 53, 8963-8969. (Pubitemid 41735659)
27. Mulinacci, N., Romani, A., Galardi, C., Pinelli, P., Giaccherini, C., & Vincieri, F. F. (2001). Polyphenolic content in olive oil waste waters and related olive samples. Journal of Agricultural and Food Chemistry, 49, 3509-3514. (Pubitemid 32822650)
28. Nagendra, K., Bao Yang, P., Zhao, M., Wang, B. S., Chen, F., & Jiang, Y. (2009). Effects of high-pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit pericarp. International Journal of Food Science and Technology, 44, 960-966.
29. Ohno, T., Inoue, M., Ogihara, Y., & Saracoglu, I. (2002). Antimetastatic activity of acteoside, a phenylethanoid glycoside. Biological & Pharmaceutical Bulletin, 25, 666-668. (Pubitemid 39663268)
30. Owen, R. W., Haubner, R., Mier, W., Giacosa, A., Hul, l. W. E., Spiegelhalder, B., et al. (2003). Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoids compounds in brined olive drupes. Food Chemistry and Toxicology, 41, 703-717.
31. Pagnanelli, F., Mainelli, S., Vegliò, F., & Toro, L. (2003). Heavy metal removal by olive pomace. biosorbent charactersation and equilibrium modeling. Chemical Engineering Science, 58, 4709-4717. (Pubitemid 37274554)
32. Pagnanelli, F., Toro, L., & Veglio, F. (2002). Olive mill solid residues as heavy metal sorbent material: A preliminary study. Waste Management, 22, 901-907.
33. Palma, M., & Taylor, L. T. (1999). Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide. Journal of Chromatography A, 849, 117-124. (Pubitemid 29301660)
34. Ranalli, A., Contento, S., Schiavone, C., & Simone, N. (2001). Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil. European Journal of Lipid Science and Technology, 103, 228-238.
35. Richter, B. E., Jones, B. A., Ezzell, J. L., & Porter, N. L. (1996). Accelerated solvent extraction: a technique for sample preparation. Analytical Chemistry, 68, 1033-1039.
36. Sampedro, I., Romero, C., Ocampo, J. A., Brenes, M., & Garcia, I. (2004). Removal of monomeric phenols in dry mill olive residue by saprobic fungi. Journal of Agricultural and Food Chemistry, 52, 4487-4492.
37. Sánchez Moral, P., & Ruiz Méndez, M. V. (2006). Production of pomace olive oil. Grasas y Aceites, 57, 47-55.
38. Spigno, G., Tramelli, L., & De Faveri, D. M. (2007). Effects of extraction time, temperature, and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81, 200-208. (Pubitemid 46176307)
39. Suárez, M., Romero, M. P., Ramo, T., Macià, A., & Motilva, M. J. (2009). Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants. Journal of Agricultural and Food Chemistry, 57, 1463-1472.
40. Swain, T., & Hillis, W. E. (1959). The phenolic constituents of Prunus domestica. The quantitative analysis of phenolic constituents. Journal of Science of Food and Agriculture, 10, 63-68.
41. Tuck, K. L., & Hayball, P. J. (2002). Major phenolic compounds in olive oil: Metabolism and health effects. The Journal of Nutritional Biochemistry, 13, 636-644. (Pubitemid 35341709)
42. Vlahov, G. (1992). Flavonoids in three olive (Olea europaea) fruit varieties during maturation. Journal of the Science of Food and Agriculture, 58, 157-159.